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Monday, 7 November 2016
Vegan chocolate olive oil cake
this). It was really thick and hard to spread once it started to spread or hard to spread when it was too warm. The third time I melted a very dark chocolate and mixed in coconut cream and a little maple syrup. I really liked it, though it was slightly grainy. My mum found it not sweet enough.
I am sharing this post with Healthy Vegan Fridays and Gluten Free Fridays.
More vegan chocolate cakes on Green Gourmet Giraffe:
Chocolate banana swiss roll (v)
Coconut and chocolate chunk cake (v)
Vegan chocolate (layer) cake (v)
Vegan chocolate spice cake (v)
Zucchini brownie with smoked walnuts (v)
Chocolate olive oil cake
Adapted from Teresa Cutler at The Healthy Chef
2 cups almond meal*
1/2 cup psyllium husks*
1/2 cup cocoa
1/2 teaspoon bicarb (baking soda)
1/2 teaspoon baking powder
9 tbsp aqua faba (chickpea brine)
1/2 cup extra virgin olive oil
1/2 cup coconut milk
1/2 cup maple syrup
Grease and line a round 20cm cake tin. Preheat oven to 160 C.
Mix the almond meal, cocoa, bicarb and baking powder in a large mixing bowl. Give aqua faba a good hand whisk so it is bubbly in a large jug. Stir in the oil, milk and maple syrup. Pour wet ingredients into dry ingredients and then mix in psyllium husks just before baking.
Bake for 45-60 minutes. It is ok for the middle to be slightly fudgy but the edges and top should be dried and cooked. Cool on a an airtight try. Frost if desired. (I liked a combination of melted chocolate and coconut cream.)
*NOTES: I am sure this would work with all almond meal if you don't have psyllium husks. I think that it would be interesting to put in some potato starch but haven't had time to test that.
On the Stereo:
Vegan Month of Food (Vegan MoFo) in November 2016. Go to my Vegan MoFo list for more of my 2016 Vegan MoFo posts.
Week 1 is Treat Yourself (I am extending Week 1 slightly as I started it late!)