SUPER-CHOCOLATEY SNACKING CAKE

SERVES 8 INCH (20CM) LOAF CAKE

FOR THE CAKE

Vegan margarine, for the pan

1 1/4 cups (150 g) all-purpose flour, plus, extra for the pan

1 cup (100 g) white spelt flour

1/2 cup (130 g) granulated sugar

1 tbsp. vanilla sugar, or 1 1/2 tsp. pure

vanilla extract

1 1/2 tsp. baking soda

1/2 cup (40 g) cocoa powder

2 oz. (60 g) vegan dark chocolate, chopped

4 tbsp. soy milk, or other plant- based milk

2 tsp. white wine vinegar

4 tbsp. vegetable oil

1 cup (220ml) carbonated mineral Water

FOR THE FROSTING

2 oz. (60 g) vegan dark chocolate

1 tbsp. soy cream, or other plant- based cream

3/4 oz. (20 g) vegan white chocolate

SPECIAL EQUIPMENT
8 inch (20cm) long loaf pan

NUTRITIONAL VALUES

Calories: 342kcal
Fat: 13.3g (3.2g S.Fat)
Carbs: 47g
Protein: 10.4g
Sugar: 3.9g
Sodium: 439mg

METHOD

Preheat the oven to 180°C/350°F. Grease a loaf pan with margarine and flour it. In a mixing bowl, whisk together both types of flour, the granulated sugar, vanilla sugar or extract, baking soda, and cocoa powder.

In a separate bowl, combine the soy milk and vinegar; set aside for 10 minutes before stirring in the oil. Add the soymilk mixture to the flour mixture, followed by the mineral water, and stir everything together quickly but delicately with a spoon to achieve a smooth consistency. Fold in the chocolate chunks. Transfer the mixture immediately to an 8-inch (20-cm) long loaf pan and bake in the centre of the oven for 50 minutes.

Remove from the oven and cool on a wire rack.

To make the frosting, chop the dark chocolate and combine it with the cream in a heavy-bottomed saucepan over low heat. Allow the cake to dry after frosting it with this mixture. In an ovenproof bowl, melt the white chocolate over a saucepan of simmering water. Transfer it to a freezer bag, carefully snip off a corner, and draw decorative lines across the cake with quick movements. Allow to set before slicing and packing to take with you.