Because, as Vegans know - nothing could be further from the truth! And these little beauties are a guaranteed way to start that conversation ;)
Try some this weekend on some people who have that perception and then smile when they ask you.
Much love & chocolate gooeyness...
Chantal xx
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| eat me... |
gather
200g (1 ½ cups) gluten-free flour (can use regular plain flour too)
180g (just under 1 cup) unrefined granulated sugar
120g (1 cup) cocoa powder
¾ tsp baking powder
½ tsp salt
100g (1/2 cup) Vegan chocolate chips/chunks
100g glace cherries - chopped
200ml oat milk [+ extra if needed]
125ml (1/2 cup) rapeseed oil
125ml (1/2 cup) maple syrup
2 tsp vanilla extract
150g (1/2 cup) sweet potato – cubed & boiled
Oven: 170C [fan]
/ Gas 3 / aga
medium
Time: 30mins
create
Prepare the sweet potato and while it’s cooling sift all of
the dry ingredients into a large bowl, add the chocolate chips and HALF of the
cherries and mix with a fork to combine.
Line and grease a large bake-tray approx 20cms x 30cms [12” x
8”] (spray oils are handy for this).
Pour the wet ingredients into the dry ingredients and mix
with a large spoon to combine.
The mixture needs to be of a pouring consistency – add a
little more plant milk if it needs it.
Pour into the prepared tray and top randomly with the
remaining cherry pieces.
Bake for approx 30 minutes – or until the cake springs back
when lightly pressed with your finger. Do not apply the clean skewer test to
check this bake as ideally it should not come out clean but still be sticky
inside.
enjoy
Obviously these are best served warm with Vegan vanilla icecream, Vegan cream, lashings of warm chocolate sauce and extra cherries, chocolate drops and maybe some nuts [ you know, just to blow the whole deprivation myth ;) ]
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| go on... |
