Cacao & Orange Cake Recipe (Vegan, Gluten Free & Refined Sugar Free)

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DRY BOWL // Ingredients

2 cups oat flour (blend 2 cups oats in blender to create flour) 

1/2 cup oats 

2 teaspoons of baking powder 

1 teaspoon of baking soda 

1/2 teaspoon salt 

1/2 cup cacao powder 

  • Mix dry ingredients together in a bowl 

  • Prepare 2 tablespoons of flax seeds (or chia seeds) mixed with around 6 tablespoons of water in a glass and let sit for 5-10 mins until it becomes thick as this is what holds cake together

  • Get another bowl to mix wet ingredients together separately

WET BOWL // Ingredients

3 bananas mashed 

2 teaspoon apple cider vinegar 

1 teaspoon vanilla extract 

1/2 cup nut butter (peanut or almond) 

1/2 cup agave (or sweetener of your choice, such as, coconut sugar) 

1/3 cup of nut milk

Add prepared flax mix when it’s ready 

Optional: Grated orange zest or orange essential oil

  • Mix wet ingredients together

  • Gradually add in the dry bowl contents to the wet bowl until all mixed together 

  • If it is too dry keep adding little splashes of nut milk until the mixture looks moist

  • Grease the cake tin with vegan butter or coconut oil / or use baking paper

  • Put cake into pre-heated oven (180°C) for 50-60 mins

CACAO FROSTING // Ingredients

Soaked cashews (Soak 1/2 cup cashews in boiling water for an hour and then they would be ready) 

2-3 tablespoons of cacao powder

1/2 can of ‘Biona Coconut Whipping Cream’ (not milk as it needs to be this specific cream so it sets thick) 

Agave syrup to sweeten to your taste 

Pinch of salt 

1 teaspoon of vanilla extract 

Orange peel zest

3 tablespoons of melted coconut oil

  • Blend together in a nutri bullet or blender 

  • Once blended to a smooth consistency put in fridge for an hour as it will then thicken into a frosting

  • Once cake is ready, take out of oven and remove from cake tin so it can cool on a wooden board or plate

  • Once cake has cooled down smother it with the frosting

  • Grate orange peel zest on top for extra colour and flavour

  • Keep cake in fridge for 5 days or in suitable container in cool dry place for 3 days

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