Christmas Chocolate Cranberry & Almond Cake Recipe

Christmas Chocolate Cranberry & Almond Cake Recipe
10
Gluten Free, Vegan, Dairy Free
STORAGE
Store in a sealed container

This gluten-free cake is made from a combination of brown rice flour, buckwheat flour and almond flour, and they do combine well to make a springy sponge. Attention to detail of all the ingredients is taken with this recipe and all the chocolate fillings, frostings and toppings are made from the purest cacao ingredients and smell and taste delicious. The cranberry and nut balls can be taken off a nibbled and they are packed with nutritious fruit and nuts. Not only is this cake a really gorgeous looking christmas show stopper its also delicious and nutritious.


Method

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  1. Get making!
  2. First make the cakes: Preheat the oven to 180C and grease and line 2 x 20cm cake tins.
  3. Mix together the flours, cacao powder, coconut sugar, baking powder, bicarb and cinnamon in a large bowl.
  4. Whisk together the milk with the vinegar and set aside for 10 minutes to curdle (to create a ‘buttermilk’).
  5. Stir in the melted coconut oil and vanilla with the buttermilk then pour into the dry ingredients. Mix to form a smooth batter. Pour between the cake tins and smooth out evenly. Bake for 20 minutes until risen and springy to the touch. Leave to cool then pop out on a wire rack to cool fully.
  6. Meanwhile prepare the balls: Place the dates, cranberries, nuts, oats, coconut oil and cinnamon in a blender and whizz up for a few minutes until the mixture has broken down and sticking together. Take small bits of the mixture and roll into different sized balls - small, medium and large (keeping them small enough to fit on top of the cake!). Place on a tin or sheet and chill for 30 minutes.
  7. For the white chocolate for the balls - Very gently melt the cacao butter and coconut oil on the hob on a low heat. Remove then whisk in the coconut milk powder and maple syrup.
  8. Place the balls on a wire rack and spoon over the white chocolate over each. Quickly sprinkle each with a little cranberry powder to cover the tops. Place in the fridge for at least 15 minutes and leave until needed.
  9. Beat together the ingredients for the cake filling in one bowl - you want the mixture to be smooth but quite thick.
  10. Spread this over the top of one cake right to the edges. Place the second cake on top.
  11. Now make the cake frosting by whisking together the cacao powder with 1 tablespoon boiling water then adding everything else in to form a slightly runnier chocolate mixture.
  12. Pour and spread this over the top of the cake to cover.
  13. Now arrange a selection of the different sized balls around the edges and add dried cranberries.
  14. Spray with edible glitter - now you’re ready to enjoy right away or eat within 1 day.

 

15 November 2018 - 2:45pm