The Accidental Vegan Chocolate Cake and Sauce

This delicious vegan chocolate cake and sauce was a total accident.  I’m a bit of a hopeless ‘hit and miss’ cook.  Mainly because of my tendency to alter recipes so much that they barely resemble what they were meant to be.

No milk, sugar, eggs; no problem!

I was trying to make a sugar free cake, but had only 1/2 cup of maple syrup and no honey, so couldn’t follow any of the sugar-free recipes I found online.  So I decided to go with a normal recipe and ‘free-style’ the ingredients I didn’t have.

So when this cake turned out; and it was edible; and it was delicious; and my Dad (the traditional dessert connoisseur) ate it without comment I knew it was a winner.

Ingredients
Cake
1 1/4 cups of self raising flour (I used wholemeal)
1/2 cup maple syrup
1/3 cup cocoa
1 tsp baking powder
1 cup warm water
1/3 cup coconut oil (depending on the season you may need to heat this up to liquid)
1 tsp apple cider vinegar
Chocolate Sauce
1 1/2 cups dates
water to cover
1 tbsp cocoa
3 tbsp coconut oil
Method
Cake
1. Mix the dry ingredients together in a bowl.
2. Gently stir through the wet ingredients.
3. Pour into your pan and cook for 30 minutes or until a knife comes out clean.
Chocolate Sauce
1. Put the dates and water in a saucepan, bring to the boil, then simmer until the dates become mash-able.  (my blog – my words!)
2. Mash them with a potato masher then strain through a colander.
3.  Mix the coconut oil and cocoa in with the ‘date juice’.
{The sauce can be kept in a jar for later use and the left over date flesh can be used in slices and cakes.}
To serve
Pour the sauce over the cake and heat through. YUM!

 

 

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