Happy Birthday to Me: Gifts and Fudge Cake

The day has finally arrived! Hello, Thirty!

The older I get, the more I see value in experiences opposed to physical possessions. I like vacations, good food, movies, and true friendship. Sure, I still like the newness of getting things (like a car or clothing), but once the luster has worn off, it’s hard for me to connect the item to the person who gave it to me. It just becomes stuff.

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I received an amazing birthday gift when I volunteered in Theodore’s 1st grade class this morning.  I usually sit in the teacher’s lounge and file paperwork, sharpening pencils (the most annoying task ever), prep for their math and language activities, etc.

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When I came back into the class, the students sang happy birthday to me and made me a crown (everyone signed it). Sooo sweet! I didn’t even realize my little guy told the class about my birthday.

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THIS is my favorite kind of gift! The type of gift that stays with you forever and doesn’t need to be replaced or maintained.

The Hubs said he would pick up a vegan cake at Whole Foods for me, but I decided to make my own instead (and save him a 30 minute drive).

I made Ani Phyo’s Raspberry Ganache Fudge Cake a few days ago and it looked like this…

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I made another one after returning from school this morning….

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I didn’t use raspberries this time and it was still very good. 

Ingredients:

Fudge cake

3 cups dry walnuts

2/3 cup unsweetened cacao powder or carob powder

¼ teaspoon sea salt

1 cup pitted Medjool dates

Frosting

1/3 cup pitted Medjool dates

¼ agave syrup

½ cup ripe avocado flesh

1/3 cup cacao powder

Filling

½ cup raspberries

Instructions:

To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed.  Avoid over processing. Add the dates and pulse until well mixed. Shape into 2 stackable cakes of desired shape and set aside.

To make the frosting, combine the dates and agave syrup in the food processor and process until smooth.  Add the avocado and cacao powder and process until smooth.

To serve, frost the top of one of the cakes with half the frosting and top with raspberries. Stack the second cake on top and frost the top and sides.

Cake is good for up to one week in the fridge.

I’m off to enjoy this cake, some tea, and a few hours of silence.

Thirty never tasted so good!

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