Here’s a rich, chocolatey dessert that will satisfy. The concept originally inspired by Petite Kitchen’s Vegan Dark Chocolate Torte, we have replaced the dark vegan chocolate with the ingredients of vegan carob chocolate (cocoa butter, rapadura, carob powder, soy milk powder), reducing the cost considerably and removing all caffeine. We also changed the “icing” into a delicious vegan ganache, with that lovely velvety ganache-like texture. (Regular ganache is simply a mix of cream and melted chocolate.)
I cut each small cake (x-large muffin size) into 4, and decorate each little piece with a dried persimmon quarter. Each piece has 1 and 3/4 teaspoons of sugar in it. If you eat it without the ganache icing (I personally prefer it without) there is 1 and 1/3 teaspoons of sugar per piece, or 5½ teaspoons per small whole cake.
The cakes are best kept in the fridge, preserving the chocolate-like texture. Without the gananche topping they keep really well, at least two weeks refridgerated. The ganache is best eaten within 3-4 days.
You can see the texture is quite free, although they are still rich. There is no raising agent (baking soda is an irritant to the stomach), it is simply not needed. My daughter prefers them warm out of the oven with a slightly molten-centre. I prefer them cold and firm and chocolate-like.The outside gets slightly crisp, while the centre remains moist and anywhere from soft to firm depending how long you choose to bake them.
The good news is that these little cakes are actually really easy to make! Nothing time-consuming or complicated, just allow one full hour to bake.
Carob Mud Cake
Tbsp = Tablespoon 15ml, tsp = teaspoon 5ml, cup = 250ml
Note: I find an electronic scale the best way to go using the weights given. I have given cup alternatives as a guide.
- 70g or 1/3 cup organic extra virgin coconut oil
- 100g or ½ cup quality cocoa butter
- 200g or 1½ cups ground organic almonds
- 55g or ½ cup ground organic flaxseeds/linseeds
- 50g or 1/3 cup organic carob powder
- 175g or 1 cup rapadura unrefined sugar
- 25g or 4 Tbsp organic soy milk powder
- 390g or 1½ cups coconut cream
- 280g or 1 cup coconut cream
- 100g or ½ cup rapadura unrefined sugar
- 44g or 1/3 cup organic carob powder
- 70g or 1/3 cup quality cocoa butter
- Preheat the oven to 160°C (no fan for baking).
- Brush the sides of your x-large muffin tins (8-10 needed) with oil. Cut circles out of baking paper and line the base of the muffin tins with the baking paper.
- Boil the electric jug, then pour the boiling water into a large bowl. Sit a slightly smaller bowl inside it, placing the weighed coconut oil and cocoa butter in the smaller bowl. Be careful not to let any water get into the melting oils. Leave it to melt while you prep the next ingredients.
- Using a dry food processor grind the almonds into a flour, it should resemble fine breadcrumbs. This may take a few minutes for some processors to achieve.
- To grind the flaxseed I use a spice/coffee grinder, it works really well. Some blenders do this too. Alternatively you can purchase pre-ground linseeds, although I would only do this from a place where they grind them fresh, otherwise the wonderful omega 3s and other goodies can oxidise, like anything once it is cut.
- Add the ground flaxseed to the food processor.
- Add the weighed carob powder, soy milk powder and rapadura to the food processor. Blitz briefly to combine and remove any lumps from the carob powder.
- Add the weighed coconut cream (mix/shake the container first) and melted oils to the food processor. Blitz a minute or so until really well combined. Use a wooden spoon or scraper to check there are no ground nuts caked on the bottom of your processor, and blitz again until well mixed.
- Spoon the mixture into the prepared muffin tins, filling each tin around 2/3 – 3/4 full. They will rise slightly during baking.
- Bake for one hour at 160°C, no fan. When baked the top will be slightly crispy, the sides just starting to come away from the tin, and the centre of the cake feeling soft to the touch. You may need to give 10 more minutes baking time (the longer the time the firmer the centre of the cake). If you do the knife test you will always find the mixture is still moist because it firms on cooling. (Regular sized muffin tins need around 50 mins, whole round cakes need around 1½ hours.)
- It is important to remove the cakes from the muffin trays while they’re still warm, but not hot. I usually wait around 10 minutes before removing the cakes. Run around the outside of each cake with a kife or spatula, and gently lift, remove the baking-paper circle from the cake’s base and place on a cooling rack. Don’t worry if the the top cracks during removal, it adds to the character of these rich cakes.
- Allow the cakes to cool completely on cooling racks, then store in airtight containers in the fridge. Keeps for 2-3 weeks like this.
- Using the same melting method as step 3 above set the cocoa butter to melt.
- Add the rest of the ingredients to the (washed and dried) food processor. Blitz for a few moments, then let it sit so the sugar dissolves fully while the cocoa butter finishes melting.
- Add the fully melted cocoa butter, and process for a minute until completely smooth and creamy. It will be quite liquid at this stage, it needs to set in the fridge.
- Transfer to an airtight container and refrigerate until completely cold, it will become thick and spreadable. Keeps for around 3-4 days refrigerated.
- Generously top the (completely) cooled cakes with the ganache and spread over evenly.
- Cut each cake into quarters.
- Snip dried persimmons into quarters and place one quarter upright on each cake piece.
- Arrange geometrically on a large serving platter.
The ganache is also suitable for piping as shown above. Kiwiberries also make great decoration.
If you want to make a large cake, line the base with baking paper and 3/4 fill with the mixture (makes one round cake). Allow around 1 and ½ – 1 and 3/4 hours for baking. The centre is more molten-like in a large cake as in the picture below, especially while still warm. Firms on cooling.