Chocolate Torte and Vanilla Cream (Plant Based)
INgredients
Chocolate Torte
1 C Oat Flour
1/2 C Almond Flour
1/4 C Cacao Powder
1/3 C Coconut Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1 C Macadamia Milk (or Soy, Almond, etc.)
3 Tbsp C Chocolate Chips
2-3 Tbsp Coconut Oil
1 Tbsp Red Wine
vanilla cream
1 C Cashew Pieces
1/2 C Macadamia Milk (or Soy, Almond, etc.)
3 Tbsp Maple Syrup
1 tsp Vanilla Extract
Pinch of Salt (1/4 tsp Miso Paste is an extra/alternative option)
Directions
Chocolate Torte
Mix dry ingredients (Oat Flour, Almond Flour, Cacao Powder, Coconut Sugar, Baking Powder, Baking Soda, and Salt) altogether in one bowl.
Either using a double boiler or a bowl over boiling water, melt the Chocolate Chips and Coconut Oil together.
Add Macadamia Milk to dry ingredient and mix well.
Remove melted Chocolate Chips and Coconut Oil from stove top and pour into batter.
Add Red Wine if available (cake rise may change without Wine, but it will still be tasty)
Spray 8 in cake pan with oil, or use parchment to line the bottom and sides.
Bake for 45 minutes at 340 degrees F.
Remove Torte when finished and allow it to sit on the counter to cool (can place in refrigerator after it gets to room temperature)
Vanilla Cream
Boil two cups of water on the stove and pour over Cashew Pieces to soften. Let Cashews sit for at least 15 minutes to soften.
Strain Cashews and place in blender with Macadamia Milk, Maple Syrup, Vanilla, and Salt.
Blend to smooth wonderful goodness.
Finishing it
After the Torte has cooled, the Vanilla Cream can be poured on top. Likely, not all of the Vanilla Cream will be necessary to cover the Torte.
I also topped my Torte with Ground Hazelnut, which was a blend of 1/2 C Hazelnuts with 1 Tbsp Coconut Sugar and a pinch of Salt. Highly recommended. I also put a Blueberry Sauce on the plate that I made a few days ago with a hint of Ginger in it. I honestly think this Torte would be excellent with even less Coconut Sugar in the cake. So satisfying, enjoy!