We’ve partnered with Flora to bring you a slice of chocolate heaven. Sink into a decadent & rich vegan chocolate cake, made with Flora’s new Salted Plant B+tter. It’s got all the creamy and buttery flavour, but with 50% less carbon emissions. It’s the plant-based alternative, perfect for cooking, baking, frying and spreading. Did we mention that it’s delicious too?

You’ll need…

• 200g salted flora plant b+tter, diced

• 50g cacao powder (plus extra for dusting)

• 225g maple syrup

• 1 tsp instant coffee

• 50ml boiling water

• 2 tsp baking powder

• ½ tsp bicarbonate soda

• 250g ground almonds

• 180g plant-based yoghurt

Method:

1. Preheat the oven to 180°C/160°C fan/gas 4. Line a 23cm springform cake tin.

2. Heat a small saucepan on low heat. Add the b+tter, cacao powder and maple syrup. Simmer for 2-3 mins, until the b+tter has melted, stirring occasionally. 

3. Make the coffee; in a small mug, mix the instant coffee with 50ml boiling water.

4. Combine all the remaining dry ingredients in a large bowl, then pour in the coffee, melted b+tter mixture and yoghurt. Stir to combine.

5. Pour the cake batter into your prepared tin. Transfer to the middle oven rack and bake for 35-40 mins, until risen and firm to the touch.

6. Leave to cool completely. Garnish with a dusting of cacao powder and a pinch of sea salt, if desired.

Got a bit of a sweet tooth? Dig into our range of healthy-ish desserts for the perfect dinner finale.

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