…that just happen to be vegan! These are rich, fudgy and delicious – it’s almost impossible to believe there’s no eggs, butter, milk or even chocolate. My sister Ellen thought all her Christmases had come at once with this recipe. Kudos to Nigella for the inspiration. This recipe is straight out of my latest cookbook ‘Everyday Thermo Cooking’ - it really is an essential resource for all Thermomix owners! How do we get the perfect serving-sized shape every time? Our non-stick silicone bar moulds of course! Freeze ice creams, set panna cottas and jellies, bake slices, muffins and cakes. All in perfectly cute serving-size bars. And thanks to the naturally non-stick silicone, there’s no need to line. It couldn’t be easier!
Makes 12
+ vegan
+ vegetarian
+ dairy free
+ egg free
+ soy free
+ nut free (option)
Ingredients
1 vanilla bean, halved
200g brown sugar
220g plain flour
60g cocoa powder
2 tsp instant coffee granules
1 ½ tsp bicarbonate of soda
1/2 tsp fine salt
300g boiling water
60g macadamia oil
20g dark rum
1 tsp apple cider vinegar
Method
- Preheat oven to 170°C.
- Place vanilla and sugar in TC bowl, mill for 15 seconds, speed 10.
- Add flour, cocoa, coffee granules, bicarbonate of soda and salt, sift for 5 seconds, speed 6.
- Add water, oil, rum and vinegar, mix for 30 seconds, speed 3. Scrape down sides and base of TC bowl.
- Mix for a further 10 seconds, speed 3, or until combined and smooth.
- Divide mixture evenly between 12 silicone bar moulds (approx. 90ml each). Bang moulds lightly on bench to remove any air bubbles.
- Bake for 15 minutes, or until a skewer inserted just comes out clean. Allow to cool for 10 minutes before pushing up from the bottom of the moulds and removing cakes. Cool completely on a wire rack.
Serve as is, or frost with chocolate ganache.
Variation: For a nut free cake, replace macadamia oil with any light tasting oil such as coconut, grapeseed, sunflower or extra light olive oil. Butter can also be used, however the cakes will no longer be dairy free or vegan.
