My son asked me to make a really huge cake for his birthday. So, I did. Four layers of delectable chocolate cake, filled with rich vegan chocolate ganache, frosted all over with a gooey chocolate icing. Fantastic. It was a big hit, and good to the last piece that was still moist and flavourful a week later ... at which point we fell into a cake coma ...
ingredients:
ingredients:
2 cups hot water
1/4 cup extra virgin coconut oil (organic and unrefined)
1/4 cup extra virgin coconut oil (organic and unrefined)
1/2 cup coconut sugar
1/2 cup date sugar
1/2 cup date sugar
1 tbsp vanilla extract
1 tbsp apple cider vinegar
4 tsp egg replacer + 1 cup cool water
1 tbsp apple cider vinegar
4 tsp egg replacer + 1 cup cool water
1 cup raw cacao
2 tbsp ground vanilla bean
1 tsp sea salt
1 tsp stevia powder
1 tsp stevia powder
2 1/2 cups almond flour
1/2 cup ground chia seeds
4 tbsp coconut flour
1/2 tsp baking soda
directions:
preheat the oven to 345
prepare your baking tins. I did a double batch and used 2 x 8" silicone square pans and 2 x 9" square silicone pans and just gave them a once over with coconut oil. For metal pans, use coconut oil as well as parchment.
1. combine the first 2 ingredients. Let them sit for a few minutes until the coconut oil melts.
2. Add the rest of the ingredients in the order listed.
3. divide into your pans. Makes 3 small round layers, 2 eight inch square layers, or 24 small cakes
4. bake at 345 for 1 hour in the upper half of the oven
5. allow to cool at least a little before removing from the pan. Cakes will be more delicate than traditional flour cakes.
I chose to fill with ganache, and frost with a gooey thick chocolate icing:
Ganache filling
Gooey Chocolate Icing
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