The Healthy Beard and I are back again with another beautiful, delicious and healthy festive creation that is sure to be a winner when served up for family and friends this Christmas: A stunning layered orange and ginger infused chocolate cake, layered with a creamy cashew and orange cream. We got so much interaction on social media when we posted a teaser of this so we’re very excited to share this with you!
Ingredients:
For the cakes –
- 4 cups oat flour – (we used Mornflake gluten-free oats and whizzed up in a blender to make our own flour)
- 4 tablespoons cacao powder (we used Superroot)
- 2 teaspoons ground ginger
- 1 cup coconut sugar (we used The Coconut Company)
- 2 teaspoons baking powder
- 3 tablespoons flaxseeds (we used Linwoods)
- ½ cup coconut oil, melted (we used The Groovy Food Company)
- ½ cup maple syrup (we used maple syrup)
- ¾ cup almond milk (we used Rude Health)
- Zest and juice of 2 oranges
- 1 tablespoon vanilla extract
For the cashew frosting –
- 150g raw cashew nuts (soaked overnight)
- 8 tbsp maple syrup
- Juice from ½ lemon
- Juice of 1/2 an orange
For the date stars –
- 1 cup dates
- ½ cup oats
- ½ cup walnuts
- 3 tablespoons cacao powder
- 1 tablespoon coconut oil, melted
- ½ teaspoon vanilla extract
To decorate –
- Chunks of crystalised ginger (we used Whitworth’s)
- The Raw Chocolate Company raw chocolate coated ginger
- Good4U Cocoa & Orange Balls
- Edible gold glitter, if you can find it
Get baking!
- First make the cakes: Preheat the oven to 180 degrees and grease and line 2 x 20cm deep circular cake tins.
- Prepare your flax eggs: Mix the ground flaxseeds together with 9 tablespoons of water then set aside for at least 10 minutes.
- Mix together the oat flour, ginger, cacao, coconut sugar and baking powder in a large bowl.
- Pour in the melted coconut oil, maple syrup, almond milk, orange juice and zest then whisk in your flax eggs. You should have a nice smooth batter.
- Divide this between your cake tins and smooth out evenly. Bake for 20 minutes until slightly risen and firm to the touch. Leave to cool.
- Meanwhile make the cashew frosting: drain the water from the raw cashews – place the cashew nuts into your powerful blender, add the maple syrup and lemon juice and blend until you achieve a thick and creamy substance.
- Now make the date stars mixture: Simply place the ingredients in a blender or food processor and blend until smooth and it sticks together. Roll out until quite thin and cut out shapes to decorate the cake – or roll into mini balls!
- Once your cakes have cooled, spread some of the cashew frosting on the top of one cake, then place the other on top. Cover the top layer with more frosting.
- Now to decorate! You can use what you wish – we went with date stars, raw chocolate coated ginger, crystalised ginger, cocoa & orange balls and sprayed with glitter. Now slice up and enjoy!
Keep any remaining slices of cake in an airtight container in the fridge for up to 1 day.
Check our our other joint recipes here and follow The Healthy Beard on Instagram and Twitter for tasty vegan updates 🙂