GoKolate Cake

I was going to dub this vegan, but it really doesn’t need a disclaimer like that, so why hint that it possibly does? No excuses necessary–it stands alone.

Not to say that vegan is an understood compromise–because it isn’t–but more times than not, you can tell when something has been veganized or healthified or whatever-ized. It has that aftertaste about it, that crunch, that “hm….I like it, but only because I subliminally know it has been altered to be healthier, so I’ll give it the benefit of the doubt” subtext. Not in this kitchen. NEVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

It rivals your traditional chocolate cake, and the topping is hands-down the creamiest, lick-worthy icing I’ve ever had…and icing?…that, my friends, I have had much of. The great part is you can actually sit there and eat the icing alone…for breakfast. It’s good-for-ya stuff.

Some of the ingredients are healthier (surprisingly enough, not anymore expensive) versions of the traditional ones.  Nothing you can’t find at your local grocery store if you’re looking for it.

Gokolate Cake w/Gokolate Icing

Ingredients:

Cake:
– 1 cup spelt flour
– 1/4 cup of sugar
– 1/2 tsp baking soda
– 1 tbsp arrowroot powder
– 1 tsp kosher salt
– 1/3 cup cocoa powder
– 4 tbsp of maple syrup
– 1/3 cup coconut oil
– 1/2 cup homemade almond mylk

Frosting/Filling/Icing:
– 2 avocadoes
– 1 tbsp almond butter
– 1 tbsp arrowroot powder
– 1/4 cup cocoa powder
– 1 tsp vanilla extract
– 1/4 cup almond mylk
– 3/4 cup maple syrup
– 1/4 tsp kosher sea salt
– 1 bar dark chocolate, melted

Directions:

Assemble the dry ingredients for the cake.

Clockwise from 9 o’clock: burgeoning cup of spelt flour, 1/4 cup of sugar, 1/2 tsp baking soda, 1 tbsp arrowroot powder, 1 tsp kosher salt and 1/3 cup cocoa powder.

Into a large bowl they go!

Set this big bowl aside.

In a smaller-sized bowl, combine all the liquids for the cake. Now, coconut oil will harden if in a slightly cooler temperature, so I set this smaller bowl  atop a double broiler to melt the coconut oil and allow it to evenly distribute throughout the liquid mixture.

4 tbsp of maple syrup, 1/4 cup (actually 1/3 cup) coconut oil and 1/2 cup homemade almond mylk.

A double broiler works like this: smaller saucepan with boiling water, a larger saucepan that fits on top with whatever you want to melt in it. It indirectly melts/warms sensitive things such as chocolate, candy, milk, and basically anything that you do not want to burn.

Add this liquid mixture to the previously prepared dry mixture.

Whisk whisk whisk.

I used my clean hands to coat the bottom of a 10-inch round glass pan with coconut oil.

Then, popped the cake batter in the oven for 25 minutes at 375 degrees F.

While that sweet Jesus bakes, prepare the icing/filling/creme.

Assemble the ingredients: the meat of 2 large avocados, 1 tbsp almond butter, 1 tbsp arrowroot powder, 1 tsp vanilla extract, 1/4 cup homemade almond mylk, 3/4 cup maple syrup, 1/4 cup cocoa powder and 1/4 tsp kosher sea salt (unpictured).

And, of course, 1 bar of your favorite dark chocolate melted on the double broiler.

Combine all together in the food processor until well combined to creamy craziness.

Check the consistency: thick, yet fluffy.

When the cake is done, it’ll look as such:

I placed this in the freezer for a few minutes to speed up its cooling down trajectory.  Then, when cool enough, I layered the icing on top.

Pretty!

I know you’ll enjoy this one!

xoxo

Mahi-Mahi Veggie Wrap

To follow up the amazingly delicious tartar sauce I made last night, I’d like to show you my favorite way of enjoying it!

For some reason, I’ve always hated tartar sauce for its not so stellar nutritional properties and the mystery of the ingredients in the bottled version. After creating a homemade, recipe, however, I’ve learned to add just the right amount of flavor and use simple, real ingredients.  Mayonnaise may not be your thighs’ best friend, but the roundedness it brings to this sandwich will stave off  the potential, all-too-familiar  midnight jaunt to the candy cabinet.

This sandwich, my friends, is the definition of foodgasm. I lightly season defrosted mahi-mahi from last week, cut it up and toss the pieces in spelt flour.  Later, the cooked mahi-mahi is complemented with a delicious array of fresh and cooked vegetables.  The textures are bangin’, and the tartar sauce brings it all together.

The great thing is you can replace the mahi-mahi with your favorite fish and add whatever left-over raw and cooked vegetables you have on hand.  It won’t taste like a left-over meal though.

It glows.

Mahi-Mahi and Vegetable Wrap

Ingredients:

For the vegetable filling:

– 1/2 tbsp butter
– 1 white onion, chopped
– 1/2 red pepper, julienned
– 1/2 green pepper, julienned
– 1 scallion, diced
– 1 cup diced cabbage
– 1 clove garlic, diced
– Salt & pepper to taste

For the mahi-mahi filling:

– 1 tbsp butter or extra virgin olive oil
– 10 oz mahi-mahi
– 1/4 tsp each salt & pepper
– 1/4 tsp paprika
– 1 tbsp spelt flour

For assembly:

– 1 tbsp GK Tartar Sauce for each wrap
– 2-3 romaine lettuce leaves for each wrap
– 2-3 slices tomato for each wrap

Directions:

First cut, slice, dice and chop all the vegetables.

Toss into a pan with 1/2 tbsp of butter.

Add salt & pepper and cook until soft and translucent at medium heat.

While that sizzles away, cut about 3 servings (10 oz) of mahi-mahi into 2-inch thick and 4-inch long strips, seasoning them with salt, pepper, paprika and a flurry of spelt flour.

Like so:

In the same bowl you cooked the (now finished) veggies, add a tbsp of olive oil or butter and  cook the fish until tender on medium-high heat.  The technique here to cook them fast–the spelt flour will hold the moisture in the fish and keep it tender.  Cooking will take about 5 minutes. About 3 minutes in, cut one strip in half to see if it is ready!


When they are finished cooking through, add the previously cooked vegetables to the mix.

Toss together and set aside to compile the sandwich.

Assemble the whole grain, whole wheat or whatever type tortillas you like best, and begin the layering process.

First, with the oh-so-scrumptuous tartar sauce

Romaine lettuce leaves and tomato.

And last, but certainly not least, come the cooked mahi-mahi strips w/cooked veggies.

Wrap and take a good look at that money shot:

YUM. It’ll get a little messy as you eat–what fantastic sandwich doesn’t? I had my lovebird double check…

The wrap is out of this world. SO juicy, SO filling and SO healthy.  You can’t lose. Just take a bite…

xoxo