A Vegan MoFo post, a review, and dessert all rolled into one? Hell yes, that’s what I’m talking about (today). One thing nearly everyone can agree on is this: Sweet treats are awesome. In fact, you’d better know how to run fast if you wave a vegan cupcake in front of a hungry vegan crowd- you’d get tackled for that kind of goodness. This is, of course, probably not completely true – I’m just trying to make a silly point. But you wouldn’t want to try that around my friends, just saying 😉 If you ask me, the only bad thing about sweet treats is the results they have on my ass size health. So, what is the secret to having your cake and eating it too? Ask Ani Phyo. She’s the author of a seemingly sinful book, Ani’s Raw Food Desserts . She somehow turned a rich, decadent goodness into a good-for-my-health dessert. That’s nothing short of amazing.

I’ve written about Ani Phyo before, I have and love her cookbook I own and love Ani’s cookbook, Ani’s Raw Food Kitchen Ani’s dessert book is new to my collection but has been out for a few years. I should have gotten it sooner. This book contains recipes to goodness like Ice Kream Sandwiches, Sundae Cones, Tiramisu, Chocolate Crunch Cupcakes with Molten Mint Frosting, and much more. And the best part? The very, very best part? They are all raw and vegan. That means you’re ditching the flour and oils found in other vegan treats in place for healthy fats from nuts and antioxidants from fruit. You can officially have your cake and eat it too. You’re welcome.

Since I’ve gotten the book, I’ve made a ton few of the desserts. Because, you know, someone had to taste test it to tell you all about it… Right? I ate those delicious desserts for you. Anyway, I’ve made some desserts from this book and haven’t yet found one I don’t like. Throughout the book are helpful eco-friendly and green living (Sorry! I hate to use that term but it fits here.) tips like making your own beauty treatments or household cleaners. Phyo also includes some information about being considerate to our environment. I love, love, love this book. Now, let’s talk cake. Specifically, this double-layer Fudge Cake with Maple Cream and Chocolate Ganache that was heavily inspired by the book:

This beautiful double-layer fudge cake is a twist on the Raspberry Ganache Fudge Cake (on page 49) in Phyo’s book. The cake and frosting recipes here are nearly identical to the original, but rather than use fresh berries for the middle layer I use a raw maple cream. The cream pushes the already decadent treat into another realm of richness that seems almost impossible with such a simple ingredient list. By now it should surprise no one that I decided on a miniature version of the cake described in the book. I can’t, and have no desire to, control my addiction to all things miniature. Want to make something adorable? Miniaturize it! Back to this cake; adorably small, huge on flavor. (Can we also note how adorable this cake is on this particular plate? It looks like a bird!) One final note before I get to the recipe, don’t panic when you read avocado in the frosting recipe. It doesn’t taste like guacamole, I promise. Instead, it will be a thick rich frosting that will blow your mind. I’m serious. It will blow your mind. You may never go back to sugar-based frosting ever again.

Double-Layer Fudge & Maple Cream Cake with Chocolate Ganache 2018-08-18 09:01:15 Write a review Save Recipe Print For the cake 1 1/2 cups raw walnuts 1/3 cup unsweetened cocoa powder 1 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup pitted Medjool dates For the Chocolate Ganache 1/3 cup pitted Medjool dates 1/8 cup agave syrup 1/2 cup ripe avocado flesh 1/3 cup unsweetened cocoa powder For the Maple Cream 1/2 cup raw cashews 3 tablespoons maple syrup 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg For the cake Combine walnuts, salt, and cacao (or cocoa) powder in food processor. Pulse until coarsely mixed. Do not to over-process. Add dates, pulse until mixed well. The mixture should have large crumbles. Do not over-process. Set aside. For the Maple Cream Combine cashews and salt into a food processor. Pulse together until finely mixed. While the food processor is running, drizzle in the maple syrup and spices. Next, drizzle in a tiny (very small) amount of filtered water to smooth out the mixture. The consistency should be that of thick cream. Set aside. For the Chocolate Ganache Combine dates and agave in a food processor. Blend until smooth. Add avocado and cocoa powder. Blend until fully mixed and smooth. Set aside. To Assemble Cake Lightly oil baking pan with coconut oil. I used several mini pans to make double layer mini cakes but any small baking or tart pan will work. Press half of the cake mixture into pan. Remove the cake gently from pan and set aside. Repeat to make the second layer. Place one layer of cake on a plate. Add a thick layer of Maple Cream one top. Place the second layer on top of that. Next, frost the entire cake with the Chocolate Ganache. Place entire cake in the fridge for a few hours to firm up the frosting. Enjoy! By KD Angle-Traegner Adapted from Ani's Raw Food Desserts Adapted from Ani's Raw Food Desserts Your Daily Vegan https://www.yourdailyvegan.com/