When somebody tries my vegan bake and I mention that it doesn’t contain any animal products, people often get surprised. And the questions follow: is it possible? and how? The answer is below. Vegan pies like these have dense and moist texture, and their shelf life is limited up to a couple of days. Cherry-cloves-chocolate equals delight!:D Enjoy!:)
Batter
70 ml corn oil
250 ml sesame seed milk
1 teaspoon vanilla essence
150 g granulated sugar
200 g plain flour
3 tablespoons dark cocoa powder (carob)
1 teaspoon fresh lime (lemon) juice
1/2 teaspoon bicarbonate of soda
pinch of salt
+
400 g fresh cherries, pitted
1 tablespoon starch
Topping
400 g fresh cherries, pitted
100 g granulated sugar
fresh juice of 1 small lime (lemon)
1 tablespoon starch
1/2 teaspoon freshly ground cloves
Method
Preheat the oven to 180°C. Line with parchment paper square 21 cm baking pan.
In one bowl, combine the sesame milk, oil, lime juice and vanilla extract. Stir in sugar and mix well. In another bowl, sift in flour, cocoa powder (carob), bicarbonate of soda and salt. Combine the dry and wet ingredients.
Mix 1/2 cherries with 1 tablespoon of starch and stir into the batter.
Pour the batter into the baking pan. Bake about 35-45 minutes or until the toothpick comes out clean. Let cool in the pan for 10 minutes, transfer onto the wire rack to let firm and cool completely.
Meanwhile, place in a saucepan the remaining 1/2 cherries, sugar, lime juice, cloves and 1 tablespoon of starch. Cook over a medium-low heat until sugar dissolves and the mixture thickens. Let cool and spread over the cake.
Bon Appétit!
MAYA'S BEE HIVE 