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Easy Vegan Chocolate Cake

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Sometimes you need a simple cake to decorate for a birthday celebration, or just because!  This delicious vegan, gluten free version of chocolate cake is light, moist and really simple to make.  We like to use a creamy avocado based topping but you could use melted raw chocolate & nuts,  or coconut yoghurt with fresh berries.  

 

INGREDIENTS

Gluten Free, Vegan, Dairy free

Serves 6 – 8

We use organic ingredients

Cake

  • 1 ½ cups gluten free flour mix (we use The Gluten Free Food Co flour blend)
  • 1/2 cup raw cacao
  • ¾ cup coconut sugar
  • 1 tsp bicarb soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1/3 cup macadamia nut oil
  • 1 tbsp coconut yoghurt
  • 1 cup nut milk (almond, cashew) or coconut milk
  • 1 tbsp vinegar
  • 1 tsp vanilla extract

Topping

  • 1 large ripe avocados
  • 2 tbsp raw cacao
  • 1 tbsp coconut oil
  • 2 tsp honey or maple syrup

 

TO MAKE

Preheat oven to 180oC

Line round cake tin with parchment paper

Cake:

  • In a large mixing bowl, mix flour, cacao powder, coconut sugar, bicarb soda, baking powder, and salt until well combined
  • Whisk nut milk, oil, yoghurt, vinegar & vanilla together.
  • Mix wet ingredients with dry mix for around 1 minute until well combined.
  • Pour into lined medium sized cake tin.
  • Bake 30-35 minutes or until skewer comes clean out of middle of cake.
  • Allow to cool slightly then tip onto cooling rack to cool completely.

 

Topping:

  • Place all the topping ingredients into food processor and blend until smooth. 
  • Smooth over the base and place in refrigerator to set.

 

SERVE

Top with fresh berries, mangoes, honey roasted chopped macadamias &/or edible flowers

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