Vegan Cacao-Carob Cake - Ayurveda Mandala

Instructions for Cake:

  1. Preheat your oven to 350F (180C).
  2. Prepare the round cake tin.
  3. In a large bowl whisk together all of the dry ingredients, then set aside.
  4. In a medium bowl whisk together all of the wet ingredients.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t over mix.
  6. Divide the batter into the prepared pans, then pop them in the oven.
  7. Bake for about 40 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.

Method for Frosting:
Boil coconut milk in a pot using medium heat. Set aside. Break the chocolate into pieces. Then pour the milk into the chocolate. Set aside for 3 minutes. Then stir until smooth. Once the ganache is cool enough, pour onto the cake. Enjoy warm!

 

 

The recipe yields 1 decent size round cake or loaf cake or 2 layers of 8” cake or 16-18 cupcakes.
 

Dry Ingredients:

  • 2½ Cups Flour – mix of tapioca, buckwheat, spelt, sorghum
  • ¾ cup sugar and 7 drops of stevia (if you are using carob as well otherwise use a bit more stevia– see next line)
  • 1 Cup Cocoa Powder. I prefer ½ cup Carob and ½ cup Cocoa, then you need to use less sugar/sweetener
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 tsp Cinnamom
  • 1 to 2 finely chopped banana

Wet Ingredients:

  • 2 Cups Non-Dairy Milk of choice. I use oatmilk and coconut cream. Adjust the quantity of milk to make the right consistency. You can add some water.
  • ⅔ Cups or 120gms of melted coconut oil
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Vanilla Extract

Frosting Ingredients:

  • 150 g coconut milk or half coconut and half soy milk
  • 100 g 70% dark organic chocolate
  • A little honey / agave and pinch salt