Wholly Natural Magazine™ | Fudgy Chocolate Celebration Cake

Fudgy Chocolate Celebration Cake, Vegan & Gluten-free

By Rasmus

This rich, fudgy chocolate cake makes celebrations a healthy treat

The recipe for this cake was sourced and modified to suit our gluten-free and vegan family and friends. A delectable, guilt-free cake, featured in Wholly Natural Issue #2, perfect for holidays and birthday celebrations. Nuts can be left out, for those that have a nut allergy. Where possible, purchase organic, GMO-free products. If your local store does not supply these, then try to obtain pesticide-free products in recycled packaging (to save our Mother Earth). Here is the recipe for this rich fudge cake.

The Recipe

Some of the ingredients for our deliciously fudgy chocolate cake

INGREDIENTS
For the cake
2 medium beetroots
2 cups plain unsweetened almond milk
1 Tbsp lemon juice
1.5 cups of cane sugar
(or substitute with agave syrup or stevia)
1⁄2 cup melted coconut oil
1 Tbsp vanilla extract
1 cup of coconut flour
1 cup of almond meal
1 cup unsweetened cocoa powder or cacao
3 teaspoons of baking soda
Pinch of Himalayan salt

For the frosting
2 ripe avocados, halved and pitted
1⁄2 cup unsweetened cocoa powder or cacao 1 ripe banana
1⁄4 cup of agave syrup
2 Tbsp melted coconut oil
Pinch of Himalayan salt
2 Tbsp strong brewed coffee (optional) Strawberries, blueberries, nuts, seeds, mint leaves to garnish

 

DIRECTIONS
1) Preheat the oven to 200 degrees. Peel and dice beetroots. Grease tray of
choice for the beets and bake for 40 minutes covered with foil, or until soft.
2) In the meantime, mix coconut flour, gluten free all purpose flour, cocoa and baking soda in a bowl.
3) Add all the remaining ingredients in a high speed blender or other blender of choice. Blend until you have a smooth batter. Then add the red liquid into the flour mix. Blend it all together using your hands or a preferable tool.
4) Pour into greased cake tin, bake at 175 degrees for about 45 minutes de- pending on your oven. Check your cake after 35 minutes using a knife. Stick the knife in the middle of the cake: if it comes out with batter that means it’s not ready, but if it comes out with fudgy crumbs it’s ready. Allow the cake to cool down, the longer the better. Fridge cold is preferable.
5) Make the frosting. Simply blend all the frosting ingredients together in a blender or food processor.
6) Assemble the cake. Divide cake into two layers. Add a third of the frosting on the first layer, put the second cake layer on and add the rest of the frosting. Cover the whole cake in frosting and garnish with different fruits and nuts.
Keep refrigerated until serving.

 

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