Healthy Chocolate Cake {Vegan, Gluten free, Sugar free}
Servings Prep Time
10slices 60minutes
Cook Time Passive Time
60-75minutes 1-2hours
Servings Prep Time
10slices 60minutes
Cook Time Passive Time
60-75minutes 1-2hours
Ingredients
For the Healthy Chocolate Cake
For the Frosting
For the Topping
Instructions
For the Healthy Chocolate Cake
  1. Decide if this is going to be a 2 layer cake or a 4 layer one. For a 2 layer one, you can use a two 9 inch round baking pans. For the 4 layer cake I suggest you use 2 deep dish 6 inch round baking pans. Once baked, you can then split the 6 inch tall cakes into two making 4 layers, perfect for a celebration. Splitting this cake can be tricky so if you are new to baking I suggest you stick to a two layer cake.
  2. Nowt start by preparing the ingredients. Wash, scrub the beetroot and bake for 50 minutes at 200C. Cool, peel and coarsely chop. Soak the dates in hot water. Grind the oats and almonds into a fine powder if using the whole grain. Mix the flaxseed meal with the water and set aside for 10 minutes till it thickens
  3. Using a sieve, sift the dry ingredients which includes almond flour, oat flour, baking powder, baking soda, vanilla essence and cocoa powder. These prevents any lumps or uneven texture in the batter. It also adds more air.
  4. In a blender or food processor, grind the cooked beetroot, dates, cacao butter(melted) or coconut oil and the almond/coconut milk into a thick paste. Add this to the dry sifted ingredients and mix together until well combined. Also add the flaxseed meal mixture into the batter. The batter will look dark red but this colour disappears on cooking and turns dark brown. I like to use a spatula.
  5. At this point pre heat the oven to 180C. Grease either two 9 inch or 6 inch deep dish cake pans with coconut oil and layer the bottom with grease proof paper to cover the base.
  6. Mix the aquafaba and the vinegar. Using a hand held beater whisk the aquafaba for 10 minutes or until you can get thick white peaks. This may take time and the thicker and stiffer it gets, the more lightness it will add to your cake batter.
  7. Slowly fold in the whisked aquafaba into the batter. Do not over beat or mix too hard. You will lose all the bubbles and air. Just slowly mix till it is well combined. The batter will be thick but do not worry. Gently spoon the mixture into the the 2 cake tins. Divide it equally.
  8. Place it in the heated oven and bake for 60-75 minutes. To check if it is ready place a toothpick in the centre, it should come out almost completely clean. Do this after 60 minutes of baking. Switch off the oven and leave it in the oven for another 15 minutes. if you remove it immediately it will fall flat. Then leave it to cool on a rack for 1-2 hours or until completely cooled. Do not be tempted to eat it till cool as it can easily break or fall apart. Slice each cake into two to make four layers or leave it as it is to make two thick layers. It is now ready to be frosted.
For the frosting
  1. Make the frosting while the cake is baking. Soak the dates in hot water for 10 minutes. Melt the dark chocolate. Peel the baked sweet potato and add to the blender. Add the melted dark chocolate, dates and almond milk or water. Blend till it becomes thick and creamy and well combined. Leave to chill in the fridge, where it will thicken further.
For the toppings (optional)
  1. If adding the optional toppings, then melt the chocolate. Dip the strawberries and cherries into it, place on a lined plate and keep it in the refrigerator till set. Spread thinly a tablespoon of the chocolate on a lined tray or plate, let it set in the refrigerator. Break into pieces for the cake decoration.
Assembly
  1. Add a thick layer of frosting between each of the cake layers. Press each layer down firmly. Once all the four layers are frosted, proceed to spread the frosting over the external part of the cake. First apply a thin layer of frosting evenly. Leave it in the fridge to harden slightly for 30 minutes. Then add a second thicker layer and cover completely.
  2. Pour the remaining melted raw chocolate around the edges. Decorate with the chocolate dipped strawberries and cherries and chocolate bark. Serve proudly!
Recipe Notes

* For the aquafaba, soak dried beans such as haricot or red beans or dried chickpeas for 8 hours or overnight. Cook till soft. Reserve the water from the cooked beans or chickpeas. This water forms the basis of the aquafaba. Reserved the cooked chickpeas or beans for an alternative meal. It needs to be slightly thick at room temperature, the consistency of egg whites. If it is too runny, cook the water down on a low heat for 10-15 minutes. Let it cool completely before using it for the purposes of the cake.

Alternatively use the reserved water or brine found in the tinned chickpeas or beans. I find it healthier to soak and cook my own chickpeas or beans.