Warm Chocolate Elixir Cake (VG)

Vegetarian , Vegan , Baking


2 cups of stewed apples (Ettrick Gardens)

2 1/2 cups flour

1/4 cup cacao elixir (coKo Lounge)

2/3 cup of good dark chocolate -cut into chunks 

1 1/2 tsp baking soda 

2 tsp baking powder 

1/4 tsp salt

1/3 - 1/2 cup olive oil (Dunford Grove)   

1/4 cup almond mylk (suggest Ronia & Pippi)

2 Tbsp muscovado sugar

1 tsp vanilla essence

3 tsp psyllium husk 

1/3 cup water 



1 Tbsp icing sugar

2 Tbsp cacao elixir (coKo Lounge)


Firstly, stew the apples: Peel, core, and cut the apples, then place them in a pot and half cover them with water. Bring boil and simmer until the apples have gone very soft. Cool and measure out 2 cups for the cake and freeze the rest. These are great to have in the freezer, it has many uses. 

Preheat the oven to 170 degrees C. Line and grease a 23cm cake tin. Put water into a small bowl then add the psyllium husk and leave to thicken.

Using a large bowl add the stewed apple, oil, vanilla and sugar and mix. In another bowl mix in flour, cacao powder, baking soda, baking powder, chocolate chunks and salt. Fold the flour mix into the wet stewed apple mix, then fold in the almond mylk & psyllium husk. Pour the cake batter into the tin, spreading evenly. Place in the pre-heated oven and cook for about 20-25 minutes. Once the cake has been removed from the oven, mix the icing sugar and cacao elixir with 1-2 tbsp water and drizzle over the warm cake. Serve with your favourite ice cream or yoghurt.   


Recipe by: Amy Dougherty


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