Rich Chocolate Cake with Chocolate Sauce
As a very happy and dedicated whole food plant based woman sometimes I just crave PUDDINGS! Now, I’m a Pastry Chef by trade and I spent my whole career learning to cook with all the bad stuff, dairy, eggs, oil, butter, cream, refined sugars and flours… the works. Now I want to share my journey converting some of the pastries and breads I used to love into gorgeous whole food plant based alternatives! I hope you enjoy them too.
- 150 grams ground almonds
- 160 grams wholewheat flour
- 1/4 tsp salt
- 1 tsp cinnamon
- 60 grams cocoa
- 240 mls plant milk
- 1 tbsp peanut butter
- 200 grams maple syrup or date syrup
- 2 tsp bicarb of soda
Combine all the dry ingredients in a bowl, gently heat the plant milk (I like oat milk) with the syrup and peanut butter. Meanwhile line an 8 inch square tin with parchment paper.
When the peanut butter has melted into a now hot to touch plant milk, pour it over the dry ingredients and stir until combined. Then tip into the lined tin and bake in a pre heated oven for 30 mins at 160 degrees C.
I like to take 2 tbsp. of maple syrup and two tbsp. of boiling water, mix in a cup and as soon as the cake is out of the oven brush or spoon the top of the cake with half of the syrup liquid. Then when you flip the cake onto your plate or cake board, remove the parchment paper and use the other half of the liquid on this side of the cake. When the cake is cool, spread your gorgeous salted date frosting over the top of the cake and pop in the fridge.
Salted Date frosting:
10 Medjool dates, pitted. Soak in boiling water for half an hour, drain and blend together with 150 mls of plant milk and a sprinkle of salt.
Hot Chocolate Sauce:
450 mls plant milk
2 tbsps cocoa (or more if you like it extra chocolaty
4 tsps cornflour
maple syrup to taste
Whisk the cocoa with the milk whilst heating with the syrup. Make a lurry with the cornflour (with either a dash of water or plant milk). Add into the hot chocolate to thicken.