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.
So here’s a cake inspired by Vegan food and living, and icing adapted from Choco Chichi’s Tiramisu to make a delicious vegan cake.
The Vegan Cake Recipe: Coffee Chocolate Cake
Ingredients:
For The Cake:
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2/3 cup (80g) cocoa powder
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1/4 cup (30g) millet flour
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1/4 cup (35g) quinoa flour
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1/4 cup (40g) buckwheat flour
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1/2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp sea salt
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Four tsp espresso beans
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2 tbsp water + 1 tbsp flax seeds
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1/2 cup (roughly) (60g) cocoa butter
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1/3 cup (65g) coconut oil
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One apple (175g)
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1/2 zucchini (100g)
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1/2 cup (125ml) real maple syrup
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2 tsp water
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One tsp apple cider vinegar
For the frosting:
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1 ½ cup coconut milk (not “Lite”)
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6 tbsp cashew butter
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9 tbsp of cacao powder
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1 ½ Tblsp fresh lemon juice
Preparing The Chocolate Mascarpone Cheese Icing, and The Cake
The Frosting:
The Water
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Boil 1 inch of water in a wide skillet
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Reduce to medium-low to bring the water to a simmer
The Coconut Cream
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Mix coconut milk, cacao powder, and cashew butter using a blender or processor
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Pour into a heat resistant bowl
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Put the heat resistant bowl into the simmering skillet
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Stir often until it bubbles consistently (20-25 minutes)
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Add the lemon juice to the cream as it becomes thicker
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Take the bowl out and let it cool for 20 minutes
Making Mascarpone Cheese Icing
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Line a sieve or flat strainer with four layers of dampened cheesecloth
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Cover a bowl with the cheese-cloth-sieve
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Slowly pour the coconut cream into the cheese cloth
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Let it drip slowly
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Once it has gone through the sieve and cooled cover with plastic wrap
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Refrigerate overnight or up to 24 hours
The Cake:
The Oven
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Preheat Bake to 375° F
The Flax “Egg”
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Add 1tbsp of flax seeds
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2tbsp of water into a bowl.
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Stir until it turns into a gel.
The Vegan Cake Flour
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Mix 2/3 cups of cocoa powder into a large mixing bowl,
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¼ cup of quinoa powder,
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¼ millet powder,
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¼ buckwheat powder,
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Add ½ tsp baking powder,
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Pour ½ tsp bicarbonate of soda,
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Give it a ½ tsp sea salt.
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Four tsp of espresso beans
The Oil mixture
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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
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Core your apple, and toss it into the blender.
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Pour your oil mixture
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Add ½ cup of the courgette
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Pour 2tsp of water
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Spoon 1tsp of apple cider
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Drizzle ½ cup of real maple syrup
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Blend until smooth
The Batter
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Get the vegan cake flour and its mixing bowl
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Pour half of the apple liquid into the bowl
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Then the flax “egg”
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Fold and stir the ingredients together with a spatula
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Add the remaining apple liquid
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Stir and fold it all together to make a delicious cake batter
The Vegan Cake
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Pour the batter into two separate round-6-inch cake tins.
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Bake each for 35-40 minutes
Putting it together:
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Once the cakes have cooled remove them from their tins and place on a plate
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Spread the icing on top of one of the cakes until smooth
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Sandwich the cakes together
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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.
Other delicious recipes you may like:
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