Nirvana Cakery

Wholesome Seasonal Plant Based Recipes

  • Home
  • About
  • Plant-based Cakes Guide
  • Recipe Index
    • Cakes, Cupcakes and Muffins
    • Cookies and Crackers
    • Breakfast
    • Lunch and Dinner
    • Dessert
    • Drinks
  • Ebook
  • Contact

Rose Chocolate Valentine Gateau (vegan & gluten-free)

February 8, 2021 By Hana Leave a Comment

Rose Chocolate Valentine Gateau (vegan & gluten-free)Special thank you to Amore di Mona for sponsoring this post.

It’s Valentine’s week and I’ve got some deliciousness in form of this Rose Chocolate Valentine Gateau for you today. All natural, plant-based and totally yummy!

Two layers of chocolate rose sponge cake filled with rose vanilla cream and chocolate ganache topped with dried rose petals. Perfect for a little romance, would you think?

Rose Chocolate Valentine Gateau (vegan & gluten-free)Rose Chocolate Valentine Gateau (vegan & gluten-free)Rose Chocolate Valentine Gateau (vegan & gluten-free)

Since making my Black Forest Gateau last summer I always wanted to try a mini version and I thought Valentines is such perfect occasion to have a go. So I had a little play with Amore di Mona vegan chocolate, colours, roses; all the good stuff!

The winter light wasn’t on my side, neither home schooling my son in between while trying to bring the recipe together, what can I say? We all do our best in these times and we so deserve love, joy and beauty in our life. I hope this helps :)

Rose Chocolate Valentine Gateau (vegan & gluten-free)Rose Chocolate Valentine Gateau (vegan & gluten-free)Rose Chocolate Valentine Gateau (vegan & gluten-free)Rose Chocolate Valentine Gateau (vegan & gluten-free)

For the sponge cake I’ve opted for oat flour and sorghum flour, they’re both neutral flavoured, worked really well together keeping the cake light and moist, not competing with the other flavours. I’ve used Swiss roll size tin to bake large rectangle and then cut it into twelve individual rectangles to have six two layer mini cakes. 

You’re probably wondering about the lovely pink colour in my rose vanilla cream which comes from beetroot powder. Beetroot powder is widely available and so lovely to colour your frostings in natural way. For the cream you can use oat cream or coconut cream, the coconut cream will give you thicker frosting. If you don’t have maple butter use 2tbsp of sugar and stir in 2tbsp of coconut oil at the end. Seed or nut butter works as well. It just ads little more stability.

The luscious chocolate ganache completes the gateau with sprinkling of rose petals and little beetroot powder. 

Happy Valentine’s beautiful!

Much love

Hana xx

Rose Chocolate Valentine Gateau (vegan & gluten-free)Rose Chocolate Valentine Gateau (vegan & gluten-free)Rose Chocolate Valentine Gateau (vegan & gluten-free)

Rose Chocolate Valentine Gateau (vegan & gluten-free)
 
Print
Author: Hana, Nirvana Cakery
Serves: 6 mini gateaus
Ingredients
  • 100g gluten-free oats (1 cup), ground into flour consistency
  • 70g sunflower seeds (1/2 cup), ground into flour consistency
  • 70g sorghum flour (1/2 cup)
  • 30g tapioca flour (1/4 cup)
  • 30g cacao or cocoa powder (1/4 cup)
  • 100g rapadura sugar (3/4 cup)
  • 1½tsp baking powder
  • 1tsp bicarbonate of soda
  • pinch sea salt
  • 3tbsp ground flaxseed + 9tbsp water
  • 80ml apple sauce (1/3 cup)
  • 80ml olive oil (1/3 cup)
  • 120ml plant-based milk (1/2 cup)
  • 2tsp apple cider vinegar
  • 1tbsp rose water

  • Rose vanilla cream:
  • 480ml plant-based cream (2 cups)
  • 1tsp vanilla extract
  • 1tsp rose water
  • 2tsp agar powder
  • 1½tbsp cornflour
  • 2tbsp maple cream
  • 2tsp beetroot powder

  • Chocolate ganache: make the night before
  • 220g dark vegan chocolate (7.7oz) I've used Amore di Mona
  • 240ml oat cream (1 cup)

  • Topping:
  • edible rose petals
  • beetroot powder
Instructions
  1. Preheat the oven to 180°C (350F)
  2. Grease and line 25 x 35cm Swiss roll tin with baking paper.
  3. Mix 3tbsp ground flaxseed with 9tbsp water and set aside to thicken.
  4. In a large bowl whisk together oat flour, ground sunflower seeds, sorghum flour, tapioca flour, cacao powder, sugar, baking powder, bicarbonate of soda and salt.
  5. In a small bowl whisk together gelled flax eggs, apple sauce, olive oil, milk, apple cider vinegar and rose water.
  6. Add the wet mix to the dry mix and mix until well combined. Add extra plant-based milk if needed to achieve pourable muffin consistency.
  7. Spoon the mixture onto the lined tin and smooth out the surface.
  8. Bake for about 15 minutes or until a cocktail stick comes out clean.
  9. Remove from the oven and leave to cool down.
  10. Once cooled cut in half to have two long rectangles. Now cut each into six even rectangles so you will have twelve rectangles altogether.
  11. Rose vanilla cream:
  12. Place cream, vanilla and rose water into medium pot. Whisk in agar powder and cornflour and bring to boil whisking continuously. Leave to simmer for 5 minutes whisking in between. Take off the heat and stir in the maple cream. Leave to cool down for 15 minutes and then whisk the mix until smooth. Place into a fridge for about an hour whisking every 15 to 20 minutes until you have thick smooth cream. Now whisk in the beetroot powder to achieve the desired colour shade. Store in fridge until needed.
  13. Chocolate ganache:
  14. Roughly chop the chocolate for the chocolate ganache and place into a medium bowl. Place the cream into a small pot and gently heat until boiling point. Pour over the chopped chocolate and stir until completely melted and smooth. Leave to cool down before placing into a fridge to set overnight into a pipeable consistency. It should be perfect consistency for piping but if it's too hard leave it at room temperature for a little while to soften.
  15. To assemble the gateau place the bottom layers on top of your serving platter. Using piping bag decorate the top with rose vanilla cream. Top with the second layer and using piping bag decorate the top with chocolate ganache. Sprinkle the gateaus with rose petals and dust with beetroot powder.
  16. Store in fridge.
  17. Enjoy!
Notes
I've made the vanilla cream with oat cream and with coconut cream. The coconut cream will give you thicker frosting.
If you don't have maple butter use 2tbsp of sugar and stir in 2tbsp of coconut oil at the end. Seed or nut butter works as well. It just ads little more stability.
You can also replace the rose vanilla cream with your favourite whipped plant-based cream.
3.5.3251

 

Rose Chocolate Valentine Gateau (vegan & gluten-free)Rose Chocolate Valentine Gateau (vegan & gluten-free)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Gluten free, Vegan

« WIN a box of Gourmet No Gluten Vegan Brownies from Bad Brownie

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

Subscribe to Nirvana Cakery

Plant-based Cakes Guide

nirvanacakery

🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Thyme Lemon Zucchini Cake 🌱 I’ve created thi Thyme Lemon Zucchini Cake 🌱

I’ve created this cake last March, little did we know the year that was ahead of us but now with the promise of Spring again the growth we’ve all gone through and the new seeds that are ready to be planted there’s a promise in the air. 🕊

You can find the recipe on my blog. 

Happy weekend beautiful 💚
Hana xx
.
.
.
.
.
#veganbaking #layercake #zucchinicake #plantbasedalchemy #sacredfood #plantbasedcake #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
Little rose medicine for you lovely one🌹 Rose Little rose medicine for you lovely one🌹

Rose Hibiscus Beet Cheesecake
Rose Raspberry Chocolate Heart Cakes
Rose Cardamom Chocolate Cheesecake 
Rose Chocolate Valentine Gateau

You can find them all on the blog!

Sending much Love Hana xx ❤️
.
.
.
.
.
#valentinescake #rosecheesecake #vegancake #plantbasedcake #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Rose Chocolate Valentine Gateau 🌹 I am a Queen Rose Chocolate Valentine Gateau 🌹

I am a Queen, I love to treat myself! I’ve created a new Valentines inspired recipe for you and for me! Two layers of chocolate rose sponge cake filled with rose vanilla cream and chocolate ganache topped with dried rose petals. All natural, plant-based and totally yummy! Time for a treat! ❤️

You can now find the recipe on the blog!

Lovingly created for @amoredimona vegan chocolate. 

Sending much love beautiful Hxx ❤️
.
.
.
.
.
#sponsored #valentinescake #rosechocolate #chocolatecake #vegancake #plantbasedcake #vegangateau #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare #bakinglove
Competition time! ✨✨✨ Hi loves, I have a fa Competition time! ✨✨✨

Hi loves, I have a fabulous giveaway for you on the blog! ❤️

Enter to win a box of these delicious gourmet gluten-free vegan brownies from London based company @badbrownieco in three different flavours – Salted Caramel, Cookie Dough and Raspberry. I’ve been enjoying them past couple of days and they’re moreish! You will have a choice between vegan or gluten-free vegan selection if you win. 🌱

Please don’t enter here but via direct link in my profile. Good luck! ✨

Much love Hana xx
.
.
.
.
.
#win #competition #sponsored #veganbrownies #chocolatelove #plantbasedcake #giveaway #glutenfreebrownies #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking
Rosemary Lemon Imbolc Cake 🌱 Looks like I had Rosemary Lemon Imbolc Cake 🌱 

Looks like I had to wait all the way for Imbolc to bake my first cake of 2021. Two layers of moist gluten-free vegan rosemary lemon sponge cake with light vanilla frosting and lemon curd. You can find the recipe on my blog now. 

Imbolc blessings beautiful 🌱

Much love Hana xx
.
.
.
.
.
#imbolc #veganbaking #layercake #rosemarycake #plantbasedalchemy #sacredfood #plantbasedcake #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
Mango Turmeric Raw Cupcakes 💛 I’ve created t Mango Turmeric Raw Cupcakes 💛

I’ve created this recipe 5 years ago and it has become one of my most popular recipes on the blog. Someone has left me the most beautiful comment recently and so I thought I must share the recipe with you today. I think it’s perfect for January! Bright & healthy! 🌞

‘This is the most beautiful recipe! I made it the other day for my birthday and it was just divine! I make raw cakes all the time, but this is the first I've done without a cashew filling and it was an absolute hit, everyone said it was the best one I've made yet - sweet & subtle flavours and totally dreamy texture. Thanks for sharing this beautiful creation of yours.’

Mango and Turmeric Raw Cupcakes

Crust layer:
80g almonds (1/2 cup)
70g sunflower seeds (1/2 cup)
6 medjool dates, pitted
1tbsp coconut oil
½tsp cinnamon
pinch pink Himalayan Salt

Mango turmeric layer:
200g creamed coconut/coconut butter (1 cup)
2tbsp coconut oil
2tbsp maple syrup (optional)
1 large mango (about 1 cup pureed)
2tsp fresh turmeric
1tsp fresh ginger
1tbsp lime juice
¼tsp cinnamon

You can find the instructions on the blog. 💛

Much love Hana xx 
.
.
.
.
.
#gaialove #sacredfood #plantbasedalchemy #rawvegan #rawcupcakes #turmericlove #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Follow on Instagram

Subscribe

Copyright © 2021 Nirvana Cakery · Built on Genesis + Foodie by Lix Hewett

Privacy Policy.