Chocolate Cake With Edible Flowers

Margarita Mocktails

Ingredients

  • 1 1/ 2 cups flour
  • 3/ 4 cup coconut sugar
  • 1/ 2 cup cacao powder
  • 1 teaspoon baking powder
  • 1/ 4 teaspoon salt
  • 1/ 2 cup rice malt syrup (+1 Tbsp)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon vanilla extract
  • 1/ 3 cup extra virgin olive oil
  • 3/ 4 cup cold water
  • For the Coconut Whipped Cream:
  • 3 cans Coconut Cream
  • 1/ 2 tablespoon liquid sweetener
  • 1 teaspoon Vanilla Extract





Steps

  • Preheat oven to 355 degrees F and grease an 8 inch round cake tine, and line the base with baking paper
  • In a large mixing bowl, sift in flour, cacao and baking powder. Add salt and coconut sugar, and mix until uniform.
  • Make 4 wells in the cake mixture. Add one of each ingredient into each well; rice malt syrup, vinegar, vanilla and olive oil. Top with water, then fold the mixture together until just combined.
  • Immediately transfer the mixture to your prepared cake tin and bake for 40-45 mins or until the cake starts to pull away from the sides and bounces back when gently pressed. 5. Allow to cool for 10 minutes before turning onto a wire rack to cool completely.
  • To serve, carefully cut the cake through the middle. Fill with coconut whipped cream, then also top with coconut whipped cream and fresh fruit and flowers.


Recipe courtesy of www.thefeedfeed.com

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