Uh-ho forgot to take a picture of this one before it got eaten – twice that has happened! Totally vegan but still an old-fashioned cake with sugar,wheat and soya, so not for everyone. It is delicious and has a ganache type icing. Nice to serve with soya cream.
There are a lot of currant bushes at Viveka Gardens so we’ll be making a lot of jam and jelly at the beginning of the summer holidays. I reckon blackcurrant could do well in this cake – we have a lot of bushes here at VG and make jam.
- 225g plain flour
- 40g cocoa powder
- scant 1 tsp baking powder
- scant 1 tsp bicarbonate of soda
- scant half teaspoon salt
- 225g golden caster sugar
- 280ml soya milk
- 100ml rapeseed oil
- 5 tbsp cherry jam
- scant tsp almond extract
for the icing
- 120ml soya milk
- 60g dark chocolate
- 45g icing sugar or simply whizz some caster with the handblender
- 1 desert spoon rice syrup or maple syrup
- preheat the oven to 180C/gas 4/fan 160. Lightly oil a 20cm spring release tin and tip in a bit of flour shaking and knocking the tin to distribute a fine layer all over, including the sides.
- sift the dry ingredients into a bowl
- put the soya milk, oil, jam and almond extract into a medium pan. Warm over a medium heat and whisk to combine
- make a well in the dry ingredients and slowly whisk in the milk-jam mix. Mix well but no need to beat
- pour into the cake tin and cook for 45 minutes til a skewer comes out dry. Let it cool on a rack until it comes away from the sides, then release the tin.
- to make the icing heat the soya milk in a small pan until it boils then stir in the chocolate til it melts. Remove from the heat and whisk in the powdered sugar and ric/maple syrup. Allow to cool before icing.
recipe changed from a vegan society flyer