Chocolate passion cake
bake | vegan
Ingredients
100g stoned dates
150ml sunflower oil
1 tbsp cider vinegar
150g grated carrots (i.e. 2 small ones)
75g chopped pecans
150g caster sugar
175g strong white bread flour
5 tbsp dark cocoa
1 tsp mixed spice
1 tsp ground ginger
3 tsp baking powder
150g icing sugar
Method
- Preheat the oven to 170C/325F/gas mark 3.
- Grease and line the base of two round sandwich tins.
- Pour 200ml boiling water on the dates, leave for 10 minutes to soften, then tip into the blender, soaking liquid and all, along with the oil and vinegar. Purée until very smooth, tip into a bowl and stir in the carrots, pecans and sugar.
- Sift the flour, three tablespoons of cocoa, spices and baking powder, and beat in.
- Divide between the tins, smooth the tops and bake for 25 minutes, or until a skewer comes out clean.
- Combine the rest of the cocoa and icing sugar, beaten with a few tablespoons of boiling water, and use this mixture to fill and ice the cake.
Variation:
Meera Sodha’s recipe for vegan chocolate, passion fruit and olive oil cake