Chocolate Fudge Cake with Raspberry Vanilla Cream
SERVES 6 | PER SERVING: 856 CALORIES | 10.6G PROTEIN | 128.8G CARBS | 36.5G FAT
A soft, rich and indulgent chocolate fudge cake, perfect for birthdays and special occasions. Free from refined sugar, gluten and dairy, it tastes truly decadent with the raspberry vanilla cream. I love to surprise friends and family on their birthday with this cake, created for everyone to enjoy.
320g gluten-free all-purpose white flour
320g coconut sugar
80g raw cacao powder or unsweetened dark cocoa powder
2 tsp gluten-free baking powder
½ tsp salt
375ml warm water
140g coconut oil, melted, plus extra to grease
2 tsp apple cider vinegar
2 tsp vanilla extract or powder
FOR THE RASPBERRY VANILLA CREAM:
3 x 400ml tins of full-fat coconut milk, chilled overnight in the fridge
100g fresh raspberries
1 vanilla pod, split in half lengthways and seeds scraped out, or 3 tsp vanilla extract
6–8 drops of liquid stevia, to sweeten (optional)
1 Preheat the oven to 190°C. Lightly grease 2 x 20cm cake tins with coconut oil, or use three small tins to create a three-tier cake, as pictured.
2 Sift the flour into a large mixing bowl, then add the coconut sugar, cacao powder, baking powder and salt. Mix it all together, ensuring the ingredients are well blended. Add the warm water, melted coconut oil, apple cider vinegar and vanilla extract, mixing until the wet and dry ingredients are well combined into a cake batter.
3 Divide the batter between the greased cake tins and bake in the oven for 25–30 minutes, until a knife comes out clean from the centre of the cake. Remove the cake tins from the oven and leave to cool for a few minutes before gently turning the cakes out onto a wire rack to cool completely.
4 Make the raspberry vanilla cream by gently opening the tins of chilled coconut milk without shaking them. The cream should have separated from the coconut water. Spoon the solid coconut cream into a blender and add most of the raspberries (save a handful to decorate the cake), the vanilla and the liquid stevia, if using. Blend until smooth and pink. Taste and add more vanilla or stevia if desired.
5 The cake must be fully cooled before you spread on the icing, as it will melt in any warmth. Place one of the cakes on a serving plate and spread a thick layer of icing across the middle, leaving a 2.5cm rim clear from the edges to allow for it to spread out more when you put the second cake on top. Add the top layer of sponge and spread the rest of the icing across the top of the cake.
6 Decorate with the reserved raspberries and a sprinkle of cacao powder. Leftovers must be stored in an airtight container in the fridge to keep the icing cool, and it will keep for up to three days.
