We’re half way into January and some us may have already given up on our New Year’s resolutions. Perhaps dry January went out the window, ‘a run a day’ ran away with in the first week, Veganuary … get me a burger or perhaps something you intended to add into your daily life didn’t materialise and now you’re beating yourself up about it. We can come to the yoga mat as much as possible to try and resolve these issues, barriers, blockages that hold us back from moving forward in the idealistic way we perfectly imagined before the first second of 2018 struck, ding! But sometimes all we need is to wear our cosiest lounge wear, put our feet up in our favourite spot, sit back and eat our most desired food which in my case is cake! My absolute go to is homemade vegan chocolate and raspberry cake, warm out of the oven and freshly iced; scrumptiously decadent and really easy to make.

I’ve tried and tested a recipe I found on the internet and I think I’ve cracked it! I encourage you to try it, sit back relax and let the cake do the magic.

Raspberry Chocolate Cake

Ingredients

Cake

  • Vegan margarine, for greasing
  • 300g plain flour
  • 50g cocoa powder
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 300g granulated sugar
  • 375ml soya or nut milk
  • 125ml rapeseed oil (I love lemon infused rapeseed oil)
  • 7tbsp seedless raspberry jam
  • 1tsp vanilla extract

Icing

  • 40ml soya or nut millk
  • 85g vegan dark chocolate (broken into small pieces)
  • 60g icing sugar
  • 1tbsp maple syrup
  • Fresh raspberries, blueberries, blackberries
  • 1 lemon

 

Method

  1. Preheat the oven to 180°C/Gas Mark 4. Grease a 23cm/9 inch cake tin and line with baking paper.
  2. Sift the flour, cocoa, baking powder and bicarbonate of soda into a large mixing bowl and stir in the salt and sugar. Pour the soya/nut milk into a medium saucepan and add the rapeseed oil, raspberry jam and vanilla extract. Place over a medium heat and whisk to combine. Stir into the dry ingredients and mix thoroughly.
  3. Transfer to the prepared cake tin and bake in the preheated oven for 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely on a wire rack before icing.
  4. To make the icing, heat the soya/nut milk in a small saucepan until boiling, then stir in the chocolate until melted. Remove from the heat and whisk in the icing sugar and maple syrup. Set aside to cool before icing the cake. Top with a few fresh raspberries, blueberries or blackberries and sprinkle with lemon rind.
  5. Voila, cut yourself a slice and let the magic happen!

 

Namaste yogis,

Auburn Yogi x

Credit to The Vegan Society for the recipe inspiration.