We’ve teamed up with Flora to bring you a slice of chocolate heaven. Dig into a decadent and rich vegan chocolate cake, made with Flora’s new Savory Plant B+tter. It has all the creamy, buttery flavor, but with 50% less carbon emissions. It’s the plant-based alternative, perfect for cooking, baking, frying and spreading. Did we mention it’s delicious too?
You will need…
- 200g salted vegetable butter cut into cubes
- 50 g cocoa powder (plus a little for sprinkling)
Method:
1. Preheat the oven to 180°C/160°C fan/gas 4. Line a 23cm springform tin.
2. Heat a small saucepan over low heat. Add the beer, cocoa powder and maple syrup. Simmer for 2-3 minutes, until the beer is melted, stirring occasionally.
3. Prepare the coffee; in a small cup, mix the instant coffee with 50 ml of boiling water.
4. Mix all remaining dry ingredients in a large bowl, then pour in the coffee, melted butter mixture and yogurt. Stir to combine.
5. Pour the cake batter into your prepared pan. Transfer to the middle rack of the oven and bake for 35 to 40 minutes, until risen and firm to the touch.
6. Let cool completely. Garnish with a dusting of cocoa powder and a pinch of sea salt, if desired.
Do you have a sweet tooth? Discover our range of healthy desserts for a perfect final dinner.