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Digital Subscriptions > PlantBased > Nov-17 > Delicious Desserts

Delicious Desserts

DIVINELY DECADENT CHOCOLATE STOUT CAKE

Makes: 16 Bars

• 450g (2 cups) dairy-free butter, plus extra for greasing the pans

• 150g (1 ½ cups) unsweetened cocoa powder, plus extra for dusting the pans

• 470ml (2 cups) stout, preferably chocolate stout

• 600g (4 cups) white whole-wheat flour

• 800g (4 cups) whole cane sugar

• 1 tbsp baking soda

• 1 ½ tsp sea salt

• 1 ripe avocado, peeled, pitted, and mashed

• 170g (¾ cup) firm tofu, crumbled

• 235-470ml (1-2 cups) water or strong cocoa mate tea

• 40g (⅓ cup) vegan egg powder

• 760g (4 ⅓ cups) dark chocolate chips or chocolate bars, chopped

• 2 x 400ml tins coconut milk

• 3 cherries

1 Preheat the oven to 180°C (Gas Mark 4, 350°F). Coat three 8-inch cake pans with dairy-free butter (or nonstick baking spray) and dust with cocoa powder. Line the bottoms of the pans with parchment paper rounds (yes, we’re lining over the cocoa powder, but we’re doing this to properly dust the sides).

2 In a large, heavy saucepan, bring the stout and dairy-free butter to a simmer over medium heat. Once simmering, add the cocoa powder and whisk until the mixture is smooth. Set aside and allow to cool slightly while you prepare the other ingredients.

3 In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside. Combine the mashed avocado and crumbled tofu in a large liquid measuring cup. Pour the water or cocoa mate tea over the avocado and tofu to bring the level up to 2 1/4 cups.

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About PlantBased

As we move onto Issue 2 of PlantBased, we have enjoyed receiving such amazing feedback from the first issue. The positivity surrounding the launch was infectious and we’ve particularly loved hearing from excited people who had never considered plant based eating before picking up the mag, but are now joining the food revolution as a result of reading it. November means winter is officially on its way. In the office at PBHQ that means our tea and coffee habit has been taken up a notch (though, if I’m honest, we’ve barely stopped all summer anyway) and it also means that I have now got an excuse to dig out my much-loved and rapidly growing collection of jumpers to keep me warm as the temperature drops. The chillier weather calls for warming and hearty meals and this issue shouldn’t disappoint. We have our Essential Guide to soul-satisfying soups [page 54] including the delicious and striking beetroot soup you will have noticed on the cover, plus we show that salad can be for winter too, with our Winter Salads recipe section [from page 30]. This month, we were also really thrilled to have Tammy Fry (of the Fry’s meat-free meat fame) in our PlantBased Kitchen cooking up a Thai Green treat. Travelling from Australia, Tammy only had time to stay for the morning, but I could have spoken to her for hours — the achievements she’s accomplished and the passion she shows for turning the whole world plant based really struck a chord and I spent the rest of the day feeling extremely inspired. Have a fantastic November and we will see you next month for a Christmas issue that you won’t want to miss out on.
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