Vanilla Cake with Dark Chocolate Ganache & Strawberries
A plain vanilla cake made unbelievably delicious with the addition of lots of chocolate ganache and fresh strawberries.
- Yield: 8-12 servings 1x
Ingredients
Scale
Cake
- 65g / 2,3 oz oat flour
- 60g / 2,1 oz buckwheat flour
- 1 tbsp milled flax or chia seeds
- 1,5 tsp baking powder
- 2 tsp baking soda
- A hearty pinch of salt
- 200ml / 1 cups minus 3 tbsp milk of choice
- 40g / 1,4 oz coconut sugar or other granulated sweetener
- 60g / 2,1 oz pitted dates
- 40g / 1,4 oz nut butter of choice
- 1 tbsp white balsamic vinegar*
- 1/2 tsp vanilla extract
Ganache
- 100g / 3,5 oz dark chocolate
- 3 tbsp water
- 1 tbsp liquid sweetener of choice
- A pinch of salt
- Strawberries for decorating and servings, preferably topped
Instructions
- Preheat the oven to 160ºC / 320ºF, prepare and grease a baking pan. My pan had a diameter of 22cm / 8,5 inches.
- In a large bowl, mix the oat flour, buckwheat flour, milled flax seeds, baking powder, baking soda, and salt.
- In a blender, blend the milk, sugar, dates, nut butter, vinegar, and vanilla smooth.
- Add the wet to the dry and mix until just combined. Transfer to the batter, stir in and transfer to the cake pan. Bake for 25-30 minutes or until a toothpick runs clean. Let cool.
- For the gananche, put the dark chocolate, water, liquid sweetener, and salt in a small microwave-safe bowl. Microwave on low to medium effect for 30 second intervals until the chocolate has almost completely melted. Once melted enough, mix until you get a smooth ganache.
- Spread the ganache on top of the cake and let set in the fridge for around 20 minutes. Decorate with strawberries, serve, and enjoy!
Notes
*You can probably use another kind of vinegar, but since I’ve not tried any other myself I can not promise the same results.
Keywords: Vanilla cake, with chocolate ganache, strawberry cake, strawberries, vegan, gluten free, healthy