Me and cakes haven't really been in the best relationship lately. I dropped some, I sipped some in the oven, I burnt some and I frosted some warm. I was sure of how done I was with cakes until I figured out, HELLO, I STILL HAVE TO MAKE MYSELF A CAKE. Like, birthday without a cake? Ew.

I am not really a fan of "real" aka layer cakes. I try to avoid them at all costs because I am a hater of frosting. Like a real hater.  I scrape it off all of my cakes. I mean, who likes a mix of butter and sugar on top of their cake in 3 layers? Ew. This cake in my opinion, has the perfect ratio of sponge - frosting. And the fact it doesn't have any real frosting, but more of a mousse makes me want to bend over backwards. YES TO THIS CAKE. Now go make it.

Also, I can't say no to pretty baking equipment. These copper measuring cups are the prettiest and buying yourself presents is totally okay.







The frosting is pretty much Oh, Ladycakes's recipe (HI ASHLAE) with some rum mixed in. Feel free to sub it for extra maple.

Walnut sheet cake with chocolate frosting

1 cup cane sugar
1/3 cup walnut oil
1 flax egg
1 cup almond milk

1 1/2 cup whole spelt flour
1/2 cup ground walnuts
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1 tbsp apple cider vinegar

fat of two cans of coconut milk
1/4 cup cacao powder
100g melted dark chocolate
2 tbsp rum
2 tbsp maple syrup

Preheat the oven to 180ºC. In a large mixing bowl, mix all the dry ingredients, then mix in all of the wet. Pour into a parchment lined 22x30cm baking tin and bake for 20-25 minutes. Let cool completely.

In the meantime, make the frosting. Melt the chocolate over a water bath. Whip the coconut cream to soft peaks. Sift in the cacao powder and then add all the remaining ingredients, including the melted chocolate. Frost the cake and put in the fridge to set for at least 4 hours.
I spent the past hour running to this album and thinking about how this mousse will turn out. I was very sceptic as I am not the person who pretends bean brownies are actual brownies and beetroot cake is delicious. Also, chocolate kale chips are the most disgusting thing I ever tasted.  But the mousse turned out perfect. I couldn't imagine it being any better and I'm not sugarcoating anything. It is that good. It has a slight coconut undertone that I love + it's totally raw if you don't use the rum, all doe I highly suggest you do. This dessert is a perfect balance of healthy and unhealthy. It's still full of (heathy and good for your gut) fat, but it tastes oh so good and chocolatey. I think you have to give it a try. 
This city really is like no other. The moment I got of the plane, I knew this was where I belong. No weird butterflies in my stomach. The city that screams be yourself. And so I am. I wander around town over the weekends and I never once got the feeling of being lost. It all makes sense. In a way, it feels more like home than actual home. Every morning, I take the U-Bahn and twenty minutes later I find myself in a completely different city. All doe it's all Berlin, every part of it feels completely different. It's like there's this invisible wall (ironically) between them. I haven't done much sightseeing so far, taking things easy. I'm not one of those crazy museum humans. I got all the time I need for that. Well that's that I thought until a few days ago, when I had a freakout I've been here for nearly a month and haven't done any sightseeing. At all. And then I pretty much ran from one to another gallery.
I've never been a fan of hamburgers. To be honest, I never had a non-vegan burger. Like never. I was robbed of that McDonalds experience as a kid, because I was a fan of chicken nuggets. Like a fan so big, I took six McNuggets instead of four plus a present. Yep. Don't judge. Since I've been vegetarian since I was 7 or 8 (not really sure), I never had the chance to try a real burger neither. And I wasn't really interested in burgers before I went vegan and ate meat for about six months. Don't worry, never going back to meat.
I know, I know. It's hot outside. Nobody wants to turn on the oven.

I've had this recipe in the works for well, about two weeks. I just couldn't get my shit together, write it down and share it with you. It feels kind of strange after such a long time. Well, here I am, sharing this recipe with you while it's 40ºC outside. If you don't want to make it until October, I totally understand.