Benjamin told us that the snack he would most like to accompany his book is a large slice of vegan chocolate coffee cake. If you would like to try it, the recipe is below – make sure you work with an adult when you are using the oven or the hob.
Vegan Chocolate Coffee Cake
You will need:
2 x 20cm cake tins
A cooling rack
Ingredients for the cake:
150g dairy free spread
250ml dairy free milk– we used oat milk
1 tbsp cider vinegar
300g self raising flour
200g caster sugar
4 tbsp cocoa powder
1 tsp bicarbonate of soda
½ tsp vanilla extract
Ingredients for the icing:
100g dairy free chocolate
200g dairy free spread
400g icing sugar
5 tbsp cocoa powder
1 tbsp coffee
Heat the oven to 190c/gas mark 5
Grease the tins and line with the baking paper – put them to one side
Put the milk and coffee into a jug, add the vinegar – don’t worry if this splits.
Put all the other cake ingredients into a bowl and mix
Add the liquid and keep mixing until the mixture is smooth.
Divide the mixture equally between the two tins.
Divide the mixture equally between the two tins and put into the oven.
They take about 25-30 minutes. You can test if they are ready by putting a skewer in the middle and checking it comes out cleanly.
When they are done, leave in their tins for 10 minutes and then turn out onto a rack to finish cooling completely.
Make the icing:
Melt the chocolate – if you have a microwave put it in a microwave safe bowl and give it 30 seconds at a time, stir after each turn and continue until melted. If you don’t have a microwave put the chocolate in a bowl above a pan of boiling water and stir continuously until it has all melted. Leave it to cool for 5 minutes.
Mix the spread and icing sugar together with a spoon and then add the cocoa powder.
Pour in the chocolate, milk and coffee and mix until smooth
Use half the icing to sandwich the cakes together then put the rest on the top and smooth down the sides.
Decorate with fruit or sweets
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