This recipe is a variation on one for a blueberry coffee cake from the great book Vegan with a Vengeance. I’ve swapped blueberries for mandarins, and walnuts for chocolate, and a few other tiny tweaks. There was never any coffee in the so-called “coffee cake” in the first place, as it was to be served with coffee. This cake, however, can be eaten with anything you want; on its own sounds good to me!
Ingredients (for the cake)
- 450g plain flour
- 1 tablespoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- pinch of ground cinnamon
- 10 g cocoa powder
- 3 tablespoons rapeseed/vegetable oil
- 175 g plain soya yogurt
- 250 ml agave syrup / maple syrup if not sugar-free
- 350 ml unsweetened rice milk
- 4 mandarins (about 225 g)
Ingredients (for the icing)
- 40-50g dark chocolate (no-sugar no-milk from Holland & Barrett or Thorntons)
- a long squirt of squirty soya cream, or maybe 3 tablespoons normal soya cream
- half a mandarin
- 2 teaspoons cocoa powder for dusting
- Preheat the oven to 180C/gas mark 4. Lightly grease a 9″/23cm cake tin.
- Prepare the mandarins — peel them and cut each segment in half, making sure none of the pips make their way into the bowl.
- Sift together the dry ingredients into a large bowl. In a third bowl, vigorously whisk together the wet ingredients until well combined. Add the wet ingredients to the dry and mix well. Fold in the mandarins.
- Spread the batter in the prepared tin. Bake for 45 minutes, or until a cocktail stick or knife comes out clean.
- Let the cake thoroughly cook on a rack, for a couple of hours if necessary.
- To do the topping, melt the chocolate in the usual way, mix in the soya cream and a few drops of mandarin juice. Spread over the cake and decorate with a few mandarin slices and dusted cocoa powder.