And they have been kind enough to deliver me some amazing ingredients to bake with, so I have been busy in the kitchen creating a new recipe for them and for Foodies Festivals.
As the British weather so far has been rather forgettable, the produce at home has been laboured, so I am lucky to have brands like this to use instead.
I am starting with a simple recipe so anyone at home can try it. It is 100% GF and Vegan so can be enjoyed by everyone! No one should miss out on cake ;-)
Chai Chocolate cake with Almond Butter filling. I did want to do a pistachio filling but I have been unable to get my hands on some in time, and haven't had the time to make my own pistachio butter... but that's whats good about baking adapting to what you have at home (and I just want to bake right away and not wait for ingredients so I am always adapting)!
So the ingredients: (Makes 10-12 slices)
200g Self Raising GF Flour (I use Doves)
25g Corn Flour
1 tsp Baking Powder
25g Raw Cacao (FOOD THOUGHTS)
1/2 Chai Teabag
1 tsp Vanilla Extract
x4 Egg Replacer
225 Vegan Spread (I use Vitalite)
200g Caster Sugar
25g Coconut Sugar
Almond Butter (I use Meridian)
Preheat the oven at 180 degrees and grease a cake tin with coconut oil.
With a blender cream together the vegan spread and sugars with the chai tea. (I empty the contents of the teabag into a pestle at mortar and work it, to achieve a fine texture). Cream for around 5 minutes or until the texture is lump free.
Prepare the egg mix, 4tsp egg replacer with 8 tbsp water, add a dash of lemon juice and mix well.
Add 1 tsp of vanilla extract and the agave to the egg mix.
Sift flour, cacao and baking powder into a bowl.
Whilst the spread/sugar mix is blending, slowly add in the equivalent of an egg with a tbsp of the flour mixture at a time.. keep going until all of the mixture is combined.
Transfer evenly into cake tins and bake for 25mins.
Leave to cool, then spread over the almond butter onto one half of the cake and top with the other.
I then used Food Thoughts Cacao Nibs to decorate.