Monday, 15 April 2019

Self Frosting Walnut Fudge Cake (Vegan)

Walnut Fudge Cake (Vegan)
It never ever ceases to amaze me how our master and creator thought of every little detail before he created our mother, The Earth. Be it the hierarchy of small animals eating plants, bigger predators eating small animals thus creating a balance in nature. He has it all planned to the letter T.

Take God's own pharmacy for example, a cross section of a slice of carrot resembles the human eye, a tomato has four chambers and is red, just like the human heart, a stalk of celery looks like a bone and is replete with bone nourishing minerals. A walnut looks like the brain and helps develop more than three dozen nuero transmitters to enhance the functions of the brain!

On our recent brand association with Pure Mart India I was lucky to be sent some of their amazing products, right from their source of origin. The state of Jammu & Kashmir. While the plump, ripe and delicious blueberries went in to make a refreshing summer smoothie, their Kashmiri Kesar (Saffron) was freshly plucked and full of aroma, which I copiously used in making my Prawn Biryani and some Tropical Fresh Fruit Popsicles.

Saving the best for last I thought of creating a unique recipe with their Snow White walnut kernels (Snow White Walnut kernels are wonderfully colored kernels procured from Kokernag, packed with high protein content and omega 3 fatty acids which are vital for cell growth, preventing diseases and boosting the immune system.)

Walnut Fudge Cake (Vegan)
 Thus, walnuts, wholewheat flour, coconut milk and raw sugar with a little bit of imagination went into creating this rich, dark, sinful, fudgy yet clean Self Frosting Walnut Fudge Cake. Now I know that the name is a mouthful, but you can call it anything you like. Its easy to come together and a great way to make a dessert for many.

Read on for the recipe.

Self Frosting Cake - Pudding Cake

Yield: 9 portions

You will need:

Dry Ingredients
100 grams (1/2 cup) whole wheat flour, sifted
50 grams (1/4 cup) walnuts, ground to a powder
Salt, 1/2 teaspoon
1 teaspoon baking powder
1/2 teaspoon baking soda

Wet Ingredients
200 ml (1 cup) coconut milk + 1 tablespoon vinegar
100 (1/2 cup) grams raw sugar
80 grams dark chocolate (1/3 cup) (atleast 70 percent cocoa)
2 tablespoons (30 grams) cocoa powder, unsweetened
2 tablespoons (30 grams) cold coconut oil

Vanilla essence, 1 teaspoon
1/2 cup boiling hot water
50 grams (1/4 cup) raw sugar


In a bowl mix together all the dry ingredients till combined well.

In another bowl add in all the dry ingredients and microwave till all combine into a homogeneous liquid.

Gently pour the wet into the dry bowl and combine using a whisk, so that no lumps form.

Add in the vanilla and mix in well.

Now pour the batter into a prelined and greased (7x7 inch) baking tin.

Sprinkle 1/4 cup sugar evenly on the surface.

Now add 1/2 cup of boiling hot water on top of the sprinkled sugar.

Bake in a preheated oven at 180° Celsius for 30-35 minutes until the cake is firm at the sides but still a little undone in the center.

Switch off the oven and allow to cool inside the oven for another 30 minutes.

Remove and allow to come to room temperature.

Refrigerate for two hours, then invert, carefully peel off the baking paper and cut into squares of desired sizes.

The water that settled at the bottom will magically transform into a pudding like frosting.

Dust with icing sugar or serve alongside a dollop of ice cream.


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