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All recipes are deliciously vegan.

Sugar-free Chocolate Cake with Chocolate Butter Cream Icing

kid friendly
2 spoon difficulty rating

60 minutes including preparation and baking

Serves:

Sugar-free Chocolate Cake with Chocolate Butter Cream Icing

A simple but tasty chocolate cake recipe that uses agave or maple syrup instead of sugar. 

Make it with either chocolate icing - or make it mocha
 
Photograph courtesy of http://flavourphotos.com/
 
 
 

Ingredients: 

Cake

  • 170g/1⅓ cups self-raising wholemeal flour
  • 170g/1⅓ cups self-raising white flour
  • 1 tsp baking powder
  • 60g/½ cup cocoa powder
  • 220ml/⅔ cup agave or maple syrup
  • 2 tsp vanilla essence
  • 120ml/½ cup plain vegetable oil
  • 400ml/⅔ cup soya or other plant milk
  • 45ml/3 tbsp aquafaba (chickpea or other white bean water), whipped up until very frothy

 

Butter Cream Icing

  • 170ml/¾ cup coconut oil, softened in the microwave or on a double boiler
  • 120g/1 cup cocoa powder
  • 250ml/¾ cup agave or maple syrup
  • 1 tsp vanilla essence

To make Mocha Icing), just add 2½ tsp instant coffee granules to the three ingredients above - dilute coffee in 1 tbsp boiling water or thereabouts.

Method: 

  1. Pre-heat oven to 180°C//350°F/Gas Mark 4. Oil two 20cm/8 inch round cake tins and line the bases with baking parchment.
  2. Sieve the flour, baking powder and cocoa into a bowl. In another bowl, whisk oil, soya milk, syrup and vanilla essence.
  3. Pour liquid ingredients gradually into the dry ingredients, whisking gently to make a batter.
  4. Using a metal spoon, fold the whipped aquafaba into the batter.
  5. Pour half cake mixture into each tin. Bake for 30-40 minutes or until a sharp knife/cocktail stick comes out cleanly.
  6. Meanwhile, make the icing. Cream the coconut oil then sieve in the cocoa powder and mix some more. Add the syrup and vanilla extract (and coffee mixture if using). Mix thoroughly to form a stiff cream. Place in the freezer or fridge until needed.
  7. Let the cakes cool in their tins then loosen edges with a knife (or click open the springform if using this type of tin). Turn the cakes out onto a wire rack. When thoroughly cool, sandwich the cakes with 2/3 of the icing in the middle. Use the remaining third on the top. Decorate with chocolate curls or drops if using.

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