seitan is my motor



September 2014



Chocolate Blackcurrant Cake with Marshmallows

chocolate blackcurrant cake |

I admit that it looks like I was very lazy when I made this cake. I simply took my sachertorte recipe and swapped out both the filling and the topping. I needed a birthday cake and had started out with a different recipe. When I took the cake out of the pan it fell apart and the whole kitchen was covered in crumbles in no time. I feel a bit cheap for posting an almost identical recipe again, but what’s the use of a recipe blog if you only make every recipe once? And at least the jam recipe is new.

blackcurrant jam |

Blackcurrant Jam (makes 1 jar):
300 g (10.6 0z) fresh or frozen blackcurrants
300 g ( 1 1/2 cups) sugar
100 ml water

Place the ingredients in a pot and bring to a boil. Cook for 30 minutes and then transfer to a sterilised glass jar. Seal and let cool completely before using.

chocolate blackcurrant cake |

Chocolate Blackcurrant Cake with Marshmallows

(makes one 20 cm or 8 inch round cake)

For the cake:
110 g (1/2 cup) refined coconut oil (softened), cubed
125 g (1/2 plus 1/8 cup) sugar
120 g (1/2 cup) plain soy yoghurt
1-2 teaspoons vanilla extract
150 g (5.3 oz) chocolate (70%)
2 tablespoons soy milk
2 teaspoons baking powder
1/4 teaspoon salt
180 g (1 1/2 cups) flour

150 g (5.3 oz) blackcurrant jam

For the topping:
200 g (7 oz.) dark chocolate, divided
2 tablespoons vegetable oil
a handful or two of mini marshmallows

Preheat the oven to 180°C (350°F). Grease a 20 cm (8 inch) round pan and set aside.
In a bowl combine coconut oil and sugar. Use a hand-held mixer to cream together these two ingredients.

Add yoghurt and vanilla and beat again. The mixture should look a bit curdley now.

Set aside and melt the chocolate. Pour into the yoghurt mix still using the hand-held mixer, beat well to combine. Then mix in the soy milk.

Sift together baking powder, salt, and flour and add to the remaining ingredients. Beat very well until the batter is smooth and no lumps remain. Please be aware that this batter is supposed to be very thick. Don’t add more liquid.

Pour the batter into the prepared pan and use a large spatula to smooth the batter. Bake for 35-40 minutes or until an inserted toothpick comes out clean. Let the cake cool completely before removing it from the pan.

Remove the cake and place it upside down on a cooling rack. Use a large serrated knife to carefully slice the cake in half. Use a large spatula to remove the upper half and place it on a second cooling rack or a piece of parchment paper.

Heat the jam in a small sauce pan. Spread on the bottom half of the cake. Place the second half on top.

Keep the cake on the cooling rack and set aside.

Melt 3/4 of the chocolate together with the vegetable oil. Frost the cake. sprinkle the marshmallows on top of the cake. Melt the remaining chocolate and drizzle over the marshmallows. Store in the fridge until the chocolate is set.



September 2014



Redcurrant Muffins with Marshmallows

Redcurrant Muffins |

In Germany redcurrants are often combined with meringue (and whipped cream). The sourness of the berries as well as their soft texture are balanced out so well by the crispy and sweet meringue topping. Of course a vegan meringue is possible but I’ve honestly never tried it. A while ago my friend Panda with Cookie sent me an awesome package full with vegan goodies including a package of Dandies vegan marshmallows. And even though the texture of marshmallows is totally different from that of meringues, they work as a great substitute if you bake them.

It was a little bit difficult to arrange the marshmallows on the muffins but it worked out perfectly with this little toothpick trick. Make sure to remove the picks immediately after baking when the marshmallows are still soft, or the toothpicks stick to the candy like crazy. As you can see above I wasn’t always quick enough, the sugar already had started to harden up and got slightly stringily when I tried to remove the picks. I made up for that by adding extra marshmallows and just toasted them a bit with my kitchen blow torch.

marshmallow topping |


Redcurrant Muffins with Marshmallows (makes 6)


150 g (1 1/4 cups) all-purpose flour
1 1/2 teaspoons baking powder
75 g (6 tablespoons) sugar
2 tablespoons ground almonds
1 teaspoon vanilla extract
150 ml (1/2 cup plus 2 tablespoons) soy milk
3 tablespoons apple sauce
2 tablespoons vegetable oil
100 g (3/4 cup) fresh redcurrants

about 54 pieces vegan mini marshmallows


Preheat the oven to 190°C (375°F). Grease 6 tins of a muffin pan with oil.

In a bowl combine flour, baking powder, sugar, and almonds. Whisk to combine. Add vanilla, soy milk, apple sauce, and oil. Stir until most lumps are gone and fold in redcurrants.

Pour the batter into the prepared tins and bake for 20 minutes. Remove from oven and stick a couple of toothpicks into the muffins so they can hold the marshmallows. Place 9 mini-marshmallows in the centre of each muffin. Bake for another 5-7 minutes or until the marshmallows are toasted. Remove toothpicks immediately. Transfer the muffins to a baking rack and let cool completely.

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