Dark Chocolate Bundt Cake with Dragon Fruit Icing
Makes: 1 cake
Prep time: 15 minutes
Cooking time: 15 minutes
Baking time: 45 minutes
dark and decadent grain free vegan chocolate cake for all occasions!
*created for Fire Fruit
Did someone say plant based, vegan, gluten free, dairy free, egg free, refined sugar free and grain free chocolate cake!? Wow that's a mouthful just like this decadent and dark chocolate bundt cake that is free from all the things but loaded with deliciousness. I love that this cake is not only gluten free but grain free too, hello vegan keto lovers.
As part of my healing journey, I transitioned from a vegetarian diet to a vegan ketogenic one. It was a mind boggle in the beginning, no carbs or any form of sugar including root vegetables and fruits too. It was extremely beneficial for my own personal journey in that I really needed to detox my body, cleanse my gut and liver so that I could really hit that refresh button in order to stimulate my bodies own healing. I did vegan keto for about 6 months and then transitioned to a whole foods plant based diet which I highly recommend. During the 6 months, I learnt so much about finding creative ways to enjoy my favourite foods that were grain free and loved experimenting with recipes. I had to recreate my favourite foods like pizza, bread, pasta, muffins, cakes and more that were made from vegetables, nuts, seeds and lots of coconut everything haha!
Learning to think out the box and work with food in a different and new way was a wonderful adventure and a big reason behind this foodie website. I hope to inspire others to know that whatever their dietary choices or restrictions, they can enjoy nourishing, nutritious and delicious foods and treats.
Let's bake :)
Ingredients for the cake
3 cups almond flour, without skins
1 cup tapioca flour
1/4 cup coconut flour
1.5 cups cacao powder
2 cups coconut sugar
1.5 cups full fat coconut milk
1 cup MannaBrew Mesquite Superfood Espresso
1/4 cup coconut oil, melted
1/4 cup almond butter
1.5 tsp pure vanilla extract
4 chia or flax 'eggs' (1 tbsp ground chia or 1 tbsp ground flaxseeds to 3 tbsp water = 1 chia/flax egg)
1 tsp apple cider vinegar with 'the Mother'
1 tsp baking soda
Pinch of pink Himalayan salt
Ingredients for the dragon fruit icing
1 cup chopped purple dragon fruit
Juice from 1 lime
1-1.5 cups thick full fat coconut yoghurt
Preheat the oven to 170C.
In a mixing bowl, combine the almond flour, tapioca flour, coconut flour, cacao powder, coconut sugar and salt together. Add the baking soda to the bowl and directly on top the apple cider vinegar so that it foams.
In a blender, combine the coconut milk, almond butter, vanilla extract, coconut oil, chia or flax eggs and Mesquite Superfood Espresso Coffee together. Blend until smooth. Mix the wet ingredients into the dry ingredients and mix well.
Oil a bundt tin with coconut oil and pour the mixture in. Bake at 170C for 45 minutes. Test to see that the cake is cooked through with a metal skewer or thin knife. I love this cake with a bit of a crispy edge and soft inside. Allow to cool and then gently turn the cake out of the tin.
To make the dragon fruit icing, simply add the dragon fruit and lime juice to a small pot and gently simmer on low heat. The fruit will cook down and once it becomes a jam like consistency, remove from heat. Allow to cool and then blend the mixture until smooth. In a bowl, mix the dragon fruit sauce and coconut yoghurt together. Taste the mixture and add more coconut yoghurt if needed. The cake is sweet so the icing should add a light and fresh flavour. Refrigerate for 1-2 hours or until the mixture thickens. Once thick, remove from the fridge and mix well. Drizzle over the cake and enjoy!
Special thanks to food stylist and photographer, Samantha Lowe