Vegan Vibes Chocolate Cake With Peanut Butter Drizzle
This is my new fave. It's a completely lush, sugar-free, gluten-free and dairy-free treat for you to enjoy and cherish. Full of yummy dates and high protein almond milk, you will long for the melt-in-your-mouth texture long after your first slice.....yum! BB xxx
3 cups Medjool dates
2 1/2 cups almond milk
1 1/2 cup brown rice flour
1 1/2 cup buckwheat flour
1/2 cup coconut cream
1/2 cup organic cacao powder
2 teaspoon baking powder
1 teaspoon vanilla essence
Pinch of steviasweet (optional and to your taste)
3 cups Medjool dates
3/4 cup almond milk
1/2 cup high-quality cacao powder
1 dessert spoon maple syrup
Peanut butter to drizzle
The Bondi Baker Method
Step 1- Preheat the oven to 170 degrees. Whisk together all of the dry ingredients for the cake batter in a large mixing bowl and place the vanilla, coconut cream, dates and 1 cup of almond milk in your food processor, and blend until completely smooth. Then, stir this in with the dry ingredients while adding in the remaining 1 1/2 cups of almond milk. If you feel the batter is too heavy you might need to add in another 1/4 cup of almond milk.
Step 2- Pour the cake batter into a small deep tin lined with a baking sheet, and flatten the top using a spatula. Place in the preheated oven for about 1 hour, or until a toothpick comes out clean and it has a nice cooked surface. For it to be completely cooked through you might need to leave it in the oven for another 15 minutes.
Step 3- Then, while the cake is baking, you can make the frosting. Simply place the almond milk, dates and maple syrup together in a food processor/high-speed blender and puree until you have a smooth paste. Do this before adding in the cacao powder for best result. Then add in the cacao powder as well and pulse until well combined. Store this in the fridge while you are waiting for the cake to finish. I made extra icing to put in the middle of the cake, and then melted some peanut butter to drizzle all over the top. Yum!!!