Page 92 - Vegan Food & Living (February 2020)

Dessert R E C I P E S

Chocolate and strawberry loaf

By Stefanie Moir
Serves 8 | Prep 10 mins | Cook 30 mins | Calories 243 (per serving)

230ml (1 cup) almond milk FOR THE GANACHE 1 Preheat the oven to 180°C/Gas Mark 6 While the cake cooks, melt together
4 and line a loaf tin with baking paper. the ganache ingredients in a saucepan
1 tsp vinegar 90g (1 cup) cacao powder

120g (1 cup) plain flour 60ml (¼ cup) melted 2 Mix together the almond milk, vinegar or in the microwave.
90g ( ⁄3 cup) coconut sugar coconut oil and mashed banana in a bowl. 7 Remove the cake from the oven.
2
3 In a separate bowl, combine the flour, Leave to cool for a few minutes in the
60g (¼ cup) mashed 60ml (¼ cup) pure cacao powder, baking powder, salt and tin and turn out onto a wire rack to
banana maple syrup cool fully.
coconut sugar.
40g (½ cup) cacao powder 200g (1 cup) fresh 8 Transfer the cake to a plate or
strawberries (or any fresh 4 Add the wet mixture to the dry and
1 ⁄3 tsp baking powder stir until fully combined to form the cake stand before pouring over the
berries of your choice)
½ tsp salt cake batter. ganache and topping it off with the
fresh strawberries.
5 Pour the cake mixture into the lined
tin and bake for 25-30 minutes or until 9 Place in the fridge.
10.9g 8.1g 0.17g 19.5g 5.2g
a knife inserted into the centre comes
Total fat Saturates Salt Sugar Protein out clean.
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