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Vegan Chocolate Nutty Cake
VEGAN | GLUTEN FREE | DAIRY FREE
We absolutely love the richness of this chocolate cake teamed with the nutty texture of the frosting! It's vegan, gluten free and dairy free, making it the perfect dessert to whip up and serve at a family gathering as it accommodates just about everyone.
INGREDIENTS
Cake Ingredients
- 2 tbs organic chia seeds
- 200ml almond mylk
- 2 tbs apple cider vinegar
- 1 tsp vanilla extract
- 180g raw sugar
- 18ml coconut oil, melted
- 250g almond meal
- 2 tbs organic cacao powder
- 1 tsp bi-carb soda
- 1 tsp baking powder
- Pinch of salt
- Punnet of blueberries or other berry
- Handful of cashews, crushed
Frosting Ingredients
- 200gm cashew nut butter⠀
- 15g water
- 1 tbs maple syrup
- 2 tbs coconut oil
- 2 tbs lemon juice
- lemon zest, no white
- 3 dates, diced
TIME
60 Minutes
SERVES
8-10
DIFFICULTY
METHOD
Place chia seeds, almond mylk, apple cider vinegar and vanilla extract in a bowl and let sit for 3 minutes to activate the chia seeds.
1Melt coconut oil and mix with raw sugar. Add almond mylk mix and blend with electric beater for 2 minutes on high.
2Add in almond meal, cacao, bi-carb, baking powder and pinch of salt. Mix well.
3Pour mixture evenly into two 20cm diameter greased cake tin and bake in moderate oven for 35-40 minutes.
4To make the frosting, place cashew butter, water and maple syrup in a bowl and whip. Add in coconut oil, lemon zest, lemon juice and dates and mix well.
5Lay out your first layer of cake spread with half of the frosting with half punnet blueberries and half of crushed cashews. Delicately place the next layer of cake on top and finish with the rest of the frosting, blueberries and scattered crushed cashews.
6Dessert
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