NO NEED TO VENTURE OUT, LET US BRING CHOCOLATE TO YOU WITH FREE UK DELIVERY NO NEED TO VENTURE OUT, LET US BRING CHOCOLATE TO YOU WITH FREE UK DELIVERY
Dark Chocolate and Lavender Cake

Dark Chocolate and Lavender Cake

A rich, decadent cake for the ultimate dark-chocolate lovers. This cake is dense and incredibly moist, with a cakey inner and slight crunch to top. Divine served with a dollop of plant-based yoghurt or cream for dessert. 

 

INGREDIENTS:

Cake:

  • 4 Tablespoons ground flaxseed
  • 11 Tablespoons just-boiled water (to mix with flaxseed)
  • 1/2 cup plant-based milk (I use almond)
  • 200 grams Seed and Bean Lavender Extra Dark Chocolate
  • 3/4 cup coconut sugar (caster sugar can also be used, if you don't have coconut sugar)
  • 1/2 cup coconut oil, melted (rapeseed oil can also be used, if you don't have coconut oil)
  • 2 teaspoons vanilla extract
  • Pinch salt
  • 2 and 1/2 cups ground almonds (also known as almond flour)

To decorate:

Icing sugar, sifted Lavender

 

METHOD:

  • Preheat your oven to 170°C. Lightly grease and line a 23cm round cake tin.
  • In a mug or small bowl, whisk together ground flaxseed and just-boiled water. Place mixture in the fridge while you prepare the rest of your cake.
  • In a heavy-based saucepan, heat milk over low heat. Once simmering, remove from heat and fold through broken chocolate with a rubber spatula until melted and smooth.
  • In a separate bowl, place sugar, oil, vanilla and salt and whisk until combined.
  • Remove flaxseed mix from the fridge. This should now appear 'gluggy', much like an egg mix. Stir with a fork and then add to oil mix. Whisk all ingredients to combine.
  • Now, add your melted chocolate mix, and fold through with a rubber spatula to combine.
  • Add ground almonds, folding again until smooth and lump-free. Pour batter into your prepared cake tin.
  • Bake for 1 hour 10 - 1 hour 20 minutes or until the cake bounces back when pressed lightly in the centre. A cake skewer, when inserted into the centre of the cake, should produce a cakey, not wet, mixture.
  • Allow to cool in tin before transferring onto a wire lack. Once at room temperature, dust with a sprinkling of icing sugar and decorate with lavender.
  • This cake is lovely served as a dessert with a side of your favourite vegan ice-cream.
For more recipe inspiration, check out Emily on Instagram: @ems_bakes.

SIGN UP TO OUR NEWSLETTER FOR MORE ARTICLES, RECIPES & EXCLUSIVE DISCOUNTS!