My work has jumped from online to paper! Nothing quite beats seeing your work in a magazine.
I styled and wrote about foraging for your Christmas table for Capital magazine. I decided that a table without cake is a slightly less exciting table so I decorated the table with some cute wee chocolate cakes!
I couldn't not share the recipe with you after sharing the image, so below is the recipe.
Vegan Chocolate cake
2 cup Wholewheat Spelt Flour
2 tsp Baking Powder
1/2 cup Ground Almonds
4 TBSP Cocoa Powder
1/2 cup Coconut Sugar
3 TBSP melted Coconut oil
1 cup Coconut water
1/2 cup Almond milk
2 tsp Vanilla
Zest of 1 Orange
2 cups Dark Chocolate
1 cup Almond Milk
Pre-heat the oven 180 degrees and oil a muffin tin.
Shift together the dry ingredients, make a well and add the oil and vanilla. Mix together the Coconut water, Almond milk and zest. Pour in 1/2 of the wet mixture, gently mix a little - it doesn't need to be completely incorporated, then add the rest of it and fold together.
Tip into the tins, bake for 15mins, until a knife comes out clean.
While the cakes cool make the Ganache. Chop the chocolate and gently heat the milk until it's almost boiling. Once it's hot pour over the chocolate and stir until it's all melted. Leave it until it has thicken and cooled.
Once the cakes have cooled, slice the bump off the top of the cake and flip upside down - the bottom is now the top! Drizzle the chocolate ganache over each cake and decorate with flowers.
A big thank you to the wonderful Felicity, of Wundire for letting me use her gorgeous wares x