Fuss free, super moist chocolate cake on demand? A homemade spread that’s multipurpose? This is an accident by an accident in that my accidentally made Vegan Chocolate Spread also happens to make a pretty awesome cake too…
Despite one of the key ingredients, it keeps very well in the fridge due its viscosity and sugar content. And once it’s made, you basically have chocolate cake on demand – add milk, flour and baking powder, bake and it’s done! And hey, why not add some chocolate spread on top of it too?! Anyone who tries to tell you that there is such a thing as ‘too much chocolate’ is simply wrong, and you don’t need that kind of negative attitude in your life.
- 60g Vegan Chocolate Spread
- 40ml almond milk, warmed
- 15g flour
- 1/4 tsp baking powder
- Preheat the oven to 175C and grease a large ramekin and dust with cocoa powder, tapping out the excess.
- In a small bowl, add the vegan chocolate spread, gradually add and mix the warm milk until it’s all incorporated. Stir in the flour and baking powder. Scrape the batter into the prepared ramekin and bake for 20 minutes. Tip: the less baking time, the gooier the centre, the longer the baking time, the more muffin like it becomes.