When you want to feed your chocolate addiction.

 

 

Triple is the new double – for chocolate anyway! This is the perfect recipe to ween away your stresses and detoxify your mind.

 

 

I made this beauty for my birthday and shared it among friends and family who were amazed that it was a vegan cake! Quote my mother: “I can’t believe this is vegan…I really can’t believe it.”

 

 

Dry ingredients

  • Rolled Oats (gluten free): 2.5 cups
  • Cacao powder: 1 cup
  • Carob powder: 1/4 cup
  • Baking powder: 1 tbsp
  • Cream of tartar: 1 tbsp
  • Dessicated coconut: 1/2 cup
  • Himalayan salt: 1 tsp

 

 

Wet Ingredients

  • Nut milk of choice (I use almond milk): 1 cup
  • Water: 1/2 cup
  • Coconut oil (melted): 1/4 cup
  • Coconut sugar: 1 cup
  • Vanilla extract: 1 tbsp
  • Lime (juice): 1 tbsp

 

 

Chocolate Frosting

  • Creamed coconut milk: 1 cup (minimal / no water content)
  • Cacao nibs: 1 cup
  • Maple syrup: 2 tbsp
  • Himalayan salt: a pinch

 

 

Methodology

  1. Pre-heat your oven.
  2. Gently heat the chocolate frosting ingredients on the hob whilst continuously whisking for 5 minutes.
  3. Remove from heat and transfer into a mixing bowl. Continue to whisk for 5 minutes and store in the fridge for up-to 4 hours to set.
  4. Blend in a food processor the dry ingredient.
  5. In bowl whisk the wet ingredient.
  6. Add the wet ingredients to the dry ingredients and blend on low speed to make the cake mixture.
  7. Add the cake mixture to a grease proof cake tin.
  8. Place cake tin in the oven and bake the mixture for 35 minutes at 175 degrees Celcius.
  9. Once baked remove from oven and let cool for at least 30 minutes before removing the cake from the tin.
  10. Repeat the above steps to make the 2nd layer.
  11. Add the frosting between the cake layers and on top of the last layer.
  12. Decorate the cake as you wish and enjoy!

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