For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!
This cake turned out even better than I could have imagined. I made two wee cakes in case one of them turned out wrong, but really the greatest danger was me eating both cakes before I could photograph them. They are that good: dark, fudgey, divinely sweet – and totally gluten-free and vegan. Score!
Amandine is a Romanian type of chocolate cake usually filled with almond cream. The recipe I was adapting did not call for almond cream but instead used almond flour (almond meal), which, combined with the melted chocolate and (vegan) butter makes this whole cake gooey and fudgey. Basically the best thing to eat. Ever.
The cakes rise quite a bit the first fifteen minutes or so in the oven, then they start to fall. Don’t be alarmed by this – that’s how they are supposed to be! There’s something so nice and homely about a fallen cake: the crackled top, the fudgey centre, the not-quite-so-perfect look about it. Nobody cares that it doesn’t look like the winning cake on the Great British Bake Off because that’s not the point of it in the first place.
I assume it’s possible to make one medium-sized cake from this recipe (roughly 20 cm/7-8 inch) but, being on a tight Vegan MoFo schedule, I haven’t tried this myself. If you do, let me know how it turns out!
Gluten-Free Almond and Chocolate Fudge Mini Cakes
100g (1/2 + 1/3 cup) ground almonds
2 tbsp cornflour
1 tsp baking powder
1 tbsp ground flaxseed + 3 tbsp water
80g (1/2 cup) raw cane sugar
125g (4.4 oz) dark chocolate, chopped
60g (1/4 cup) vegan butter
1 tbsp smooth almond or peanut butter
80ml (1/3 cup) oat milk (or other dairy-free milk)
1 tsp almond extract (optional)
1. Pre-heat the oven to 180ºC (350ºF). Grease 2 15cm (6 inch) round springform tins.
2. In a heatproof bowl suspended over a pan of simmering water, melt the chopped chocolate and butter. While you are doing this (and keeping an eye on it) combine the ground almonds, cornflour, baking powder and raw cane sugar in a large bowl. Also mix the water and ground flaxseed in a small cup and set aside to gel.
3. Once the chocolate is melted, pour into the bowl of dry ingredients. Also add in the oat milk, almond extract (if using), flax “egg” and nut butter, and fold in the wet ingredients.
4. Divide the batter between the two cake tins. Bake for about 25 minutes, or until the sides come away from the inside of the tins and the middle of the cakes have risen and fallen a little.
5. Cool on a wire rack before removing the cakes from their tins. Dust with icing sugar if desired.
Have you ever made a fallen cake? (On purpose – not a failed cake! 😛 )
Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on Instagram, Twitter, Facebook, Pinterest and Tumblr! You can also follow my blog through Bloglovin‘.