From nutritionist Bella Grist, Heaps Healthy's 100% plant-based & refined sugar free spelt, ceremony cacao, raspberry and cream cake. Enjoy 💘

INGREDIENTS

Cake

1 cup of rapadura or coconut sugar

1 ¾ cup spelt flour

¾ cup Ceremony Cacao classic organic chocolate blend

1.5 tsp baking powder

1.5 tsp bicarb soda

1 tsp salt

2 tbsp flaxseed meal (+ 4 tbsp water to make 2 flax eggs)

1 cup of plant-based milk (I used oat)

½ cup olive oil

2 tsp vanilla extract

1 cup water

Chocolate Frosting

1.5 cups cashews (soaked for 2-4 hours)

1/3 cup maple or agave syrup

5 tbsp Ceremony Cacao classic organic chocolate blend

Pinch of salt

Cream

1 cup raw cashews (soaked for 2-4 hours)

1.5 tsp vanilla extract

1/4 tbsp coconut cream

4 tbsp powdered monk fruit sweetener

Zest from 1 medium sized lemon

2 x punnets raspberries

METHOD

Cake:

Preheat oven to 175ºC

Line 2 x 19cm cake tins and 1 x 17cm cake tin

In a large bowl, add in rapadura/coconut sugar, spelt flour, Ceremony Cacao, bicarb soda, baking powder and salt – mix together

To make the flax eggs, add the flaxseed meal & water to a small bowl, stir and leave for 2 minutes. It should resemble the texture of raw egg.

To the dry ingredients, add in the flax eggs, olive oil, water, milk and vanilla – using a hand mixer, mix for 1-2 minutes or until combined and smooth.

Pour even amounts of the mixture into the 3 lined tins

Bake for 15-20 minutes or until an inserted metal skewer comes out batter free.

Let cakes cool in tins.

Once cakes are removed from tins, use a long knife to half the cakes horizontally.

Chocolate Frosting:

Place all ingredients into a blender, blend until smooth. *note – this mixture should be able to hold its shape and is thicker than the cream.

Place mixture in the fridge.

Cream:

Place all ingredients into a blender – blend until smooth. *note - this mixture should resemble yoghurt or slightly whipped cream. If its too think, add a touch more coconut cream.

Place mixture in the fridge.

ASSEMBLE

Keep a handful of raspberries whole, but half the rest, sliced from top to bottom.

To assemble the cake, start with a 19cm cake round, spread over some cream & add in some raspberries. Continue this alternating process, making sure to use the smaller cake rounds when you get to the top.

Cover the cake in the chocolate frosting (leaving a small amount spare for piping) and using a knife or spatula, spread it evenly over the whole cake. Randomly place/stick raspberry halves around the cake.

You don't have to add piping, but I just did because I enjoy doing it but with the remaining frosting, add it to a piping bag and decorate your cake as you wish (I used a flower drop tip). Add some whole raspberries to the top and you're done! Enjoy