Truffle chocolate cake – gluten free, dairy free, soya free, nut free
I was doubtful about this recipe, but once I got the right balance it was delicious. It tastes like a cake full of cream and chocolate and it is frankly unbelievable that there is no dairy, nuts, soya or gluten.
This is frankly life changing. Try it for your next birthday party!
Ingredients
For the cake:
- 260g grated raw pumpkin
- 2 eggs, lightly beaten
- 100g maple syrup (can use honey)
- 100g grams coconut oil (you a=can use other health oils)
- 2 tsp. vanilla essence
- baking powder
- baking soda
- ½ tsp. sea salt
- 85g cacao powder
- 30g coconut flour
Method
- Preheat the oven to 180c. Grease a baking tin and line with grease proof paper
- Whisk grated pumpkin, eggs and vanilla with a fork
- Sift dry ingredients into the mixture and mix well
- Scrape into the baking tin and smooth the surface until flat
- Bake for 35-40 mins until a toothpick comes out clean
- Leave the cake to cool for 10 mins and then run a knife around the edge before turning out onto a rack to cool
- Spread the vegan chocolate buttercream frosting over the top before placing in the fridge to set
Ingredients
For the icing:
- 260g cauliflower (1 medium head)
- 1 tbsp. lemon juice
- 50g coconut oil
- ½ avocado
- 50g maple syrup
- 50g cacao powder
- ¼ tsp. sea salt
Method
- Blend the cauliflower and lemon juice to a smooth puree. Add coconut oil and blend again until smooth and thick. Add the avocado and syrup and blend again. Stir in the cacao powder and salt then blend and refrigerate for a couple of hours to let set
- Use when needed
