spelt cacao, raspberry and cream cake by nutritionist Bella Grist

spelt cacao, raspberry and cream cake by nutritionist Bella Grist

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 💘

 

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