Cacao, Vanilla and Cointreau Cake

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I really need to apologise for the lack of posts. The reason for my inactivity is that now apart from working full time I’m also studying. My boss is paying for me to learn accounting and this is great to get out of my comfort zone. I mean, I speak three languages fluently and I read literature since I can remember BUT me and numbers are like fire and water. Challenge accepted. I try to make everything work together.

So yesterday I made a cake to bring to an omnivore dinner. I waited to see the response to post the recipe. Everyone finished their slices and even had more, so I assume the cake is safe to eat and omnivore approved.

This is not something I would make for myself as it does have quite a bit of sugar but this is functional to creating a texture and taste that is closer to a traditional non vegan cake.

Ingredients:

For a 25 cm cake tin or smaller

• 180 gr all purpose flour
• 140 gr light brown muscovado sugar
• 50 gr raw cacao powder
• 25 gr baking powder
• 30 ml vegetable oil
• 300 ml oat milk
• 5 ml Cointreau
• vanilla, ground

Method:

This is a very simple cake. Preheat the oven to 180°C. In a bowl, add and mix well all the dry ingredients and a lot of ground vanilla. Measure the liquid ingredients, shake them well and add to the dry mix straight away. Whisk briefly until you have a smooth chocolatey batter.

Prepare the tin by covering it with some oil or spread and then flour.

Pour the batter. Put in the oven for approx. 40 minutes, depending on your oven. The toothpick experiment will tell you when it’s ready. You can serve the cake with vanilla ice cream or just on its own with a little icing sugar.

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