I made this cake as a dessert when we had guests over and it was an absolute hit. I had never tried vegan baking before so I was a bit hesitant over whether it would all work but it did. Due to the amount of fruit in this plant based chocolate cake I feel like it can even be called healthy too ;). Even better, most of the ingredients are available from our shop plastic free! It is a bit faffy and perhaps not the most elegant cake but well worth the effort for the taste.
60g coconut oil – refill in store
2 tbsp linseeds
200g milk (nut milk work just fine)
2 tsp cider vinegar – refill instore
400g dried figs
2 ½ tsp bicarbonate of soda
360g wholewheat spelt flour
½ tsp baking powder
1 tsp coarse sea salt
1 tsp ground cinnamon
100g apple puree
1 tsp vanilla extract
200g dark chocolate (85%)
190ml agave syrup – refill in store
120g cocoa powder
180g milk (nut milk works fine)
1 ½ tsp vanilla extract
120g coconut oil – refill in store
Preheat the oven to 190 degrees (170 degree for fan oven). Line 2 cake tins with baking paper and grease with oil.
Mix the linseeds with 3 tbsp of water and leave for 15mins to form a gel. Combine the milk with cider vinegar and set aside.
Chop the figs and put in a saucepan with 300ml of water. Bring to the boil and boil until all the water has evaporated and the figs are soft. Remove from the heat and add 1 tsp of bicarbonate of soda. It will fizz (which is quite exciting). Set aside to cool.
Mix the spelt flour, the rest of the bicarbonate of soda, baking powder, sea salt and cinnamon and whisk to get rid of any lumps
Mash the bananas, apple puree, coconut oil and vanilla extract. Add the linseed gel and milk mix.
Blitz the figs and add the banana, linseed and milk mix. Fold in the dry ingredients and the chocolate. Transfer to the cake tins.
Bake for 30 minutes then reduce the oven temperature to 180 degrees (160 degrees for fan oven) and bake for a further 15-20 minutes until cooked through. Leave to cool in their tins until completely cold.
To make the icing put all the ingredients into a blender and whizz until smooth. If this is too runny you can put it in the fridge for 10-15 minutes.
Cut each cake in half and sandwich the four layers together with icing. And there you have a very impressive vegan chocolate cake 🙂