Chocolate Cake is one of my lush recipes. It really is such a gorgeous delicious luscious gluten-free cake. What I love about this Chocolate Cake is the taste of chocolate which melds well with the lush chocolate icing. Note that with all my recipes, I use the minimum amount of sugar.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- Dry ingredients
- 180g millet
- 180g buckwheat
- 45g flaxseeds
- 20g oats
- 100g brown rice flour
- 40g tapioca flour
- 2tsps baking soda
- 50g cocoa powder
- Wet ingredients
- 100g maple syrup
- 170ml olive oil
- 400ml filtered water
- For icing
- 500g cashew nuts
- 200g filtered water
- 50ml lemon juice
- 250g coconut oil
- 50g cocoa powder
Instructions
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Line three 7-inch cake tins or two 9-inch cakes with olive oil and baking paper and set to one side.
- In a blender or food processor, grind the buckwheat and millet granules with the flaxseeds, and oats. Place in a large mixing bowl.
- Add the brown rice flour, tapioca flour, baking soda and cocoa powder to the dry ingredients in the mixing bowl.
- Mix in the maple syrup and then the olive oil into the bowl with a spatula. Then gradually add the filtered water. The dough should be moist.
- Set the timer to 20 minutes and bake in the oven. Ensure a skewer can go through the cake and come out clean. Remove the cake tins from the oven once cool.
- To make the icing, in a blender pulse the cashew nuts, water, lemon juice, coconut oil and cocoa powder. Layer the icing over the cake over each layer with a spatula.
- Serve.