Vegan Super-Antioxidant Chocolate Cake Recipe

 

It was Miessence’s 14th birthday not long ago, and they just shared this recipe with all their reps. Thought I’d better let you know too..

This cake is RAW, VEGAN AND GLUTEN FREE! Yum!

This is a light, healthful chocolate cake, lightened by the addition of orange zest and coconut flour and a brilliant red colour when sliced and topped with a luxurious raspberry cashew cream, pretty berries, flowers and nuts, it is a definite winner for special occasions and even healthy enough to have a second slice!

Beets are a source of a unique mix of antioxidants and have been shown to have anti-inflammatory and detoxifying benefits. Use fresh, certified organic ingredients of course wherever possible and add some Miessence Berry Radical Antioxidant Superfood to the mix to REALLY turn up the antioxidant levels and health-promoting benefits of this cake!

 

 

Ingredients

Cake:

2.5 cups of brazil nuts
1.5 cups of coconut nectar
1.5 cups of coconut flour
1 cup of soft or soaked dates
2 certified organic beets grated
1 certified organic orange – zest only
1 cup of cacao powder
1.5 tbsp Berry Radical Antioxidant Superfood

 

Raspberry Cashew Cream:

1 cup of soaked and strained cashews (try to soak your cashew for 2-4 hours)
1 tablespoon of coconut nectar
1.25 teaspoons of vanilla essence
2 tablespoons of coconut oil
0.5 cup of fresh raspberries
1-2 tablespoons of almond milk

 

Topping:

2 tbsp coconut flakes
1 punnet organic strawberries, raspberries and/or blueberries
1 tbsp crushed macadamias, almonds or pistachios
1 tsp Berry Radical Antioxidant Superfood to sprinkle
A few edible flowers to decorate (optional)

 

Preparation:

Process brazil nuts until they form a fine powder (do not over-process or they will form a nut butter!)
Add all other ingredients and process until smooth and the mixture comes together easily. You may need to do this in batches if your food processor is small. If you find the mix too dry, add some almond milk or orange juice to moisten slightly. Reserve a handful of grated beetroot to mix into the mixture at the end if you would like to create texture and maintain the beetroot ‘essence’. Otherwise simply process all together in batches.

Press the mixture into a spring form cake tin and refrigerate while you make the icing.

 

Raspberry Cashew Cream and Topping:

Blend all ingredients in a high-speed blender until smooth and creamy.
Spread the icing over the cake and decorate with coconut, nuts, edible flowers and a sprinkle of Berry Radical Antioxidant Superfood.

 

 

Refrigerate for at least 30 minutes prior to serving to allow the cashew cream frosting to set. Serve and enjoy!

Be Healthy! 🙂

 

 

Luke Signature

 

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*
Website

CommentLuv badge