Dark Chocolate and Orange Cake
|Soy yogurt||5 1⁄4 Ounce (150 Grams, Organic Natural One)|
|Sunflower oil||1 1⁄2 Ounce (45Grams / 4 Tablespoon)|
|Pure vanilla extract||1 Teaspoon|
|Caster sugar||6 Ounce (170 Grams)|
|Grated orange zest||2 Tablespoon (Of 1 Small Orange)|
|Freshly squeezed orange juice||100 Milliliter (Slightly Less Than 7 Tablespoon)|
|Brown rice flour||5 1⁄2 Ounce (160 Grams)|
|Potato flour/Corn flour||1 Tablespoon|
|Unsweetened cocoa||1 1⁄4 Ounce (35 Grams)|
|Cream of tartar||1 Teaspoon|
|Bicarbonate of soda||1⁄2 Teaspoon|
|70% dark chocolate||1 3⁄4 Ounce (50 Grams)|
|Soy cream||5 Tablespoon|
Preheat the oven (static) to 180° (355° F)
In a bowl, mix all the dry ingredients with a whisk – potato flour, brown rice flour, salt, cinnamon. Set aside.
In a separate bowl, pour the soy yoghurt, vanilla extract and sunflower oil. Beat for about 1 minute with a whisk, until the mixture has a consistency similar to mayonnaise.
Add the sugar and beat until combined.
Add the orange zest and orange juice, and stir until combined; the batter will be quite liquid.
Add the dry ingredients (flours, cocoa, salt and cinnamon) in three times, and stir them in with a whisk until fully incorporated.
Pour in the cream of tartar and bicarbonate of soda and quickly stir until mixed.
Pour the cake batter onto a 23 x 9 cm (9 x 3.5 in) plum-cake baking tin lined with parchment paper. Make sure that the parchment paper overhangs, so it’ll be easier to lift the cake.
Depending on your oven, bake for about 50 to 60 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Lift the cake from the tin and place on a wire rack to cool; when the cake has cooled down but it’s still slightly warm (after about 20 minutes), cover it with some tin foil and let cool completely.
Cut into slices and serve with a chocolate sauce.To make the chocolate sauce: melt the chocolate, either in the microwave or using a bain marie. When the chocolate is melted, stir in the soy cream.
To store, wrap with tin foil and keep in a tin box or airtight container for 3 days.
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