If it's a birthday, celebrating passing your drivers test or you simply want some cake then my Vegan Chocolate Cake is for you. This cake is everything a chocolate cake should be; moist, decadent and make you weak at the knees!
I absolutely love this recipe and I would have to say it's one of the best things I've ever made to date.
This recipe is also dairy, refined sugar and gluten free, so all your friends with specific dietary needs can enjoy a big slice too!
100g 70% dark chocolate
1 cup spelt or buckwheat flour
1 cup coconut sugar
1/2 cup cacao powder
1 tsp baking powder
1/4 tsp salt
1/2 ripe avocado
1 cup plant based milk
1/4 cup coconut oil, melted
2 tsp apple cider vinegar
1/2 tsp vanilla extract
1/2 ripe avocado
6 medjool dates, pitted
1/2 cup plant based milk
4 tbsp cacao powder
2 tbsp maple syrup
pinch of salt
Preheat oven to 160°C fan forced and line a 20cm cake tin with baking paper.
To prepare a double boiler fill a saucepan with water coming up half way. Bring to the boil before topping with a glass bowl, making sure the bowl doesn't touch the water. Add the dark chocolate to the bowl and reduce heat to allow the chocolate to melt slowly.
Be sure to keep and eye on it too avoid burnt chocolate!
Sift flour, coconut sugar, cacao powder, baking power and salt into a large bowl and lightly stir until combined.
In a smoothie blender add avocado, milk, melted coconut oil, apple cider vinegar and vanilla extract. Blend until smooth before adding to your dry ingredients.
Gently combine ingredients before folding through melted chocolate with a spatula.
Pour cake batter into tin and bake for 30- 40mins or until skewer comes out clean when inserted.
Allow cake to completely cool before preparing icing.
In a smoothie blender add all icing ingredients and blend until smooth.
Evenly spread icing over cake before decorating to your preference.
Love Alex, Ballerina Bites. xx
PS: Be sure to tag me on Instagram: @ballerina_bites
I would love to see your recreations!