vegan chocolate berry cake with cashew

vegan chocolate berry cake sliced up and ready for enjoyment. This is with the fresh cream before we chilled it.

Best chocolate cake recipe coming up!!! Yippee! Moist and mourish vegan chocolate berry cake heaven!

vegan chocolate berry cake with cashew cream

vegan chocolate berry cake plus other herbal gfits 🙂

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 😉

 

 

Cake Ingredients

 

55g/2oz hazelnuts

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)

 

Cream Ingredients

 

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.

vegan chocolate berry cake blending

vegan chocolate berry cake mix being whisked up

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.

vegan chocolate berry cake oven ready

vegan chocolate berry cake with exploded berries

6. Allow the cake to cool in its tin then transfer to a wire rack – or serve it warm.

vegan chocolate berry cake

vegan chocolate berry cake nicely risen and cooling before being frosted

7. Blend up cream ingredients until smooth and glossy adding water if needed to get the blender going.

vegan chocolate berry cake frosting

vegan chocolate berry cake cashew cream frosting in progress at a good thick, pouring cream consistency

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 🙂

vegan chocolate berry cake with spiraling vortex of strawberries