You can also use half semolina/farina and half unbieached flour in these if you like, but the grainy texture is what makes these squares so interesting.
Ingredients
- ⅓ cup (30 g) cocoa powder
- 2 teaspoons bicarbonate of/baking soda
- 2 cups (360 g) semolina/farina
- ¼ teaspoon salt
- 1 cup (230 ml) plain soy yogurt
- 1 cup (230 ml) plain soy milk
- ½ teaspoon apple cider vinegar
- ½ cup (100 g) sunflower oil
- ¾ cup (195 g) pure maple syrup
- 1 teaspoon coffee extract
Glaze
- ¾ cup (170 ml) non-dairy milk
- 3½ oz (100 g) vegan dark/bittersweet chocolate, finely chopped
- ½ cup (100 g) coconut oil, melted
- ¼ teaspoon bourbon vanilla powder
- 4 tablespoons brown rice or pure maple syrup
- 1 teaspoon coffee extract
- 23 x 30-cm/9 x 12-inch baking pan, oiled
How to Make It
- Preheat the oven to 180˚C (350˚F) Gas 4.
- Sift together the cocoa powder and bicarbonate of/baking soda into 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 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 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.