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- Chocolate Lover Cake (Vegan, no oil, no refined sugar) -

NO processed sugar, NO coconut Oil, Vegan Cake (NO butter, NO egg) and can be easily made GLUTEN FREE! Also, the chocolate frosting has NO refined sugar and is VEGAN as well. Read on for the recipe!

Made these mini chocolate cakes for my sister’s birthday, whom is a chocolate lover. And if she likes it, I’m sure any chocolate lover will as well. This is perfect for any occasion and especially for a birthday, where lets say they want more than one cake. And happy birthday to my little sis <3

If you’re health conscious and doesn’t want a cake full of saturated fat and sugar, this is it. There’s no oil in the cake, no processed sugar (in the cake or frosting), no butter, no egg, suitable for vegans AND you can make it gluten free by replacing the gluten free all purpose flour. Also, it still tastes like a regular chocolate cake, moist, dense, sweet, with the chocolate taste and aroma strong.

This is heaven for chocolate lovers that are also health conscious.

Vegan, no oil, no refined sugar

Recipe:

Makes 4 servings (4 ramekin sizes)

Ingredients for chocolate cake:

  • 120g of Plain Flour (or gluten free all purpose flour)

  • 40g of Cacao Powder

  • ½ tsp of baking soda

  • ½ tsp of salt

  • 2 tsp of Stevia (or sugar of your choice)

  • 50g of Almond butter

  • 2 tsp of Vanilla extract

  • 2 tsp of Honey

  • 100g of Plain Soy Yoghurt (or Greek yoghurt for non-vegan version)

  • 140ml of Water (or milk / almond milk)

Ingredients for Vegan Chocolate Frosting: (gives about a quarter more than I used for decorating my cakes, but I usually make more just in case I want more for the filling / decoration):

  • 125ml of Coconut cream

  • 30g of Plain Soy yoghurt

  • 15g of Cacao Powder

  • 1 tsp of vanilla extract

  • Some honey

Toppings:

  • Coconut

  • Dried blueberries

  • Strawberries

  1. Preheat the oven to 180C.

  2. Mix together the dry ingredients, flour, cacao, baking salt, and stevia together.

  3. Heat up the almond butter until you can stir it.

  4. Mix together the wet ingredients, almond butter, honey, vanilla extract, yoghurt, and water.

  5. Pour the wet ingredients to the dry ingredients.

  6. Mix well, the mixture should be slightly thick but still easy to pour (test with a spoon, the mixture should be easy to scoop up but the majority should stay on a spoon and drip down slowly. But not to the point where it is watery and thin).

  7. Pour into a greased ramekin or cake tin.

  8. Bake for 15-20mins if baking in a ramekin or 25mins in a cake tin. The toothpick should come out clean.

  9. Let the cake cool down. Using a knife, go around the edges of the cake and take the cake out of the ramekin / cake tin.

  10. For the Vegan Chocolate Frosting: Mix all the ingredients together using a blender / whisk. The mixture will be slightly thin. But put it in the fridge for 4-5hrs and it will become much thicker. Or you can just put the coconut cream in the fridge overnight to let it thicken.

  11. When the mixture for the frosting has thickened (only use when it has thickened or else the cake will just absorb it and it won’t look nice), cut the cake evenly in half.

  12. Using the bottom layer of the cake, put a scoop of the mixture of the frosting on the middle, using a knife, spread and even out the frosting. Place the top layer of the cake on top.

  13. Choose a piping tip, place in the piping bag. Scoop some of the frosting into the piping bag. Twist the piping bag and push the frosting towards the tip of the piping bag. Cut the piping bag slightly just so the tip comes out. Test on a plate and the mixture should could come out nice and clean, in the design of the tip.

  14. Decorate your cake with the frosting in the piping bag.

  15. Add your toppings, I added coconut, dried blueberries and strawberries.

 

 

Hey, this is Shan!                      

 

I'm all about that balanced, healthy lifestyle (which of course, includes those occasional treats) and I hope to inspire you guys to live a healthier lifesytle! Follow me for simple and delicious recipes as well as tips and tricks to guilt free treats! Also, most of my dessert recipes are refined sugar free that taste just as good, how amazing is that?!?

 

P.S. I also try/review restaurants

whenever I can! 

 

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