Chocolate Orange Sheet Cake

Ingrédients

Cake

180 g Granulated Sugar
355 ml Cup Non-Dairy Milk
145g g Sunflower Oil
125 g Unsweetened Apple Sauce
2 tsp Vanilla Extract
1,5 cup Gluten Free Flour
2 tbsp Cocoa Powder
2 tbsp Oat Flour
2 tsp Baking Powder
3/4 tsp Table Salt
1/2 tsp Xanthan Gum
1/4 tsp Bicarb of Soda

Icing

285 g Melted Dark Cocoa Orange Rhythm 108 chocolate
190 g Full-fat Coconut Milk
190 g Icing Sugar
1 tsp Vanilla Extract

Instructions

Cake

Preheat oven to 180 degrees Celsius. Grease a 9"x13" pan with oil or vegan butter and line with a parchment paper sling for easy removal
Ina large bowl, combine sugar, non-dairy milk, oil, apple sauce and vanilla with a whisk
Sift the gluten-free flour, cocoa powder, oat flour, baking powder, salt, xanthan gum, and bicarb of soda together, then add them into the wet ingredients. Whisk well to form the batter- about 1 minute
Pour the batter into prepared cake pan and spread evenly
Bake in the oven for 36-40 minutes or until a toothpick inserted into the centre of the cake comes out clean
Allow to cool completely before icing

Icing

Melt the chocolate. Set aside for 5 minutes to cool, stirring occasionally
Using hand mixers or a stand mixer with a whisk attachment on low speed, gradually mix the coconut milk into the chocolate until smooth
Whisk the icing sugar a little at a time, followed by the vanilla. Beat until smooth. At this point, the texture should be firm but spreadable and slightly soft. Next, you’re going to chill your icing, but you may need your hand mixer at the very end, so simply set it aside now to save yourself on dishes!
Place the bowl of frosting in the fridge for up to an hour
Remove frosting from the fridge and give it a quick whiz with the hand beaters. If it still feels too loose or difficult to pipe or spread, add additional icing sugar 2 tablespoons at a time

Mini Hazelnut Cheesecake

These Hazelnut Praline Tiramisu and Mini Cheesecake recipes feature our fully filled Hazelnut Praline Biscuits, that come without the palm oil, excessive sugar or additives. And they’re made with wholesome oats and coconut oil. But the best about them: They make your tiramisu or cheesecake even more indulgent. Give it a try!

See the recipe >

108 Tiramisu

See the recipe >

10th Birthday Chocolate Tart

For our 10th anniversary, Luce Hosier cooked a delicious birthday cake with our Double Chocolate Hazelnut and our Almond Biscotti biscuits. Let’s learn how to please your guest with an amazing firework of taste!

See the recipe >

Swiss Chocolate Yoghurt Bark

It’s summer! For these hot days, here is a cake recipe that will refresh you while enjoying your favorite delicious chocolates and vegan creamery!

See the recipe >

Rhythm 108 Espresso Martini

This summer, refresh yourself with our classy delicious Rhythm 108 Espresso Martini. Enjoy the sweet savour of our Hazelnut Truffle Chocolate tablet mixed with coffee liquor and 007’s favorite, Martini!

See the recipe >

Rhythm 108 Lemon Posset

Let yourself be transported by the sunny taste of lemon and ginger. A recipe inspired by the Lemon, Ginger & Chia biscuits from Rhythm108. Bon appétit !

See the recipe >

Chocolate Orange Sheet Cake

Have a delicious Halloween with our terrible recipe based on our Dark Cocoa orange chocolate. For you or your little monsters!

See the recipe >

Vanilla Cupcakes

Fall is the time to bake delicious cakes to warm our little hearts. And with our Hazelnut Praline chocolate bars, you’ll never run out of ideas!

See the recipe >

Lava Cakes

Chocolate lovers will love it! This fondant chocolate cake is perfect for a pleasant moment with friends or family on these winter days.

See the recipe >

Cookie Sandwiches

Make the cutest and delicious sandwich you’ve ever made! Perfect for a break with friends or to have fun with the family… but above all, so delicious!

See the recipe >