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This seriously chocolatey cake means business! This rich vegan chocolate fudge cake is smothered in a silky chocolate ganache frosting and topped with a crunchy ‘nest’ filled with marzipan eggs for a decadent Easter dessert.
Death by chocolate fudge Easter cake
This seriously chocolatey cake means business! This rich vegan chocolate fudge cake is smothered in a silky chocolate ganache frosting and topped with a crunchy ‘nest’ filled with marzipan eggs for a decadent Easter dessert.
For the cake:
- 3 cooked beetroot
- 750 ml unsweetened almond milk
- 1½ tbsp cream of tartar
- 450 g unrefined light brown sugar
- 150 g melted coconut oil
- 1½ tbsp vanilla extract
- 270 g plain flour
- 150 g ground almonds
- 180 g unsweetened cocoa powder
- 3 tsp bicarbonate of soda
- 1½ tsp baking powder
- 1 tsp chilli powder
- a pinch of salt
For the frosting:
- 4 super-ripe avocados
- 90 g unsweetened cocoa powder
- 240 g maple syrup
- 3 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1½ tsp salt
- double shot of coffee
To decorate:
- 100 g vegan dark chocolate
- 6 Shredded Wheat
- 100 g vegan chocolate sprinkles
- 200 g vegan marzipan
- Preheat the oven to 175°C/Gas Mark 4. Grease and line five 20cm (8in) round cake tins.
- Make a vegan buttermilk by adding cream of tartar to almond milk and leave to curdle while you get on with the next few steps.
- Blitz the ground almonds, flour, cocoa, bicarbonate of soda, baking powder, chilli powder and salt until fine, and transfer to a large bowl.
- Blitz the beetroot to a purée and add the sugar, melted coconut oil, vanilla and ‘buttermilk’.
- Pour into the dry mix and, when combined, pour into the five lined and greased tins.
- Bake for 20 minutes. When poked, the skewer should come out clean. Leave to cool completely.
- Meanwhile, melt the chocolate over a bain-marie.
- In a large bowl, crumble the Shredded Wheat and mix in the melted chocolate. Grease one of your cake tins again and line with your chocolate nest mixture.
- Blitz all the frosting ingredients until completely incorporated and then spread between each cake layer, stack and then cover the outside of the cake. You should have enough to cover.
- Cut the marzipan into 25g (1oz) pieces and roll into a ball before giving an egg-like point. Decorate with a sprinkle base, a nest and egg topping or stuff immediately in your face. It’s all five of your five a day if you eat the whole thing (well, almost!)
For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.
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