Figgy Chocolate Teacake
From jo_jo_ba 13 years ago
- 1 1/2 hours to make
- Serves 10
A moist, fruit and honey cake gets an interesting tang from rye flour and a crunch from toasted soybeans. Made with chocolate soy milk for an interesting touch of richness and a dash of orange extract for a boost of flavour, it's a half-wholesome treat to enjoy whenever you please!
Ingredients
- egg replacer for 1 egg, prepared (I used Ener-G) shopping list
- ½ cup brown sugar shopping list
- ¼ cup honey (or agave for vegan) shopping list
- ½ cup canola oil shopping list
- 6 oz dried figs, soaked in boiling water and drained, chopped shopping list
- 2 oz prunes, chopped shopping list
- 1 cup chocolate soy milk shopping list
- 1 tsp vanilla shopping list
- ¼ tsp orange extract shopping list
- 2 cups flour shopping list
- 1 cup rye flour shopping list
- 1 ½ tbsp baking powder shopping list
- 1 tsp baking soda shopping list
- ½ tsp salt shopping list
- ½ cup soy nuts shopping list
How to make it
- Preheat the oven to 350F and grease a large loaf pan (or a 9" springform).
- In a food processor, blend together egg replacer, brown sugar, honey, oil, figs, prunes, chocolate soy milk, vanilla and orange extract until smooth.
- Pulse in the flours, baking powder, baking soda and salt, then the soy nuts.
- Bake 40-50 minutes.
- Cool 15 minutes in the tin, then unmould onto a wire rack.
People Who Like This Dish 3
- clbacon Birmingham, AL
- kristopher San Francisco, CA
- jo_jo_ba Oshawa, CA
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