If you watch my insta stories at all then you’ll know that it consists of a few Ramadan recipes and features! So I’m happy to say that I have come up with a new delicious festive cake that incorporates the most amazing flavours.
This cake is decadent and fluffy while being a bit dense (the way that I prefer my chocolate cake) and the frosting is creamy and delicious! I’ve topped it with ground pistachio as I find it compliments the rich chocolate so well.
4 batches flax eggs (4 tbsp flaxseed + 10 tbsp water)
1 cup almond milk
1 1/2 tsp apple cider vinegar
3 tsp baking soda
2/3 cup maple syrup
2/3 cup coconut sugar
1/2 cup melted vegan butter (dairy free butter)
1 tsp pure vanilla extract
2 cups applesauce
1/2 tsp sea salt
3/4 cup cacao powder
1 cup ground almond
1/2 oat flour
1 1/2 cups gluten free flour
1/2 almond milk
1 1/4 cups dairy-free dark chocolate
1/4 cup melted softened vegan butter
2 cups caster sugar
1 1/2 cup ground pistachio
1 tbsp dried edible roses (optional)
Preheat the oven to 180C. Butter two round cake pans and dust with gluten free flour, shaking out excess. Measure out almond milk and add vinegar. Stir while moving onto the next step.
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes. Add baking soda to the almond milk and vinegar mixture and stir.
Add the coconut sugar, maple syrup and almond milk mixture to the flax egg and whisk to combine. Then add applesauce, vanilla, melted butter, salt and mix.
Add cacao powder, almond meal, oat flour and gluten free flour and whisk to combine. It should resemble a semi-thick batter that’s pourable.
Divide batter evenly between cake pans.
Bake cake for 35-40 minutes or until a toothpick inserted into the center comes out clean and the top appears dry.
Let rest in the tin for 15-20 minutes, then carefully run a butter knife along the edges and invert onto cooling racks. Let cool completely.
For frosting: Heat almond milk in a saucepan until just simmering and then transfer back to a clean mixing bowl. Immediately add chocolate to warm milk but don’t touch for 3 minutes so it can melt. Then add softened butter and cover for 7 minutes.
Use a whisk to beat the mixture together. Then add 1 cup caster sugar, mix again, and place in fridge to set for 20 minutes. You’ll know it’s ready when you tip it and it’s slow to move.
Remove from fridge and beat again. Transfer the bottom layer of the cooled cake to a serving dish. Spread a generous layer of frosting on the top of the bottom layer and top generously with pistachios.
Carefully top with second layer and frost the top generously. Add pistachios around the perimeter of the top of the cake. Slice and serve!