FOOD ❘ CULTURE ❘ REVIEWS ❘ TRAVEL

CO-ORDINATED BY SARAH HAMILTON-WALKER

HIGH FIVE

Best-selling vegan cooks Henry Firth and Ian Theasby are celebrating five years since their first Bosh! recipe video. Here, the best mates share some of their winning dishes and serve up news of their upcoming fifth book

ULTIMATE CHOCOLATE FUDGE CAKE

Serves 8 Preparation time 25-30 minutes, plus chilling Cooking time 25 minutes

INGREDIENTS

• Dairy-free butter, for greasing

• 120g/41/2oz plain flour

• 150g/5oz cocoa powder

• 11/2 tbsp baking powder

• 1 tsp vanilla extract

• 250ml/9fl oz maple syrup

• 350ml/12fl oz plant-based milk

For the chocolate icing

• 150g/5oz cocoa powder

• 200g/7oz icing sugar

• 4 tbsp dairy-free butter

• 1 tsp vanilla extract

• 65ml/23/4fl oz plant-based milk

1. Preheat oven to 180°C, 350°F, Gas 4. Using dairy-free butter, grease 2x 20cm/8in cake tins, line bases with parchment paper and grease with dairy-free butter.

2. To make the cake, put the flour, cocoa powder, baking powder, vanilla extract, maple syrup and plant-based milk into a food processor and whizz to a batter (or put in a bowl and whisk with the electric beater for 1-2 minutes).

3. Pour half the cake batter into each tin, making sure it is divided equally, then put the tins in the preheated oven on the middle shelf and bake for 25 minutes.

Don’t worry if the tops of the cakes crack a little while baking, this will all be covered in icing later. Wash the food processor.

4. Take the cakes out of the oven and let them cool to room temperature in the tins. The sponges will be quite fragile, so carefully turn them out on to a cooling rack and put the rack in the refrigerator for at least 30 minutes (this will make the icing process easier).