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Vegan Sacred Cacao Chip Cake


Gluten Free Veggie Pies

This cake is a loved family favourite. It is absolutely delicious, and because it is so simple to make it can easily be whipped up for unexpected visitors or ravenous children after school. Again, I use my favourite sacred cacao, but if you'd prefer, you can just use regular chocolate chips.


Soft and fluffy, while also just the right amount of moist, it is perfect for everyone; dairy free, egg free, and vegan, plus a gluten free option too.


This cake id one of my absolute favorite treats and it's perfect after a tarot card reading to help me ground, and give myself a delicious reward.

 

A note on cacao: Smile Cacao is my absolute favourite cacao to use. It is whole and pure, and minimally processed. This one is perfect for ceremonial use, a daily treat, or for recipes like this one.

 

INGREDIENTS:


  • 1 cup non-dairy milk (I like to use oat milk)

  • 2 tbsp of non-dairy yogurt or applesauce ( I use my own apple puree in this cake)

  • 1 tsp apple cider vinegar

  • 1/2 cup of rice bran oil or any light flavoured oil

  • 1 tsp vanilla extract

  • a few drops of rum

  • 1 cup coconut palm sugar

  • 2 cups (250 g) of flour (for a gluten free version, use your preferred gf flour, I like this one)

  • 2 tsps baking powder

  • 1/4 tsp baking soda

  • a sprinkle of cinnamon

  • 1/2 tsp salt

  • 1/2 cup of sacred cacao chips, or regular chocolate chips


METHOD:


Grease and line a 9 by 5 inch or smaller loaf pan with baking paper. Preheat the oven to 180C.

In a large bowl, combine all the wet ingredients, milk, yoghurt/applesauce, vinegar, oil, vanilla, and rum, with the sugar until the sugar is completely combined.


In another bowl, sift 1 3/4 cup of the flour (reserve the rest for later), baking powder, baking soda, cinnamon, and salt.


Fold the dry ingredients into the bowl with the wet ingredients until just combined. Add more flour, 1 spoon at a time, if needed, you may not need any depending on the type of flour used.


Add 1/3 cup of the cacao/chocolate chips (reserve the rest for later) and fold into the cake batter.


Pour the mixture into the prepared tin. Sprinkle the remaining cacao/chocolate chips on top.


Bake for 45 to 50 mins for a large cake or 22 - 24 minutes for muffins.


Cool in the tin for 10 mins before removing and cooling completely on a rack.


Enjoy your slice of cake with a large hot mug of sacred cacao!

Watch this short video to see how I make my cacao in the mornings with my fresh homemade cashew and almond milk. Yum.

The Enchantress












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