Raw chocolate, orange, ginger (vegan & GF)
I run a small monthly cafe at Brighton Buddhist Centre for their ‘Beauty of Mantra night‘ led by the lovely Mahasukha Bliss. Uplifting beautiful, relaxed evening – worth checking out if you’re in or around Brighton. I spent a quiet afternoon baking & thinking about my lovely Mum who passed away suddenly after a short illness nearly 4 weeks ago. A huge shock to us all. She was so full of goodness & love. This cake was made with her in mind – full of goodness & all things wholesome. I used to draw her wee sunshine’s on every birthday, Christmas card, hence the orange sunshine on this cake. Here’s hoping the sunshine is shining whether you are Mum….
- 2 cups ground almonds
- 1 cup ground cashews
- 2 cups medjool dates
- ¾ cup cacao powder (I get mine from CHOCK Chick)
- ¼ cup date syrup (or you can use maple syrup or any other liquid sweetener)
- 1 tbsp lemon juice
- pinch of salt
- 1 tbsp pure vanilla extract (or a pinch of raw ground vanilla beans)
- 1 tsp cardamom (shelled, dry roasted in a frying pan & then crushed )
- ½ cup coconut oil, (warmed)
- ¼ cup cocoa powder
- 3 tbsp liquid sweetener of your choice (I used maple syrup & date syrup)
- 1 tsp pure vanilla extract
- 4 bulbs stem ginger & some of the syrup
- Zest & juice of 1 orange
- Couple of drops of good quality orange essential oil (or orange essence)
- Sprinkle of salt
- Ground pistashio’s
- Orange peel
- Flowers to decorate
- Or let your creative juices flow… play around with cocoa nibs, raspberries, mixed nuts
- Place all cake ingredients in a food processor and process until everything is thoroughly combined and mixture begins to form a ball. Line a 21cm springform pan with baking parchment and transfer the ‘ball of ingredients’ and press down firmly and evenly to form cake into shape. Place the cake in the freezer while working on the next step.
- Place all topping layer ingredients into a blender and process until a smooth liquid mixture forms. Remove cake from freezer. Pour this chocolate mixture over the cake and use a spatula to spread it evenly and smoothly over the top. If you want your toppings to set into the cake, I’d put the cake back in the fridge for 5-10 mins so that the toppings don’t sink into the cake. e Remove from the fridge & add the orange peel strips, nuts.
- Place the cake in the freezer for at least 2 hours to let it set and chill. Remove from pan. Place on a serving plate, top with any additional toppings or flowers. Keep cake refrigerated until ready to serve (this cake holds up well at room temperature and will not melt, so refrigeration isn’t a must, I just decided to serve this one slightly chilled).
- Enjoy 🙂