Vegan Chocolate Cherry Mudcake
Author: Nikki
Recipe type: Cakes, Biscuits & Slices
Ingredients
- 250g non-dairy butter (I used Nuttelex)
- 1 tablespoon instant coffee
- 400ml can of coconut milk
- 200g dark chocolate (I use Whittakers Dark Ghana)
- 2 cups caster sugar
- ¾ cup self-raising flour
- 1 cup plain flour
- ¼ cup cocoa powder
- 140g apple puree (small snack pack)
- 2 teaspoons vanilla essence
- 200g packed glazed cherries, roughly chopped
Instructions
- Heat butter, coffee, coconut milk, chocolate & sugar in a saucepan. Combine until chocolate melts & sugar dissolves. Sit to one side & allow to cool slightly
- Preheat oven to 150oC. Grease & line a 22cm spring form cake pan with baking paper
- In a large bowl whisk together the self-raising flour, plain flour & cocoa powder
- Continue whisking & add liquid from saucepan, apple puree & vanilla essence
- Stir through ¾ of the cherries & pour into prepared pan
- Top with remaining cherry pieces & bake for 1 ¾ hours
- Allow cake to stand & cool for at least 20 minutes before removing
- Place on a wire rack to cool completely
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