Ingredients:

Cake

  • 2 cups of all purpose unbleached flour – preferably organic
  • 1 cup of coconut sugar
  • 2 tsp of baking soda
  • 1/4 cup of dark cocoa powder – I always use organic & fair trade
  • 1 cup walnut pieces
  • 1/4 cup diced sugar ginger
  • 1/4 cup rum
  • 1 cup of almond milk
  • 1/2 cup canola oil
  • 5 tbs of apple cider vinegar

Icing

  • 4 tbsp coconut cream
  • 1 tsp pure vanilla extract
  • 1 cup organic icing sugar
  • 1/4 cup dark cocoa powder
  • 1/4 cup almond milk
  • 1/4 cup ground cashews
Steps:

Cake

  1. Preheat oven to 350 F. Line muffin tray with cupcake wrappers
  2. Add flour, baking soda, sugar and cocoa into a large bowl and sir till combined well.
  3. Add walnut and ginger pieces and mix well. Set aside
  4. In a separate bowl combine almond milk and canola oil. Mix well.
  5. Stir in vinegar and rum and mix very well.
  6. Pour in the the wet ingredients into the bowl with the flour and mix until combined.
  7. Pour batter 3/4 way up into the cupcake wrappers  and bake for 30 minutes. Check for done-ness with a toothpick.

Icing

  1. In a bowl, mix all the icing ingredients, except the cashews, until smooth and leave in fridge till cakes cool.
  2. When the cakes are fully cool, swirl the icing onto each cake.
  3. Garnish with cashew sprinkles and serve.
  4. Enjoy!

 

The ingredients in this recipe are fully vegan. I switched to a whole foods, plant based diet a year and half ago and have never felt lighter, healthier, happier and more energised. But this meant I had to transform all the baking and cooking recipes I’d played with since I was nine years old—not a small task. I’m slowly getting there and this week I finally made my best vegan chocolate cake to date. You’d be hard pressed to see or taste the difference.