Best chocolate cake recipe coming up!!! Yippee! Moist and mourish vegan chocolate berry cake heaven!
Today was my wonderful partner Nathanael’s 33rd birthday. Visioning on a cake I was going to go raw but the weather suggested more of an indulgent, classic cake affair. He loves berries and we both love cacao so this was what I came up with, an amalgamation of a few different recipes I found online and also my own preference for coconut sugar over cane. So this low GI as well as vegan and could easily be made GF with a switch up of the flour.
This is a really rich, decadent cake. Very moist and pops right out of the tin. It’s so good with the mix of tart berries and crunchy roasted hazlenuts but they could’ve omitted or replaced with some toasted almonds.
I added some superfood power with the antioxidant punch of fresh strawberries, frozen mixed berries as well as a good 6 doses of Miessence Berry Radical Cacao powder with regular raw organic cacao powder too. Obviously this was purely made for my sweet beloved and not at all self-serving 😉
250g/9oz self-raising flour/ organic bakers choice
85g/3oz raw cacao powder
2 tbsp of Miessence Berry Radical
3 tsp baking powder
250g/9oz coconut sugar
1½ tsp vanilla extract
120ml/4fl oz coconut oil
360ml/12fl oz hemp milk (or other non-dairy milk of choice)
125g/4½ oz frozen mixed berries (don’t use fresh – they are too soft to bake)
3 handfuls of raw organic cashews soaked for 5-7 hours- drained
pinch of salt
handful of fresh/frozen strawberries
1tbsp of good balsamic vinegar
1/2 tsp of ground cardamom
1. Grease a 20cm/8 inch loose bottomed cake tin and line if run is old
2. Preheat the oven to 180°C/350°F/Gas Mark 4 (NB. Reduce this if using a fan-assisted oven).
3. If using unroasted nuts, gently roast them in a non-stick frying pan until golden brown. Cool, then chop into small chunks.
4. Sift flour, cocoa powder and baking powder into a bowl. Mix in sugar, vanilla extract, oil and milk. Beat mixture until it becomes a thick batter and stir in the frozen berries and nuts.
5. Pour the mixture into the cake tin and bake for 35-40 minutes or, until the cake is cooked. Test with a sharp knife or toothpick – the middle should be slightly gooey.
6. Allow the cake to cool in its tin then transfer to a wire rack – or serve it warm.
7. Blend up cream ingredients until smooth and glossy adding water if needed to get the blender going.
8. Spoon cream over cake in a nice thick layer and decorate with fresh berries. Eat as is or leave to stiffen in fridge where it transforms into more of a torte. I recommend trying it in both states! It’s very rich so start with a small slice 🙂