As I would like to think, there's no better sustenance to kick the year off with than chocolate cake. Definitely, on one hand January is when everybody goes on eating regimens, however on the off chance that you've been perusing this blog for some time, you'll realize that I'm not about that life. I'm about parity, eating well the entire all year just as treating myself at whatever point I please! I cherish my green smoothies without a doubt, yet cake is dependably a splendid thought as well.
I really begun testing this formula directly before Christmas, and when we made it on Christmas Day the cake vanished inside a few hours! Truly, it truly is that yummy. I think what truly takes it to the following dimension is the expansion of nutty spread. This gives the cake a great spongey and damp surface. It likewise has quite recently the correct dimension of sweetness, and works actually well with the icing.
The icing is most likely my preferred thing about this cake. It was very hard not to eat every last bit of it independent from anyone else lol. Also, it's basic as well, requiring only two fixings, which are coconut cream and veggie lover chocolate. Since this icing is so adaptable, you could add it to different treats as well, for example, brownies or treats.
- For the cake
- 170 g gluten-free flour
- 50 g cacao powder
- 220 g coconut sugar
- 20 g ground flaxseed
- 1.5 tsp baking powder
- 120 g peanut butter
- 250 ml almond milk warm (heat it on the stove for a few seconds)
- 1 tbsp vanilla extract
- 1 tbsp apple cider vinegar
- For the frosting
- 150 ml coconut cream canned, refrigerated for 24 hours
- 100 g dairy-free chocolate melted
- 50 g dark chocolate melted (see recipe notes)
Instructions
- Preheat oven to 180 degrees C/350 F.
- In a large mixing bowl whisk together the flour, cacao powder, coconut sugar and ground flaxseed. In a separate mixing bow, whisk together the peanut butter, almond milk, vanilla extract and apple cider vinegar.
- Pour the wet ingredients into the dry and mix together really well.
- Transfer the batter to two round 8 inch cake tins and bake in the oven for around 25 minutes, until a toothpick comes out clean and the middle is spongey. Leave to cool for at least 15 minutes.
- Meanwhile, prepare the frosting. Drain away the liquid from the canned coconut cream, add it to a mixing bowl and whisk until fluffy using an electric whisk. At the same time, pour in the melted chocolate. If the frosting looks too liquidy, leave it to solidify in the fridge for around 10 minutes.
- Arrange the cake. Spread a thick layer of the frosting on one of the sponges. Place the other one over it, and spread another layer of the frosting on top. Decorate as desired and serve immediately.
Read more our recipe Frozen Granola and Fruit Bark #desserts #cakerecipe
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