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Vegan Chocolate Cake

By Lisa McInerney - Mummy Made.It

I can remember Father’s Day as a child, with the homemade cards, a new tie and a block of chocolate for Dad it was as predictable as it was cute. I’m sure Dad knew what was coming, even before we excitedly blurted it out before he’d had a chance to open his gift

It’s the same now in my house. The kids make cards in the shape of ties (although I can’t remember the last time my husband actually wore a tie), they bring home bags of lollies from playgroup with his name on them and one year there was even a Father’s Day place mat, which was of course too priceless to ever use.

To me Father’s Day (and all celebration days) aren’t about the gifts you give but the meaning and effort behind them. Sure, it would be quicker and easier to pop down to the shops and buy Dad a new gadget or a power tool but where’s the memory in that? Long live the personalised book marks and the hand print cards…maybe not so much the pasta necklaces (grossly I know that mice like to eat them…eww).

When it comes to giving gifts with meaning I always turn to food. When you bake for someone you are showing them that they are worth the effort and you truly appreciate them. But what if you want to give a food gift but aren’t sure of their dietary needs or allerigies? This Vegan Chocolate Cake with Healthy Chocolate Frosting is your answer!

This Vegan Chocolate Cake is the dessert for every occasion as it’s so allergy friendly. It’s also a synch to make so you can whip it up last minute for the perfect inclusive cake. This Vegan Chocolate Cake couldn’t be easier to make. It’s practically a one bowl wonder and all you need is a giant spoon to stir the mixture.

I have topped my cake with my favorite Healthy Chocolate Frosting (which is a revelation all on it’s own) but I also like to serve it simply with whipped coconut cream and fresh fruit.

I wonder how it would taste still warm and slightly under cooked with lots of cream??!!

Vegan Chocolate Cake - Mummy Made.It - Happy Tummies

Vegan Chocolate Cake

This is the perfect dessert to make when you’re unsure if you have to cater for any allergies (or you know you have to cater for many!). This mud like Vegan Chocolate Cake is dense and so tasty that no one will ever know that it’s made without eggs and butter.

Gluten free, wheat free, dairy free, egg free, nut free, soy free

Ingredients:

Vegan Chocolate Cake
½ cup coconut flour
½ cup cocoa
¾ cup arrowroot
1 tsp baking soda
3 tsps baking powder
½ cup plus 1 tbsp maple syrup (rice malt syrup can be substituted)
⅓ cup oil (I used olive oil but another mild flavored oil would work)
4 tsps vanilla extract
1 tsp vinegar
1 cup minus 1 tbsp water

Healthy Chocolate Frosting
1 cup pureed sweet potato
3 tsps vanilla extract
3 - 4 tbsps maple syrup / rice malt syrup
2 tbsps melted coconut oil
½ cup cocoa (sifted - or at least no lumps)

Method:

Chocolate Cake

Preheat the oven to 180°C
Line and grease a 20cm round cake tin
Take a medium / large mixing bowl and add all the dry ingredients and using a hand whisk lightly whisk to combine
Take another medium mixing bowl and add the wet ingredients and using a hand whisk lightly whisk to combine
Make a well in the center of the dry ingredients and add the wet ingredients and whisk (you'll need a few muscles!) until well combined.
Pour the cake batter into the tin and bake for 20 minutes, or until cooked through
Remove from the oven and allow the cake to cool before removing from the tin
Frost with Healthy Chocolate Frosting or Whipped Coconut Cream

Healthy Chocolate Frosting

This frosting is best after it has had a few hours to settle. If possible, make it the day before and keep it in the fridge. The sweet potato flavour lessens over time
Place all the ingredients into a blender and mix until smooth. Taste and add an extra tablespoon of sweetener if required
Use immediately or place in the fridge. The frosting is best to spread at room temperature

Tip: To cook sweet potato puree for chocolate frosting - place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato.

Enjoy! Lisa & Lisa x

About Lisa McInerney from Mummy Made.It

Lisa McInerney is a mum and a Chiropractor from Victoria with a passion for healthy, creative baking. With 3 young children she knows the value of providing the best possible nutrition to create healthy bodies and minds. Her website, Mummy Made.It, features healthier versions of your favorite desserts and treats using gluten free, paleo friendly and natural ingredients. Lisa has a fascination with using sweet potato in desserts and many of the recipes use vegetables and fruits in ways you have never imagined. Healthy can be Tasty!