Cappuccino Cake
Ingredients
300g Gluten free self-raising flour-we use Doves farm
100g Ground Almonds
6tbs Cocoa powder (unsweetened)
200g Plant-based unsalted butter (room temperature)
5tbs Milled flaxseed & 10 tbs (150ml) water
300g Date Sugar
1.5 tbs Vanilla extract
1.5 tsps Gluten free baking powder
100g Plant-based alternative for creme fraiche or unsweetened dairy free plain yogurt
1tbs Apple cider vinegar
6 tbs good quality ground Coffee
1tbsp Stevia-we use Natvia
400ml Boiling water
1tsp sea salt
Chocolate Ganache
280g Good quality dark plant-based chocolate
(cocoa solids approx 60-70%) sweetened with stevia
*Higher cocoa solids will produce a more bitter tasting ganache*
350ml Plant-based whipping cream
1-2 tbs Date Syrup
Topping
100ml Plant-based whipping cream
1tbs Stevia
Cocoa powder for dusting
Method
Preheat the oven to 170°c/325°F/Gas Mark 3.
You will need 3 non-stick 20 cm sandwich cake tins. Line the cake tin bases with silicone/baking paper and lightly grease the sides.
Add 400ml of boiling water to 6tbs of ground coffee and 1tbsp stevia, stir and set aside to cool.
In a small bowl add 10tbs of water to 5tbs of milled flaxseed, mix well and set aside.
Add 1 tbs of apple cider vinegar to the plant based creme fraiche or yoghurt, stir well and set aside.
Add room temperature plant-based butter to a large bowl/mixer and cream together using a hand mixer/mixer the date sugar, flaxseed paste, salt and vanilla extract, until light and fluffy.
Next add the plant-based creme fraiche/yogurt and the cocoa powder and mix again until well corporated.
Using a fine sieve strain the coffee and measure 350ml of the coffee liquid and discard the coffee grounds. the liquid needs to be cool/room temperature before adding to the cake batter.
Add the coffee gradually to the cake batter in between adding spoonfuls of the self-raising flour with the added baking powder. Mix well.
Finally add the ground almonds, gently incorporate. The batter should be a thick consistency.
Divide the mixture equally between the cake tins.
Bake the cakes on the middle shelf for approx 30 mins. They are usually done when you see the sides of the cakes just start to pull away from the tin and middle of the cake should feel firm and springy to the touch. A thin skewer can be used as a cake tester, If you insert it into the center of the cake, it should come out clean, a few crumbs are okay.
Leave the cakes for 10 minutes before removing from the tins and then cool on a wire rack.
For the ganache, heat the cream in a saucepan and remove from the heat just before it comes up to the boil. Pour straight onto the dark chocolate in a bowl. Stir well until all of the chocolate is melted and blended with the cream.
Taste the ganache, if it’s not sweet enough for you, add 1-2 tbs of date syrup. Cover the bowl with cling film. Chill in the fridge for 45 mins, then using a hand whisk, beat until thick and ‘creamy’.
Place one of the three cakes onto a serving plate/cake stand. To help create a cleaner finish after decorating,place two pieces of baking paper together under the cake (sides touching, cake on top in the middle) and cover the top of the cake with ganache. Add the next cake on top and repeat process until all 3 cakes are stacked. Cover the top of the cake and sides with the rest of the ganache. Chill in the fridge for 15 mins then pull out baking paper from underneath the cake.
In a bowl add 120ml of plant-based whipping cream and 1 tbsp of stevia. With a hand mixer, beat the cream until firm.
Add the whipped cream to the top of the cake and dust with cocoa powder.
