P65: BLACK FOREST GATEAU
P66: OPERA CAKE P67: LE FRAISIER
BAKE AND DECORATE WWW.FOODHEAVENMAG.COM
Vegan recipes taken from Vegans deserve better than a fruit salad by Danielle Maupertuis, photography by Darrin Jenkins, published by Olympia Publishers, £12.
Black Forest gateau
MAKES 6
You will find various adaptions of this cake, originated from Germany. Respecting the traditional components - cherries, cream, sponge -Iintroduced an exquisite chocolate mousse to enrich the balance and interest of the flavours. The kirsch liquor made from cherries will gently excite your palate. Now time for tasting!
For the chocolate sponge
150g (5½oz) golden caster sugar
130g (4½oz) gluten-free self raising flour
20g (¾oz) unsweetened vegan cocoa powder 1tsp baking powder
50ml (1½oz) rapeseed oil 150ml (5½fl oz) water
For the chocolate mousse
20g (8oz) vegan dark chocolate
6 tbsp thick full-fat coconut milk
1 ripe crushed avocado
8tbsp maple syrup or agave nectar
30ml (1fl oz) plant-based cream
60ml (2fl
