Espresso Mushroom Cake

A CAKE FULL OF SURPRISES

Espresso Mushroom Cake

As you have read from the title, one can make a cake out of anything. Whatever leftover produce you have lying around, just toss them in the food processor along with some flour and sugar. Sweet potato? Done that. Avocado? Surprisingly delicious. Carrot? Who hasn’t made a carrot cake yet! Beet? I’m on to it.

And that sums up how I came up with the idea for this cake. I added cocoa and espresso powder and decorated it with banana icing to mask the taste of the mushrooms and although it helped, be warned that mushrooms are mighty strong and you will notice it. This was hands down the weirdest thing I have ever made, but surprisingly it wasn’t bad.  Everyone chewed it up and swallowed it down without flinching, so I consider that a success! 

ESPRESSO MUSHROOM CAKE

By Daniela Pimentel Furtado, Dulce y Natural

Total Time: 60 minutes

Makes: 1 cake

Ingredients

  • 1 egg
  • ½ teaspoon baking powder
  • 100 grams sugar
  • 170 grams applesauce
  • 150 grams flour
  • 40 grams oil
  • 1 tablespoon cocoa
  • 1 tablespoon espresso
  • ½ teaspoon vanilla
  • handful handful mushrooms of your choice

Instructions

    Preheat the oven to 200°C. Mix the wet ingredients in one bowl. With the help of a food processor, mix the wet ingredients and the mushrooms in a separate bowl. Mix all the ingredients together until well blended. Grease the cake pan with margarine or coconut oil and pour the batter. Bake for 30 minutes or until golden.

Espresso Mushroom Cake

Chocolate Chip Cookies

FROM MY COOKIE JAR TO YOURS

Vegan Chocolate Chip Cookies

This is a recipe I have been “hiding” for a while. And when I say hiding, I really mean procrastinating to publish.  I wish I could have said the same to my university professors about my mid-term papers. Or to my boss. “Of course, I have that feasibility study. But you have to find it first. Ha ha sucker. ”

Anyways, today is the today I am finally posting the recipe for these Vegan Chocolate Chip Cookies. My first cookie recipe on the blog, in fact! They were pretty easy to make, but let me tell you, baking with coconut oil is not funny business. It does whatever the fuck it feels like! After nuking it for God knows how long, it solidified within seconds. Take my advice and use it strictly for frozen treats, like popsicles or raw cupcakes. 

VEGAN CHOCOLATE CHIP COOKIES

By Daniela Pimentel Furtado, Dulce y Natural

Total Time: 45 minutes

Makes: 12-18

Ingredients

  • 1 tablespoon chia seeds + 3 tablespoons water
  • ¾ cup oats
  • ¾ cup almond flour
  • ¼ cup cane sugar
  • ¼ cup chocolate chunks
  • ½ teaspoon baking powder
  • 2 tablespoons coconut oil, warm and melted
  • 1 pinch salt

Instructions

    Preheat the oven to 200°C. Mix the chia seeds and water in a small bowl. Set it aside for 5 minutes. Mix the dry ingredients well. Add the chia seed mix. Nuke the coconut oil, then immediately add it and mix it well with your hands. Coconut oil solidifies within seconds if it isn’t kept warm. The heat from your hands will avoid this. Lastly, add the chocolate chunks but very gently. Pinch the dough and roll it into balls. Place the cookie dough balls about 3 centimeters apart on a lined baking tray. Bake for 20 minutes or until golden. Let the cookies cool completely before touching and eating.