Breaking news: we’re revolutionizing chocolate cake. As doctors and heath aficionados seem to have blacklisted egg, flour, and sugar from the-cake-making-kitchen, we thought it best to have a healthy alternative available. Instead, this “Coffee-Chocolate Vegan Cake with Chocolate Mascarpone Cheese Icing” recipe uses quinoa, millet, and buckwheat to make a filling a nutritious flour, alongside a flaxseed egg.
This vegan cake recipe doesn’t sacrifice flavor. We use the sweetness of maple syrup, the richness of coconut oil, and the freshness of lemon juice to make a delicious cake that vegans, health nuts, and regular sugar addicts will enjoy.
The Chocolate Mascarpone Cheese Icing is sugar-free yet still, has a sweet and delicious flavor to satisfy the most dominant cravings.
While the recipe can be slightly more challenging than the easy water-and-mix-out-of-the-box baker, we’ve broken it down so anyone, who wants to can do it.
The Vegan Cake Recipe: Coffee Chocolate Cake
For The Cake:
2/3 cup (80g) cocoa powder
1/4 cup (30g) millet flour
1/4 cup (35g) quinoa flour
1/4 cup (40g) buckwheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
Four tsp espresso beans
2 tbsp water + 1 tbsp flax seeds
1/2 cup (roughly) (60g) cocoa butter
1/3 cup (65g) coconut oil
One apple (175g)
1/2 zucchini (100g)
1/2 cup (125ml) real maple syrup
2 tsp water
One tsp apple cider vinegar
For the frosting:
1 ½ cup coconut milk (not “Lite”)
6 tbsp cashew butter
9 tbsp of cacao powder
1 ½ Tblsp fresh lemon juice
Preparing The Chocolate Mascarpone Cheese Icing, and The Cake
Boil 1 inch of water in a wide skillet
Reduce to medium-low to bring the water to a simmer
The Coconut Cream
Mix coconut milk, cacao powder, and cashew butter using a blender or processor
Pour into a heat resistant bowl
Put the heat resistant bowl into the simmering skillet
Stir often until it bubbles consistently (20-25 minutes)
Add the lemon juice to the cream as it becomes thicker
Take the bowl out and let it cool for 20 minutes
Making Mascarpone Cheese Icing
Line a sieve or flat strainer with four layers of dampened cheesecloth
Cover a bowl with the cheese-cloth-sieve
Slowly pour the coconut cream into the cheese cloth
Let it drip slowly
Once it has gone through the sieve and cooled cover with plastic wrap
Refrigerate overnight or up to 24 hours
Preheat Bake to 375° F
The Flax “Egg”
Add 1tbsp of flax seeds
2tbsp of water into a bowl.
Stir until it turns into a gel.
The Vegan Cake Flour
Mix 2/3 cups of cocoa powder into a large mixing bowl,
¼ cup of quinoa powder,
¼ millet powder,
¼ buckwheat powder,
Add ½ tsp baking powder,
Pour ½ tsp bicarbonate of soda,
Give it a ½ tsp sea salt.
Four tsp of espresso beans
The Oil mixture
Pour coconut oil and cocoa butter into a pan on low heat for a couple of minutes to turn it into liquid.
The Apple Liquid
Core your apple, and toss it into the blender.
Pour your oil mixture
Add ½ cup of the courgette
Pour 2tsp of water
Spoon 1tsp of apple cider
Drizzle ½ cup of real maple syrup
Blend until smooth
Get the vegan cake flour and its mixing bowl
Pour half of the apple liquid into the bowl
Then the flax “egg”
Fold and stir the ingredients together with a spatula
Add the remaining apple liquid
Stir and fold it all together to make a delicious cake batter
The Vegan Cake
Pour the batter into two separate round-6-inch cake tins.
Bake each for 35-40 minutes
Putting it together:
Once the cakes have cooled remove them from their tins and place on a plate
Spread the icing on top of one of the cakes until smooth
Sandwich the cakes together
Then spread more icing on top of the cake and around the sides with any remaining icing
All this hard work will be worth it, as it serves 10-12 people, or just you 10 – 12 times depending on how big you like your slices.
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