Chocolate sponge: 85g plain flour. 30g cocoa powder. 2.5g bicarbonate of soda. 1.25 baking powder. A pinch of salt. 140ml unsweetened soya milk. 3g red wine vinegar. 100g caster sugar. 100ml grapeseed oil. ½ teaspoons vanilla extract. 1tsp coffee extract. 6x6cm metal rings lined with parchment.
Preheat the oven to 160°C. Sieve all the dry ingredients together twice and make a well in the centre of the bowl. In a separate bowl, whisk together the soya milk, vinegar, sugar, oil, coffee extract, and vanilla extract. Gradually combine the wet ingredients into the dry with a spatula like you are making a batter mixture and stir until well combined. Place the batter in a piping bag, and pipe halfway up the rings. Bake in the oven for 20 minutes. A wooden skewer inserted in the middle should come out with no crumbs attached, and the middle of the cake, when pressed, should spring back slightly instead of sink.
Sticky toffee chocolate sauce: 40 grammes light muscovado sugar. 10g 54% dark chocolate. 60ml coconut milk. 1 teaspoon black treacle. ½ teaspoon coffee extract.
Place the muscovado sugar and half of the cream in a saucepan. Bring to the boil staring all the time until the sugar has dissolved. Stir in the remaining cream, treacle, coffee and turn up the heat slightly and let the mixture bubble away for two to three minutes until it’s a rich toffee colour staring occasionally so it doesn’t burn. Take the pan off the heat and mix in the chocolate.
Banana ice cream: 1x bananas- peeled, sliced and frozen on a baking sheet. 25g coconut yogurt.
Place the ingredients in a blender, and blend until smooth. Freeze again.
