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Chocolate cake with green icing – someone has to do it

March 31, 2012

The weather has changed and it’s much more seasonal, but it’s a bit of a shock. For the last few days we have been bathed in a summer heatwave.  Today, the salads and ice cream that seemed so right yesterday are unseasonably premature – I do hope that wasn’t our summer….banish the thought Immediately.

Arlo is beginning to relax into the Easter holidays and is enjoying not having to go to school.  He watched the telly this morning  until about 11am and then came into the kitchen, still in his pyjamas. “Let’s make a cake!” he said. I felt he was pushing his luck a bit and made him get dressed and clean the shower room first.  He called me a killjoy. The very idea!

With the boy dressed and chores done we were ready to bake. We decided to try a black bean cake because I’d heard about such a thing, but never made one.  However,  I couldn’t find a recipe that we liked. We didn’t want to make cupcakes and the brownie recipe had loads of chocolate in it and I thought if it turned out horrible it would be a waste.  So I combined several recipes and we ended up with a gluten free, vegan cake which is not only tasty, but has some hidden nutritional value  and is quite cheap too. It’s quite crumbly, but not as bad as some vegan cakes. I think it might be better the next day  – kept in an airtight tin.  You can’t taste the beans at all – mind you, that could be the icing…

Grease and dust with fine polenta a cake tin about 8×10 inches (mine was a bit too big so the cake is a bit too flat – means you get more icing on it though). Drain and rinse a tin ( about 15 oz) of  black beans, and put them in a blender with 4 fl oz sunflower oil,  a tablespoon of cider vinegar, 4 fl oz water and 2 fl oz almond milk (or soya milk or oat milk or just more water). Whizz until there are no lumps. In a bowl put 4oz fine polenta, 2 oz corn flour, 2oz cocoa,  6oz sugar and a teaspoon of bicarbonate of soda and rub together with your fingers to ensure there are no lumps. Pour the liquid into the dry stuff and mix well. Pour in to the tin – it’ll be quite wet. Bake in a moderate oven for about 30 minutes or until the cake looks done and isn’t shiny on top. Cool on a wire rack, then ice.

Arlo chose to make green, peppermint flavoured icing with vegan chocolate chips. Nice. Who says a vegan cake should look worthy?

(Happy birthday Liza Beth)

2 Comments leave one →
  1. Annie permalink
    April 1, 2012 7:40 am

    This reminds me of school dinners; chocolate sponge with peppermint custard!

  2. April 3, 2012 8:19 pm

    Was the peppermint custard green though?

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