12 April 2017
An Easter Treat: Dark Chocolate ganache cake with happy hippy flower salt
Easter Chocolate Cake
It's the classic combination that's a true winner every time: Dark chocolate and sea salt. Happy hippy flower salt is wonderfully versatile in both savoury and sweet dishes. The flavour is delicate and soft on the palette yet robust and course enough for it to be sprinkled liberally on top of the cake. This vegan chocolate ganache cake has a wonderfully gorgeous crunch to it thanks to the happy hippy flower salt, making it absolutely stunning for showcasing your cake.
This dark chocolate ganache cake is perfect for special occasions as it can be used as a base for many different events or when you just fancy a cake for yourself. It's used here for Easter and is so chocolatey but enhanced further by the happy hippy flower salt. Here's how you can create this gluten free and light yet tasty vegan dark chocolate ganache cake which everyone can enjoy:
All you need is:
(Use organic/natural real food ingredients where possible)
Serves: 6-8
Prep time: 5 minutes
Cooking time: 15-20 minutes
Total time: 30 minutes
From your kitchen:
A whisk
A fork
A large mixing bowl
A couple of teaspoons and tablespoons
A round baking tin
A silicone spatula
A small glass bowl
A wooden spoon
A butter knife
A sheet of greaseproof paper
For the cake:
3 tablespoons of olive oil
2 tablespoons of coconut oil
4 tablespoons of agave syrup
3 tablespoons of coconut sugar
Up to 150ml of almond milk
50g of self-raising flour
200g of almond flour
½ teaspoon of baking powder
60g of non-dairy dark chocolate chips (80% minimum)
2 tablespoons of raw cacao powder or 3 tablespoons of cocoa powder
1 teaspoon of Steenbergs organic Fairtrade vanilla extract
Happy Hippy Flower Salt
For the ganache frosting:
200g of non- dairy dark 80% chocolate
2 tablespoons of boiling water
2 tablespoons of agave syrup
1 level tablespoon of happy hippy flower salt
Step 1:
Preheat your oven to 180° C or gas mark 4 and line your round baking tray with greaseproof paper. Set aside whilst you prepare your cake.
Step 2:
In a large mixing bowl, whisk together your coconut oil and olive oil. Add in your coconut sugar and agave syrup and mix well.
Step 3:
Next, using a wooden spoon, fold in your cacao/cocoa powder, almond flour, self-raising flour and baking powder and alternate with your almond milk so your cake batter isn't too thick to handle.
Step 4:
Finally, add in your dark chocolate chips, your Himalayan salt and fold in gently. Pour your batter into your cake tin and bake for 15-20 minutes. Turn over onto a wire rack to cool whilst you prepare your frosting.
Step 5:
In small glass bowl break up your dark chocolate into little pieces and add your boiling water. Whisk in gently using your hand whisk or fork. Add in more hot water if needed and if it's too watery, break in some more dark chocolate. Whisk in your agave syrup which will help to thicken up your frosting. Allow to cool thoroughly before using your frosting knife or butter knife to frost your cake. Sprinkle your happy hippy flower salt over your cooled cake and it's ready for your Easter table. This cake can be stored in the fridge for up to three days.
Article written and researched by
Niki Behjousiar
Recipe Creator and founder of nikibakes
Twitter: @Niki_Beh
nikibakes has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.
