Filmed by Eat Pictures

Chocolate Fudge Cake

Makes 2 x 10cm cakes

Ingredients

1 tbsp ground flax seeds

3 tbsp water

50g prunes

80g oat milk

1 tbsp espresso coffee

1 tsp bicarbonate soda

50g coconut oil

120g brown sugar

2 tbsp cocoa powder

50g grated dark chocolate

½ tsp cider vinegar

95g self-raising flour, sieved

Method

1. Preheat the oven to 170CFan.
2. Mix the ground flax seeds with the water and leave to sit for a few minutes.
3. Put the flax batter, prunes, oat milk and espresso into a small pan and bring to the boil. Leave to cool down slightly, then blend with a stick blender.
4. In a mixing bowl combine the coconut oil and brown sugar together until smooth. Then add the cocoa powder, grated dark chocolate and vinegar and combine thoroughly.
5. Add the bicarbonate of soda to the cool prune mixture and whisk in - the mix should foam up.
6. Combine the prune mixture with the chocolate mixture, then fold in the flour.
7. Pour into 2 small lined cake tins.
8. Bake for 30 minutes until risen and springing back to the touch.

Chocolate Ganache

Ingredients

110g dark vegan chocolate

2 tbsp coconut oil

1 packs silken tofu, squeezed to remove 150g water from each pack

3 tbsp maple syrup or agave syrup

2 tsp vanilla extract

Method

1. Melt the chocolate and coconut oil in a bowl placed over gently simmering water.
2. Remove once melted and set aside to cool a little.
3. Blend the tofu using a stick blender.
4. Add the chocolate, coconut oil, then the maple syrup and vanilla, and pulse again to combine. Taste and add more maple syrup if required.
5. Use a piping bag to decorate the chocolate fudge cake.

Almond Praline

Ingredients

125g white sugar

2 tbsp water

½ tsp baking powder

75g flaked almonds

¼ tsp ground cardamom

¼ tsp ground anise

Method

1. Mix the sugar and water in a small pan and heat gently to dissolve the sugar. Turn up the heat and simmer until the sugar starts to turn golden.
2. Add the almonds, cardamom, anise, then the baking powder.
3. Stir until the foaming has subsided, then pour the mixture out onto waxed greaseproof paper. Cover with another piece of greaseproof paper, then using a rolling pin, roll out thinly.
4. Leave to cool down and set. Peel off the top layer of paper. Slice or break the caramelised almonds into thin pieces.

Decorate the cake with shards of praline, fresh raspberries, chocolate curls or grated chocolate.