Creating delicious food with clean, simple ingredients – that’s my cooking philosophy. This is not like one of those cakes made with gluten free mixes, which usually turn out to be powdery and kind of gummy. This cake is soft, moist and filled with crunchy walnuts and glazed with chocolate. And a sprinkle of extra walnuts for good measure. I replaced the eggs with linseeds, the butter with oil and the milk with water and voilà! You get yourself a soft, moist, completely vegan cake that tastes just incredible. I’m notorious for slicing into it while it’s still hot from the oven and demolishing at least a fourth of it in one sitting.
Try something new. Instead of having tea in the evening, make it a 5 o’clock tea. Get your best tea set out for the occasion. Slice the cake and serve it on plates. Put the kettle on and brew your favourite tea. Invite your friends and family over for cake and a cuppa tea. Remember, in order to be happy, we have to create the magic in our lives ourselves.
(makes about 8 portions)
For the cake:
– 1 1/2 cups of buckwheat flour
– 1/2 cup of tapioca flour
– 2/3 brown muscovado sugar
– 1/2 tsp of baking soda
– 1/2 cup of walnuts
– 1 1/4 cups of hot water
– 1/2 cup of rapeseed or coconut oil
– 1/2 cups of ground linseed/flaxseed
– vanilla extract
For the chocolate glaze:
– 150 grams of vegan chocolate
– 1/4 of a cup of walnuts
– Preheat your oven to 200° C/392° F.
– Combine all your dry ingredients in a bowl (except the ground linseed).
– Add your linseed in a smaller bowl and add in the water. Mix through and wait a minute, it should turn into a sort of jelly. Add in the oil to the linseed mixture and mix through.
– Combine the dry ingredients with the wet ones. Mix through until well combined. The dough will look sort of gelatinous, don’t be afraid. This is the right consistency and is caused by the linseed.
– Grease your cake tin with oil and pour in the cake mixture.
– Bake at 200 degrees Celcius for 30 minutes, then check with a skewer. The skewer should come out completely dry.
– Take your cake out of the oven. Let it cool completely and then decorate with some melted chocolate and more walnuts. As an alternative, serve with cold coconut whipped cream and berry jam.
Enjoy your winter evenings.