Vegan Chocolate, Orange & Ginger Cake

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!

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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

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Get baking!

  1. First make the cakes: Preheat the oven to 180 degrees and grease and line 2 x 20cm deep circular cake tins.
  2. Prepare your flax eggs: Mix the ground flaxseeds together with 9 tablespoons of water then set aside for at least 10 minutes.
  3. Mix together the oat flour, ginger, cacao, coconut sugar and baking powder in a large bowl.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
  8. 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.
  9. 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!

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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 🙂