Preheat the oven to 175C and line a 9 inch springform with parchment paper. Put all the wet ingredients in a large bowl, (or food processor ) and blend till smooth.
In a medium bowl mix all the dry ingredients. Add the dry ingredients mix to the blended wet ingredients and mix until fully combined using a hand or stand mixer. Let your mixture sit for 15-20 minutes before baking.
Pour half of the mixture into the prepared cake tin and bake it for 35-40 minutes, or until the skewer inserted into the middle comes out clean, then bake the second layer of the cake the same way. Let your vegan sponge layers cool completely on a wire rack.
Vegan, sugar free butter cream frosting – use a hand or stand mixer and In a medium size bowl whisk the vegan spread and the sweetener until light and fluffy, add cacao powder and whisk until fully combined.
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Vegan, sugar free chocolate ganache – place the vegan dark chocolate into a heatproof bowl and put that bowl into a hot water bath. Melt the chocolate and pour in the coconut cream, stir until fully mixed, add sweetener to taste if you wish. Set aside until cools completely.
Whisk your ganache when you are ready to use it, ( ready to fill or/and cover the cake) using a hand or stand mixer, whisk until it becomes thicker, and lighter in colour , it will harden after whipping and becomes difficult to work with if you let it sit.
I used the frosting to fill my cake, as it is lighter in colour and softer. The cake then was generously covered with the rich dark chocolate ganache and got a little heart shape decoration on the top.
How? I simply cut out a heart shape from paper and placed it on the cake, then sifted the powdered sweetener over, then peeled off the heart shape paper and there you got your lovely, easy decoration on this fab vegan, gluten free cake.