Vegan Chocolate Cake
Recently I have had a few friends decide to go sugar free and have been complaining that all the sugar free sweet treats taste like cardboard and cost a fortune.
Seeing me eat chocolate is making them go red (we always want what we cannot have).
So I decided to make the ultimate easy, healthy, sugar free cake that caters for a range of intolerants and has easy to access ingredients (I’m not going on a road trip just to buy coconut nectar when I can go to Coles for a better alternative)!
By tactically using natural sweetener and fruit puree I have been able to keep the fat and sugar content really low while still producing a really rich and moreish cake.
As mentioned I have tried to cater for a range of people so created this cake egg, sugar, butter, chocolate and lactose free.
- 200g flour
- 110g cocoa powder
- 2 tsn baking soda
- ½ tsn salt
- ½ tsn ground cinnamon
- 60g oil
- 100g apple puree
- 150ml water
- 250g agrave nectar
- 60g banana
- 1 tbsn orange zest
- 60g cocoa powder
- 120ml orange juice
- 135ml agrave nectar
- 2 tsn orange zest
- Pre-heat the oven to 200c degrees and line a 20cm cake tin with baking paper.
- In a bowl sift the flour, cocoa, baking soda, salt and cinnamon and stir until combine.
- In a food processor place the oil, apple, water, syrup, banana and zest. Blitz until well combine.
- Pour the wet mix into a bowl and add the flour, cocoa, soda and salt. Whisk with a hand whisk until well combine.
- Pour the mix into the cake tin and bake for 50 minutes.
- In a bowl place the icing ingredients and with a hand whisk beat until well combine.
- Once the cake is cooked leave in the tin for 5 minutes then turn out onto a cooling rack.
- Once the cake has cold spread the icing on the top and decorate with extra orange zest.
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