This is without a doubt my favourite chocolate cake recipe. Mostly because it just works, every time. But also because it’s vegan, gluten free, cuts beautifully and is robust to transport if necessary; all of which were top of the checklist when I made this for some lovely friends on their wedding day recently. This recipe is for my trial size version, so it’s the equivalent of a single layer cake if made in a 20cm springform pan, or 3 layers if you use mini 10cm springform pans like I did. It’s failsafe, so cook it in any pan you like really, it’ll be your new favourite chocolate cake recipe no matter what size it comes in. If you’re keen to make the icing, you’ll need a Vitamix, or similarly powerful blender, but the cake only requires a normal food processor. The Youtube episode is there to help if you need it too!
Makes 1 x 20cm cake or 3 x 10cm cakes
1 cup gluten free flour mix
1/4 cup almond meal
1/2 cup raw cacao powder
1/4 teaspoon salt
1/2 teaspoon gluten free baking powder
1 teaspoon baking soda
1 medium beetroot, peeled and grated
1/2 cup rapadura sugar
2 tablespoons maple syrup
3/4 cup plain soy or almond milk (if using espresso, substitute 1/4 cup milk for coffee)
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
1/4 cup extra virgin oil
WHITE CHOCOLATE BUTTERCREAM ICING
1 cup raw cacao butter, wafers roughly chopped, or shaved from block
1 cup raw cashews
1/2 lemon, juiced
1/4-1/2 cup water
1 tbsp coconut oil
1 tsp vanilla extract
MAPLE SYRUP TAHINI CARAMEL
1/4 cup coconut oil
1/4 cup maple syrup
2 tablespoons tahini
1 tsp vanilla
Organic rose buds and petals to decorate
For the cake, pre heat the oven to 180C and prepare the cake pan, or pans, you’ve decided on.
Put all the cake ingredients, bar the apple cider vinegar, into the food processor and blitz until smooth. Pour mixture into a bowl and use a spatula to quickly but evenly mix the apple cider vinegar through the cake mix. Don’t worry if you see white streaks, it’s just the vinegar reacting with the bi carb and baking powder, it’s a good thing!
Pour the cake mix into the pan(s) immediately and bake for 30-40 minutes if making a single layer 20cm cake, or 20-30 minutes if making 3 smaller layers for a mini cake.
For the icing, place all the ingredients into the Vitamix and blitz until super smooth. This may take up to 5 minutes, and it’s worth persisting to get that extra creamy consistency. It’s all about the creamy.
Place the icing in the fridge until it’s needed.
To make the maple caramel, melt all the ingredients in a small saucepan over low heat until completely emulsified. Remove from heat and depending on how hot the weather is, you may need to place this in the fridge to get the right consistency for drizzling. You want the caramel to run but not sprint!
Once the cake(s) is completely cool, ice with the white chocolate buttercream, and then drizzle the caramel down the sides of the cake and across the top.
Finish with a smattering of organic rosebuds and petals.