Here at Northern Soul, we’re gearing up for the festive period and, not surprisingly, starting to think about our annual yuletide feasts.
This year, star of the meat-free world and Welsh cookbook author Gaz Oakley, has partnered with plant-based food company Merchant Gourmet to encourage more people to include meatless meals as part of their Christmas celebrations.
During the countdown to Christmas, we’ll be sharing delicious plant-based scran guaranteed to spark your appetite. This week, we’ve got a recipe for Chocolate chestnut cake.
Chocolate chestnut cake
Cooking time: 50 minutes
200ml unsweetened soy milk
10ml lemon juice, or apple cider vinegar
1 x 200g pouch Merchant Gourmet Chestnut Puree
125g coconut oil, melted
150ml maple syrup
225g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
30g cocoa powder
Pinch of salt
100g dark chocolate
100g Merchant Gourmet Whole Chestnuts, roughly chopped
1-2 tbsp demerara sugar
- Preheat the oven to 180C (160C fan). Grease a 10 inch bundt cake tin.
- Pour the milk into a small measuring jug and add the lemon juice. Stir once and set aside for 10-15 minutes to curdle.
- Put the chestnut puree into a large mixing bowl. Add the coconut oil and maple syrup and whisk until smooth.
- In a separate bowl, sieve together the flour, baking powder, bicarbonate of soda, cocoa powder and a pinch of salt, then add to the chestnut puree mix and stir. Add the milk and whisk until the batter is smooth and fully combined, then pour in
- Bake for 25 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and set aside to cool.
- Once the cake has cooled, prepare the ganache. Break the chocolate up into small chunks and place in a small saucepan with the cream. Heat gently over a low heat, folding the cream and chocolate together until smooth and glossy. Do not over stir as it may separate. Set aside to cool slightly, but not set.
- Toss the chopped chestnuts together with the sugar.
- Pour the ganache evenly over the cake, then top with the chestnuts.
Credit: Merchant Gourmet