Double Layered Cashew Mylk Chocolate Cake with Cashew Frosting
There's no better way to celebrate the launch of our newest chocolate bar, Cashew Mylk, than with cake. This double-layered cake is super rich and decadent with the addition of our cashew mylk and a delicious cashew cream frosting. Perfect for any celebratory occasion!
12-16
ingredients
Cashew Mylk Chocolate Cake
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4 tbsp flax eggs (made with 4tbs flaxseed meal and 10-12 tbsp of water)
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1 cup coconut milk
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1 tsp apple cider vinegar
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3 tsp baking soda
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2/3 cup coconut nectar
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2/3 coconut sugar
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1/2 cup melted coconut oil (melted over a double boiler)
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2 cups apple sauce, unsweetened
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Pinch of salt
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1 cup cacao powder
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1 cup almond meal
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1/2 cup oat flour
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1 1/2 cups gluten-free flour
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100g Cashew Mylk Chocolate, melted
Cashew Frosting
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2 cups raw cashews, soaked
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1/2 cup coconut cream
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1/4 cup coconut oil, melted
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Pinch of salt
method
- Step 1 :Preheat oven to 350 degrees F (176 C) and spray two 8" round cake pans with coconut oil.
- Step 2 :Measure out the coconut milk and add the apple cider vinegar and set aside until thickened.
- Step 3 :Prepare the flax eggs in a mixing bowl and set aside for approximately 10 minutes.
- Step 4 :Add baking soda to the coconut milk and combine.
- Step 5 :Add coconut sugar, coconut nectar, coconut milk mixture to the prepared flax egg and whisk to combine. Add the applesauce, melted coconut oil and salt.
- Step 6 :Add the cacao powder, almond meal, oat flour, gluten free flour and whisk to combine. Add more coconut milk if the batter looks too thick. Make sure not to overmix!
- Step 7 :Incorporate the melted Cashew Mylk chocolate into the cake mixture in a cutting motion until just combined.
- Step 8 :Divide the batter evenly between the two prepared cake pans. Bake for 35-45 minutes or until a skewer inserted into the center of the cake comes out clean. It should spring-like to the touch.
- Step 9 :Let rest in the tin 10 minutes, before removing from the cake pans and allowing to rest on a cooling rack. Let it cool completely.
- Step 10 :While allowing the cake to cool, prepare the cashew frosting by draining the soaked cashews and adding to a blender. Add the remaining ingredients.
- Step 11 :Blend all ingredients until the mixture has become creamy in texture, scraping down the sides from time to time.
- Step 12 :Transfer the cashew cream to a bowl and cover. Place in the freezer and cool for about an hour.
- Step 13 :Remove the frosing from the freezer and stir. Frost the cake generously when completely cooled. Slice and enjoy!
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