Ingredients
Not-So-Naughty Chocolate Cake
1 x 70g pack Fragata Snack 'n Olive Black Olives
3 tablespoons stevia
3-4 chunks cooked beetroot (vacuum-packed in water, drained)
Egg replacer (equivalent of 1 egg)
1 teaspoon vanilla extract
2 tablespoons coconut nectar
1 x 100g bar of raw vegan dark chocolate
1 tablespoon coconut oil
1 cup buckwheat flour
½ cup almond flour or ground almonds
½ cup coconut flour
1 teaspoon baking powder
3-4 tablespoons stevia
To drizzle:
1 tablespoon coconut oil
1 tablespoon coconut nectar
2 tablespoons cacao powder
Dried rose petals to decorate (optional)
Method
1. Pre heat the oven to 180C and grease and line a 23cm loose-bottomed cake tin with greaseproof paper. 2. Drain the olives and place in a small pan with ½ cup of water and the stevia and bring to boil. Simmer for 10 minutes, until the water and stevia start to reduce. Set aside.3. Place the beetroot, egg replacer, vanilla, coconut nectar and olives with remaining juices in a blender and whizz up until thick and smooth. Set aside.
4. Break up the chocolate and place in a small pan with the coconut oil. Melt gently on a low heat.5. Mix together the flours, baking powder and stevia in a large bowl, then pour in both the beetroot olive mixture and the melted chocolate. Stir well to combine.
6. Pour the batter into your prepared tin and bake for about 40-45 minutes (cover halfway through with foil), until risen, firm and cooked through.
7. Leave in the tin for 30 minutes, then carefully remove and place on a wire rack to cool completely.
8. Make the chocolate drizzle by gently melting the coconut oil and nectar in a pan, then whisk in the cacao powder to create a smooth glossy sauce. Drizzle over the cooled cake and scatter over rose petals and bee pollen to decorate, if you wish!
Products used:
Fragata Snack 'n Olive Black Olives with Sea Salt.
Recipe developed by Pamela Higgins of www.SpamellaB.com
For more recipes ideas visit www.fragata.co.uk