Ingredients for the Cake Batter:
50 g Coarsely Chopped Hazelnuts, Almonds, or any nut of your choice
50 g Dark Chocolate (I like to use 70-85% cocoa content)
50 g Raw Almond Butter
250 ml Water
100 g Maple or Agave Syrup (for vegetarians: you can use honey instead)
50 ml Olive Oil
2 Tsp Apple Cider Vinegar (or if you’re creating a Chocolate Lemon Cake, use lemon juice instead)
1 Tsp Vanilla Essence
250 g Spelt Flour (I like to use Sprouted Spelt Flour)
Flavoring of your choice: 3 Tsp Gingerbread Spice (for a Chocolate Spice Cake); Juice of 1 Lemon (for Chocolate Lemon Cake); or 1-2 Tsp of Almond Essence (for Chocolate Marzipan Cake); etc.
2 Tsp Baking Powder
1 Pinch of Salt
100 ml Carbonated Spring Water (unflavoured), e.g. Perrier.
For the Chocolate Glace:
100 g Dark Chocolate (again I like to use 70-85% cocoa content)
1 Tsp ground Hazelnuts, Almond or Pistachio Nuts as Decoration
1 Sheet of Parchment Paper
1 rectangular baking form (Length approx. 26 cm)
Preparation (30 Minutes, plus 40 Minutes Baking Time)
- Preheat oven to 350 degrees C.
- In a pot, place 50g Dark Chocolate, 50g Almond Butter, and 250 ml of water, and stirring constantly bring to a slight simmer/boil until all ingredients are melted and mixed together. Take pot off the heat.
- Into the heated chocolate-almond butter-water mixture, now place the following ingredients: sweetener of choice (agave, maple syrup, etc), olive oil, vinegar (or lemon juice for lemon chocolate cake option), vanilla essence. Mix all together and set aside.
- In a separate bowl, mix together all the dry ingredients: Spelt flour, salt, baking powder, coarsely chopped up nuts.
- Measure up 100ml of Carbonated Spring Water
- Into the dry ingredient bowl, now pour in the wet ingredient mixture that’s in the pot, and immediately after pour in the measured carbonated mineral water.
- With the opposite end of a spatula or any other utensil, mix all ingredients in a circular motion around the bowl until just combined and wet. Clumps are fine; and do not mix too much. The carbonated water assists in creating a fluffy cake, mixing too much will release the carbonated gas bubbles.
- Now with the spatula end, pour the entire cake batter into your parchment paper lined, prepared baking dish, place into preheated oven, and bake for 40 minutes.
- Once slightly cooled, take cake out of baking dish, and place on a large plate.
- Melt 100g of dark chocolate in a double boiler method until just melted to make the chocolate glaze.
- Pour the chocolate glaze all over the cake, making sure to cover the sides and ends of the cake (this will keep the moisture inside of the cake eventually).
- Sprinkle some more nuts on top of cake for decoration and extra crunch.
- Place in fridge and let cool completely.
- Enjoy this cake on its own, or with a cup of coffee or tea. It is truly the most delicious, moist and rather healthy and almost guilt-free cake I have ever had! ☺
For more ideas on how to veganize dishes, follow me on Instagram at: www.instagram.com/veganize_it_maja/