Seed & Bean

Dark Chocolate and Lavender Cake

Dark chocolate and lavender cake with a crunchy top

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.

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