Marfigs' Munchies

Adventures in vegan eats and feats

Cracked chocolate egg cake {vegan + gluten-free}

13 Comments

The internet has exploded into a frenzy of yellow and chocolate and all good things, so I’ve decided to contribute in my own, Marfigian way to the whole show by bringing you this fun, gluten-free cracked vegan chocolate egg cake! 😀
crackedwholeeggprofile1

Next year I’m going to buy so many chocolate egg moulds you’ll get sick of the shape, but for now, since I’m bereft of such shiny, cake.

crackedeggcake1Sometimes I just like to have fun with food and this recipe was totally for glee purposes more than anything else. You can use absolutely any cake base you want, and I highly recommend my awesomesauce mini lemon cake, but I decided to make a quick oat cake since I have a staggering amount of the stuff lying around and want to make space for more ingredients. Life of a food blogger means sacrifices! ;p

crackedeggcakeThe ingredient list and method may, on the face of it, look insane and cumbersome, but trust me it’s not – a SUPER easy cake to make and assemble! Make your sweet potato frosting, chocolate and lemon curd at the same time and then relax as your super quick cake blends and bakes.

Cracked vegan chocolate egg cake (Serves 2 – 4)

a) Base cake:

  • 1 cup oats (gluten-free)
  • 1/3 cup applesauce
  • 2 tsp flax powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp baking powder
  • 2 tsp vanilla
  • 2 TBSP apple cider vinegar
  • 1/2 cup soy milk
  • 1/4 cup sugar of choice

How-to:

  1. Preheat the oven to 180C and spray a 10cm springform cake tin or else four ramekins
  2. In a food processor blend down the oats to a flour, then add the rest of the ingredients except baking powder and blend til mixed.
  3. Fold in the baking powder, then spoon into the tin and bake for 25 minutes.
  4. Let it cool completely before frosting.

b) Sweet potato frosting:

  • 1/2 cup sliced steamed and peeled sweet potatoes
  • 1/4 cup + 1 TBSP soy milk
  • 1-2 TBSP sugar of choice
  • 1 tsp vanilla extract
  • 1 tsp caramel essence
  • pinch salt (seriously, don’t skip this)
  • 1 tsp lemon juice

How-to:

  1. Blend all ingredients in your food processor until smooth, scraping the sides when necessary.
  2. Store in the fridge for at least an hour before using.

c) Lemon curd: (based on this recipe)

  • 1/4 cup soy milk
  • 2 tsp cornstarch
  • a few drops NuNaturals NuStevia Liquid Lemon or 1 tsp lemon flavouring
  • 2 TBSP lemon juice
  • 1 tsp yellow food colouring (or a big dash of tumeric if you like instead)
  • 1.5 TBSP sugar of choice
  • 1 tsp coconut oil

How-to:

  1.  In a small non-stick pot heat whisk together your cornstarch and soy milk.
  2. Heat up the stove plate to medium heat and whisk in the rest of your ingredients.
  3. Keep stirring.
  4. The mixture will begin to boil lightly, so stir every few minutes until it thickens.
  5. Turn off heat and take the mixture off the hot plate.
  6. Add in your coconut oil and stir a few more times every few minutes.
  7. Store in the fridge for an hour or so.

d) Cracked chocolate:

  • 1/4 cup coconut oil
  • 1/4 cup cacao or carob powder
  • 2 – 3 tsp sesame seeds
  • pinch cayenne pepper
  • pinch salt
  • 1 packet Stevia

How-to:

  1. Heat the coconut oil in the microwave for 40 seconds, then whisk in the rest of the ingredients.
  2. Pour into a flat container and freeze for 1/2 an hour at least.

e) Assembly

  1. After your cake has cooled use a spatula or spoon to frost your cake on top and on the sides – don’t worry if it’s messy.
  2. Break your chocolate into bits and press them into the sides of the cake.
  3. Blob your lemon curd in the middle of the cake.
  4. Chill for 15 minutes in the fridge and serve.
  5. Store in the fridge in a tupperware.

slicedeggcakecrackedeggprofile1The creamy frosting and lemon curd with the lovely slightly spiced crunch of chocolate is just amazing on top of this simple, lovely cake. As mentioned, if you want something more traditional for the cake go wild and use your favourite recipe, but this oat cake is filling and moistly dense. That’s totally a legitimate description! 😀

forkedeggcake forkedeggcake1The chocolate, according to Man-thing, is brilliant, and I think the idea alone is what won this the Man-thing seal of approval ;p He had such a glorious day eating about five different dishes that I was making in a frenzy to get as much done as possible, and even then he ate not one but two slices (half a cake!). Hence why the serving sizes vary according to the monster you serve it to (unless it’s all for you, in which case go wild!).
slicedeggcake1 slicedeggcake2Anyway, there you have it: shenanigans in cake form! 😀

And before I sign off, let me share something super exciting: Man-thing made my creamy gingerbeer polenta last night!! Glee! He’s been blabbing about it ever since I made it and he finally made it all by himself. This is big stuff because he almost never faffs around in the kitchen, and this is the first time he’s made one of my recipes. Score!polentayum

Have you ever made your own chocolate and what are your favourite add-ins?

Author: Marfigs

Ahoy, I’m Margaux! History HOS and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

13 thoughts on “Cracked chocolate egg cake {vegan + gluten-free}

  1. Such a fun idea! I will definitely be trying this out!

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    • Yay thank you, let me know how it turns out! Luckily the idea is versatile enough that you can use your own cake base or frosting or whatever, depending on what’s on hand in the kitchen 😀

      Liked by 1 person

  2. Hello Margaux! Thank you so much for stopping by Healthy Vegan Fridays last week with this awesome-sauce cake recipe. It’s positively gorgeous and sounds incredibly delicious =) This will be featured in tomorrow’s Healthy Vegan Friday. I am also pinning your recipe to the Pinterest Board. I would truly love to see more of your recipes shared at HVF.
    ps. I love how you call your partner “Man-thing” it made me giggle ;p

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    • Hi Kimmy, thank you so much! 😀 I’ll definitely be checking in more often to Healthy Vegan Fridays – it’s always a treat to see what people get up to and get inspiration for the weekend. 🙂
      (Also, he totally loves it – it’s a badge of honour!)

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  3. Pingback: Sago peach Easter pudding | Marfigs' Munchies

  4. Yum.. what a cake! I just love that sweet potato frosting especially – never seen something like it before.

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  5. Oh what a great idea, they look delicious.

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  6. WHAT! Omg! You just made my morning 10000000x happier! That sweet potato frosting ❤ Swoon!

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  7. Omg Margaux, this looks delicious! Definitely worth all the steps. The sweet potato frosting sounds intriguing, I need to try that! I love making my own chocolate, I love that you added sesame seeds, they would add a nice crunch!

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    • Thank you!! 😀 Ja, sometimes a recipe looks cumbersome but this is just super easy that even Man-thing could make it. Sweet potato is just so creamy and delicious – you can also add some cacao powder to it or almond butter if you want to be decadent. The sesame seeds are the best part actually, and the leftover chocolate never goes to waste 😉

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