Vegan Fudge Cake with Coconut Cream
(Dairy and Gluten Free)
Ingredients
Cake 2/3 cup of chickpea flour (or plain flour) 1/2 cup cocoa powder 2 tbsp of tapicoa starch (Arrowroot powder) 2 tsp of baking powder 1/8 tsp of baking soda 1/2 tsp of salt 1/2 cup maple syrup 1/2 cup unsweetened applesauce 1/2 cup + 1 tbsp of hot water 1/4 cup of melted coconut oil 1 tbsp vanilla essence Coconut cream 1 can full-fat coconut milk, refrigerated overnight 2-3 tsp of sweetener (we use Rapadura but you could use brown sugar) Vanilla Method Cake 1. Put the oven on medium heat and line a tin with baking paper so its hanging over the edge 2. In a medium bowl, sift flour, cocoa powder, tapioca starch, baking powder, baking soda and salt. Whisk together. 3. In another bowl, whisk together the maple syrup, applesauce, water , coconut oil and vanilla. 4. Add the dry ingredients to the wet ingredients and gently whisk until combined and smooth. 5. Pour the batter into the prepared pan and gently tap the pan on the counter to even it out. Bake for 30 minutes or until the cake springs back. 6. Serve with coconut cream and berries Coconut cream 1. Scoop the cream from the top of the can, reserving the coconut water at the bottom of the can for other uses, like smoothies. 2. Whip the coconut cream until smooth and fluffy. Add flavours and refrigerate until ready to use. |