Name: Vegan Chocolate Cake with Balsamic Strawberries
Yield: 6-8
Ingredients: 180ml Soy milk; 1.5 tsp White balsamic or Apple cider vinegar; 1 tsp Vanilla extract; 250g Granulated sugar; 160g Plain flour (Gluten free if required); 45g Cocoa powder; 1 tsp Baking powder; ½ tsp Bicarbonate of soda; ½ tsp Fine sea salt; 180ml Boiling water; 90ml Sunflower oil; Topping: 250ml Plant based double cream; Topping: 2 tbsp Seggiano Smooth dark cacao hazelnut spread; Topping: 200g Strawberries quartered; Topping: 2 tsp Seggiano Super dense classic balsamic glaze

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Method

Step 1 - Step 1:

Preheat the oven to 180ºC and grease and line a 20cm cake tin (not loose bottomed) with baking paper.

Step 2 - Step 2:

Pour the soy milk into a measuring jug and add the vinegar and vanilla. Leave to stand for 10 minutes.

Step 3 - Step 3:

Into the bowl of a stand mixer or food processor add the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt then pulse together. Pour in the soy milk mixture, oil and boiling water and mix together until smooth. The batter will be very runny.

Step 4 - Step 4:

Pour the batter into the prepared tin and bake for 40-45 minutes or until risen and springs back when pressed. Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.

Step 5 - Step 5:

Meanwhile, stir the balsamic glaze into the strawberries and leave at room temperature to macerate.

Step 6 - Step 6:

When ready to serve, beat the cream and cacao spread together until soft peaks form. Spoon the chocolate cream over the cake and top with the balsamic strawberries. Finish with an extra drizzle of balsamic glaze if you like.

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