Vegan Chocolate Dessert Cake - a podcast by Karen Naylor

VEGAN  CHOCOLATE  DESSERT  CAKE
Prep time- 10 mins                Cooking time – 80 mins                           Serves -  14-18
Ingredients
. 400g vegan dark chocolate
. 125g vegan butter
· 1/2 cup (50g) plain flour
. 4 dessert spoons (20g) cocoa
. 1 cup (175g) firmly packed brown sugar
. 1 cup (120g) almond meal
· 5 teaspoons egg replacer plus 15 dessert spoons (150mls)
· 4 dessert spoons (40mls) vegan milk
. cocoa for dusting
. raspberries or strawberries
. vegan ice cream
Preheat Oven to 180 degrees Celsius / 356 degrees Fahrenheit
Method
· In a mixing bowl melt chocolate and butter in the microwave.
· In another larger mixing bowl put the milk, almond meal, brown sugar and sifted flour and cocoa - mix until combined.
. Combine the egg replacer and water and then add this egg mixture to the large mixing bowl and mix until combined.
. To this then add the melted chocolate and butter and whisk well.
. Pour batter into a prepared springform 24cm round cake pan.
. Cover with aluminium foil
. Bake for approximately 60 minutes.
. Uncover and cool in tin for 15 minutes before turning out.
. Decorate with a dusting of cocoa, fresh raspberries or strawberries and vegan ice cream.

NOTES:
If you don't have a microwave to melt the chocolate and butter
Place a saucepan, that has about 6cm / 2" of water in it, on your stove top and bring to a simmer (this is when there are gentle bubbles on the surface and steam is being produced). Maintain this water temperature and carefully place your mixing bowl over the top of this saucepan. It needs to fit snug so that no steam is escaping. Stir your chocolate and butter until completely melted. Be careful - a good tip is to wrap your hand in a tea towel while stirring and to use 2 tea towels to carefully lift the bowl off the saucepan when all is melted.
Storage Requirements
At room temperature - any parts of the cake that has been sliced and the inside of the cake is exposed to the air, needs to be sealed with cling or freezer wrap and then wrap making sure the cake is fully sealed with cling wrap or a freezer bag. You can also place in a sealed plastic container.  Keeps for up to 3 days.
Refrigerate - any parts of the cake that has been sliced and the inside of the cake is exposed to the air, needs to be sealed with cling or freezer wrap and then wrap the making sure the cake is fully sealed with cling wrap or a freezer bag. You can also place in a sealed plastic container. Keeps for up to 5 days.
Freezer –  undecorated -  fully wrap and seal the cake with cling or freezer wrap and place in a ziplock bag or a sealed container for up to 3 months. Thaw at room temperature for a few hours.


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