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Pain au Chococake
This cake is the perfect marriage of cake and pastry and quite frankly, we’re surprised it isn’t already ‘a thing’.
We got our uncooked diary free pain au chocolat pastries from The Fields Beneath in Camden but you could quite easily recreate this at home with some store-bought cook-at-home pastries!
- 5 uncooked, dairy-free Pain Au Chocolat pastries
- 100g Plain Flour
- 50g Cocoa Powder
- 100g Caster Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 5 tbsp Vegetable Oil
- 175ml Water
- Dairy free cream
Put all the cake ingredients in a food processor and whizz them up into a smooth, creamy cake batter.
Grease a loaf tin, stand the uncooked, dairy-free Pain Au Chocolat pastries upright down the middle of the tin and pour the cake batter down the sides.
At this point, to make sure the pastries stay upright, push a wooden skewer through the top of the pastries to make sure they don’t fall over when baking (the pastries should look like they’re being spit roasted from the top)
Bake the cake at 180℃ for 45 minutes (make sure the cake is covered in tin foil for the first 30 minutes so it doesn’t burn.
Take the cake out of the oven, let it cool to room temperature and carefully remove it from the cake tin.
Cut into slices and serve with dairy free cream and blueberries. BOSH!