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Vegan chocolate cake with maple syrup drizzle
- 80mls of sunflower oil, plus extra for greasing
- 225g plain flour
- 225g caster sugar
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 3tbsp cocoa powder
- 1 tsp vanilla extracts
- 1 tbsp white vinegar
Maple drizzle
- 90g vegan cream cheese
- 40g icing sugar
- 1 tsp vanilla extract
- 1tbsp maple syrup
Method:
- Pre-heat on convection 180C
- Lightly grease a 1lb loaf tin with sunflower oil
- In a large bowl, mix the flour, sugar, bicarb, salt and cocoa powder until combined. In a separate bowl, mix the oil, vanilla extract, vinegar and 250 mls of water until smooth, then add the wet mix to the dry mix and stir until combined.
- Pour the mixture into the loaf tin and bake for 45-50 minutes until risen. A skewer inserted in the centre should come out clean.
- Leave to cool in the tin for 5 mins before turning out on to a cooling rack.
Beat the drizzle ingredients together until smooth, chill to thicken slightly. When the cake is completely cool, slice and drizzle with the maple icing to serve.
Panasonic is a proud supporter of those who want to follow a diet full of fresh, healthy and hearty ingredients, with Veganuary highlighting how easy it is to be experimental with different ingredients on a daily basis.
Vegan food doesn’t have to be complicated, time-consuming or flavourless, and Panasonic Kitchen wants to prove how simple it is to create amazing tasting dishes with a touch of a button (thanks to its Genius Sensor Technology!)
Made with the Panasonic Inverter Combi Microwave NN-CD87KSBPQ