This recipe has it all. It’s divine. It’s simple. It’s quick. It can be tailored to taste in seconds according to whim. What it doesn’t have–in this post, I mean–is a selection of pictures to accompany it and do it justice.
I didn’t expect to feel compelled to post this dreamy concoction…little F’s turning four-years-old dream birthday cake. There are so many things I didn’t expect to be mulling over lately. Most of all, despite being perpetually nostalgic and overly conscious of time, I didn’t expect quite how much it would floor me that my baby is now FOUR. I didn’t expect to find myself still freelancing, out of the classroom, at this point. Somehow over the years opportunities have kept emerging that have allowed me to keep juggling and prioritizing a flexible schedule I’ve loved. Somehow years of being steadily conditioned to flux hasn’t kept me from being any less surprised when things appear, nor any less disappointed when they end. But somehow the flow keeps going, and it’s all OK.
More than OK. Four is FABULOUS. Four is imaginative, bold, cuddly but increasingly self-assured. Four is taking initiative and sharing the play, wonder and discovery. Four is forming opinions with innocence and genuine reflection. Four deserves this birthday cake…and so does any age after. There is no doubt this cake method is the base of new evolving traditions in our house.
This recipe is owing hugely to this amazingly scrumptious recipe and post from the brilliant Minimalist Baker. And a very liberal take/modified version of this incredible chocolate banana bread turned cake from Chocolate Covered Katie bliss. I short-cutted the simple method even further by laying down three slim layers of the cake/bread mixture in three identical loaf pans lined with parchment paper and baked all at once. All you do after the layers cool is lay down a slightly softened layer of vegan ice cream of choice, top with the second cake layer, then another ice cream layer, then final cake layer; cover with foil or container lid and freeze. When it’s time to serve, let soften enough to invert out of the pan on a plate. I topped with rich, gooey melted dark chocolate with a little bit of coconut milk. Add a candle on top…absolute birthday decadence guaranteed to bring on lasting satisfaction from the wide-eyed appreciative reaction alone. (By the way, our choice of ice cream was a layer of So Delicious almond milk cookies and cream ice cream and another layer of So Delicious coconut milk oregon berry ice cream…swoon!)
This cake was the perfect way to round out a perfect birthday week for one very excited four year old. From waking up to a spangly decorated house on birthday morning to windblown first-time Go Kart excitement as a family in the afternoon to a special 2nd annual birthday hiking party with lovely little friends on the weekend following…everything about turning four has been pretty much magical. This cake complements all that–layers and layers of joy you just want to sink your teeth into and linger over.
Of course, my heart is overflowing and sometimes achy. Because, four came–and will go– so darn fast. Some days I want to sob my heart out with the kind of ice cream diving dose worthy of any respectable rom-com. This cake is good for that, too.
- 3 very ripe bananas, peeled and mashed
- 2 tsp pure vanilla extract
- 1 tbsp vinegar
- 1/4 cup almond milk
- ½ cup unsweetened applesauce
- ½ cup dark chocolate chips, melted
- 2 cups whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup unsweetened cocoa powder
- 2 pints non-dairy ice cream of choice (We loved mixing So Delicious Coconut Milk Oregon Berry with So Delicious Almond Milk Cookies and Cream)
- 1 cup dark chocolate chips
- ⅓ cup almond milk
- Preheat oven to 350 F and line three 9×5 loaf pans with parchment paper.
- In a large mixing bowl, combine first six ingredients, mashed bananas through melted chocolate. In a separate bowl, whisk together flour, baking soda baking powder, and cocoa powder. Pour dry into wet, and stir until just evenly combined. Transfer to the loaf pans and spread out evenly.
- Bake approximately 18-20 minutes, until a toothpick inserted into loaf layers comes out clean.
- Top one of the cake layers with ice cream (keeping in the pan). Carefully remove second layer from parchment and place on top of ice cream layer. Top with another layer of ice cream and place the final cake layer on top.
- Cover and freeze at least one hour. Let soften 20 minutes before serving.
- Melt dark chocolate with coconut milk in a saucepan over medium low heat, stirring until smooth. To serve, invert onto a serving plate and top chocolate sauce.
This week, this post almost didn’t happen. It would have eventually, but there would have been an inner letdown, a sense of dragging of feet. I am being melodramatic in saying so, albeit in a muted way…meaning, feeling a little let down is hardly the churning emotions of despair, and besides it’s only a blog post. But I wanted to relay some of the energetic buzz I came away with following an inspirational blogger event this week hosted by Sprouts Farmers Market at the Bhakti Chai brewing headquarters. Not only did we lucky attendees get to tour a pristine facility and home to some truly superb products, we got to meet the incredibly talented and driven founder, Brook Eddy, and came away with delicious samples I felt primed and eager to experiment with.
The problem was the usual–finding time. Lately the trend of squeezing more productivity into increasingly less time has built to a sort of tipping point where I find myself weighing options (e.g. sleep vs X) in terms of number of potential gray hairs that might be encouraged or spared. This week I’ve been especially focused in an attempt to stay on top of tasks and get ahead of work priorities where possible because in days Little F and I are visiting our precious new baby cousin/niece. Struggling to fit everything in, an obvious cut to the to-do list would be a verbose addition to personal blog, particularly as I wouldn’t feel right posting without having a recipe or two to share incorporating awesome Bhakti product.
For a change, the rational me almost won out in scrapping blog post focus for the week.
Bhakti Chai founder Brook Eddy was a single mother of baby TWINS, going through a divorce, when she founded her company, which happens to be zero-waste, vegan, socially responsible, compassionate and health conscious. Eddy began brewing her own recipes for the beloved spicy tea after a trip to Mumbai, India. When she hit upon a recipe that was undeniably striking and delicious, she decided to start a company.
Ms. Eddy is a vibrant, charismatic entrepreneur. But even the most energized individuals need sleep here and there. How she grew her grassroots business into the successful, innovative company it is today, working full-time by day, brewing at night, raising twins… is simply astounding. Bhakti Chai merges its founder’s background in social policy with her passion for good food and flavor. A B-Corps, the company has made social action a part of its mission. Early on, it began donating to nonprofits, primarily those serving women and girls, and continues to do so. Just thinking about the origins and evolution of this company is pretty breathtaking… certainly enough of a dose of perspective to stir up a kitchen frenzy in small pockets of time over a couple of days. Besides all that, what is more simultaneously soothing and the fragrant aromas and complex spice notes of chai?
The first round of experiments was too hasty. I had a vision for a healty, vegan coconut pistachio chai tea (er, coffee but actually tea) cake. I turned out something almost yummy, which is to say in fact yucky. Lovely looking, except for the sloppy way I drizzled cashew cream glaze. I tried to convince myself it was blog-worthy, and came close to succeeding, but inside I knew. This secret knowledge was confirmed when at breakfast the next day I presented little F with a wedge of pretty breakfast “cake”. His eyes went wide with delight. “Ooooh, CAKE!” he exclaimed. Upon taking one bite, he pushed the plate away and chose to chomp down on an apple instead. Not to say the idea is dead, however. I’ll keep you posted.
Second try, though, went soooo much better, and successfully good-for-you too (OK, there is some chopped up crystallized ginger and the decidedly important inclusion of dark chocolate chips). I was hesitant about it at first. Because, muffins. Too easy? Too obvious? It doesn’t matter. I love them. They’re sweetened with mashed banana, but the banana isn’t overpowering. In fact, it blends so beautifully with the chai flavor that the result doesn’t actually taste banana and thus, the exclusion of that yellow goodness out of the recipe name. The chocolate chips are a must-have, but I think that tablespoon chopped crystallized ginger is really what gives this easy recipe the edge.
These muffins won’t last long (if they’re not already gone), and will definitely be filling our house with their heady but healthy, tempting aroma again very soon, along with some other treats and repeats. The next day, with dear friend Melissa, Little F and I we made some scrummy and deceptively light oatmeal chai blender pancakes and that famous whipped frozen banana ice cream all of us health foodies know and love elevated with a blissful Bhakti kick. Those recipes will have to wait, though. The second, probably forever (because you already know it really), and the former just for now. Not because of fretfulness over time constraints and fatigue. Just because there’s a limit to how long even an openly rambling post should be, and here I am. Happy weekend! 🙂
- 1 cup sprouted wheat flour (I used One Degree Organics Khorasan) or gluten-free blend
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon orange zest
- 1 tablespoon crystallized ginger, finely chopped
- 2 very ripe bananas, mashed
- 1/2 cup Bhakti original chai concentrate
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce
- 2 flax eggs (2 tablespoons ground flax meal whisked in 5 T water and allowed to sit a minute)
- 1/2 cup dark chocolate/vegan chocolate chips
- Preheat oven to 400 degrees.
- Mix first five ingredients, flour through ginger, in a medium mixing bowl and whisk to combine.
- Add remaining ingredients, stirring to combine.
- Pour batter two-thirds of the way up each muffin cup in prepared tin. Bake 10-15 minutes, or until a toothpick comes out clean.