Anna’s Chocolate Cake

My sister-in-law-dear-friend Anna is an amazing cake baker. So amazing, that whenever there is a family gathering I secretly hope that she brings a cake. : ) She even comes up with her own recipes and has taught them in baking classes.

 

Decadent Vegan Chocolate Cake

 

So I hope you trust me, when I say that the chocolate cake you find in this post today, is one of the best cakes I have ever tasted. Anna was so sweet to let me share her recipe on the blog, so all credit goes to her.

 

Decadent Vegan Chocolate Cake

 

What makes this cake even more awesome, is that it is made with lots of wholesome ingredients. No refined sugar or bad fats. It’s an absolut winner! Just look at it…

 

Decadent Vegan Chocolate Cake

 

 

It’s so chocolaty and decadent. I hope you try it, for your own sake. I usually don’t invite myself, but if you need someone to help you eat the cake (which probably won’t happen, but just in case), I will gladly help out! I’m just nice like that. ;-)

 

Decadent Vegan Chocolate Cake

 

 

I hope you’re all having a beautiful Sunday. Sending a big hug!

Franzi

xxx

Decadent Vegan Chocolate Cake

 

Anna’s Chocolate Cake

Pastry:

  • 60g almonds
  • 80g oats
  • 40g buckwheat
  • 2 tbsp coconut sugar
  • 1/2 tsp salt
  • 4 tbsp vegetable oil (sunflower oil for example)
  • 3 tbsp oat milk

Filling:

  • 300g hazelnuts (or hazelnut butter if you don’t have a high speed blender)
  • 250ml coconut milk
  • 50g chocolate powder
  • 50g coconut sugar
  • 60ml agave syrup
  • 30g coconut oil

Blend almonds, oats, buckwheat, coconut sugar and salt until finely ground. Add vegetable oil and milk until the pastry is firm but a little bit crumbly.

Grease a small baking pan and line it with the pastry, creating a high border.

Preheat oven at 180°C/350°F.

Lay hazelnuts on a baking tray and bake for about 15 minutes, together with the pastry (until it is slightly golden). Let cool for a moment and then peel off the shell roughly. Set aside a few hazel nuts (for decoaration) and blend the rest in a high speed blender until it turns into hazelnut butter.

Slowly heat up coconut milk in a small pot and add coconut sugar, agave syrup amd coconut oil. Mix in chocolate powder and hazelnut butter. Fill the warm mixture into the pastry linned baking dish and decorate with some hazelnuts. Let cool a bit and place the cake into freezer for about 2 hours. Take out about half hour before serving.

 

 

No Comments

Post a Comment