Epic Easter Chocolate Cake
Happy Easter to you! This totally epic chocolate cake is one of my faves. It's a lush, sugar-free, gluten-free and dairy-free treat, full of yummy dates and high protein almond milk. For the photo I made some extra icing and cut into four layers, but you can easily just stick to the one. Sprinkle with some coconut and top with in-season fresh fruit. 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
Coconut to sprinkle over the top
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 drizzled some coconut all over the top. Yum!!!