CHOCOLATE VEGAN CAKE // LEFTOVERS

CHOCOLATE VEGAN CAKE // LEFTOVERS

🍫🎄 Got any leftover Christmas chocolate?  Grandma Sita’s chocolate vegan cake is quick and easy to make, and it even helps you to clean out any leftover any kind of chocolate. Grandma Sita is a big fan of leftovers berry jam as well and loves using them in her popular vegan cakes. 

♻️  The next time you bake a cake, cookies or other treats, please check your fridge and shelves for nearly empty bags of chocolate chips or half bars of chocolate. There are many actions you can take to reduce food waste before, during, and after Christmas and every single one counts. 

 Grandma Sita’s chocolate vegan cake from leftover Christmas chocolate.

➡️ Some of the big chocolate producers are finally measures, sourcing their chocolate in a more ethical way. Keep your eyes out for ethical labels on the packaging that guarantee a sustainable supply chain. We as consumers do have an influence as every purchase is a small statement. Thus, every fairly produced Christmas treat counts to remind the chocolate industry of its responsibility.  

Grandma Sita empowers plant-based home cooking and baking, by bringing learning to your kitchen. Grab your leftover Christmas chocolate – and ready, set, bake!  Grandma Sita’s sustainable cuisine is always tasty and cooked from scratch with lots of love. 💚

📷 by @theroadbeneathmyfeet

  • INGREDIENTS

DRY
1 and 1/2 cups all-purpose flour 
3/4 cup unrefined cane sugar (optional)
1/3 cup unsweetened cocoa powder
4 tsp baking powder
2 tsp baking soda
A pinch of salt
2 tsp sugar-free vanilla baobab powder by Social Vanilla
1/2 cup fair-trade chocolate chips (any leftover chocolate)
WET
1 cup oat drink (any non-dairy milk)
1/4 cup berry jam
3 tablespoons veggie oil (any neutral-flavoured)

👉 Grandma Sita follows the cup’s method for measurement units, we discovered that the volume of the cup is always the key, you don´t have to weigh the ingredients. A cup has the same volume of ingredients (liquid or dry) as a glass or a mug.

  • METHOD

1. Preheat the oven to 180 º C. Oil and line the base and sides of a bread pan or square cake tin with baking parchment.  
Our note: well,  standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It´s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want, you will get a bigger cake. You have tons of different sizes of baking pans depending on the final amount.
2. Combine dry ingredients in a bowl: sifted flour, unrefined cane sugar, vanilla powder, unsweetened cocoa powder, fair trade chocolate chips, baking powder and salt until well mixed. Mix it well with a wooden spoon.
Our note: we always sift the flour for muffins and cakes. Sifting helps to combine the flour with any dry ingredients.
3. Combine wet ingredients in a bowl: oat drink, berry jam and veggie oil until well mixed.
5. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon. 
6. Pour the mix into the baking pan. Add randomly the slices of cherries with sugar on the top. 
7. Sprinkle unrefined cane sugar and sesame seeds (optional) on the top. Bake for it around 40 minutes, until browned.
👉 Don´t open the oven, you can always leave the cake in the oven for a few more minutes.
9. Remove the bread pan from the oven. Leave it to cool for a while. Carefully, peel off the paper and cool a bit on a wire rack.
10. Serve as is or with a scoop of vegan ice cream, vanilla flavour or vegan source cream or vegan custard.


DID YOU KNOW?

Chocolate is a food product made from roasted and ground cacao pods, that is available as a liquid, solid or paste, on its own or as a flavouring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people – including the Maya and Aztecs – made chocolate beverages.

The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavour. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into two components: cocoa solids and cocoa butter. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar.  (Source: Wikipedia).



Leave a Reply

Your email address will not be published.