Mandarin chocolate bread (sugar-free)


Mandarin chocolate sponge cake

Not actually tasted it yet, it's on the blog first!

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

Method

  1. Preheat the oven to 180C/gas mark 4.  Lightly grease a 9″/23cm cake tin.
  2. Prepare the mandarins — peel them and cut each segment in half, making sure none of the pips make their way into the bowl.
  3. 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.
  4. Spread the batter in the prepared tin.  Bake for 45 minutes, or until a cocktail stick or knife comes out clean.
  5. Let the cake thoroughly cook on a rack, for a couple of hours if necessary.
  6. 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.
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