SCHEDULE

Total Duration: Approx. 65 minutes
Preparation: 10 minutes
Cooking/Baking: 55 minutes
Cooling/Steeping: 0 minutes

SHOPPING LIST FOR 12 SERVINGS

70g YallaYum’s crunchy black mulberries
185g flour
150g birch sugar
30g baking cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp gingerbread spice
1/2 tsp salt
250g soy drink
65g tasteless oil
2 tsp vanilla extract
120 ml hot coffee or hot water
Small glass jars

RECIPE

Preheat the Oven:
Preheat your oven to 170°C (338°F).

Prepare the Jars:
Rinse the glass jars well and boil them if you plan to preserve the cakes.

Mix Dry Ingredients:
In a mixing bowl, combine the flour, birch sugar, baking cocoa, baking powder, baking soda, gingerbread spice, and salt.

Add Wet Ingredients:
Add the soy drink, oil, vanilla extract, and hot coffee (or hot water) to the dry ingredients. Mix until you get a smooth, slightly liquid batter.

Assemble the Cakes:
Place 12 YallaYum’s crunchy black mulberries into each glass jar. Pour approximately 60g of batter over the mulberries in each jar.

Bake:
Bake the cakes in the preheated oven for 25 minutes. Test with a toothpick to ensure they are well baked.

Preserve (Optional):
After baking, let the jars cool slightly and then close them tightly. Cook the jars in a 100°C (212°F) water bath for 30 minutes to preserve the cakes.

Cool and Serve:
Let the jars cool completely before serving. Enjoy your fudgy black mulberry cakes straight from the jar!

KNOW-IT-ALL

Mulberry Magic:
YallaYum’s crunchy black mulberries add a delightful burst of flavor and a chewy texture to this fudgy cake. Rich in antioxidants, vitamins, and minerals, black mulberries enhance the nutritional value of this delicious vegan dessert.

Conclusion

Vegan Fudgy Black Mulberry Cake is the perfect dessert for those who love rich, chocolatey flavors with a fruity twist. Easy to make and perfect for sharing, this cake will be a hit at any gathering.

FAQs

Q1: Can I use a different type of flour?
Yes, you can use whole wheat flour or gluten-free flour if you prefer.

Q2: How long can I store these cakes?
When preserved in jars, these cakes can last for several weeks. Without preservation, they should be consumed within 3-5 days.

Q3: Can I substitute black mulberries with other dried fruits?
Yes, you can use other dried fruits like YallaYum’s strawberries or apricots.

Q4: What can I use instead of birch sugar?
You can use coconut sugar, cane sugar, or any other sweetener of your choice.

Q5: Can I make this recipe without coffee?
Yes, you can replace the hot coffee with hot water or hot plant-based milk for a caffeine-free version.

Recipe

Vegan Fudgy Black Mulberry Cake

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