This is the cake I baked for my 30th birthday celebrations and it may be the most EPIC and indulgent cake I have ever made! If you can't have the dirtiest (in the best possible way!), richest cake on your birthday then when can you!?
I am not going to lie, it took me ages to make and uses heaps of ingredients! BUT it is one of those cakes that really is special and worth making for an occasion such as a birthday or dinner party. It is completely dairy free and it even passed the 'grandparents test' back home - to the point they didn't even understand how it was vegan!
As I was making it, and using pretty much every vegan product in my cupboard, I did worry it would be too heavy. However, despite all the ingredients used, it tastes really delicious and not too rich at all.
The recipe is from my Irish faves - The Happy Pear. I made some tweaks to the recipe and if I was making it again I would buy vegan cream instead of making the filling myself with coconut milk to save time. I also put in a layer of raspberry chia jam for extra tartness as I just love the combo of chocolate and berries.
The original Happy Pear Recipe is below. I served mine with vegan ice cream and it was so bloody good!!! Let me know what you think!
For the cake
- 400ml coconut oil (melted)
- 300g white flour (spelt)
- 300g almond flour
- 500ml maple syrup
- 250ml rice milk
- 80g coco powder
- 4 tsps baking powder
- 2 tsps salt
- 2 tbsp vanilla extract
- 300g dark chocolate/ dark chocolate chips
- 200g solid coconut oil
- Grated chocolate
- 1 full fat can of coconut milk
- 1 tsp of vanilla extract
- 1 tsp of maple syrup
- 1 tub of raspberries
- Preheat the oven to 160 degrees
- Get a big mixing bowl, add the coconut oil and sieve in the flour
- Next pour in the maple syrup and rice milk
- Lastly, sieve in the coco powder follwed by your baking powder, salt and vanilla extract
- Grab your whisk and mix the whole mixture together until it becomes smooth and combined
- Grab two 23cm/ 9inch cake tins and line the bottom with baking parchment
- Divide the cake mix by pouring it equally into the two cake tins
- Pop your cake tins into the oven and leave them there for about one hour
- When they’re cooked through (test with a knife), set aside and leave to cool (20-30mins)
- For the frosting, pour your coconut oil and chocolate into a glass or metal bowl over a boiling pot and allow to mix together as the ingredients melt
- Put the mixture back into the fridge and allow to cool and harden slightly (keep an eye on it, the texture is important for spreading on the cake)
- Remove the cakes from the tins and place one on your plate
- For the filling, remove the top creamy layer from the can (we don’t want any of the water)
- Add 1 tsp of vanilla extract & 1 tsp of maple syrup, and mix all the ingredients up to look like clotted cream
- Spread the filling on the base layer
- Cover the filling with most of the raspberries (leave some for decoration), and then gently place your second cake layer on top
- Remove your chilled frosting from the fridge and spread over the monstrosity that is this amazing cake.
- Add the final touches of grated chocolate and raspberries and voilà!!