Vegan chocolate and pistachio mayonnaise cake, coffee syrup, vegan vanilla ice cream recipe by chef Craig Floate

Hellmann's

Hellmann's

Standard Supplier 21st November 2019
Hellmann's

Hellmann's

Standard Supplier

Vegan chocolate and pistachio mayonnaise cake, coffee syrup, vegan vanilla ice cream recipe by chef Craig Floate

120 min

Dish created by private chef Craig Floate

For more inspiration and to learn more about Vegan Mayo visit bit.ly/VeganMayoFB

Ingredients

Cake

  • 250g bread flour 200g caster sugar 45g cocoa powder 2 tsp bicarbonate soda 240ml water 230g Hellman’s vegan mayonnaise 1 tsp vanilla bean

Coffee sauce

  • 250ml water
  • 100g caster sugar
  • 2-3 tbsp instant coffee

Method

Vegan chocolate and pistachio mayonnaise cake, coffee syrup,
vegan
vanilla ice cream
Serves 12
Ingredients
Preheat oven to 160c
•Line a baking tray with parchment paper
•Mix all the dry ingredients together in a large mixing bowl–reserving a handful of the crumbled pistachio back for garnishing the plate.
•Add the water, mayonnaise and vanilla to the dry mix
•Mix until it forms a smooth batter
•Pour batter into the pre lined baking tray and bake in oven for around 35 minutes or until a skewer onceinserted into the middle of the cake comes out clean.
•Allow to cool in tray
•To make the coffee syrup bring the water, sugar and coffee to the boil and reduce for 5-10 minutes until athick syrup consistency is achieved
•Taste and add more coffee if needed
• Allow to cool and transfer into a squeezy bottle.
• To plate up, squeeze some of the coffee syrup onto the plate in a circular motion
•Slice a rectangle of the cake and dust with cocoa powder
•Place the cake in the middle of the syrup.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.