Everything you need for your bookclub

• Watch the Q&A with Benjamin
• Book Club: Windrush Child Extract
• Book Club: Windrush Child Reader Questions
• Check out Benjamin's reading recommendations

About Benjamin Zephaniah

Benjamin Zephaniah was born and raised in Birmingham, England. His parents were Jamaican and even as a child he enjoyed the reggae music and poetry of Jamaica. He started writing poetry when he was very young.

Benjamin is known for his poetry as well as novels, plays, and other works. His poetry is called “dub poetry,” which means that is performed—the words are recited over the beat of reggae music.

Many young writers have said that the accessibility of his work has inspired them to take up writing.

In addition to his poetry and fiction Zephaniah wrote plays for television, radio, and stage. He also performed in television shows and movies.

Snack Recipe: Vegan Chocolate Coffee Cake

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.

You will need:

• Scales
• A bowl
• A jug
• A spoon
• 2 x 20cm cake tins
• Baking paper
• A cooling rack

Ingredients for the cake:

• 150g dairy free spread
• 250ml dairy free milk  – we used oat milk
• 50ml coffee
• 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

Method:

1. Heat the oven to 190c/gas mark 5
2. Grease the tins and line with the baking paper – put them to one side
3. Put the milk and coffee into a jug, add the vinegar – don’t worry if this splits.
4. Put all the other cake ingredients into a bowl and mix
5. Add the liquid and keep mixing until the mixture is smooth.
6. Divide the mixture equally between the two tins and put into the oven.
7. Cook for 25-30 minutes.Test if they are ready by putting a skewer in the middle and checking it comes out clean.
8. 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

1. 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.
2. Mix the spread and icing sugar together with a spoon and then add the cocoa powder.
3. Pour in the chocolate, milk and coffee and mix until smooth
4. Use half the icing to sandwich the cakes together then put the rest on the top and smooth down the sides.