Vegan Chocolate Cake with Chickpea Tahini Frosting (gluten-free

• Produce

  • 2 Bananas, medium
  • 1 Blackberries
  • 30 g Cacao powder, raw
  • 360 g Chickpeas, Cooked
  • 1 Figs, fresh
  • 1 Lemon, Small

• Refrigerated

  • 120 ml Almond milk

• Condiments

  • 3 tbsp Maple syrup
  • 3 tbsp Tahini

• Baking & Spices

  • 100 g Amore di mona bulk chocolate
  • 1 Amore di mona bulk chocolate or dark vegan chocolate shavings
  • 1 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 70 g Buckwheat flour
  • 2 tsp Cinnamon
  • 75 g Coconut sugar
  • 2 pinch Sea salt
  • 70 g Teff flour
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 1 1/2 tbsp Coconut oil
  • 80 ml Olive oil

• Nuts & Seeds

  • 50 g Desiccated coconut

• Other

  • blackcurrants

Found on nirvanacakery.com

Description

Ingredients

• Chocolate cake:
• 70g teff flour (1/2 cup)
• 70g buckwheat flour (1/2 cup)
• 30g raw cacao powder (1/4 cup)
• 50g desiccated coconut (1/2 cup)
• 75g coconut sugar (1/2 cup)
• 1tsp baking powder
• 1tsp bicarbonate of soda
• 1tsp cinnamon
• pinch of sea salt
• 80ml olive oil (1/3 cup)
• 120ml almond milk (1/2 cup)
• 2tsp apple cider vinegar
• 2 medium bananas, mashed
• Chickpea tahini frosting:
• 360g cooked chickpeas (2¼cups)
• 3tbsp tahini
• 3tbsp maple syrup
• 1½tbsp coconut oil
• 1tsp cinnamon
• pinch sea salt
• 1 small lemon, zest & juice
• 1tsp vanilla
• Chocolate glaze:
• 100g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)
• Toppings:
• fresh figs
• blackberries
• blackcurrants
• Amore di Mona bulk chocolate or dark vegan chocolate shavings

Directions

• Preheat the oven to 180°C (160°C fan)
• Grease and line 2 x 6 round cake baking tin.
• In a large bowl whisk together teff flour, buckwheat flour, cacao, desiccated coconut, coconut sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
• In a small bowl whisk together olive oil, almond milk and apple cider vinegar.
• Add the wet mix together with the mashed bananas to the dry mix and mix until well combined. Add a little bit more almond milk if the mixture feels too dry. It should be of a muffin batter consistency.
• Evenly divide the mixture between the two cake tins and level out the surface.
• Bake for about 25min or until a cocktail stick comes out with just few crumbs on. Do not over bake.
• Remove from the oven once ready and leave to cool down for 5 min before carefully moving onto a wire rack.
• To make the frosting place all of the ingredients for the chickpea layer into a food processor and blend until smooth. Add more lemon juice or 1tbsp of almond milk if it feels too thick.
• To make the chocolate glaze gently melt roughly chopped chocolate in a double boiler and stir until smooth. Set aside and leave to cool down while frosting the cake.
• Place first of the cooled cakes onto a cake stand and spread generously with the frosting. Place the second one on the top and using spatula frost the top and sides of the cake. Have a bit of patience and keep going until the surface is nice and smooth.
• Pour the cooled chocolate glaze on top and gently smooth out to the sides so the glaze runs over the edge.
• Decorate with some fresh fruit and chocolate shavings.
• Enjoy!