INGREDIENTS
(serves 56)
600 g of plain flour
250 g of caster sugar
100 g of cocoa powder, plus extra for dusting
2 tsp of vanilla extract
2 tsp of baking powder
2 tsp of bicarbonate of soda
250 ml of soya milk
250 ml of sunflower oil
250 ml of maple syrup
2 x 425 g of cans cherries in syrup, drained and syrup reserved
200 g of vegan dark chocolate, finely chopped
Whipped soya cream, to serve
METHOD
Preheat the oven to 170°C/150°C fan/gas 3. Grease a 32 x 20cm baking tray. In a bowl, mix the flour, sugar, cocoa powder, vanilla extract, baking powder and bicarbonate of soda. In a separate bowl, mix the soya milk, oil, maple syrup and 200ml cherry syrup.
Gradually beat the liquid mixture into the dry mixture with the whisk of a mixer. Stir in the cherries and chocolate. Spoon into the tray and smooth out. Bake for 30 mins, until a skewer comes out clean.
Allow to cool. Cut into 56 squares and dust with cocoa powder. Serve with whipped soya cream.
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