This recipe for a vegan jumbleberry chocolate cake was inspired by combining two different influences. Firstly Graham Colombotti at Deerview Deli mentioned that his favourite preserve, jumbleberry, made a great filling for a sponge cake.
Then we picked up some interesting recipes from the Vegan Society and Pork Belly’s been trying them out.
So here it is, the jumbleberry chocolate cake – vegan and packed with sweet, fruity deliciousness!
Vegan jumbleberry chocolate cake
A rich vegan chocolate cake with the added lusciousness of fresh fruity jam
Ingredients
- 300 g plain flour
- 50 g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 300 g muscovado sugar
- 375 mls soya milk
- 125 ml vegetable oil
- 7 tablespoons jam – seedless is preferable
- 1 teaspoon vanilla extract
- For the icing
- 40 mls soya milk
- 85 g dark vegan chocolate
- 60 g icing sugar
- 1 tablespoon maple syrup
- Fresh fruit to decorate
Instructions
- Grease and line a 9 inch cake tin and pre-heat oven to 180 degrees/gas mark 4.
- Put all the dry ingredients into a large bowl and mix.
- Pour the soya milk into a saucepan and add the oil, jam and vanilla extract.
- Place over a medium heat and whisk until combined.
- If your jam is not seedless you will need to pass the mixture through a sieve before proceeding.
- Stir the liquid into the dry ingredients and mix thoroughly.
- Put into the cake tin and bake for about 45 minutes, until a skewer comes out cleanly.
- Leave to cool completely before icing.
- For the icing
- Break the chocolate into small pieces.
- Heat the soya milk in a small pan until boiling and stir in the chocolate until it has melted.
- Remove from the heat and whisk in the icing sugar and maple syrup.
- Set aside to cool before spreading on the cake.
- Decorate with fresh fruit.
Other recipes you may like:
• Chocolate, ginger and chilli brownie
• Coconut flour pancakes with blackberries
• Carrot and ginger cake