High in fibre, protein, vitamins and micronutrients, plant based, gluten free, cruelty free and homemade, this cake really is a great option if you have a bit of time on your hands. I didn’t use any saturated fat, but you could certainly add in some vegan butter or coconut oil if you wish.
- 2 cups brown rice flour
- 1 cup coconut flour
- 1 tsp bicarbonate of soda
- 1 tsp tapioca starch
- 2 tbsp light coconut sugar
- dark chocolate chunks
- 2 flax eggs
- 300ml plant milk (more if needed)
- 1 tsp vanilla extract
- 1 tin aquafaba
- handful of activated cashews (or you could use firm coconut cream for a similar effect and colour)
- 20ml plant milk
- 1 tsp vanilla extract
- 1 tbsp coconut sugar
- 2 tbsp whipped aquafaba
- fine coconut shreds
- fresh blueberries
- purple sweet potato powder
- date syrup (optional)
- Soak a few dates, if using for the topping, in water for at least 10 min.
- Make the flax eggs and let sit for 10 min before incorporating.
- For the aquafaba, white-bean liquid is preferred (save the beans for another use). Whip the liquid exactly like egg whites, until soft peaks form. Divide into 2 sections.
- Heat oven to 180°C.
- Mix all the dry ingredients, sieving the flours for a smoother texture.
- Once the flax has gelled, add all the wet ingredients except the aquafaba and stir to combine.
- Now incorporate the aquafaba, reserving 2 tbsp for the icing, and fold in gently. This will help to keep the cake fluffy and light.
- The batter should be a medium thickness and light in colour. Balance it out with the flours or liquids if needed.
- Pour the batter into a cake tin and bake for 30–40 min.
- Whilst the cake is baking, it’s time to make the other layers. In a high-speed blender, combine the icing ingredients and blend until smooth. Place in the fridge.
- Remove the pits from the dates after soaking and blend with a splash of the soaking water. This should replicate the consistency of syrup.
- Wash the blueberries and dry well.
- Once the cake has been baked and has cooled slightly, ice and sprinkle over the coconut shreds.
- Gently place the blueberries on top and decorate with the purple sweet potato powder and date syrup, if desired.
- Before serving, place in the fridge till all the toppings have set and the cake is chilled.
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