Every year on my kids’ birthday, and on my mom’s birthday, we have cake for breakfast. It’s the same recipe every time, one that I adapted from the vegan blog Chocolate Covered Katie. My kids and I highly recommend it!
Preheat oven to 350 and prepare a cake pan with parchment paper
In a medium bowl, mix:
1/3 cup unsweetened applesauce
1 cup creamy peanut butter (we use one where the ingredients are just peanuts and salt) or other nut/seed butter you like
1 tablespoon vanilla extract
1/3 cup maple syrup
1/4 cup cacao powder
1/4 cup flour (I use Bob’s Red Mill Gluten Free All Purpose Baking Flour)
1-2 scoops chocolate protein powder
1 1/2 teaspoon baking soda
pinch salt
Stir everything until well combined, then add a generous handful of chocolate chips and stir again. The dough will be tacky and thick. Press all of the dough into the prepared cake pan, using a spatula or your hand to spread it evenly and make it flat. We always add the age of the person we’re celebrating in colored candy coated chocolate drops.
Bake for 20 minutes at 350. Let it rest for at least two hours, I always make it the night before and leave it to cool all night. It’s a perfect gooey chocolatey texture for birthday breakfast the next day!