Chocolate Decadence Cake

This recipe is chocolate heaven! You can use the same batter to make cupcakes and use the same ganache as frosting. It's easy to make, nutritious and true chocolate decadence.

 

Servings: 8

Prep Time: 20 mins

Cook Time: 35-40 mins

By: Chef Ivan Castro

Ingredients

Chocolate Cake
  • 2 tsp Red wine vinegar or apple cider vinegar
  • 1 cup Oat Milk
  • 1/2 cup Aquafaba (see notes)
  • 3 tsp Baking Soda
  • 2/3 cup Maple Syrup
  • 1 cup Coconut Sugar
  • 1 tsp Vanilla Extract
  • 1/2 cup Melted Coconut Oil
  • 2 cups Sweet Potato Puree
  • 1/2 tsp Salt
  • 1 cup Cocoa Powder
  • 1 1/4 cup GF flour (I used Bob's Red Mill) or regular unbleached flour
  • 1 scoop Iron Vegan Athlete’s Blend Chocolate or Vanilla Protein Powder
  • 1/2 cup Oat flour
  • 1 cup Sunflower seed flour
Chocolate Ganache
  • 1 cup Maple Syrup
  • 1/2 cup Melted Coconut Oil
  • 1 cup Cocoa Powder
  • Optional
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Cardamom
  • 1 tsp Pink peppercorn

Directions

CAKE

    1. Preheat the oven to 350°F. Grease any pan that you have at home with oil (any kind) or non-stick cooking spray.
    2. Start by mixing the vinegar and oat milk. After 5 mins, add the baking soda, aquafaba, maple syrup, vanilla extract and melted coconut oil and sweet potato puree. Set aside.
    3. Now in a mixing bowl, add the dry ingredients (salt, cocoa powder, protein powder and flours), whisk to combine all the ingredients and to avoid any lumps.
    4. Pour the batter into prepared cake pan or pans, 3/4 full. You can use a baking sheet to put all of your cake pans.
    5. Bake the cake for about 35 to 40 minutes or until a skewer or toothpick inserted in the centre comes out clean. The time would depend on the size of the cake pan you're using.

CHOCOLATE GANACHE

    1. Combine all the ingredients in a mixing bowl, or you can use a whisk or a blender. Add spices if you want.

Assembly

      • If your cake is too thick, take the knife to the side of the cake. Slowly turn the cooled cake while moving the knife in a back and forth motion.
      • Spread a generous layer of ganache on the top of the first cooled cake, then add another layer on the second cake, spread more ganache, then other layer and repeat the same process. For the sides, take some chocolate ganache with a metal spatula, hold it against the side on a 90-degree angle and spread it, covering the cake all around.
      • Enjoy!!

Notes:

    • To make OAT FLOUR, just add 1 cup of rolled oats to a blender until fine, less than 1 minute.
    • To make SUNFLOWER SEED FLOUR, add 1 cup of raw sunflower to a blender until fine, do not over blend it. You can use also almond or hazelnut flour.
    • AQUAFABA is the liquid in a can of chickpeas.
    • Instead of AQUAFABA you can use 4 flax eggs (4 Tbs flaxseed meal + 12 Tbs of water, let it sit for 5 minutes).