After eating a similar dessert to this one at a neighbour’s house, Dunja Gulin was inspired to create a vegan version. You can also use half semolina and half unbleached flour, but the grainy texture is what makes these mocha squares so interesting.
INGREDIENTS
- 30 g/1/3 cup cocoa powder
- 2 teaspoons bicarbonate of/baking soda
- 360 g/2 cups semolina/farina
- ¼ teaspoon salt
- 230 ml/1 cup plain soy yogurt
- 230 ml/1 cup plain soy milk (vanilla-flavoured or plain)
- ½ teaspoon apple cider vinegar
- 100 g/½ cup sunflower oil
- 195 g/¾ cup pure maple syrup
- 1 teaspoon coffee extract
FOR THE GLAZE
- 100 g/½ cup coconut oil
- 170 ml/¾ cup non-dairy milk
- 100 g/3½ oz. vegan dark/bittersweet chocolate, finely chopped
- ¼ teaspoon bourbon vanilla powder
- 4 tablespoons brown rice or pure maple syrup
- 1 teaspoon coffee extract
- 23 x 30-cm/9 x 12-in. baking pan, oiled
Makes about 20
METHOD
- Preheat the oven to 180°C (350°F) Gas 4.
- Sift together the cocoa powder and bicarbonate of/baking soda in a mixing bowl, then mix in the semolina/farina and salt.
- In a separate bowl, whisk together the yogurt, milk, vinegar, oil, syrup and coffee extract. Pour into the bowl of dry ingredients and mix with a wooden spoon until combined.
- Spoon the cake mixture into the prepared baking pan and spread level with a spatula. Bake in the preheated oven for 25 minutes.
- Meanwhile, for the glaze, if the coconut oil has solidified, put the jar in a bowl of hot water until the oil has softened.
- Heat the milk in a saucepan until hot but not boiling, then remove from the heat, add the chocolate and allow to melt. Stir until smooth.
- Add the coconut oil, vanilla powder, syrup and coffee extract to the pan and whisk to get a smooth glaze. Keep warm until the cake has finished baking.
- Pour the glaze over the hot cake in the pan and allow to cool completely. Most of the glaze will be absorbed by the cake and this is what makes it so moist.
- Serve at room temperature on the day of baking if possible (or the next day), cut into slices.
This recipe is from Vegan Baking by Dunja Gulin, published by Ryland Peters and Small.
See also: Rainbow Winter Hummus Salad Recipe
