A cake fit for a vegan queen! This Double Chocolate Cake deserves to be the centre of attention at every party. This recipe is plant-based, gluten and nut-free.
Start off with the chocolate cream frosting. Put a pot with water on the stove and bring to boil. Add a heat-proof sauce plate on top and add the chocolate in pieces. Wait for the chocolate to melt slowly. Do not add any water.
In a separate bowl, add the silken tofu, maple syrup, vanilla essence and cocoa powder. Combine well using a hand-held blender. Add the melted chocolate and mix well. Put in the fridge to set.
Preheat the oven to 180 degrees C. Grease a round 24cm cake tin and set aside. In a mix mixing bowl, add the chickpea flour, rice flour, buckwheat, salt, cocoa powder and the spices. Combine well.
Take a new bowl and mix the apple sauce, almond butter, oat milk and apple vinegar. Combine well and add the oat milk last. Mix it all through with a hand-held blender. Combine the wet mix and the flour mix. Pour the cake batter into the prepared tin and bake for approx. 50 minutes.
Using a long kitchen knife, make an indent around the cake where the layer should be. This should more or less be in the middle of the cake. Wrap a piece of thread (any fine thread will do) around the cake (in the indent). Cross the ends of the thread, holding an end in your left hand and one in your right Pull each end out and away from the cake, so the thread cuts through the cake as the circle of thread tightens. Move the thread slightly from side to side to help the cutting movement.
Take out the chocolate cream frosting and spread about a quarter of it on the freshly cut cake. Put the cake top back on and spread the remaining chocolate cream frosting evenly around the cake.