The talented Mira Manek is back with this easy-peasy vegan cake that is a breeze to make, is easily adaptable to be gluten free and most importantly, tastes delicious! Plus, who doesn’t love cashew cream frosting?!
Cake Batter Mix
1/3 cup, 20g cocoa powder
1½ cup, 150g wholewheat flour
½ cup, 80g coconut sugar (or brown sugar)
2 tablespoons, 50g honey
1 teaspoon soda bicarbonate
1 teaspoon baking powder
¾ teaspoon nutmeg
1 tablespoon rice vinegar (or any vinegar)
Warm these together in a pan and pour into the cake batter mixture:
½ cup, 65g coconut oil
1 cup, 150ml warm almond milk
2 tablespoons coffee
120g cashews, soaked for 2 hours or longer
70g agave nectar
1 tablespoon cocoa powder
40g coconut oil
1 tablespoon coffee
Start by soaking the cashews for a few hours (or overnight). When you’re ready to make the cake, start by preheating the oven on 160C or Gas Mark 4 and grease the cake tin with a little coconut oil. To make the cake, place all the cake ingredients in a large mixing bowl, add the warm blend of coconut oil, almond milk and coffee, and whisk together for 2 minutes, or until well blended. Pour the mixture into the cake tin and level the top. Bake for 35-40 minutes.
While the cake is baking, you can make the cashew frosting. Drain all the water from the cashews and place into a high-speed blender together with agave and cocoa powder. Warm the coconut oil and coffee in a small pan so that both melt, pour into the blender, and blend together all the ingredients until smooth.
Once the cake it baked, let it cool down before spreading a thick layer of the frosting. Garnish with nuts or coconut flakes – or just lightly sprinkle with cinnamon.
~ Instant coffee granules work fine for both the cake batter and the frosting, but if you have freshly brewed coffee, pour a couple of shots of the brew (needs to be strong) into the batter. The coconut oil is solid at room temperature, hence needs to be melted on a pan, and adding the coffee granules to this means that the granules also melt.
~ you can tell the cake is baked by piercing it lightly with a fork – if the fork is clean, the cake is baked. If the fork has a little cake batter stuck to it, then leave it in the oven for a little longer.
~ flour: if you can’t use wheat flour, use spelt flour or all purpose gluten free flour instead
Mira Manek: Mira is revolutionising the perception of Indian cooking and Indian cuisine by bringing a new super healthy concept of Indian food to the table with her with her expanding range of products, menu collaborations, wellness events and debut cook book which will be published next year, bringing together Indian-inspired recipes that combine traditional home cuisine with new flavours, an artistic reinvention of dishes that Mira has learnt from her mother and grandmother, interwoven with trinkets of history and stories. All of Mira’s recipes are healthy but authentic, all rooted in the tips, methods and stories passed on to her by her grandmother and generations before.