This is a must try gluten-free vegan chocolate cake made with wholemeal organic ingredients. It is very rich in flavour and is bound to delight you.
Organic wholemeal gluten free flour – 2 cups
Organic cocoa powder – ½ cup
Dates – 2 cups soaked in 2 cups of water
Vanilla pod – 1 inch
Baking soda – 2 tsp
White vinegar – 4 tsp
Warm water – 1 ½ - 2 cups
Salt – ½ tsp
Soak dates in warm water for 15 mins. Blend into a smooth puree along with vanilla.
In a separate bowl, mix flour, cocoa powder, salt and baking soda.
Now mix the wet and dry ingredients and gently fold in.
Lastly, add the white vinegar and gently mix.
Line the springform cake tin with baking paper. Since I ran out of baking paper, I used the age old method of greasing the tin and dusting it with flour.
Preheat the oven to 170C.
Pour the cake mixture into the tin and bake for about 40-45 mins.
Frosting
1 cup dates soaked in ½ cup water
½ cup cashews soaked in warm water for 30 mins
60 gms of unsweetened baking chocolate
Drain the water from the cashews.
Blend the cashews and dates to a smooth paste.
Melt the chocolate and mix it along with the blended paste.
Spread it on the cake and neatly cover it on all sides.
Refrigerate.
