This chocolate cake is an amazing combination of some of the best dessert ingredients, caramel and chocolate. When its gluten-free and dairy free its even better. Plant-based ingredients make this awesome cake digestion friendly and much healthier compared to similar cakes. Its with no vegan ingredients or white cane sugar.
This cake is prepared with coconut sugar and raw dark molasses which makes the cake high in nutrients, It has lower GI and lower in calories than the traditional non vegan versions.
The gluten-free buckwheat flour makes this cake suitable for gluten diet sensitive people. Or people just trying to avoid gluten. Buckwheat flour has a high nutritional value, its rich in fibres and provides highly digestible protein. It also contains antioxidants which improves heart health by lowering cholesterol and blood pressure levels. It is suitable for diabetics and can even help against diabetes.
By choosing this chocolate cake you are choosing a healthy treat, You will also be enjoying a truly delicious cake without making a compromise on the taste. Vegan desserts are not what they were, or what most people think they are. This is one of the cakes that will prove them wrong. Enjoy it and share it with your friends they might like the recipe too. Lets spread the word and make the world healthier.
Star Anise chocolate cake with caramel ganache | gluten free
A moist and rich chocolate sponge cake with a yummy velvety caramel, decorated with star anise!
Pre-heat the oven to 160°C
Prepare 2 7" cake tins (you can use one tin and cut it into layers after baking) Line the cake tins with baking paper
In a bowl mix together the buckwheat flour, vanilla powder, cacao powder and coconut sugar
In another bowl mix the vegan yoghurt and baking soda together. Add the mixture into the bowl with the dry ingredients and mix well. Continue adding the oil and dark molasses
Mix well and divide into 2 tins and bake for around 30 minutes. Check to see if they are ready by gently pushing a wooden stick into the cake.
In the meantime in a saucepan on a low heat mix the coconut sugar with the water. Stir well until the sugar is completely dissolved. Cover with lid and stir occasionally
In another saucepan on a low heat melt the coconut butter and add the coconut cream, continue heating and mix well
Keep an eye on the caramel. When it starts to boil stir it a few times and add it to the hot coconut butter/cream mixture stir well until smooth
Leave the caramel and cake to cool down for ½ hour. The caramel should be slightly gooie. Spread 1/3 of the caramel on the top layer. Place the second layer on and spread the rest of the caramel. Decorate with star anise
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