Vegan chocolate cake

It was my birthday this week and mum made a delicious chocolate cake. It was so good I wanted to share the recipe with you because I know it’s tricky finding good cake recipes when you’re vegan or gluten-free.

We found the recipe in our local newspaper. It’s by Saskia Gregson Williams. You can check out her website Naturally Sassy for more vegan and gluten free recipes.

You’ll need a blender or food processor to make the frosting. We used coconut oil and cocoa powder, the result is a fudgy, chocolate cake that tastes like a Bounty. I actually found it to be even yummier a couple of days later.

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Serves 6-8

CAKE

  • 120ml (4 1/4 fl oz) olive oil or melted coconut oil, plus extra for greasing
  • 300g (11oz) ground almonds
  • 55g (2 1/4 oz) raw cacao (or cocoa) powder
  • 2 tsp baking powder
  • 1 banana, peeled and mashed
  • 120ml (4 1/4 fl oz) oat or almond milk
  • 5 tbsp raw honey, agave or pure maple syrup

CHOCOLATE FROSTING

  • 180g (6 1/4 oz) medjool dates, pitted and chopped
  • 30g (1 1/14 oz) raw cacao (or cocoa) powder
  • 2 generous tbsp coconut oil, melted
  • 120ml (4 1/4 fl oz) water

TO DECORATE (Optional)

  • desiccated coconut
  • slices of fresh strawberry
  • cacao nibs

METHOD

  1. Preheat the oven to 180C/160C fan/ gas 4.
  2. Grease an 18cm (7in) round loose-bottomed cake tin, about 4cm (1 1/2in) deep with olive/coconut oil and line the base with baking paper.
  3. In a mixing bowl, combine the ground almonds, cacao (or cocoa) powder and baking powder. Add the mashed banana, oil, milk and honey or agave/maple syrup and mix well to form a smooth batter.
  4. Spoon the mixture into your prepared cake tin, smoothing over the top and place in the oven to bake for about 40 minutes, checking after half an hour, until well risen and cooked through – a skewer inserted into the cake should come out clean.
  5. While the cake is cooking, make the frosting. Add all the ingredients to your blender/food processor and whiz until smooth. Place in a bowl and store in the fridge until needed.
  6. Remove the cake from the oven and leave to cool in the tune to 5 minutes, then transfer to a wire rack and allow to cool completely.
  7. Once cooled, spread the frosting over the cake and decorate, if you like.

TIP- for the frosting, make sure you sure medjool dates as opposed to the regular ones as these don’t blend as well. If you are using regular dates, its best to soak them in boiling water for 20 minutes until really soft.

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#Doesn’tLookQuiteLikeThePicture #StillTastesGood

[Photo Credit: Matt Russell and Sevenyearsinadrawer]
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