Oh deary,deary me. I am sorry for my dreadfully long absence and broken promises of tapas. I’ve had those pesky A Levels to contend with as well as long hours at a new job and a whole host of issues concerning my family. Enough excuses. How about cake?
Unfortunately this chocolate espresso loaf isn’t entirely of my own invention, it’s originally one of Joni Marie Newman’s, one of my very favourite vegan cookery writers. Despite being incredibly simple and unfussy, it really is one of the nicest cakes I’ve had in recent years, perfect for bakesales or as a gift. I like to make it on a Sunday and eat it as a dessert throughout the week as it yields an awful lot. Here’s how I make it:
Chocolate Espresso Loaf
170g vanilla soy yoghurt
235ml sunflower oil (or canola if you can get hold of it)
2 tablespoons vanilla extract
400g caster sugar
2 tablespoons molasses
120ml Tia Maria
235ml soy milk
115g espresso powder (regular coffee would work fine too)
438g plain flour
120g whole wheat pastry flour
40g cocoa powder
2 teaspoons baking powder
2 teaspoons bicarb
2 tablespoons cornflour
1 teaspoon salt
Three bags of vegan “milk” chocolate buttons
Preheat oven to 180C. In a large bowl, (I mean LARGE, you’re going to bring all the ingredients together here later) combine the yoghurt, oil, vanilla, sugar, molasses, Tia Maria and soy milk. In another bowl, sift together the espresso powder, flours, baking powder, bicarb, cornflour and salt. Add the dry ingredients to the wet and combine well. Break the buttons in half and stir into the mixture. Fill two full size loaf tins or six mini ones two thirds full and bake for 45 minutes or until a knife comes out clean (unless of course you hit a chocolate chip). Enjoy! Feedback is very welcome
Hello whoever you may be! Thanks for stopping by
First things first-I’m Jaii,I live in Essex and I’m here to share my vegan adventures in the UK. I’ll be sharing some recipes-some by others,some my own, reviewing plenty of products and eateries and probably generally rambling between it all ^^ Think of me as your new vegan best friend/guinea pig.
I began my journey of realisation about the cruelty and exploitation of animals when I was thirteen and stopped eating meat and fish after some internet research on the subject. Slowly over the years I cut out all animal products as I extended my compassion to the rest of the animals who suffer in unnatural conditions. I love love love food and cooking and have wanted to open my own bakery for forever. Maybe I’ll keep pursuing this,maybe I’ll start something else, but I do know that I want to keep cooking and baking and helping others be able to eat really good plant based food and for now,this is how I’ll do it.
I personally find that the best tactic for effectively spreading the word about veganism is by focussing on the positives and demonstrating how simple and exciting a cruelty-free lifestyle can be. Rather than lecturing about slaughter houses over Sunday lunch (I’m afraid I’m guilty ^^) and giving the impression that a vegan lifestyle is one of martyrdom,lettuce and crisp sandwiches I want to create a demand for vegan options in non-vegan food outlets. I want to make really awesome cupcakes for my friends and eat chocolate chip cookies with my sister. I want to enjoy barbeques! Lectures and leaflets on the horrors of the meat industry have their time and place but it seems that making life without bacon sandwiches a more viable and realistic option for everyone is the way to make progress. And damn,it tastes good.
I’ll be back soon with stories and recipes from my adventures in Spain!