Vegan Chocolate Cake Chunks
Zutaten
For the cake
- 200 g (1 1/3 cup) (spelt) flour
- 30 g (1/4 cup + 1 tbsp) raw cocoa powder
- 4 tbsp coconut sugar
- 1 tbsp cinnamon
- A pinch of sea salt
- 2 tsp baking powder
- 1 tsp baking soda (or a bit more baking powder)
- 1 tbsp apple vinegar
- 1 ripe banana
- 100 ml (0.4 cup) coconut oil
- 200 ml (0.8 cup) plantbased milk (such as soy milk, almond milk or rice milk)
For the chocolate glazing
- 80 g (1/2 cup) cashew nuts (oder 4 tbsp cashew butter)
- 100 g (0.4 cup) coconut cream (the solid part of a chilled can of coconut)
- 1 tsp cinnamon
- 25 g (1/4 cup) raw cocoa
- 20 g (1/8 cup + 1 heaped tbsp) icing sugar
- 1 tbsp coconut sugar
- Cocoa nibs for garnish (or sprinkle the chocolate glazing with sea salt!)
Anleitungen
- Soak the cashew nuts in water overnight or at least for 4 hours. We need them for the glazing.
- Preheat oven to 180 °C ( 356 °F). Coat a mold or casserole (25 x 17 cm) with baking paper (see next picture).
- Mix flour, raw cocoa, coconut sugar, cinnamon and a pinch of sea salt in a bowl. Add baking powder and baking soda and drizzle with 1 tbsp apple vinegar till it builds a foam. Smash a ripe banana with a fork and whisk under. Add coconut oil and plantbased milk and stir all ingredients together to a soft dough.
- Pour the chocolate dough into the mold and spread evenly with a spoon.
- Bake the chocolate cake for 28-30 minutes at 180 °C ( 356 °F) circulating heat.
- Meanwhile you can already prepare the glazing. Drain the cashew nuts and put them in a high-speed blender. Add cinnamon, coconut cream, icing sugar and coconut sugar and blend.
- Let the chocolate cake cool down for 20 minutes after baking and than spread the chocolate glazing over the cake. Cut into chunks and enjoy the full chocolate flavor! Add some cocoa nibs on top for some extra crunch or sprinkle with sea salt.