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Organic chocolate cake with raw chocolate icing – RECIPE Marie Anita’s Gluten Free Healthy Cafe’ and Bakery

Organic chocolate cake with raw chocolate icing – RECIPE Marie Anita’s Gluten Free Healthy Cafe’ and Bakery
GF, vegan and cane sugar free
Makes 18 mini loaves or 1 large cake
Organic ingredients:
For the cake
½ cup white rice flour
½ cup brown rice flour
½ cup white sorghum flour
½ cup tapioca flour
1 cup raw cacao powder
1 cup blanched almond meal
½ cup coconut sugar
Pinch of salt
3 tsp baking powder
4 tbsp linseed meal mixed with 2/ 3 cup water
1 cup rice malt syrup
¾ cup coconut oil, melted
1 cup raw almond milk (homemade preferred)
2 medium apples, cored
Pinch of xanthan gum
For the raw chocolate icing
½ cup cashews, soaked overnight
½ cup coconut oil, melted
1/ 3 cup raw cacao powder
¼ cup pure maple syrup
2/ 3 cup raw almond milk
Pinch of salt
Method:
1. Preheat oven to 180°C. I have used great silicon moulds for my mini loaves otherwise you may need to line your tins.
2. For the cake, sift all of the flours together in a large mixing bowl. Add the remaining dry ingredients and stir to combine.
3. In a blender, combine the almond milk, apples and xanthan gum. Blend until it becomes smooth.
4. Add the apple mix, linseed mix, rice malt syrup and coconut oil to the cake dry ingredients.
5. Stir to combine into a batter and pour into a mould or cake tin.
6. Bake mini loaves for 15-20 minutes. Once baked, allow to cool before icing.
7. For the icing, combine all ingredients into a blender and blend until smooth.
8. The icing can be poured on to the cool cake and put in the fridge to set. It will set in 30 minutes-1 hour.
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