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