Earlier this year head chef Bea and the team introduced their spring menu to a tube carriage full of guests, however, due to current circumstances many of our expected guests didn’t get the chance to try it!
The final course was particularly personal to Bea as it was a concoction of all of her favourite things. Dulce de lecce wantons, Colombian coffee and chocolate mousse, uchuva and orange compote and most importantly, a decedent slice of rich chocolate cake.
Oh, and this cake is completely vegan! Not delved into the realms of vegan baking yet? Don’t let this stop you, this recipe is simple and easy to follow with a step-by-step photo guide that can be found at the bottom!
Sounds pretty good right? Well, Bea thought that seeing although many were not able to give this glorious dessert a go, why not share the recipe to make it at home!
A note from Bea: This is the perfect recipe to get your kids involved with! You don’t need any equipment other than a wooden spoon and some helping hands!
Here’s everything you need to know…
1. Set your oven to 190’C/gas mark 5
2. Sift the plain flour into a large bowl
3. Add the caster sugar, cocoa powder, bicarbonate of soda and salt to the flour
4. Add the oil, cider vinegar and boiling water to the dry ingredients. The mixture will slightly fizz when first added but when combined will become a batter very thin in consistency
5. To line your tin you can use ordinary parchment paper, or it can be lined with oil and dusted with cocoa powder
6. Pour the mixture into the tin and bake for 35 minutes or until a skewer or knife comes out clean
7. Once the cake is out, leave to rest for 10 minutes then remove from the tin to completely cool
8. Dust it with icing sugar, cover it with your preferred topping or enjoy it as it is, just like we do!