Vegan chocolate cakes with coconut berry sauce
“These vegan chocolate cakes are just simply amazing. Sweet and chocolaty, and the cranberry powder gives them a nice flavour.”
Preparation Time
30 minutes
Cooking Time
18 minutes
Servings
Makes 9 cakes
Ingredients
Cakes
- 1 cup coconut sugar
- 3 generous tbsp cacao powder
- 1/2 cup coconut oil
- 3/4 cup oats
- 3/4 cup almond milk
- Dash vanilla extract
- 1 tsp baking powder
- 1/2 cup ground almonds
- Pinch sea salt
- 1 cooked beetroot
- 2 tbsp of Arctic Power Berries Cranberry powder
Coconut Berry sauce
- 3/4 cup coconut cream
- 1 tbsp Arctic Power Berries Blueberry Powder
- 1-2 tbsp agave syrup
Directions
- Preheat your oven to 180c and line a cupcake tray with paper cases (or simply lightly grease the tin)
- Add the oats into a food processor and blend until they form a fine flour, then set aside.
- In a food processor or high speed blender, combine the beetroot, coconut oil and coconut sugar, then blend these until well combined.
- Pour in the almond milk and vanilla extract, then blend again. Add in your dry ingredients and blitz everything up until you’re left with a smooth batter.
- Divide this amongst your cupcake tray (should make about 9 cakes) and pop these into the oven to bake for around 18 minutes.
- Remove from the oven and allow to cool slightly before transferring to a wire wrack to complete the cooling process.
- Meanwhile, for the sauce, mix together the coconut cream, sweetener and Wild Blueberry powder until completely smooth.
- Serve the cakes with a drizzle of the delicious sauce and enjoy!
