This Vanilla Chocolate Ganache Cake is the perfect treat to celebrate Mother’s Day in style. This dessert is a deliciously decadent addition to any Mother’s Day dinner.

Using Flahavan’s Organic Oat Drink this vegan-friendly cake is quick, easy and utterly delicious. It melts in your mouth and is sure to cure everyone’s sweet tooth.

Topped off with dripping ganache, this recipe is kid-friendly and an ideal way to make any mother smile on their special day.

Vanilla Chocolate Ganache Cake

Serves 6-8 Slices

Preparation time: 1 hour

INGREDIENTS:

For the cakes:

  • 550ml Flahavan’s Organic Oat Drink
  • 1.5 tbsp apple cider vinegar
  • 345g of flour (plain or gluten free)
  • 275g of coconut sugar
  • pinch of sea salt
  • 1 tsp. of baking soda
  • 1 tbsp. of baking powder
  • 180ml of melted coconut oil
  • 1tsp of vanilla essence

 

For the ganache:

  • 270g of dark chocolate chips
  • 125ml Flahavan’s Organic Oat Drink

METHOD:

  • Preheat the oven to 180’C, grease two 20cm spring form cake tins with a little coconut oil.
  • In a medium bowl, combine the oat milk and vinegar and set it aside.
  • In a large bowl, mix together the flour, coconut sugar, sea salt and the baking powder and baking soda.
  • While mixing, pour the melted coconut oil and vanilla essence into the dry ingredients. When that’s incorporated, gradually add the milk while continuing to mix. Mix just until well combined.
  • Divide the batter evenly between your cake tins, if you want to be precise there should be about 640g of batter in each tin.
  • Bake the cakes for about 36-40 minutes until golden all over and a cake tester comes out clean.
  • Let them cool for 15 minutes before removing them from their tins and allowing them to cool completely on cooling racks.
  • To make the ganache, heat the oat milk in a saucepan on medium heat until gently simmering, then turn off the heat.
  • Add the dark chocolate to a medium bowl and pour the hot oat milk in on top. Add a little pinch of sea salt and stir gently until smooth and glossy.
  • Spread some of the ganache out over the top of one cake, then place the other one on top and spoon the ganache into the middle. Use a spoon to swirl it outwards, letting it drip over the edges. Serve while the ganache is still drippy.