I hope you guys are all ready for the ultimate indulgent dessert right here. With the Great British Bake Off now well underway, I thought it would only be ﬁtting to share my current favourite cake recipe! These are pretty much everything you could dream of when you think of a warm, decadent Autumn dessert. There’s light, soft sponge, gooey melted chocolate and they’re also completely plant-based, gluten and reﬁned sugar-free – as well as being super easy to make!
Molten Chocolate Doughnut Cakes
- Chocolate Cakes
- 1 ripe banana
- 120g gluten-free flour
- 50g + 2 tbsp ground almonds
- 3 tbsp raw cacao powder
- 1 tsp baking powder
- 1/3 tsp bicarbonate of soda
- Pinch sea salt
- 100g coconut sugar
- 115g vegan butter
- Molten Chocolate
- 1 tbsp coconut oil
- 1 tbsp cashew butter
- 2-3 tbsp cacaco powder
- 2 tbsp maple syrup
Preheat your oven to 180c and lightly grease a doughnut tray with a little coconut oil. I use a silicone one here, but you could always try these in a mini bundt tray.
In your Ninja Kitchen food processor, combine the banana, coconut sugar and vegan butter and blend these to cream together.
Add in your dry ingredients and blend again until you’re left with a smooth cake batter.
Pour this into your doughnut tray and smooth over the tops of each of these. Makes around 6 doughnut cakes.
Pop the cakes into the oven and allow to bake for around 20 minutes, then remove from the oven and allow to cool slightly before transferring from the tray to a cooling rack.
Meanwhile, gently melt the coconut oil and cashew butter together, then stir through your cacao powder and maple syrup.
Frost each of the cakes with the chocolate sauce and garnish before serving.