
spelt cacao, raspberry and cream cake by nutritionist Bella Grist

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