Chocolate Cake

This delicious cake has been a huge success in our cafe, the Seasons Kitchen in Forest Row, so much so that we have to make it every week! 

This cake would make a wonderful Mother's Day gift.

The recipe is gluten-free, vegan & refined sugar-free. This recipe will make enough for a 1 x 8” spring tin.

Dry Ingredients

150g s/r gluten-free flour

75g ground almonds

165g coconut sugar

60g cocoa powder

2 tsp baking powder

Wet Ingredients

1 x banana (large/ripe)

250 ml almond milk

140 ml melted coconut oil

3 tsp vanilla essence

1 x tbsp apple cider vinegar

Icing

¼ tin coconut milk

120 g dark vegan chocolate

pinch of seas salt

sprinkle of desiccated coconut

Heat the oven to 160’c

Line & grease the baking tin

Mix all the dry ingredients in a mixing bowl.

Warm the coconut oil

Mash the banana

Mix all the wet ingredients together

Gently mix all the wet & dry mixes together into a smooth batter, pour into the baking tin and spread evenly & bake in the oven for approx 30 min.

Allow to cool completely & remove from the tin to ice, heat the coconut milk & add the dark chocolate, beat until smooth, pour over cake & sprinkle with desiccated coconut.