Double Chocolate cake with Coconut cream and chocolate layer Frosting
With Easter on the horizon this double chocolate cake is such a winner!
It’s gluten free, vegan and so moist and delicious. The combination of the chocolate and coconut creamy icing is absolute heaven and so so pretty. You can make the cake a day in advance and store it in the fridge but ideally ice it just before serving.
Makes 1 large 6” Springform round cake.
Ingredients
· 60g Cacao Powder
· 1 teaspoon of Bicarbonate of Soda
· 1 teaspoon of Baking Powder
· 300g Gluten-Free Self Raising Flour
· 200g granulated Sugar
· 100g Ground Almonds
· 3 tablespoons of milled Chia Seeds
· 350 ml of Frontier Foods Organic full fat Coconut Milk
· 1 tablespoon of Frontier Foods Organic Apple Cider Vinegar
· 1 teaspoon of Vanilla Extract
· 140 ml of melted Frontier Foods Organic Coconut Oil
Method
Pre-heat the oven to 180*
Pour the Apple Cider Vinegar into the coconut milk and set aside to curdle for a few minutes.
Combine all your dry ingredients together sifting in the flour to ensure there are no lumps.
Stir in the coconut milk, apple cider vinegar and remaining wet ingredients. It will form a thick batter.
Pour into greased and lined baking tray and bake for 20- 25 minutes.You will know it’s cooked when a toothpick comes out clear.
Allow it to cool in the tin for at least 20 minutes to set fully before icing.
Vegan Coconut Cream Icing
Ingredients
· 1 can of Frontier Foods Organic full fat Coconut Milk - refrigerated
· 1/2 teaspoon of Xantham Gum
· 4 tablespoons of melted Frontier Foods Organic Coconut Oil
· 2 tablespoons of Jakeman’s Maple Syrup
· 1 teaspoon of Vanilla Extract
· Pinch of salt
Method
Refrigerate your can of coconut milk for 2-3 hours.
Scoop out the fat part before whipping for 2-3 minutes using an electric whisk until it starts to thicken.
While mixing add the Xantham gym and remaining ingredients.
Add a little additional sweetener as needed.
The Xantham gum helps the mixture to stabilise and stay thick, but you can leave it out.
Store in the fridge and ensure your cake is fully cooled before icing.
And
160g 70% dark chocolate
40g thick Frontier Foods coconut cream from the fridge.
To make the chocolate icing to cover the cake melt dark chocolate in a double broiler. When melted remove from the heat and allow to cool slightly.
Stir in the coconut cream.
To decorate allow the cake to cool and add a layer of the thick white icing and swirl on the chocolate layer through.
I added an additional sprinkle of freeze dried raspberry and desiccated coconut.
Enjoy straight away.
If you’re making the cake in advance, ice just before serving.
*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.
