A super mouth-watering recipe! This vegan cake is super fantastic! The combination of chocolate, coconut whipped cream and cherry jam is simply perfect! A super delicious cake that is perfect for any occasion!
Send some love to thequeenofdelicious.com where we found this recipe!
Preheat your oven to 180 degrees celsius / 375 farenheit.
Grease a small cake tin (18 cm) with coconut oil.
Measure all the ingredients for the cake in a blender and pulse until the ingredients form a smooth, silky and thick batter. The quinoa doesn’t necessarily have to be cooled.
Pour the cake batter in the cake tin and bake for 40-50 minutes.
Remove the cake from the tin and let it cool completely on a cooling rack. Wrap the cake in cling film or put it in a plastic bag and place in the fridge over night.
Prepare the cherry jam by cooking pitted cherries is two table spoons of water until they are soft and break easily when pressed with a spoon. Take the cherries form stove, let cool and add the chia seeds. Put the jam in the fridge for at least for half an hour. I suggest you do also the jam the night before.
Also, put a can of coconut milk in the fridge the night before.
The next day start by whipping the coconut cream. Open the cooled can and scoop app. ½ cup (1,25 ml) of cream in a bowl and whisk with an electric whisk until fluffy. Keep in fridge.
Cut the cake base horizontally in half.
Place the bottom half of the cake on a serving plate and spread a nice, thick layer of the cherry jam on it. Cover the jam with a generous layer of coconut whipped cream. Place the other half of the cake on top of the cream and put the cake in the fridge to wait while you prepare the icing.
For the icing, mix the cacao powder in the melted coconut oil and pour the icing on top of a cold cake. Work fast as the icing sets super fast.
Garnish the cake with fresh cherries. Keep the cake (and any left overs) in the fridge until the very last moment before the cake is served.
By VeggieSouls
