Cornwall LivingIssue #71
Looking for a vegan alternative to chocolate cake? Be sure to try this delectable recipe from the chefs training at Truro and Penwith College’s Spires Restaurant.
The Spires team is passionate about food and outstanding service, opening for lunch from 12pm until 1.30pm, Monday to Friday, as well as on Tuesday evenings from 6pm during term time. Prices start at just £7.50 for two courses and £9.50 for three at lunchtime, and on Tuesday evenings you’ll pay just £10.95 for two courses and an incredible £11.95 for three!
200g plain flour
200g caster sugar
4 tbsp cocoa powder
½ tsp bicarbonate of soda
½ tbsp salt
5 tbsp vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
½ cup unsweetened plain almond milk
1¼ cups dairy free dark or semi-sweet chocolate, chopped
½ cups vegan butter, softened and cut into tablespoon-sized slices
1¼ – 2 cups powdered sugar
Almond praline shards
Handful edible flowers
Vegan chocolate shards
Preheat your oven to 180ºC/Gas mark 4. Lightly grease a 13x23cm loaf tin or a 20cm round cake tin.
Sieve together the flour, sugar, cocoa, bicarbonate of soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
Pour into the prepared tin and bake for 45 minutes, before removing from the oven and allowing to cool.
Add almond milk to a mixing bowl and microwave for one minute.
Immediately add chocolate to warm milk but don’t touch it for two minutes. Instead, allow it to melt.
Stir gently with a wooden spoon to incorporate, then add softened vegan butter and cover. Let it rest untouched for another 10 minutes to meld.
Use your mixer to beat the mixture together, then add one cup of powdered sugar. Mix again and place in a fridge to set for 20-30 minutes.
Remove from the fridge and beat again, before pouring evenly over the top of your cake.
Finish with edible flowers, vegan chocolate shards and almond praline shards.