AUTUMN CHOCOLATE CAKE (VEGAN & GLUTEN-FREE)

This cake is Associate in Nursing adaptation of my Sachertorte that I’ve created for Amore di Anglesey Island last year. It’s a extremely pretty dampish cake and you'll ne'er be ready to tell that it’s vegetarian and gluten-free. It’s that sensible.

As with all of my cakes it’s minimally sugary, simply enough to reinforce the flavours of alternative ingredients and to style the gorgeous decadent flavour of the semi-sweet chocolate. I’ve chosen to coat the cake with a fig jam, please be happy to use any of your favorite jam.

When creating the chocolate leaves opt for freshly fallen leaves so that they keep sturdy once being in the altogether off. Coat rock bottom a part of the leaf wherever the veins seem a lot of outstanding. Experiment with a spread of leaves, some area unit easier to figure with than others.

INGREDIENTS

• 70g brown rice flour (1/2 cup)
• 35g buckwheat flour (1/4 cup)
• 70g sunflower seeds (1/2 cup), ground into flour consistency
• 30g tapioca flour (1/4 cup)
• 75g rapadura sugar (1/2 cup)
• 1tsp baking powder
• 1tsp bicarbonate of soda
• pinch sea salt
• 3tbsp ground flaxseed + 9tbsp water
• 80ml olive oil (1/3 cup)
• 80ml plant milk (1/3 cup)
• 2tsp apple cider vinegar
• 1tsp vanilla extract
• 150g Amore di Mona chocolate or dark vegan chocolate (5.3oz)

Topping:

• fig jam or jam of your choice
• 100g Amore di Mona chocolate or dark vegan chocolate (3.5oz)
• fresh figs and blackberries

Chocolate leaves

• 100g Amore di Mona chocolate or dark vegan chocolate (3.5oz)
• selection of fresh autumn leaves

Instructions :
Fоr thе full rесіре, Please Read here
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