Every Spring, The Sick Children’s Trust run their biggest annual fundraiser, Big Chocolate Tea, which encourages anyone to bake, drink tea and eat cake for a good cause. YEARS ago my friend Ruby and I teamed up and hosted our own Mad Hatter’s themed one in North Yorkshire which was so much fun and went down a storm – that seems to so long ago, but it’s nice to help support the charity again now, especially as a parent myself.
The Sick Children’s Trust believes that when a child gets poorly, they should not be separated from their family and need their Mums, Dads, brothers and sisters by their side. Through taking part this year you’re helping to support around 4,000 families with a sick child in hospital. Although the campaign runs in May, you can hold your event at any point in the year – all you need to do is to request your free fundraising pack, pick a date that suits you, your colleagues, friends or family, bake some delicious treats, and raise lots of money!
With this in mind, I wanted to create a show-stopping, drool-inducing #IndulgingInnocently special to celebrate and support the occasion – with this insane CHOCOLATE FUDGE CAKE (which believe it or not, is also vegan, gluten-free, dairy-free and no refined sugar – bonus!). So get in the kitchen, get your baking things out and cook up a storm to help poorly children in the UK. 
Ingredients:
For the cake –
- 100g brown rice flour (I used Indigo Herbs)
- 100g oat flour (just whizz oats up in a blender)
- 6 tablespoons cacao or cocoa powder (I used Bioglan)
- 100g stevia or coconut sugar (I used Natvia)
- 1 teaspoon bicarb of soda
- 2 tablespoons flaxseeds (I used Linwoods)
- 100g unsweetened apple puree
- 100ml almond milk (I used Alpro)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
For the chocolate topping –
- 200g Greek yogurt (can be fat-free) or dairy-free alternative
- 3 tablespoons cacao or cocoa powder
- 3 tablespoons maple syrup (I used Indigo Herbs)
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
For the chocolate balls –
- 50g coconut flour (I used Cocofina)
- 50g ground almonds
- 3 tablespoons cacao or cocoa powder
- 3 tablespoons cacao nibs
- 4 tablespoons cashew or almond butter (I used Pic’s)
- 3 tablespoons maple syrup
- Almond milk
To decorate –
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 4 tablespoons cacao/cocoa powder
- Cacao nibs
Get baking!
- First make the cake: Preheat the oven to 180 degrees C and grease and line 20cm loose-bottom cake tin. Mix together the flours, protein powder, cacao/cocoa powder, stevia/coconut sugar and bicarb of soda in a bowl.
- Mix together the flaxseeds with 2 tablespoons hot water and set aside for 10 minutes. Also whisk together the almond milk and apple cider vinegar and leave for 10 minutes.
- Pour the flaxseed mixture and curdled milk into the dry ingredients along with the apple puree and vanilla and mix to form a batter. Spoon into the tin and smooth out evenly. Bake for 30-40 minutes until a skewer comes out clean then leave to cool.
- Meanwhile beat the topping ingredients together until quite thick and smooth then keep in the fridge until needed.
- Now make the balls: Mix together the coconut flour, ground almonds, cacao/cocoa powder and cacao nibs in a bowl. Add in the nut butter, maple syrup and enough almond milk so it comes together in a dough-like mixture. Divide into small portions and roll into mini balls.
- When the cake has cooled remove from the tin and pop on a wire rack. Spoon over the chocolate topping and smooth over evenly.
- Place the balls around the edge of the cake. Whisk together the coconut oil, maple syrup and cacao/cocoa powder until smooth then drizzle over. Scatter over cacao nibs – then slice up and serve!
