FOOD FOR THE SOUL
Baked Choc-Cranberry Festive Cake RECIPE TABITHA LEE
E
very day can be a celebration. We tend to go all out at Christmas or birthdays. Give to ourselves and allow ourselves to experience more joy. It is time to rejoice in every waking day and instil a lot of cheer into every day of our life. We are worth celebrating just because we exist. SERVES APPROXIMATELY 8. Ingredients: CAKE 125g organic butter or ghee, softened slightly 1½ cups coconut or rapadura sugar 2 medium organic eggs 1 tsp bicarbonate of soda 2 tsp apple cider vinegar 1½ tsp vanilla bean paste or natural vanilla essence ¼ tsp sea salt 3 heaped tbsp cacao powder 1 cup coconut flour 1 cup boiling water ½ cup dried cranberries ICING 1½ cups AYAM full-fat coconut cream
½ cup natural cashews 1½ tsp vanilla bean paste or natural vanilla essence ¼ tsp sea salt 1½ tbsp pure maple syrup Method: CAKE Preheat oven to moderate temperature of 180°C to 190°C. Line a 12cm x 22cm tin with baking paper. Place softened butter in a bowl along with sugar and beat with an electric mixer about 1-2 minutes until creamed. The mixture should be light and fluffy. Add the eggs and beat for roughly 10 seconds to combine. Place the bicarb and apple cider vinegar in a small glass dish, stir, then add to the cake mixture along with vanilla, sea salt, and cacao powder. Beat for 5-10 seconds. Add the coconut flour and the boiling water and beat on medium for 10-15 seconds until combined. Stir through the cranberries. Let sit for 10 minutes before pouring into the pan and placing into the oven.
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Bake for 35 to 45 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to rest in the tin for 10 minutes, then remove and cool covered with a tea towel to ensure the cake does not dry out. Once cooled then you can frost. ICING Place all the icing ingredients into a high speed blender and blend in intervals on high for roughly 30 seconds until smooth and creamy. Place into the refrigerator for about 5-6 hours to cool and thicken, then spread onto your cooled chocolate cake. Top Tip: Makes a great Christmas cake by adding in other chopped dried fruits and nuts. Store covered in the refrigerator for up to 5 days or freeze in an airtight container for up 2 months. I hope you enjoy this delicious cake. This is one of the recipes that features in my published Healthy Desserts recipe book. www.tabithaeatsharelove.com
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