The story behind the famous Chocolate Cake…
Tomorrow is my “nephew’s” Santiago baby shower and I was asked to make some kind of cake or desert…
I really wanted to impress everyone and show that a healthy vegan – egg, lacto, gluten-free – cake could be as delicious as any other more conventional cake. So I decided to search for recipes and found an incredible “red velvet vegan” cake recipe that seemed to be the winner. Red velvet cake, right. What could go wrong?… Let me tell you…
So what happened to the red velvet?
Well, as I am not an experienced baker I tried the recipe but soon realised that something was going wrong and it didn’t look like a red velvet cake at all – too much sugar and too less “red”. So, with a bit of creativity I changed the recipe in order to create a delicious chocolate cake with lime cashew frosting (I absolutely adore lime cashew frosting! Lime on everything… Ohh.. a margherita please!)
It may not look ultra professional at all but I guarantee, it is unpretentiously imperfect on the outside but dense and rich in flavours on the inside… So yummy! 😛
Is a dark, rich and velvety chocolate layered cake which sweetness is perfectly balanced with a tangy and super fresh creamy lime cashew frosting spread. So so Yummy!
Try it and let me know how it went by tagging your photos with #comidamor.
Oh by the way, it tastes even better the next day 😉
- 1 tbsp of coconut oil (to grease the baking pans)
- 300grs gluten free rice or coconut flour
- 150grs granulated sugar
- 1/4 cup raw cacao powder
- 2 tsp. baking powder (gluten-free)
- 1 tsp. salt
- 75ml plain non dairy milk (i used coconut milk)
- 50ml vegetable oil (I used linseed)
- 3 Tbsp vanilla extract
- 2 Tbsp apple cider vinegar
- 150grs raw cashews (drained for at least an hour or 15 minutes on warm water)
- 1/4 cup vegetable milk (I used coconut)
- 50ml maple syrup
- Finely grated zest of 1 lime (or lemon), plus 3 tsp of its juice
- Some more lime zest
- Edible flowers (if available)
- Start by draining the cashews with water.
- Preheat oven to 250 degrees Celsius.
- Grease and flour two metal baking pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder and salt. Add non-dairy milk, oil, and vanilla to flour mixture and stir until just blended. Stir in vinegar.
- Immediately pour batter into the two prepared pans and bake in preheated oven for 35-45 minutes. To test doneness, I use a Chinese chopstick and stick it into the center until it comes out clean. If it comes out clean the cake is ready. Take it out of the oven and let it cool.
- To make the frosting, thoroughly drain the cashews, then transfer to a food processor. Add the coconut milk and process until smooth. Add maple syrup, lime zest and lime juice and process until a thick and spreadable cream has been achieved.
- Spread half the frosting on top of the first layer of the chocolate sandwiched cake, and repeat until you have covered the top of the second/top layer of the cake with the frosting.
- Conclude by sprinkling some more lime zest on the top of the cake. Serve scattered with edible flowers if available.