Nourishing Chocolate Cake
In the mood for baking? Whip up this yummy chocolate cake in time for Easter.
Thanks to Eleanor Thrupp for the brilliant recipe. Eleanor is our nutritional therapist and can help you manage your energy levels, weight and wellbeing. Book your free discovery call with her today.
Ingredients:
300g self-raising flour
1 tsp baking powder
4 tbsp cacao powder
225g coconut sugar
300ml soya milk
125ml vegetable oil
1 tsp white wine vinegar
For the icing:
200g cashews
2 tbsp cacao powder
4 tbsp date syrup
4 tbsp maple syrup
Sprinkle of cacao nibs
Method:
- Heat the oven to 180C/160C fan/Gas mark 4 and line two round cake tins with baking parchment. Place the cashews for the icing into a bowl and cover with freshly boiled water. Set aside to soak.
- Put the flour, baking powder, cacao powder and coconut sugar into a bowl, along with a pinch of salt, and mix until combined.
- Gradually stir the soya milk, oil and vinegar into the flour, to form a smooth mixture. Divide the mixture evenly between the cake tins and bake for 25-30 minutes until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes; then remove onto a wire rack to cool completely.
- To make the icing, drain the cashews and place into a blender, along with the cacao powder and syrups. Blend for 4-5 minutes until smooth and creamy.
- And then assemble the cake – spreading the icing between the sponges and on top.
