Pain au Chococake Cake
This dairy-free cake recipe is the perfect marriage of cake and pastry and quite frankly, we're surprised it isn't already 'a thing'. We got our uncooked dairy-free Pain au Chocolat pastries from The Fields Beneath in Camden but you could quite easily recreate this at home with some store-bought cook-at-home pastries! Incredibly tasty-yet simple vegan cake of joy!
Serves
Ingredients
For the cake
<item-todo-done>5 plant-based Pain au Chocolat pastries uncooked<item-todo-done>
For the cake mix
<item-todo-done>1 tsp baking soda<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>1 tsp apple cider vinegar<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>5 tbsp vegetable oil<item-todo-done><item-todo-done>100g caster sugar<item-todo-done><item-todo-done>175ml water<item-todo-done><item-todo-done>50g cocoa powder<item-todo-done>
To serve
<item-todo-done> plant-based cream<item-todo-done><item-todo-done> blueberries<item-todo-done>
Before you start
Preheat the oven to 180°C l Food processor
Make the cake mix
- Put all the cake mix ingredients in a food processor and whizz them up into a smooth, creamy cake batter
Prepare the cake
- Grease a loaf tin, stand the uncooked, dairy-free pain au chocolat pastries upright down the middle of the tin and pour the cake batter down the sides
- At this point, to make sure the pastries stay upright, push a wooden skewer through the top of the pastries to make sure they don't fall over when baking (the pastries should look like they're being spit roasted from the top)
Bake the cake
- At 180°C for 45 minutes
- Make sure the cake is covered in tin foil for the first 30 minutes so it doesn't burn
Time to serve
- Take the cake out of the oven, let it cool to room temperature and carefully remove it from the cake tin
- Cut into slices and serve with dairy free cream and blueberries