The healthy chocolate cake alternative for you to Bake thanks The Chef Gets Healthy by Tobie and Georgia Puttock.
“If you’d told me, 10 or even 20 years ago, that I would one day write a recipe for a vegan chocolate cake, I’d have given you the ‘Can I speak to the manager?’ expression. But here it is, and I have to say it tastes beautiful.
extra virgin olive oil, for greasing 1⁄2 cup (50 g) walnuts
12⁄3 cups (210 g) gluten-free self-raising flour
1⁄2 cup (50 g) gluten-free cocoa powder
1 teaspoon bicarbonate of soda
pinch of sea salt
1⁄2 cup (125 ml) extra virgin olive oil
1⁄2 cup (125 ml) agave syrup
1⁄2 cup (125 ml) pure maple syrup
sliced strawberries or roughly chopped walnuts, to serve
3⁄4 cup (115 g) unsalted raw cashews 1 teaspoon fresh lemon juice
1⁄4 teaspoon apple cider vinegar pinch of sea salt
95 g gluten-free dark chocolate, chopped and melted
2 tablespoons melted virgin coconut oil
1 teaspoon vanilla extract
finely grated zest of 1⁄2 orange or mandarin (optional)
To make the cashew cream, pop the cashews in a bowl, add enough water to cover them completely and set aside for about 4 hours to soak.
Preheat the oven to 180°C. Grease a 25 cm springform cake tin with a little extra virgin olive oil and line the base with baking paper. Grease the paper.
Drain and rinse the soaked cashews, then place in a food processor with
1⁄2 cup (125 ml) water, the lemon juice, vinegar and salt. Process until smooth and thick. Transfer to a bowl, then wash and dry the food processor.
Blitz the walnuts in the food processor until finely chopped, with a consistency similar to almond meal. Add the gluten-free flour, cocoa powder, bicarbonate of soda and salt and pulse a few times, until well combined.
Place the olive oil, agave syrup, maple syrup, cashew cream and 1⁄2 cup (125 ml) water in a bowl and use an electric mixer on low speed to beat until combined. Add the dry ingredients and beat until thoroughly combined. Pour into the prepared tin and bake for 35 minutes or until the top of the cake springs back when touched and a skewer inserted into the centre of the cake comes out clean. Transfer to a wire rack and leave for 10 minutes, then remove from the tin and allow to cool completely.
Meanwhile, to make the frosting, put the melted chocolate, coconut oil, vanilla and orange or mandarin zest, if using, in a bowl and use hand-held electric beaters to beat until thick and creamy. Cover and place in the fridge for about 5 minutes to firm up to a spreadable consistency.
Remove the cooled cake from the tin, place on a serving plate and use a spatula to cover with the frosting. Serve with the strawberries or walnuts.
TIP The cake will keep for up to 2 days in an airtight container.
Recipes from the book The Chef Gets Healthy (Lantern, $39.99) by Tobie and Georgia Puttock available now.