Sunflower Power Cake

Celebrate the start of summer with this beautiful sunflower cake. Not only is it vegan and gluten free, it also contains anti-inflammatory chamomile, warming turmeric, and EFA-boosting sunflower seeds, all of which support the solar plexus chakra.

The solar plexus chakra is the seat of power, willpower, self-perception and transformation. With a balanced solar plexus chakra you will radiate warmth and joy toward yourself and others, have well-balanced emotions, control of the ego, along with respect for yourself and others.

sunflower power cakeSunflower Power Cake

SERVES 12

 

SPECIAL EQUIPMENT

10 in/25cm sunflower-shaped silicone cake mold

 

CAKE

1 ½ cups/25g chamomile flowers

¾ cup/200ml sunflower oil

1 cup plus 2 tablespoons/150g coconut palm sugar

1 cup plus 2 tablespoons/150g brown rice flour

¾ cup/100g buckwheat flour

1/3 cup/50g tapioca flour

2 tablespoons baking powder

3 tablespoons ground golden flaxseed, soaked for 10 minutes in ½ cup/125ml water

¾ cup/100g sunflower seeds, roughly chopped

TOPPING

7 oz/200g white vegan chocolate, broken into pieces

1 teaspoon sunflower oil

½ teaspoon ground turmeric

1 oz/25g dark vegan chocolate (72–75% cocoa), broken into pieces

2 teaspoons sunflower seeds

 

Preheat the oven to 160ºC fan/180ºC/350ºF/gas mark 4. Place the silicone cake mold upside down on a baking sheet.

Grind the chamomile flowers in a food processor or chop finely with a knife. Place in a small bowl, add 1 cup/250ml freshly boiled water, and steep for 10 minutes.

Pour the oil into a medium-size bowl and mix in the coconut palm sugar. Gradually sift in the flours and baking powder, alternating with the flaxseed mixture little by little, folding in until combined. Add the chamomile flowers, their soaking water, and the sunflower seeds and mix well.

Pour the mixture into the cake mold and spread evenly. Bake in the preheated oven for 35–40 minutes. To check the cake is baked, insert a skewer into the center—it should come out clean. Cool in the mold, then place on a serving plate.

To make the topping, place the white chocolate in a large heatproof bowl with the oil. Place the bowl over a pan of simmering water (do not let the bowl touch the water or get water near the chocolate) and stir with a wooden spoon until smooth and runny. Take off the heat, immediately add the turmeric, and quickly stir into the melted chocolate and oil—speed is very important here. Pour the chocolate over the top of the cake, avoiding the center. Spread with the back of a spoon to create a smooth coating. Allow to set.

Place the dark chocolate in a clean heatproof bowl and melt over a pan of simmering water, then remove from the heat and pour into the center of the cake, using the back of a teaspoon to smooth it over the smaller areas. Leave to set for 3–5 minutes, then sprinkle the sunflower seeds over the center of the cake.

 

For more recipes to help balance and support your chakras, check out Chakra Kitchen by Sarah Wilkinson.

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