The soft, dense texture of the chestnut puree makes this vegan chocolate cake really fudgy and indulgent, with a sweet little crunch from the sugar coated chestnuts on top. It’s also suitable for freezing – if you can make it last that long..!
Cooking time: 50 minutes / Serves: 12
200ml unsweetened soya milk
10ml lemon juice, or apple cider vinegar
1 x 200g pouch Merchant Gourmet Chestnut Puree
125g coconut oil, melted
150ml maple syrup
225g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
30g cocoa powder (vegan)
Pinch of salt
150ml plant-based cream
100g vegan dark chocolate
100g Merchant Gourmet Whole Chestnuts, roughly chopped
1-2 tbsp demerara sugar
- Preheat the oven to 180C (160C fan). Grease a 10 inch bundt cake tin.
- Pour the soya milk into a small measuring jug and add the lemon juice. Stir once and set aside for 10-15 minutes to curdle.
- Put the chestnut puree into a large mixing bowl. Add the coconut oil and maple syrup and whisk until smooth.
- In a separate bowl, sieve together the flour, baking powder, bicarbonate of soda, cocoa powder and a pinch of salt, then add to the chestnut puree mix and stir. Add the soya milk and whisk until the batter is smooth and fully combined, then pour in tin.
- Bake for 25 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and set aside to cool.
- Once the cake has cooled, prepare the ganache. Break the chocolate up into small chunks and place in a small saucepan with the plant-based cream. Heat gently over a low heat, folding the cream and chocolate together until smooth and glossy. Do not over stir as it may separate. Set aside to cool slightly, but not set.
- Toss the chopped chestnuts together with the sugar.
- Pour the ganache evenly over the cake, then top with the chestnuts.
For more info visit https://www.merchant-gourmet.com