Cacao & Orange Cake Recipe (Vegan, Gluten Free & Refined Sugar Free)
DRY BOWL // Ingredients
2 cups oat flour (blend 2 cups oats in blender to create flour)
1/2 cup oats
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon salt
1/2 cup cacao powder
Mix dry ingredients together in a bowl
Prepare 2 tablespoons of flax seeds (or chia seeds) mixed with around 6 tablespoons of water in a glass and let sit for 5-10 mins until it becomes thick as this is what holds cake together
Get another bowl to mix wet ingredients together separately
WET BOWL // Ingredients
3 bananas mashed
2 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/2 cup nut butter (peanut or almond)
1/2 cup agave (or sweetener of your choice, such as, coconut sugar)
1/3 cup of nut milk
Add prepared flax mix when it’s ready
Optional: Grated orange zest or orange essential oil
Mix wet ingredients together
Gradually add in the dry bowl contents to the wet bowl until all mixed together
If it is too dry keep adding little splashes of nut milk until the mixture looks moist
Grease the cake tin with vegan butter or coconut oil / or use baking paper
Put cake into pre-heated oven (180°C) for 50-60 mins
CACAO FROSTING // Ingredients
Soaked cashews (Soak 1/2 cup cashews in boiling water for an hour and then they would be ready)
2-3 tablespoons of cacao powder
1/2 can of ‘Biona Coconut Whipping Cream’ (not milk as it needs to be this specific cream so it sets thick)
Agave syrup to sweeten to your taste
Pinch of salt
1 teaspoon of vanilla extract
Orange peel zest
3 tablespoons of melted coconut oil
Blend together in a nutri bullet or blender
Once blended to a smooth consistency put in fridge for an hour as it will then thicken into a frosting
Once cake is ready, take out of oven and remove from cake tin so it can cool on a wooden board or plate
Once cake has cooled down smother it with the frosting
Grate orange peel zest on top for extra colour and flavour
Keep cake in fridge for 5 days or in suitable container in cool dry place for 3 days