Chocolate, Rum and Raisin Cake (Vegan!) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Inspired from Linda Majzlik's 'A Vegan Taste of the Caribbean', I reduced the fat by using unsweetened applesauce. Ingredients:
8 ounces self-rising flour |
6 ounces raisins (chopped) |
1 1/2 ounces margarine |
1 1/2 ounces unsweetened applesauce |
2 ounces sugar |
1 tablespoon molasses |
1 tablespoon cocoa powder |
2 tablespoons dark rum |
1 teaspoon cinnamon |
200 ml soymilk |
Directions:
1. Soak the raisins in the rum for 1 hour.
2. Gently heat the margarine, sugar and molasses until melted.
3. Remove from heat, and stir in the raisins and any remaining rum.
4. Gradually add the flour, cocoa powder and cinnamon, and then the soy milk.
5. Mix well, then spoon into a greased 7 inch pan.
6. Level the top, and bake at 350°F for about 25 minutes; until risen and firm in the centre.
7. Remove from the pan and cool on a wire rack.
8. If desired, cover with melted chocolate and shredded coconut, and chill in the fridge before serving.
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