Vegan Food & Living - October 2017

Total fat Saturates Salt Sugar Protein

VEGAN FOOD & LIVING OCTOBER 31

12. 8g 3.2g 0.19g 24.5g 5.5g

130g (4½oz) unbleached plain fl our

65g (2¼oz) plain wholemeal fl our

80g (3oz) semolina

45g (1½oz) cocoa powder

2 tsp baking powder

1 tsp bicarbonate of soda

¼ tsp salt

100g (3½oz) sunfl ower oil

260g (9¼) brown rice syrup

170ml (6fl oz) plain soy milk

1 tsp freshly squeezed lemon juice

fi nely grated zest of 2 lemons

60g (2oz) vegan dark chocolate, chopped

360g (12¾oz) cherries in kirsch

1 tsp arrowroot powder

whipped soy cream, to decorate

FOR THE CHOCOLATE FROSTING

130g (4½oz) vegan dark chocolate, fi nely chopped

50ml (1¾fl oz) non-dairy milk

2 tbsp brown rice syrup

1 Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole

muffin tin with paper cupcake cases.

2 Mix together the flours, semolina, cocoa powder, baking

powder, bicarbonate of soda and salt in a bowl.

3 In a separate bowl, mix together the oil, syrup, milk,

lemon juice and zest. Pour into the bowl of dry

ingredients and mix gently with a wooden spoon until

just incorporated. Fold in the chocolate.

4 Divide the cake mixture between the muffin cases.

5 Bake in the oven for 20-25 minutes. Allow to cool for a few

minutes, then remove the cupcakes from the muffin tin and

allow to cool completely on a wire rack.

6 For the chocolate frosting, melt the chocolate in a

heatproof bowl set over a saucepan of simmering

water. Do not let the base of the bowl touch the water.

Meanwhile, heat the milk in a pan until just before

boiling. Pour the melted chocolate into the hot milk and

whisk until smooth. Add the syrup and mix well. Allow to

cool for 45 minutes or until set.

7 Drain the cherries, saving the kirsch. Mix the arrowroot

into a couple of tsp of cold water, then stir into the

reserved kirsch in a pan. Set over medium heat and

whisk until it thickens a little, about 2 minutes.

8 Scoop a little well out of the top of each cooled cupcake

with a teaspoon. Carefully pour about 1 tsp kirsch syrup

in each well. Place a cherry in there too. Briefly whisk

the cooled chocolate frosting, then spread over the

cupcakes. Spoon a dollop of whipped soy cream onto

each cupcake, top with a couple of cherries and a drizzle

of the kirsch syrup. Serve immediately!

Black Forest gateau cupcakes

By Dunja Gulin

Makes 12 | Prep 15 mins | Cook 30 mins | Calories 295 (per cupcake)

This recipe is taken from The Vegan Baker

by Dunja Gulin, photography by Clare

Winfi eld, published by Ryland Peters &

Small. Buy the book for the special price

of £10.99 including p&p (RRP £14.99) by

calling Macmillan Direct on 01256 302699,

quoting code LC9.

VFL17.AfternoonTea.indd 31 06/09/2017 11:11