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! 😀
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.
Sometimes 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
The 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
- Preheat the oven to 180C and spray a 10cm springform cake tin or else four ramekins
- 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.
- Fold in the baking powder, then spoon into the tin and bake for 25 minutes.
- 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
- Blend all ingredients in your food processor until smooth, scraping the sides when necessary.
- 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
- In a small non-stick pot heat whisk together your cornstarch and soy milk.
- Heat up the stove plate to medium heat and whisk in the rest of your ingredients.
- Keep stirring.
- The mixture will begin to boil lightly, so stir every few minutes until it thickens.
- Turn off heat and take the mixture off the hot plate.
- Add in your coconut oil and stir a few more times every few minutes.
- 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
- Heat the coconut oil in the microwave for 40 seconds, then whisk in the rest of the ingredients.
- Pour into a flat container and freeze for 1/2 an hour at least.
- 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.
- Break your chocolate into bits and press them into the sides of the cake.
- Blob your lemon curd in the middle of the cake.
- Chill for 15 minutes in the fridge and serve.
- Store in the fridge in a tupperware.
The 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! 😀
The 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!).
Anyway, 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!