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Birdseed Chocolate Tahini Cake

Posted on Oct 13, 2015 in Blog, Sweet Tweets | 0 comments

Every so often you get it right!!  It’s like all the stars align, and all your baking “get-it-on” gets it on!! Well, this cake is the result of these happy happenings.

Delicious vegan chocolate cake filled with berries and caramel sauce

Birdseed Chocolate Tahini Cake filled with berries and caramel sauce

This chocolate cake is light and soft, but rich and decadent. It is easy to make (think one bowl wonder here or food processor party!) It doesn’t have any weird aftertaste, and you won’t have people frowning as they eat it saying, “I can taste something a little odd…..what is that….?” ‘It’s egg, dairy, nut, refined sugar, and gluten free! You can fill and dress it up any way you like. Plus, it can be cut and shaped, iced, ganached or carameled to suit any occasion.

Like I said. It’s a winner! Give it a whirl and let me know what you think!!

 

Chocolate Banana Caramel cake (vegan)

Birdseed Chocolate Tahini Cake

50g maple syrup

80g dates soaked in boiling water

150g boiling water

1.5 tsp vanilla essence or extract

2 tsp apple cider vinegar or white vinegar

220g rice (or other dairy free) milk

50g oil (EVOO is excellent)

75g (3 Tbsp) tahini

150g Birdseed All-Purpose Flour (or 50g buckwheat, 50g rice flour, 50g tapioca)

50g pure cocoa powder

25g puffs (blitzed a little if you choose big ones – buckwheat or sorghum) (millet/buckwheat/rice/sorghum puffs work well)

1.5 tsp baking powder

1/4 tsp bi-carb soda

Pinch salt

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Heat oven to 180oC

  1. Add dates to boiling water and allow to soften.
  2. Sift Birdseed flour, cocoa, baking powder and bi-carb soda ingredients together. Add in puff flour and salt and mix well.
  3. Put sugar, oil, tahini and vanilla extract into a mixing bowl and mix to combine the sugar into the oils.
  4. Add vinegar to rice milk
  5. Pulp the dates to make a smooth paste and add to the sugar mix.
  6. Add the flour blend and the milk/vinegar mix and stir well to combine.
  7. Immediately transfer to mini-baking cups or a large greased and lined tin.
  8. Cook in an 180oC oven until the cake springs back when touched or a skewer comes out clean (around 15 – 20 mins for mini cakes and 20- 30 mins for a larger cake). Avoid over-cooking the cake – as it will dry out.
  9. Allow to cool for 10mins and then turn out from tin.
  10. Top with chopped bananas and drizzle to caramel sauce (recipe on Blog under SWEET TREATS)

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