Black Forest Gateaux with Hidden Magic
Tuesday, 30 November, 2021

Black Forest Gateaux with Hidden Magic

Author: Lauren Lovatt


Chocolate Sponge

400g gluten free self-raising flour

150g organic cane sugar

150g coconut sugar

400g plant-based mlk

1 tbsp apple cider vinegar

50g cacao powder

100g olive oil

2 tbsp greens


Chocolate Icing

100g Cashews, soaked and rinsed

100g Plant-based chocolate, melted

3 Pipettes plain CBD

100g powdered sugar

1 tbsp maple syrup

Tsp salt


To Serve

50g plant-based chocolate cut into thin strips

50g cherries or seasonal fruit

Glitter and flowers, optional

This is a celebration cake where you will discover a variety of potent plants inside this fluffy sponge with rick chocolatey icing.

Chocolate Sponge

Preheat the oven to 180 degrees Celsius.

Mix the dry ingredients into a bowl, stirring to make sure they are thoroughly mixed

Then add the wet ingredients and whisk everything until the mixture is smooth and all the ingredients are well combined.

Line a 20cm spring form baking tray with baking paper at the bottom and the sides and lightly grease the paper. Pour the mixture into the cake tin. You can also bake 2 smaller tins and fill the centre with icing if you prefer.

Bake in the hot oven for 45 minutes, check the cake is done by poking a small skewer or thin knife through the sponge and checking that it comes out clean, if it doesn’t bake for 5-10 minutes longer.

Once cooked, take the sponge from the oven and let it rest for 5 minutes in the tin and one hour outside of the tin, on a cooling rack

Chocolate Icing

Place the cashews into your blender with the milk and blend until smooth. Then add the other ingredients and you will see the icing thicken. Place the icing into a bowl and leave to chill in the fridge until the cake is completely cooled and ready to ice.

To Serve

Ice the cake with the icing in a creative way and then decorate with chocolate fruit and glitter.

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