Chocolate Orange Cake
This is one of my most popular plant-based cake recipes, it is super luxurious yet at the same time is gluten-free, dairy-free, soy-free and refined sugar-free (which you won’t miss one single bit). The base is full of texture, chewy and awesome, while the filling stays super light and creamy the whole way through.
- 150g of whole almonds
- 150g of buckwheat groats
- 1 tablespoon of cacao powder
- 10 pitted organic dates (or Medjool)
- 50ml of coconut nectar syrup
- A pinch of pink Himalayan salt
- 1 teaspoon of ground cinnamon
- 50ml of melted coconut oil
Cashew Nut Cream Layer:
- Heat up some water in a saucepan and take off the heat – let the coconut oil stand in the water until melted
- In the food processor, blend the buckwheat and almonds to a fine powder.
- Add in the pink salt, cacao powder and ground cinnamon.
- Whilst still blending add in dates then, when they are broken down, add in the coconut nectar and melted coconut oil – pulse until the mix becomes a sticky dough.
- Press into your cake ring and place into the fridge until the next layer is ready. Its is easiest to do this with a slightly wet hand so that the mix doesn’t stick
For The Cake:
- Zest and juice the oranges.
- Place all of the ingredients except the cacao powder into the blender and blend until smooth on full speed.
- Pour onto the base, saving a little bit in the jug in the marbling on top (about 100ml).
- Add the cacao to the little bit left in the jug, blend well and then pour this randomly onto your cake and swirl nicely with the backend of a spoon handle or a cocktail stick.
- Set the cake in either the fridge or the freezer. You should have a set cake from the freezer in two hours and from the fridge in 8 hours.
- Remove the cake ring carefully and serve.
- Tip: Putting the cacao mix on to the cake, pour it on in thin lines so that you can get more swirls out of it.
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