Vegan_Food_and_Living_Cookbook_-_Spring_2019

Total fat Saturates Salt Sugar Protein

16.5g 5.3g trace 14g 4.2g

1 Preheat the oven to 180ºC/Gas

Mark 4.

2 In a bowl, mix the mashed bananas

with the coconut sugar, brown rice

milk, sunflower oil and cinnamon.

Add 3 tbsp of the melted chocolate

and mix to combine.

3 In another bowl, mix the flour, cocoa

powder and baking powder.

4 Pour the dry ingredients into the

wet ingredients a little by little, then

mix quickly. Add the strawberry jam

and pour the dough into a 20cm

(8in) baking tin or mould.

5 Bake in the oven for 35 minutes.

Remove from the oven and allow

to cool.

6 Once cool, cover the cake with

the remaining melted chocolate and

a few strawberries before serving.

Chocolate and strawberry cake

By Veronica Lavenia (www.veronicalavenia.com)

Serves 8-10 | Prep 20 mins plus cooling | Cook 45 mins | Calories 383 (per serving)

2 ripe bananas,

peeled, mashed

100g (½ cup) coconut sugar

100ml (½ cup) brown

rice milk (or other

plant-based milk)

100ml (½ cup) sunfl ower

oil

1 tsp ground cinnamon

200g (1½ cups) vegan dark

chocolate, melted

1 tbsp cocoa powder

300g (2¼ cups) stone

ground brown rice fl our

1 tsp baking powder

3 tbsp sugar-free

strawberry jam

a handful of strawberries