Sweet

Plum + Roses Chocolate Cake {vegan}

My favourite black tea infused into a delicious divine chocolate cake is a perfect afternoon treat (or even better breakfast!). Plum + Roses is a beautiful delicate blend that combines luscious stone fruits such as plums, peaches and cherries – all three known for great skin benefits and boosting the metabolism. The black tea base makes this the perfect antioxidant tea, and the addition of roses and cacao nibs are mood lifters.

Which is why, adding a good cup of brewed tea into this vegan chocolate cake is exactly what the soul needs on any good or bad day alike.

I’ve also shared a vegan cashew cream frosting, which is optional. A dusting of sugar is just as good. If you’d like a more decadent version, add a few spoons of cocoa powder into the frosting for a double chocolate version!

Just imagining the combination of this gorgeous tea and chocolate cake should have your mouth watering!

Buy Plum + Roses: here

The Recipe
Serves

Ingredients

  • 1/3 cup vegetable oil
  • 1 cup strongly brewed + strained cold Plum + Roses Brew
  • ½ tsp vanilla extract
  • 1 tbsp vinegar
  • 1 ½ cups all purpose flour
  • 1/3 cup unsweetened cocoa
  • 1 tsp baking soda (soda bicarbonate)
  • ½ tsp salt
  • Cashew Frosting:
  • ¾ cup raw cashews, soaked for 30 minutes and rinsed
  • 1-2 tbsp water
  • 3 tablespoons icing sugar
  • 1 teaspoon vanilla
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon sea salt

Instructions

  • Preheat the oven to 180C
  • Prepare an 8” cake tin by greasing and lining with parchment paper
  • In a bowl, whisk the dry ingredients (flour, cocoa powder, sugar, baking soda and salt) together and set aside
  • In a large mixing bowl, whisk the oil and brew until emulsified and white in colour
  • Then add the vanilla extract and vinegar whisk again
  • Add the dry ingredients, combining to mix, without over-mixing
  • Pour the batter into the cake tin
  • Pat the cake tin on the surface a few times, to remove any air bubbles
  • Bake the cake for 25 minutes or until a skewer comes out clean, with just a few crumbs
  • Allow the cake to cool completely before frosting
  • Frosting:
  • Soak the cashews in water for 30 minutes and then drain
  • Place them in a blender with 1 tbsp water first and pulse to make a butter
  • Then add the remaining ingredients and if needed, more water to reach your desired consistency
  • Place the frosting in an airtight container in the fridge until ready to use
  • Once the cake has cooled completely, spread the frosting over the cake with a spatula
  • Garnish with sprinkles, edible flowers and rose petals