|The pics show milk chocolate as the topping as it was all I had; substitute this for plain or soya chocolate|
The twist in this one is the date syrup; while it does contain some sucrose as well as fructose, date syrup is a much more natural product than sugar, and has a great flavour.
300g self-rasing flour
200g ground almonds
4 rounded tabs cocoa
4 tsps baking powder
150ml rice bran oil
2 tsps natural almond essence
400ml soya milk
200ml date syrup
200g chocolate (plain or vegan "milk")
Ground almonds to decorate
- Measure out and mix all the dry ingredients together in a large bowl.
- Mix the wet ingredients with a balloon whisk to ensure the date syrup does not separate from the rest and end up as sludge in the bottom of the container.
- Put into a cake tin the same size as for Agave Almond Slice (ie: medium square tin or about 9" round) and bake in a preaheted oven at 180C for 20-30 minutes, until a skewer inserted comes out clean.
- While still hot, top with small pieces of chocolate; they will melt rapidly and you can spread it evenly. Then decorate with a pattern of sprinkled ground almonds. Leave to cool and set, then carefully remove from tin or cut into portions in the tin.