Chocolate, Orange and Ginger Cake

vegan | gluten-free | sugar-free
 

Pamela and Tiago from @spamellab and @thehealthybeard on Instagram have created this fabulous christmas cake featuring our Raw Chocolate Ginger. Want to make it? Here is the recipe in full below. Do check out Pamela's amazing website for more inspiration.
 

Ingredients:
For the cakes –

4 cups oat flour 
4 tablespoons cacao powder
2 teaspoons ground ginger
1 cup coconut sugar
2 teaspoons baking powder
3 tablespoons flaxseeds 
½ cup coconut oil, melted 
½ cup maple syrup
¾ cup almond milk
Zest and juice of 2 oranges
1 tablespoon vanilla extract

For the cashew frosting –

150g raw cashew nuts (soaked overnight)
8 tbsp maple syrup
Juice from ½ lemon
Juice of 1/2 an orange

For the date stars –

1 cup dates
½ cup oats
½ cup walnuts
3 tablespoons cacao powder
1 tablespoon coconut oil, melted
½ teaspoon vanilla extract

To decorate –

Chunks of crystallised ginger
Raw Chocolate Ginger
Good4U Cocoa & Orange Balls
Edible gold glitter, if you can find it

Get baking!

  1. First make the cakes: Preheat the oven to 180 degrees and grease and line 2 x 20cm deep circular cake tins.
  2. Prepare your flax eggs: Mix the ground flaxseeds together with 9 tablespoons of water then set aside for at least 10 minutes.
  3. Mix together the oat flour, ginger, cacao, coconut sugar and baking powder in a large bowl.
  4. Pour in the melted coconut oil, maple syrup, almond milk, orange juice and zest then whisk in your flax eggs. You should have a nice smooth batter.
  5. Divide this between your cake tins and smooth out evenly. Bake for 20 minutes until slightly risen and firm to the touch. Leave to cool.
  6. Meanwhile make the cashew frosting: drain the water from the raw cashews – place the cashew nuts into your powerful blender, add the maple syrup and lemon juice and blend until you achieve a thick and creamy substance.
  7. Now make the date stars mixture: Simply place the ingredients in a blender or food processor and blend until smooth and it sticks together. Roll out until quite thin and cut out shapes to decorate the cake – or roll into mini balls!
  8. Once your cakes have cooled, spread some of the cashew frosting on the top of one cake, then place the other on top. Cover the top layer with more frosting.
  9. Now to decorate! You can use what you wish – we went with date stars, raw chocolate coated ginger, crystallised ginger, cocoa & orange balls and spray with glitter. Now slice up and enjoy!

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