Vegan milk chocolate cardamom cake

VEGAN MILK CHOCOLATE

CARDAMOM CAKE

Recreate a classic recipe to make it an inclusive yet indulgent treat for all. Callebaut’s vegan chocolate cardamom cake delivers big, bold flavors, making it a great addition to your dessert menu.

VEGAN MILK CHOCOLATE CARDAMOM CAKE

Ingredients 100g ground almonds 110g plain flour 7g green cardamom 5g baking powder 2g bicarbonate of soda 1g sea salt 1g xanthan gum 20g ground flaxseed 80ml water 60ml oat milk 180g vegan yogurt 60g even vegan cream 45ml sunflower oil 100g Callebaut NXT - plant-based and dairy-free milk chocolate

Preparation Pre-heat the oven to 165 degrees. Combine the ground almonds, flour, cocoa powder, cardamom powder, baking powder, bicarbonate of soda, sea salt and xanthan gum. Mix the ground flaxseed and water separately. In a food processor, blend the remaining wet ingredients and add to the flaxseed mixture. Add the mixed dry ingredients and blend for 5 seconds. Stir through the Callebaut NXT dairy-free milk chocolate callets. Place in a silicone mold and bake for 30 minutes. Glaze Ingredients 150g even vegan cream 3g cardamom 150g Callebaut NXT - plant-based and dairy-free milk chocolate

Preparation Bring the cream and cardamom to the boil. Cover the pot and remove from the heat, allowing it to infuse for 10 minutes. Pour the infused cream through a sieve on top of the Callebaut NXT dairy-free milk chocolate callets. Emulsify with a hand blender until it is smooth and glossy.

Assemble Pour the glaze over each cardamom cake.

Decorate Decorate with Mona Lisa milk chocolate mini shavings, a Mona Lisa milk chocolate pencil and a thin strip of caramelized orange peel.

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