The frosting was a total experiment and I am really happy with it. Clementine gave it the nod of approval even though it is slightly bitter - think dark chocolate. If you find it not sweet enough you could experiment with using maple syrup or honey instead of rice malt syrup or perhaps coconut syrup. I did consider trying my luck at adding avocado to make it creamier and lighter in taste but I didn't have much cocoa to spare if it turned out dreadful!
CHOCOLATE BANANA BUCKWHEAT CAKE W/ VEGAN DARK CHOCOLATE FROSTING
recipe adapted from here
1 cup buckwheat flour
1/3 cacao/cocoa
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
3-4 bananas
2 eggs
1 teaspoon vanilla extract
1/2 cup coconut sugar
6 tablespoons olive oil or coconut oil, melted
Preheat oven to 180C degrees
Grease and line with baking paper a 9" x 9" square cake tin
In a medium sized bowl add the first four dry ingredients and mix to combine
In a mixing jug or small bowl mash the bananas then add the wet ingredients and lightly beat with a spatula or wooden spoon.
Pour the wet mixture into the flour bowl and stir until just combined
Bake for approximately 25 mins, until a toothpick inserted in the middle comes out clean.
VEGAN BITTERSWEET CHOCOLATE FROSTING
You may need to adjust to taste, adding more cacao, nuttelex or syrup...one teaspoon at a time.
1/4 cup cacao/cocoa
1/4 cup nuttelex
1/4 rice malt syrup
1 teaspoon vanilla extract
1-2 teaspoons almond milk or other milk of choice
Sprinkles, optional
In a small bowl gently mix cocoa, nuttelex and syrup until it starts to come together
Add vanilla extract and beat well, gradually adding milk until you get a glossy and spreadable frosting.
Store cake at room temp in an air tight container for up to 4 days.
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