Thursday, May 1

Chocolate & Rosemary Olive Oil Cake with Vegan Ganache



While we away in Winter Harbour last week, Adam managed to whip up some mighty tasty dinners for everyone, while I mainly stuck to creating the desserts. I had all intention of comprising a stack of easy to make dessert-y recipes, creating a shopping list of the necessary ingredients, and bringing any equipment from home that the cabin could lack. But, as things go, that didn't happen. We ended up working a ton before Easter which left us both exhausted and all those to-dos on our ever growing to-do list, never got done. So there we were, the car packed with all our camping gear, just about to leave for a 10 hr drive, standing in the grocery store and I had no idea of what to buy. Let's just say I blanked a bit and ended up leaving the market with nothing but a bag of chocolate chips! After some improvisation and sheer panic back at the cabin, I ended up combining the chocolate chips with some rosemary I had picked from our garden back home, and voila - Chocolate & Rosemary Olive Oil Cake with Chocolate Ganache was born!

The rosemary, which is featured in this cake is not overwhelming in flavour, but instead lends a subtle earthiness which complements well to the sweetness of the chocolate. If rosemary doesn't strike your fancy, feel free to leave it out all together and add a splash more vanilla for flavour. Being both vegan and spelt the cake tends to be a bit crumbly, so if you like you could easily reduce the milk by 1/4 cup and add an egg.

We had a lovely little vacation: we spent some quality time with our friends, canoed from island to island, discovered a half sunken ship, and experience an actual earthquake. To be honest, I can't think of anything better than paddling in a canoe all day until you find the perfect remote beach where you can start a fire, collect shells, and make a meal with some lovely folks. 


Chocolate Rosemary Olive Oil Cake

Recipe: (Makes 1 loaf)

1 1/2 Cups Light Spelt Flour
3/4 Cup Coconut Sugar
1 Tbsp. Chopped Rosemary
1/2 Good Quality Chocolate Chips 
1/2 Cup Ground Almonds
1/2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Sea Salt
1/2 Cup Olive Oil
3/4 Cups Almond Milk
1 tsp Apple Cinder Vinegar
1 tsp Vanilla

Procedure:
1. Combine the flour, coconut sugar, almonds, baking soda, baking powder, and salt in a bowl. Set aside.
2. In a separate bowl combine the almond milk and vinegar. Let sit for five minutes before adding the olive oil and vanilla.
3. Stir the oil mixture into the flour. Add the rosemary and chocolate chips. Mix until just combined, being sure not to over mix. 
4. Pour the mixture into a parchment lined loaf pan and bake at 180 C (350 F) for 50-55 minutes or until the top springs back when lightly touched (I used a bit of a wacky cabin stove, so time may vary).
5. Let cool and ice with Vegan Ganache (recipe below).




Vegan Ganache

Recipe: Makes Enough for one Cake

3/4 Cup of Good Quality Chocolate Chips (Vegan)
1/4 Cup Almond/ Coconut/ or Hemp Milk
1 tsp Vanilla
1 tsp Coconut Butter 

Procedure: 
1. Combine all ingredients in the top of a double boiler over low-medium heat. Stir until all the ingredients have melted and become smooth. 
2. Remove from heat and let cool on the counter until the mixture begins to harden (if you are in a rush you can pop it in the fridge for a bit). Once the mixture thickens up poor over the cake.

xox Sophie

19 comments:

  1. This cake is stunning! Love the recipe!

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    1. Thank you, Katrina. I'm so happy you love it <3

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  2. Love this! Can you use regular four?

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    1. Yes, Sarah, that should not be a problem. You might need to up the almond milk by 25% or so, as wheat flour needs more liquid than spelt. Good luck!

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  3. I'm in awe! I am so making this for Mother's Day!

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  4. This looks so lovely! Beautiful ingredients as well :)

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    1. Thanks, Melissa! I'm delighted you like it <3

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  5. This cake looks amazing :) your pictures are just fantastic!

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  6. Can this be made as cupcakes? Do you know how I would change the recipe if I were to make it that way?

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    1. Also, for the ganache, is the coconut butter necessary? Is there another substitute I could use?

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    2. Hello! This could easily be made into cupcakes, no problem. The only concern I have is that the cake is a little crumbly with the spelt flour. Using a wheat flour might make it a little more sturdy, or if you want to use spelt flour (but don't need it vegan) you could also reduce the milk and add an egg. As far as the ganache goes, the addition of the coconut butter helps with the shine and smoothness. You could easily skip it, or add a little coconut oil or butter instead.Best of luck! All the best, Sophie <3

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  7. is there supposed to be cocoa powder in this or am I missing something?

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    1. because there's some brown stuff in the dry mix in the second picture and i can't figure out what it is...
      sorry for all the questions!

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    2. There isn't any cocoa in the recipe, just chocolate pieces. The darker brown stuff in the picture is just some coconut sugar. And no problem with the questions, I love answering them!

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    3. How much sugar would you recommend using? I think I only have dark brown and white sugar, though... I seem to be rather lacking in ingredients.

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    4. Oh man, I don't know what happened to the sugar in the ingredients list (oops!). I would use 3/4 of a cup of coconut sugar, but if you are using brown sugar (which tends to be sweeter than coconut sugar) you may want to use a rounded 1/2 cup. Sorry about the confusion :)

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