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Title : My First Mother's Day + Gluten Free Vegan Chocolate Cake Recipe
link : My First Mother's Day + Gluten Free Vegan Chocolate Cake Recipe

My First Mother's Day + Gluten Free Vegan Chocolate Cake Recipe

Yesterday I celebrated my first Mother's Day with my twins. I felt very emotional the whole day. I am so blessed with my twins. I am so proud to be their mother. I am a really lucky mum.

I also ran my first Fun run since giving birth. It was actually my first Fun Run since 2013! I stopped running when trying for a baby and when I was pregnant. I was amazing to be able to run again. I did the Mother's Day Classic 8km Run which I have run twice in the past dreaming of the day I would run it as a mother. I also felt emotional during the run thinking I was a mother this time and seeing my husband and my twins cheering me on! I ran pretty well and really enjoyed it. I did it in 47min 19 sec only 4 minutes slower than my PB in 2013!

But let's talk about this chocolate cake I made for myself to celebrate my first Mother's day! Gluten free, vegan and refined sugar free topped with fresh raspberries and rose petals for a beautiful look. I look forward to the day the twins will make me cakes!

Recipe for my Gluten Free Vegan Chocolate Cake & Cashew Frosting.

Ingredients:

• 2 cups of almond milk;
• 1 tsp of baking powder;
• 1 tsp bicarbonate of soda;
• 1 tbsp of apple cider vinegar;
• 1/2 cup of almond meal;
• 1 cup of gluten free flour (I used GF flour from The Source Bulkshop)
• 1 tsp vanilla powder;
• 2 tbsp of melted coconut oil;
• 1/2 cup of maple syrup;
• 1/2 cup of coconut sugar;
• 1 cup of raw cacao powder;
• pinch of salt;

Frosting:

• 1/2 cup of cashews soaked a few hours in water;
• 2 tbsp of almond milk;
• 1 tbsp of maple syrup;
• 2 tbsp of cacao;
• 2 tbsp of coconut oil;

Instructions:

1. In a bowl soak the cashews in water for a minimum of 2 hours;
2. Preheat your oven at 180 degree and line a cake tin with baking paper;
3. In a bowl mix the apple cider vinegar with the almond milk and leave to sit for 5-10 minutes;
4. Add in the baking powder, baking soda, coconut oil, almond meal and the flour.
5. Mix gently (Don't over mix or it will make your cake too dense) and add vanilla, cacao and maple syrup & coconut sugar. 
6. Pour into your cake tin and cook for 30 minutes at 180 degrees.
7. While the cake cooks or while you wait for it to cool down, drain and rinse your soaked cashews and mix in a blender with the melted coconut oil, almond milk, cacao and sweetener.
8. Spread generously over the cake.
9. Top with berries, rose petals, coconut flakes or any other toppings. 

  

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