Chocolate fudge devil cakes!

Moist, fudgy chocolate cakes with a delicious raspberry and beetroot filling!

Aprons on? Let‘s Cook!

30 mins
15-18 mins

Packed with fibre thanks to the wholegrains, seeds and fruit & veg which make these cakes a nutritious and devilishly indulgent Halloween treat! The raspberry and beetroot filling, not to be mistaken for blood and gore, also happens to be packed full of nutrients for our blood and heart, including dietary nitrates, which help to support blood flow and circulation, as well as iron and betacyanin, an antioxidant that supports the heart.  Both beetroot and raspberry are a good source Vitamins A, C and folate as well.  Though these cupcakes may look devilishly decadent, they are full of deceptively good-for-you ingredients.

Ingredients

Cake ingredients

  • 10g milled flaxseeds + 30ml water
  • 70g brown rice flour
  • 70g oat flour (you can blend regular oats into a fine flour, and choose gluten free if preferred)
  • 60g dark cocoa powder or cacao powder
  • 1 tsp baking powder
  • 120g honey or maple syrup
  • 80g olive oil or melted coconut oil
  • 1 tsp vanilla extract
  • 200ml milk (or dairy free alternative)
  • 1 tsp vinegar

Filling ingredients

  • 160g cooked beetroot (not in vinegar), roughly chopped
  • 125g raspberries
  • 35g honey or maple syrup
  • 10g milled chia seeds (you can mill them by blitzing them in a blender)

Frosting ingredients

  • 70g coconut oil or butter, melted
  • 60g dark cocoa powder or cacao powder
  • 45g maple syrup/honey
  • 60 ml water or milk
  • 2 tsp vanilla extract

Equipment

  • Blender
  • Measuring scales
  • Mixing bowl
  • Whisk
  • Measuring spoons
  • Measuring jug
  • Sieve
  • Small saucepan
  • Plate
  • 12-hole fairy cake tin
  • Fairy cake cases
  • Knife
  • Circular cookie cutter (3-4 cm)

Allergens

Dairy (optional)

Directions

1 Preheat your oven to 180c (fan)/200c (non-fan)/gas mark 6. Line a 12-hole fairy cake tin with cases
2 Make your flaxegg by adding the flaxseed to a small bowl along with 3 tbsp of water. Stir and set aside to form a gel
3 Add the rice flour, oat flour, cocoa or cacao powder and baking powder to a large mixing bowl. Whisk to combine, leaving a well in the centre
4 In the well, add the honey/maple syrup, olive oil, vanilla, milk, vinegar and flaxegg. Whisk to combine - the mixture will be quite wet
5 Transfer the mixture into a measuring jug and pour into the cases, filling just near the top. Pop in the oven and bake for 15-18 mins
6 While the cakes are baking, make your filling by blending the beetroot, raspberries and honey/maple syrup. Pour the mixture through a sieve to remove the seeds and pulp. You may need to use a spoon to move the mixture inside the sieve, lightly pressing it through
7 Transfer the puree into a small saucepan and simmer for 3-5 minutes. Add the milled chia seeds and stir. Transfer to a plate and pop it in the fridge to set and cool
8 When the cakes have cooled, make your frosting by blending the melted coconut oil/butter, cocoa/cacao powder, water/milk, honey and vanilla. Add a splash more water or milk if it doesn't catch easily in the blender. If it is runny then pop it in the fridge to firm up
9 To assemble your devil cakes, use a circular cutter to cut out a circle in the middle of each cake, only pressing down halfway to leave a base for the filling. Don't worry if the sides crumble! Another option is to slice the top of the cakes off. Set the circles/tops aside and cut in half, these will make your devil horns!
10 Fill the holes/top of the cakes with the beetroot and raspberry filling, top with the chocolate frosting and then stick the devil horns in!

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