They say necessity is the mother of invention and this is how I feel about this cake. Basically, I had to meet my husband’s expectations about what a chocolate cake is, with my desire to make it as healthy as possible. So, I basically just copied my vegan chocolate cake recipe and substituted the flour with gluten free flour. Yep, no rocket science there, but hey, it worked!
It’s everything you can expect from a cake:
moist (my apologies for those folk who hate that word)
There are three parts to making this cake delicious, first is the cake, second is the vanilla cream filling and thirdly is the chocolate ganache. so, let’s get cracking!
Decadent Chocolate Cake
makes one 20 cm round cake
1 1/2 cups of gluten free flour (I use Bob’s Red Mill)
1 cup of coconut sugar
1/2 cup of raw cacao powder
1 tsp of baking soda
1/2 tsp of Himalayan pink salt
1/3 cup of sunflower oil
1 tsp of vanilla extract
1 tsp of apple cider vinegar
1 cup of warm water
1 TBS of instant coffee granules
Vanilla Cashew Cream
1 cup raw cashews, soaked overnight and rinsed well
1/2 cup of unsweetened vanilla almond milk
1/4 cup of rice bran syrup
2 tsp vanilla extract
Flesh of 2 medium ripe avocados
100g of Lindt 70% dark chocolate
1/4 cup raw cacao powder
1/3 cup unsweetened vanilla almond milk
2/3 cup rice bran syrup
1 TBS almond butter
1 TBS arrowroot powder
1 tsp vanilla extract
1/4 tsp Himalayan pink salt
Berries or other fruit/nuts/seeds of choice
Pre heat oven to 180 degrees Celcius.
In a large mixing bowl, add all the dry ingredients, mix well to combine. Add coffee granules to the cup of warm water and mix until it dissolves, add this to the dry ingredients, along with the rest o f the other wet ingredients, and mix until mixture is combined and there are no lumps. I use my stand mixer for this, one because it takes less time and two, because I’m lazy when it comes to cake mixing!
Line a round cake tin with baking paper, then pour in mixture and place cake in middle layer of oven for approximately 40 minutes, or until skewer inserted in the middle comes out clean. Leave the cake to completely cool before cutting it in two separate pieces.
Vanilla Cashew Cream
Place all ingredients in a powerful blender and blend until silky smooth. Taste and adjust sweetness if needed. Put in glass container and store in fridge until you are ready to assemble the cake.
Place broken up chocolate pieces into a glass or aluminium bowl, then place bowl over a pan of boiling water, making sure that the bottom of the bowl doesn’t make contact with the water or that any water gets inside the bowl containing the chocolate. The chocolate will start melting. Stir until chocolate is completely melted.
Add all ingredients to a food processor, including the melted chocolate and process until smooth. You will need to scrape the sides a couple of times. Taste and adjust sweetness if required. Place in fridge until you are ready to assemble the cake.
To assemble cake
Place both your cake pieces, cut side up, on a clean bench or cutting board, and spread with vanilla cashew cream. Now you have an option, you can add some thinly sliced pieces of strawberries on top of the cream which is what I did, or you can leave it as is. Be mindful that if you decide to go with adding the strawberries, you will need to be careful when frosting the cake as the strawberries can cause the layers to slide and become a little bit unstable.
Once you’ve added your cream and optional fruit, sandwich the layers together, making sure the edges are even, and start the frosting process using the chocolate ganache. The frosting will be thick because it’s been in the fridge so if you prefer to work with a softer consistency, just take it out of the fridge 15 minutes before you are ready to start frosting. Now I’m no professional cake decorator, I just use a spatula to cover any exposed cake and hope for the best 😉
There will be enough frosting for the whole cake and you will probably have some left over. YUM.
Once you have frosted the cake, add your berries or other decorations and you’re ready to serve.
Peas, love and mungbeans