Cacao & Clementine Cake
Total Time
1 hour and 20 minutes
Prep Time
0 seconds
Cook Time
1 hour and 20 minutes
Rating
0 out of 5 stars
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Ingredients
10 servings
- 11 fl oz oat milk
- 1 tablespoon of lemon juice
- 12 oz self-raising flour
- 9 oz coconut sugar
- 6 tablespoons of cacao powder
- 1 teaspoon bicarbonate of soda
- 200g melted coconut oil
- 6.5 oz coconut yoghurt
- grated zest of 1 oranges
- 2 teaspoons vanilla extract
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Preparation
Step 1
Preheat the oven to 180°C/160°C, fan setting. Line and grease 3 x 18cm cake tins, or 2 x 20cm cake tins.
Step 2
Mix together the lemon juice and oat milk and set aside for half an hour.
Step 3
Place the self-raising flour, coconut sugar, cacao powder and bicarb into a large bowl.
Step 4
Add the coconut yoghurt, orange zest and vanilla bean paste to the oat milk and slowly pour into the bowl of flour, stirring as you go, until you have a thick batter. Add the coconut oil and whisk thoroughly until well-incorporated.
Step 5
Divide the mixture between the 2 or 3 cake tins and bake in the centre of the oven for 25-30 minutes, until the sponges are firm and a skewer comes out clean - if you are making 2 cakes, you might want to leave the cakes in the oven for 5 more minutes. Once cooked, remove from the oven and leave the cakes to cool in their tins for 20 minutes, then turn out onto a rack and leave to cool completely.
Step 6
Add all the icing ingredients to a large bowl and mix together until completely smooth.
Step 7
Put one layer of cake on a serving dish, and spread some icing over it. Repeat with the second (and third) layer, using all the leftover icing to ice the sides of the cake.
Step 8
Decorate with segments of clementine and almond flakes.
Step 9
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