Healthy, indulgent... delicious!
Makes 1 cake (medium):
Oat Flour (100g)
All-purposes flour (100g)
Muscovado Sugar (125g)
Coconut oil (room temperature - 50 ml)
Baking Soda (2 tsp)
Raw Cocoa powder (80g)
Water (200 ml - boiling)
Frosting:
Semi-sweet chocolate (50g)
Coconut oil (1 tsp)
Soya milk (or other vegetable milk - 1 tbsp)
1) Preheat the oven to 180C/350F/Gas 4.
2) Line one cake tin with parchment paper. Set aside.
3) In a large mixing bowl, stir together the dry ingredients.
4) Add coconut oil and mix.
5) Stir in boiling water (batter will be thin).
6) Pour the batter into the prepared tin.
7) Bake until a toothpick inserted comes out clean, 35 to 40 minutes. Allow to cool.
8) Prepare the frosting. Melt the chocolate with the coconut oil.
9) Pour over the chocolate frosting.
Refined sugar free, gluten free and vegan.
Makes 4
For the filling:
Shredded coconut (50g)
Organic coconut oil (25g - room temperature)
Agave nectar (20g)
For the coating:
Raw cocoa powder (10g)
Agave nectar (1 tsp)
Organic coconut oil (1 tsp)
1) Place coconut, coconut oil and agave in a bowl and mix through until well combined.
2) Roll mixture into balls, place onto a baking tray and pop into the freezer to chill.
3) Melt the coconut oil and combine with cacao and agave.
4) Take the balls out of the freezer, dip into the chocolate mixture and place back into freezer.
5) Enjoy and if there's some left keep them chilled, in the freezer.
Makes 1:
Egg replacement ( equivalent to 3)
Flour (250g)
Muscovado Sugar (200g)
Olive oil (125 ml)
Baking Soda (2 tsp)
Baking Cocoa (80g)
Water (200 ml - boiling)
Frosting:
Semi-sweet chocolate (100g)
Non-hydrogenated margarine (1 tsp)
Fresh Strawberries (10)
Filling:
Strawberry jam (sugar free, organic - 100g)
1) Preheat the oven to 180C/350F/Gas4.
2) Line two cake tins with parchement paper. Set aside.
3) In large mixing bowl, stir together dry ingredients.
4) Add egg replacement and oil, beat on medium speed for 2 minutes.
5) Stir in boiling water by hand (batter will be thin).
6) Divide the batter. Bake until a toothpick inserted comes out clean, 20 to 25 minutes. Allow to cool.
7) Prepare the frosting. Melt the chocolate with the margarine.
8) Spread the jam and sandwich the cakes together.
9) Pour over the chocolate frosting and fresh strawberries.
Eggs (4 - organic or free range)
Flour (300g)
Muscovado Sugar (200g)
Non-hydrogenated margarine (200g)
Baking powder (1 tsp)
Baking soda (1/2 tsp)
Baking Cocoa (125g)
Rice Drink (or milk 200 ml)
Frosting:
Semi-sweet chocolate (200g)
Non-hydrogenated margarine (1 tbsp)
Cream (200g)
1) Preheat the oven to 180C.
2) Prepare a big cake tin.
3) In large mixing bowl, stir together the egg yolks, margarine and sugar.
4) Add the rice drink, flour, cocoa, baking soda and baking powder and beat on medium speed for 2 minutes.
5) Whisk the egg whites until stiff and fold into the mixture.
6) Pour into prepared pan.
7) Bake for 40 minutes or until wooden pick inserted in center comes out clean.
8) Cool 20 minutes; remove from pan to wire racks.
9) For the chocolate icing, heat the chocolate, margarine and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
10) Spread the chocolate icing over the cake and enjoy ;)
Serves 8 to 10:
Eggs (6 - organic or free range)
Flour (2 mugs)
Muscovado Sugar (1 +1/2 mug)
Olive oil (1/2 mug)
Non-hydrogenated margarine (2 tbsp)
Baking Soda (2 tsp)
Baking Cocoa (1 mug)
Water (1 mug - boiling)
Frosting:
Semi-sweet chocolate (200g)
Non-hydrogenated margarine (1 tbsp)
Cream (200g)
1) Preheat the oven to 180C.
2) Prepare a big cake tin.
3) In large mixing bowl, stir together dry ingredients.
4) Add eggs, oil and margarine beat on medium speed for 2 minutes.
5) Stir in boiling water by hand (batter will be thin).
6) Pour into prepared pan.
7) Bake for 50 minutes or until wooden pick inserted in center comes out clean.
8) Cool 20 minutes; remove from pan to wire racks.
9) Prepare the frosting. Melt the chocolate with the margarine.
10) Whip the cream and slowly mix everything together.
11) Cover the cake ;)
