Chocolate cake, jam and honeycomb go so well together. This is a vegan cake, athough you wouldn't think so. Vegan cakes can be so dry sometimes, but this sponge is soft and moist, thanks to the almond milk and olive oil.
Ingredients:
270g self-raising flour
180g soft brown sugar
60g cocoa powder
1 1/2 teaspoon of bicarbonate of soda
225g mashed banana
270ml almond milk
7 tablespoons olive oil
Jam to sandwich sponges together
Topping: 70g icing sugar
7g cocoa powder
1 - 2 tablespoons water
If you have a food processor, then it would be better to puree the bananas, so they mix in the sponge better. If you don't have one, then mash the bananas as well as you can.
Put all of the dry ingredients in a large bowl and mix in the pureed bananas. Then slowly pour in the olive oil and almond milk and whisk everything together, until it is all properly blended.
Pour into two 20cm cake tins which have been lined with baking paper and bake at 180 degrees for around 35 - 40 minutes. Let the cakes cool in the tins for a few minutes and then transfer carefully to a wire cooling rack.
When they are cool, sandwich together with strawberry or black cherry jam.
To make the icing, mix the icing sugar and cocoa powder together and then pour in the water a little at a time. Do not be tempted to add more than 2 tablespoons, otherwise the icing will be too runny. Decorate with honeycomb or dark chocolate chips or chopped nuts.
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