I am lucky enough to be involved with Clearspring’s #12daysofmiso campaign. I am a huge fan of Clearspring’s products and I love their asian influence and unusual product range. Luckily more of these are becoming available in Finland and for any others, I always leave room in my suitcase for when I am back in the UK. I have used white miso as a sticky glaze for roasted vegetables, but decided to try it out in a dark chocolate cake. The miso adds an extra richness to this simple cake and a subtle saltiness. It is amazingly moist, rich and chocolatey. I have finished it off with a peanut butter drizzle and an almond crumb. To be honest this is one of the best vegan chocolate cakes I have made.
Thanks again to Clearspring for asking me to get involved and I will be bringing you another sweet miso recipe soon.
Chocolate Miso Cake
100 g plain flour
60 g cacao
1 tsp baking powder
1 tsp baking soda
150 g soft brown sugar
2 tbsp Clearspring sweet white miso
1 dl soya yoghurt
1 dl oil
1 dl water
Preheat your oven to 180 degrees c. and grease and line a 23 cm loose bottomed round tin.
Mix all your dry ingredients in a large bowl. Similarly mix all the wet ingredients in a separate bowl. Quickly pour and mix the wet ingredients into the dry ingredients, until you have a smooth batter.
Pour into your tin and bake in the oven for 25 – 30 mins, until an inserted skewer comes out clean. Leave to cool.
If you want to make the peanut butter drizzle, simply thin down a few tablespoons of sugar free peanut butter with some coconut milk and drizzle over the cake.