Vegan chocolate cakes with coconut berry sauce
Category
Cranberry
Servings
9 cakes
Prep Time
30 minutes
These vegan chocolate cakes are just simply amazing. Sweet and chocolaty, and the cranberry powder gives them a nice flavour.
Ingredients
| Cakes: | |
| 1 cup | Coconut sugar |
| 3 tbsp | Cacao powder |
| 1/2 cup | Coconut oil |
| 3/4 cup | Oats |
| 3/4 cup | Almond milk |
| Dash vanilla extract | |
| 1 tsp | Baking powder |
| 1/2 cup | Ground almonds |
| Pinch sea salt | |
| 1 | Cooked beetroot |
| 2 tbsp | Arctic Power Berries Cranberry powder |
| Coconut berry sauce: | |
| 3/4 cup | Coconut cream |
| 1 tbsp | Arctic Power Berries Blueberry Powder |
| 1-2 tbsp | Agave syrup |
Directions
- Preheat your oven to 180c and line a cupcake tray with paper cases (or simply lightly grease the tin)
- Add the oats into a food processor and blend until they form a fine flour, then set aside.
- In a food processor or high speed blender, combine the beetroot, coconut oil and coconut sugar, then blend these until well combined.
- Pour in the almond milk and vanilla extract, then blend again. Add in your dry ingredients and blitz everything up until you’re left with a smooth batter.
- Divide this amongst your cupcake tray (should make about 9 cakes) and pop these into the oven to bake for around 18 minutes.
- Remove from the oven and allow to cool slightly before transferring to a wire wrack to complete the cooling process.
- Meanwhile, for the sauce, mix together the coconut cream, sweetener and Blueberry powder until completely smooth.
- Serve the cakes with a drizzle of the delicious sauce and enjoy!
