With Easter coming up, chocolate springs to mind (obviously – and excuse the pun there 🙂 ) so when Superfood Bakery got in touch [paid post] to create a recipe using their Smile Seeker Chocolate Cake mix to celebrate the occasion, this sounded like the perfect fit.
If you’ve not heard of Superfood Bakery Natural Baking Mixes, they are convenient healthy baking mixes free from dairy, gluten, refined sugars and are vegan friendly – making them ideal for anyone, pro baker or novice. With six different varieties in the range, the Chocolate Cake mix is absolutely ideal to create a delicious, indulgent treat. Light and spongey, perfectly sweet with the ideal richness of chocolate, I was really pleased with the result and loved how easy it was to whip up.
I created a frosting for the middle and to smother over the top, plus some peanut butter ‘cookie dough’ stuffed chocolate eggs and mini balls for decoration, to pimp up the cake and make it eggstra (sorry, couldn’t resist!) Easter-y! I’d love to know if you re-create this, please tag me and also @SuperfoodBakery if you get your hands on the mix. Happy baking!
For the cake –
- 1 x pack Superfood Bakery Chocolate Cake Mix
For the chocolate frosting –
- 250g dairy-free soft cheese (I used Nush)
- 2 scoops vegan chocolate protein powder (I used Free Soul)
- 4 tablespoons cocoa powder
- 3 tablespoons maple syrup or Sweet Freedom
For the chocolate eggs –
- 150g dark chocolate, broken into pieces (I used Montezuma’s)
- 2 tablespoons coconut oil (I used Buy Wholefoods)
- ½ can butter beans or chickpeas
- 2 tablespoons smooth nut butter (I used Pic’s)
- 4 tablespoons maple syrup
- 1-2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons coconut flour (I used Buy Wholefoods)
For the peanut butter balls –
- 4 tablespoons smooth nut butter
- 4 tablespoons maple syrup
- 2 scoops vegan vanilla protein powder (I used Free Soul)
- 2 tablespoons coconut flour
To decorate –
- Melted dark chocolate to drizzle
- Cacao nibs
- Make the cake according to the instructions. Once baked, leave to cool and pop onto a wire rack.
- Meanwhile beat together the frosting ingredients until thick and smooth and chill in the fridge until needed.
- Make the chocolate eggs: Melt the chocolate and coconut oil. Grab a silicone Easter egg mould and spoon in some of the chocolate to cover the base and sides. Freeze for 10 minutes, then spread a little more chocolate around the sides and quickly return to the freezer. Blend the chickpeas/butter beans, nut butter, maple syrup, milk, vanilla and coconut flour until thick and smooth. Divide into 6 pieces, roll into balls and place in the middle of the firmed up chocolate. Spoon over the remaining melted chocolate to cover each and freeze for 1 hour then keep in the fridge.
- Make the peanut butter balls: Mix together the ingredients to combine then divide into 8-9 pieces, roll into balls and chill in the fridge for 30 minutes.
- Once the cake has cooled, spread the chocolate frosting over the top of each cake to cover. Place one on top of the other. Decorate the top cake with a couple of the eggs, arrange the peanut butter balls around, drizzle with melted chocolate and sprinkle over cacao nibs. Now slice and enjoy!