Chocolate Brownie Cake

3 Comments

Suitable for Vegans

This cake is soooo delicious and even without the butter and eggs it is so super moist! I would recommend it to anyone looking for a vegan friendly cake recipe and for anyone looking to cook less with eggs or butter.

Ingredients

1 3/4 cups of self raising flour

1 1/2 cups of golden caster sugar

3/4 cups cacao powder

Pinch of salt

1 1/2 cups of hazelnut milk (or other dairy free milk)

1/2 tsp of apple cider vinegar

1/2 cup of organic rapeseed oil

2 tsp of vanilla extract

1 cup of boiling water

Topping:

Hazelnuts

Cherries

4 Tbsp of Cacao Powder ( I used Pacari’s drinking cacao with ginger)

4 Tbsp of Golden Icing Sugar

My ingredients are always organic where possible.

Instructions

  1. Add the flour, sugar, cacao powder and salt to a mixing bowl (I use my trusty kitchen aid) and mix on a low speed together.
  2. Mix the milk and vinegar together in a jug and leave for a few minutes.
  3. Turn the flour mixture back on low speed and slowly add in the oil, milk and vinegar and the vanilla extract and blend together for a minute or so.
  4. Add in the boiling water and mix on low, increasing the speed to medium to ensure its all fully blended.
  5. Pour into a well oiled cake tin, I used a drop of the rapeseed oil to oil the tin.
  6. Bake on 160-180 for around 40 minutes. Poke a stick or clean butter knife through the center of the cake to see if it is cooked through. If it comes out clean its done, if its still sticky it needs some more time in the oven.
  7. Leave the cake to cool.
  8. Add the cacao and icing sugar together in a bowl and add a little hot water splash by splash to mix through to a paste like consistency.
  9. Spread the icing on the cake and decorate with nuts, cherries or fresh strawberries.
  10. Slice and enjoy! Remember to share 😉


If you enjoyed this recipe and want to see more recipes and other Holistic Health ideas check out my YouTube Channel by clicking on the link below.


Brazil Nut Chocolate Cake

brazilnutcake

The recipe for this chocolate cake is really easy and quick to prepare, there is no baking involved and it is made with fresh raw food and superfoods.  Its packed with nutritious ingredients and is a really quick and clean snack for the whole family.  Raw cacao is really nutritious and is well known for its high levels of antioxidants, its widely available online or in your local health shop.  Some larger supermarkets even stock it these days but to be honest you get more for your money online.  Indigo Herbs is a trusty brand and you can purchase from amazon at the link below –

//ws-eu.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=GB&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=angmilnatliv-21&marketplace=amazon&region=GB&placement=B008KHKUR8&asins=B008KHKUR8&linkId=4c8e716137ec403f6dd3ebc30d9d435f&show_border=true&link_opens_in_new_window=true&price_color=333333&title_color=0066C0&bg_color=FFFFFF

The Ingredients

Cookie/cake base:

1 and 1/2 cups of Brazil nuts

1 cup of pitted soft medjool dates (don’t use the ones that have added sugar products)

2/3 cups of cacao powder

pinch of salt

Chocolate Frosting:

1/3-1/2 cup of medjool dates

1/4 cup of honey/agave or sweeter of choice

1/2 a medium ripe avocado

1/2 cup of cacao powder

So the method is really easy, you’ll need a powerful blender or a food processor.  Blend up the Brazil nuts first until they are pretty fine…don’t go to far or you will end up with a nut butter lol!  Add in the dates, the cacao powder and a pinch of salt…blend!  If the mixture is too dry and not clumping together (it depends on the dates) then add a little honey to get a dough like consistency that should stick together in your hand.

Remove from the food processor bowl in small amounts and push through a cookie cutter of choice, keep adding until its about 1cm thick.  Remove shaped piece from cookie cutter then repeat until finished.  To prepare the topping you need to blend the dates in the food processor until pureed, add the agave syrup or honey, avocado flesh and cacao powder.  Blend and scrape down until its completely blended together and looks like chocolate frosting.  Spread on top of the cookie cut cakes and serve with fruit on top.

You can keep it for a few days in the fridge but the strawberries will go a bit yuk! and the icing is made with avocado so best eaten as fresh as possible.  Be warned this cake is so nutrient dense your body will get full quickly so eat in small quantities! :-). Delicious!