Foodie Friday: Summer Chocolate Ganache Cake with Strawberries & Rose (Vegan/Dairy-Free recipe)

Friday 13 July 2018

Summer Chocolate Ganache Cake with Strawberries & Rose (Vegan/Dairy-Free recipe)
Since I've been on a bit of a fitness kick lately, I've had the most insane cravings for chocolate, so earlier this week there was only one thing that I could do - make a chocolate cake of course! This one's vegan-friendly, dairy and refined sugar-free, but this is no low-fat version as it's still seriously rich and utterly decadent. 

Out of all of the cookbooks that I own (and I own quite a lot), the Deliciously Ella books are the ones that I keep going back to again and again. Not only are they packed full of healthy, plant-based recipes, but there are some seriously indulgent ones in there as well, so it made sense to have a browse when I was looking for something to satisfy my chocolate craving.

Summer Chocolate Ganache Cake with Strawberries & Rose (Vegan/Dairy-Free recipe)
I stumbled upon the following Chocolate Ganache Cake recipe from the Deliciously Ella Every Day book and I just knew that I had to make it! Luckily, I already had most of the ingredients at home as this cake is made from seven ingredients that I use on a regular basis, so it was mostly a case of simply blending everything together and popping it into the oven - super easy!

This cake is incredibly rich and satisfying. It's wonderfully chocolatey and fudgey, and one small slice with a cup of tea is more than enough to put a smile back on my face after a long and busy week. As it's Summer, I decided to add some fresh Strawberries and a sprinkling of edible Rose Petals over the top to finish it off (these work so well with the chocolate flavour too), so this would be a really beautiful cake to share with friends and family over the weekend.

Summer Chocolate Ganache Cake with Strawberries & Rose (Vegan/Dairy-Free recipe)
Ingredients: (makes 1 cake)
  • 3 ripe Avocados
  • 7 tbsp of Almond Butter
  • 8 tbsp of raw Cacao Powder
  • 11 tbsp of Maple Syrup
  • 140g Ground Almonds
  • 3 tbsp Chia Seeds

(For the frosting)
  • 4 tbsp Coconut Oil
  • 4 tbsp Cacao Powder
  • 4 tbsp Maple Syrup
  • Fresh Strawberries & edible Rose Petals (optional)

  • Preheat the oven to 180C and line a 20cm cake tin with baking parchment.
  • Scoop out the Avocado flesh and discard the stones and skins.
  • Add the Avocados to a food processor with all the other cake ingredients and blend until smooth. Gently scoop out the batter into the cake tin and smooth out the surface.
  • Bake for 30 minutes or until a knife pressed into the centre comes out clean. Leave to cool and bind together for at least 20 minutes before turning it out of the tin.
  • To make the frosting, warm the Coconut Oil in a saucepan over a low heat until it melts, and then stir in the rest of the frosting ingredients (minus the Strawberries & Rose Petals if using).
  • Apply a generous layer of frosting all over the top of the cold cake and leave to set. Add some chopped fresh Strawberries and sprinkle over a handful of edible Rose Petals to finish. 

Summer Chocolate Ganache Cake with Strawberries & Rose (Vegan/Dairy-Free recipe)
Have you baked any cakes recently?

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1 comment

  1. This looks so delicious! I'm gonna have to try and make this for my housemates, they'll love it xx


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