What a beautiful day it’s been today. The sun has shone and our vitamin D pot has definitely been filled. We have added some vital nutrients to our raised beds ready to start planting out our allotment really soon. Things are getting lively in our greenhouse too. I am so thankful.
This cake can go as glam as you want to take it. As well as the ganache I’ve topped this with a bar of melted chocolate / fresh violas + raspberries for a luxurious treat.
The sponge contains no fat. The ganache is a combination of dates and super powders and is refined sugar free.
1 cup of wholemeal buckwheat flour
1/3 cup of cacao powder
1 tsp of vanilla essence
1 cup of maple syrup (or cane sugar is fine- but is refined)
1 tsp baking powder
1/2 tsp of bicarbonate of soda
1 cup of milk (I used cashew)
25 mejool dates soaked in water for at least an hour
2 tbsp of cacao powder
1 tsp of maca powder (full of nutrients and creates a caramel flavour)
Pinch of salt
2 tbsps of maple syrup
Pre heat the oven to 180C (356F). Place all the cake mixture in a food processor and mix thoroughly. Pour into a greased cake tin. Cook for 30 – 35 mins. Leave to cool.
To make the ganache you will need a good blender. Place all the ingredients into the blender and process until smooth. Taste to check its sweet enough for you. Add more maple syrup if required.
Once the cake has cooled slather the ganache all over. I then melted some chocolate and dribbled it in my face… I mean on the cake. Top with edible flowers.