Sacred Cacao Birthday Cake
I am in love with this cake. I made it during my Energy Healer Practitioner Training and everyone on the course really enjoyed it. I continued to make it during the course and again for our end of course retreat in Noosa. It is everything I love about a cake. Gluten free, dairy free, and low in sugar, which of course means I can eat it. It's also egg free making this cake suitable for the vegans in your life.
This cake also has one of my favourite things in the world, sacred cacao.
It is a dense chocolate cake, so only a small piece is needed. It is rich and full of flavour. So as November rolled around, and my birthday was looming, you can only guess what cake I requested.
30g sacred cocao
2 ½ oz coconut oil, plus extra to grease
120ml unsweetened almond milk
1 tblsp apple cider vinegar
130g coconut sugar
1 tsp vanilla extract
90g gluten free all-purpose flour
80g almond flour
1 tsp baking powder
½ tsp bi-carb soda
¼ tsp salt
60g semi-sweet chocolate chips, vegan
110g semi-sweet chocolate chips, vegan
40ml unsweetened almond milk
1 tblspn maple syrup
hemp seeds, to garnish
Preheat oven to 180°C.
Grease and line a loaf tin and set aside.
Place raw *sacred cacao in a food processor, and pulverise until it is a powdered consistency. I also like to grate it if you find it is too hard or big for your processor. Set aside.
*You can get my favourite sacred cacao from Smile Cacao.
Combine almond milk and vinegar in a small jug or bowl and let sit for 5 minutes. This will turn into a sour cream.
In a large mixing bowl, place coconut oil, coconut sugar and vanilla. Stir together, then add the almond milk mixture and combine well.
Add flour, cocao powder, baking powder, baking soda and salt, and mix with a wooden spoon until all combined. Have you seen my gorgeous magical wooden spoons?
Once combined, add the chocolate chips and fold until they're all incorporated into the mixture.
Pour the batter into the prepared tin and bake for 30-35 minutes (180°C) or until a cake tester inserted in the center of the cake comes out clean.
Let cake cool 10 minutes in tin before transferring to a wire rack. Cool completely before spreading with ganache.
Place chocolate chips into a food processor and chop until they're pulverised. Set aside.
Put almond milk and maple syrup into a small pan and heat to almost boiling. Remove from the heat and add chocolate. Stir constantly with a whisk until all melted through and smooth. Allow to cool slightly and thicken.
Once cake has cooled and ganache thickened, pour over the top and sides of your cake and smooth with a spatula. Sprinkle cake with hemp seeds and serve.