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        Calories
        318
        Fat
        17g
        Saturates
        10g
        Protein
        5g
        Carbs
        41g
        Sugars
        22g
        • Calories
          318
        • Fat
          17g
        • Saturates
          10g
        • Protein
          5g
        • Carbs
          41g
        • Sugars
          22g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          318
        • Fat
          17g
        • Saturates
          10g
        • Protein
          5g
        • Carbs
          41g
        • Sugars
          22g

        British

        Vegan cashew chocolate cake

        • Prep Time
          25 Mins
        • Cook Time
          35 Mins
        • Serves
          8

        About

        Velvet layers of vegan goodness in this simple every day cake

        Ingredients

        Order Ingredients

        Method

        1. In a large pan melt the coconut oil over a low heat. Add the ground cashew nuts, banana and dark muscovado and stir until the banana has more or less broken down and the mixture is almost smooth. Remove from the heat.
        2. Add the vanilla and cider vinegar and stir. Sift in the dry ingredients and gently stir, adding the water bit by bit as you go along.
        3. Preheat the oven to 180℃ and line or oil a 15cm cake pan, silicone mould or tin. Scrape the batter into the pan and cover with foil.
        4. Bake for 30 minutes. Remove the foil, set the timer for a further 15 minutes and bake until an inserted skewer comes out more or less clean.
        5. Remove the pan and allow to cool for ten minutes before turning out onto a wire rack to cool completely.
        6. To make the chocolate cashew icing, melt 10mg of the coconut oil in a pan over a very low heat. Add the cashew butter, maple syrup, Himalayan pink salt and stir until smooth.
        7. Remove from the heat and add the dark chocolate and stir until combined. Spread over the top of the cake. Scatter with dark chocolate shavings and crushed cashew nuts.
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