Bula Vinaka (warm hello) to this newly created vegan chocolate cake recipe made from organic ingredients from our online store and from some of our favourite Pacific Island brands (E.g. The Little Shipping Co. & Pacific Organics).
We are happy to announce we are back in the kitchen and it feels (and tastes) better than ever!
This week’s ingredient of choice from our online store was Venui Vanilla’s Organic Vanilla Paste (yum!). We also had some black turtle beans lying around along with some other delicious goods from our local farmers market and organic co-op. R&D mission = chocolate cake of course!
The Outcome:
A perfect base for a healthy vegan chocolate cake. The texture turned out great with crispy baked goodness on the outside and light and moist inside. The flavour profile falls in the middle of sweet and savoury, although rich in chocolatey flavours. If a sweet dessert cake is what you’re after we’d definitely recommend the addition of a swirl of berry jam or chocolate chips and/or serving with some yummy ice-cream or icing!
Things to think about:
‘All good things take time’ as the saying goes, and time is definitely a factor of this vegan chocolate cake due to the black turtle beans needing to be soaked overnight.
Use a spring-form cake tin to make life simple.
Quite a few ingredients, some of which may (or may not!) be optional (E.g. blueberries and Chinese red dates). We’ll do some further testing in future and let you know!
Recipe: Organic vegan chocolate cake
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Newly created vegan chocolate cake recipe made using organic ingredients from our online store! A perfect base for a healthy vegan chocolate cake. The texture turned out great with crispy baked goodness on the outside and light and moist inside.
Newly created vegan chocolate cake recipe made using organic ingredients from our online store! A perfect base for a healthy vegan chocolate cake. The texture turned out great with crispy baked goodness on the outside and light and moist inside.
Preheat oven to 180 degrees Celcius and grease a 7" spring form cake tin with melted coconut oil.
In a food processor, combine all ingredients except for the chia seeds, into a smooth consistency. NOTE: Only use 2 cups of black turtle beans in total as they increase in size after soaking. Takes approx. 5mins or so.
Add 2-3 tbs of water to chia seeds and stir until coagulated. Once done, stir into chocolate cake mixture (you will feel the mixture begin to thicken as a result).
Pour mixture into a cake tin and bake for 30mins.
Allow to cool for 20mins before placing in the fridge to set completely (approx. 20mins more).
Recipe Notes
Things to think about:
'All good things take time' as the saying goes, and time is definitely a factor of this vegan chocolate cake due to the black turtle beans needing to be soaked overnight.
Use a spring-form cake tin to make life simple.
Quite a few ingredients, some of which may (or may not!) be optional (E.g. blueberries and Chinese red dates). We'll do some further testing in future and let you know!
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