Deliciously Ella Easy Vegan Chocolate Cake | Gluten Free
142.7 هزار بار بازدید -
6 سال پیش
-
Recipe... Ingredients For the vegan
Recipe...
Ingredients
For the vegan cake:
300g ground almonds
1 tablespoon of bicarb
200g of plain flour (can be gluten free or normal) or buckwheat flour
40g cacao powder
Pinch of sea salt
The liquid from x1 400g can of chickpeas, not the chickpeas themselves
440ml maple syrup
100ml almond milk
(or swap to 300ml of maple and 200ml almond milk)
For the icing
4 tablespoons date syrup (or honey)
2 tablespoons of cacao powder
2 tablespoons of coconut oil
4 heaped tablespoons plain yoghurt (we use a coconut one)
For the middle
Strawberry or raspberry jam
To serve:
A handful of berries
Method
Preheat oven to 180c, fan setting.
In a large bowl mix the ground almonds, cacao powder, bicarb, buckwheat (or plain) flour and salt, giving it all a really good mix to remove any lumps. When the mixture is well combined add in the maple syrup, almond milk and chickpea water – mixing it until it comes together to form a batter.
Pour equal amounts of the mixture into 2 lined round cake tins and cook in the oven for 20 minutes. Once cooked, remove from the oven and leave to cool to room temperature.
While it cools, make the icing. Place the coconut oil, date syrup and cacao powder into a pan and heat gently until they form a sauce. Remove from heat and leave to cool down a little, then stir in the yoghurt and let it thicken as it cools completely.
Once the cake has cooled, spoon your jam onto the bottom cake, then add half the icing on top. Place the second cake onto and then glaze the rest of the icing over the top, adding sliced berries once you have finished.
Easy vegan cake sorted! Let me know if you try it, I'd love to hear what you think...
Ingredients
For the vegan cake:
300g ground almonds
1 tablespoon of bicarb
200g of plain flour (can be gluten free or normal) or buckwheat flour
40g cacao powder
Pinch of sea salt
The liquid from x1 400g can of chickpeas, not the chickpeas themselves
440ml maple syrup
100ml almond milk
(or swap to 300ml of maple and 200ml almond milk)
For the icing
4 tablespoons date syrup (or honey)
2 tablespoons of cacao powder
2 tablespoons of coconut oil
4 heaped tablespoons plain yoghurt (we use a coconut one)
For the middle
Strawberry or raspberry jam
To serve:
A handful of berries
Method
Preheat oven to 180c, fan setting.
In a large bowl mix the ground almonds, cacao powder, bicarb, buckwheat (or plain) flour and salt, giving it all a really good mix to remove any lumps. When the mixture is well combined add in the maple syrup, almond milk and chickpea water – mixing it until it comes together to form a batter.
Pour equal amounts of the mixture into 2 lined round cake tins and cook in the oven for 20 minutes. Once cooked, remove from the oven and leave to cool to room temperature.
While it cools, make the icing. Place the coconut oil, date syrup and cacao powder into a pan and heat gently until they form a sauce. Remove from heat and leave to cool down a little, then stir in the yoghurt and let it thicken as it cools completely.
Once the cake has cooled, spoon your jam onto the bottom cake, then add half the icing on top. Place the second cake onto and then glaze the rest of the icing over the top, adding sliced berries once you have finished.
Easy vegan cake sorted! Let me know if you try it, I'd love to hear what you think...
6 سال پیش
در تاریخ 1397/04/03 منتشر شده
است.
142,704
بـار بازدید شده