For all Lovers a Vegan Chocolate Love Cake
Hot from Indu’s Kitchen a Vegan Chocolate Love Cake for Valentine’s Day ( not only 🙂 ), you can eat it on others day’s as well, but it fits this time of the year and is egg and dairy -free.
Filled with berries and covered with chocolate in heart-shape for lovers. It is an interesting Sri Lankan recipe, a Sri Lankan ‘Love’ cake.
Indu replaced part of the flour with whole wheat flour. The original recipe was not vegan and she changed it and even added beet puree!
Try it and enjoy it, not only on Valentines Day
Chocolate Love Cake
She also wanted to make this a really decadent cake with minimal frosting and so made a cherry and strawberry filling. A decoration with fresh fruits sealed the healthful deal.
Pleased to report that hubby and the kids were bowled over by both the beauty and the decadence of this vegan beauty. See, it’s possible to make a healthy cake and
eatdevour it too 🙂 Happy Valentine’s day to you and ‘yours only’. Much Love to you all!
Chocolate Love Cake (Vegan Chocolate Cake with a berry filling)
- Servings: Makes about 8-10 servings
- Time: about 1 hour, 15 minutes
- Difficulty: Moderate
For the Chocolate Cake: 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1 tsp baking soda, 1/2 tsp salt
3 tbsp cocoa powder, 3/4 cup sugar, 1 cup water, 5 tbsp olive oil, 1 tsp vinegar, 1 tsp vanilla extract
2 tbsp beet puree (beets cooked and then pureed with very little water to get a thick puree)
1/4 cup cashew nut (powdered in a food processor)
For the berry filling: 1/2 cup water, 2 tbsp sugar, 1 cup mixed frozen or fresh cherries and strawberries, 1 tsp cornstarch, 2 tbsp water
For the frosting: 6 oz bar, semi-sweet baking chocolate (vegan), chopped into pieces, 1/2 cup soy creamer
Method > ‘Chocolate Love Cake’
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