A Cake to Celebrate With
It’s coming up to my 10th year anniversary in business so it is fitting I share a cake recipe with you. Last week I decided to experiment making a raw cake that wouldn’t melt. I had it all planned out in my head how I would get up early make it and then have time to take a great photo in good light to share with you all. I did just that, got up at five, meditated, went for a run (or should I say shuffle) made a juice and set about making a cake. It tasted great, looked promising. Went to the fridge four hours later and lo and behold it hadn’t set. Was a little disappointed and actually I felt as flat as the cake looked.
However the very next day I was determined to try again as I realised what my mistake had been. I sent an SMS to Metche, my wonderful colleague and told her there was a failed cake in my fridge that she could tell her family was a custard (as that is what it looked and tasted like). She came and got it and they all loved it.
I tried again and exciting stuff this time it had set, I was instantly in a better mood and then by the time I got it out of the fridge to take the photo to show off to you all, it had once again flopped. This time my failed cake got turned into a raspberry cream and served alongside a silken chocolate mousse that day for the retreat I was catering on.
Determined not to give up I contacted Stream of True Nature Cuisine who is truly a master of non-melty raw cakes and asked him if he could help me out. He is coming over next week to show me what he does. Feeling very blessed at his generosity.
Anyway all this failed experimenting left me in a pickle as what recipe would I share with you this week. I still wanted something sweet so I made a choc orange pudding cake today on the retreat I am catering on and I really love the result so thankfully I still have a cake/pudding recipe to share. It is lovely served warm as a pudding or you can make it in a cake tin and serve it with chocolate ganache icing.
If you make it please share on instagram and tag me at #veetsvegancookingschool I love to see the results of everyone’s creations.
Choc Orange Pudding Cake
2 oranges plus one orange to caramelise
1 cup almond meal
1 cup gluten free flour
2 tbsp chia seeds
½ cup soy milk
½ cup rapadura sugar
200g vegan chocolate
- Put the two oranges in a saucepan and cover with water and place on the stove. Bring to the boil then let simmer until the oranges are soft. Usually takes about 45 minutes.
- Meanwhile caramelise the remaining orange
- Melt the chocolate in a bowl placed over a saucepan of boiling water.
- In a mixing bowl place the almond meal, gluten free flour and baking powder and whisk.
- When the whole oranges are cooked. Strain them and then with a hand-held blender, blend the oranges, peel and all, until all broken down. Add the chia seeds to this mixture then fold the orange mixture into the flour.
- Fold in the chocolate and slowly add the soy milk. You may not need all the milk; it just depends on how juicy the oranges are.
- Place in a pudding dish or in a paper lined cake tin and bake in a 165°C oven for 20 to 40 minutes or until baked through (test with a skewer).
- Serve with the caramalised oranges.
Sorry people on a Low FODMAP diet this cake isn’t for you. I would make a bliss ball with raw cacao instead or some Spirulina. Next week there will be a recipe good for you.
A Screening Near You
All around Australia a wonderfully informative documentary is showing, it is called Dominion. It is all footage shot in Australia. Our local screening in the Byron Shire will be held on Saturday. There will be live music beforehand and the chance to eat a meal together (you need to preorder) also a panel afterwards and if you attend you will receive a goodie bag at the end. I know there will be great things in this bag but at this stage not sure what else is in there but there will be a discount card in there for all of my courses. So if you are local another good reason to get along to the screening of Dominion.
Have a great week everyone,