Saturday September 14th, 2013
Chocolate vegan cake
For the leaf:
3 cups flour
1 ½ cup raw sugar
½ cup cocoa
1 teaspoon of salt
2 teaspoons baking powder
3 tsp vanilla essence
150 ml sunflower oil
2 tablespoons vinegar
2 cups cold water
Mix the oil, water and sugar. Whisk until the sugar dissolves. Add the rest of the ingredients and mix everything thoroughly. The composition should have the consistency of the cream otherwise add a little bit more water/flour if necessary.
Pour it into the baking springform and bake, in the preheated oven, at meddium heat, for approx . 30-40 minutes. Check with a straw if it’s baked inside.
Allow to cool, remove from the springform and cut horizontally into two equal parts.
½ cup amaretto (or any other liqueur cake )
1 tablespoon raw sugar
Dissolve the sugar in the amaretto .
4 ripe avocados
6-7 tablespoons maple syrup
1 teaspoon vanilla extract
4 tablespoons melted coconut butter
100 g raisins
2-3 tablespoons amaretto
Soak the raisins in the amaretto for at least one hour. Drain and use the amaretto for the syrup.
Blend all the ingredients with a food processor/blender until a fine paste is obtained. Divide the cream into two equal parts. In one part add the raisins.
Place one piece of leaf on a platter. Add half of the syrup, spread evenly till soaked, add the cream which contain raisins and spread evenly. Place the second leaf above, add the rest of the syrup till soaked and than add the remaining chocolate cream. Spread evenly, including the sides.
Garnish with grated vegan chocolate and raspberries. Refrigerate before serving.