-
Servings
10 -
Prep Time
25 Minutes -
Cook Time
35 Minutes -
Total Time
65 Minutes -
Difficulty
Medium
Ingredients
CAKE INGREDIENTS
| 200g | oat flour (1 cup + 2/3 cup ) |
| 80g | cacao powder (1 cup, I used 70g cacao, 10g carob) |
| 75g | tapioca starch (2/3 cup) or corn starch |
| 1 | tsp baking powder |
| 1/2 | tsp bicarbonate of soda |
| 1/2 | tsp salt |
| 300g | plant milk (1 cup + 3.5 tbsp) |
| 108g | cashew/almond butter (1/2 cup) |
| 100g | coconut sugar (3/4 cup) |
| 300g | applesauce ( 1 + 1/6 cups) |
| 1 | tbsp lemon juice |
FROSTING
| 175g | coconut oil |
| 20g | cocoa powder |
| 60g | coconut sugar |
| 80g | cashew butter |
SALTED CARAMEL
| 1 | tins coconut milk ( thick white part only) |
| 2 | tbsp agave/maple/date syrup |
| Pinch salt |
COCO WHIP
| 1 | tins coconut milk ( thick white part only) |
| 15g | powdered sugar or 2 tbsp agave syrup |
| 3 | packets of @PriBakes choco Pies |
Our best chocolate cake recipe yet. Two ultra fudgey layers of chocolate cake, sandwiched together with a choco cashew butter frosting and salted caramel drizzle, and smothered in more frosting, caramel, coco whip and @prispuddings choco pies.
All vegan, gluten free and refined sugar free as always 😋 Super simple ingredients, yet so delicious.
METHOD
FOR THE SPONGE CAKE
- Preheat the oven to 350F.
- In a large mixing bowl, combine the oat flour, cocoa powder, tapioca starch, baking powder, baking soda, and salt. Whisk until no lumps remain.
- In a blender combine the cashew/almond butter, coconut sugar, applesauce, plant milk and lemon juice
- Pour the wet ingredients to the dry and stir to combine, and then pour into an 8-inch cake pan (round).
- Bake for 35 minutes at 180C/350F or until a toothpick comes out clean. Remove from the oven and cool completely.
FOR THE FROSTING
- Melt the coconut oil
- Combine all ingredients in a small mixing bowl. Stir until smooth.
FOR THE SALTED CARAMEL
- Add the agave/maple/date syrup into a saucepan alongside the thick white part of the coconut milk.
- Heat for 5-10 minutes, stir continuously until the sauce starts to darken and thicken. Once your caramel is formed, leave to cool completely (1-2 hours)
FOR THE COCO WHIP
- Once the cake is cool, slice it in half through the centre so that you have 2 discs. Layer the bottom disc with half of the chocolate frosting and 2/3rds of the salted caramel.
- Place the top disc on top and layer with the remaining chocolate frosting. Drizzle in salted caramel, and use a piping bag for coco whip decorations.
- Top with our @PriBakes Choco Pies
BLOG
- If you like brownies, I promise you, you will like this Chocolate fudge cake recipe. It’s super rich, moist and fudgey, ultra indulgent.
- I serve mine heated up slightly with an extra drizzle of salted caramel sauce. It is pure heaven.
- If you try this, tag me @PriBakes on instagram & @Pribakesuk on tiktok and let me know how it goes!