Liquorice cake (v)

A delightful vegan cake, to serve 6 to 8.

Author: Bite-Sized Thoughts, with inspiration from liquorice cupcake recipes at Kayotic Kitchen and Apple and Spice.

Original post (with pictures) here.

For the cake -

150g soft liquorice, chopped into 2-3 cm (1 inch) pieces
1/4 cup water
1/2 cup non-dairy spread
1/2 cup golden syrup (treacle would be lovely too)
1 tbsp chia seeds soaked in 1/4 cup water for at least 15 minutes
1/2 cup non-dairy milk of choice
1-1/2 cups plain flour
1 tsp baking powder
1/2 tsp salt

For the icing -
1 cup icing sugar
1 tbsp non-dairy milk
1 tsp vanilla

Liquorice, extra, to decorate

For the cake -

1. Preheat your oven to 180'C (355'F) and prepare a large round cake tin. Set your chia seeds to soak in water if needed.
2. In a large saucepan, heat the liquorice pieces and 1/4 cup water to boiling point, and then reduce heat to low. Stir regularly until the water is liquorice-coloured and the mixture is fragrant. Add in the non-dairy spread and golden syrup and leave over low heat until the spread is melted.
3. Allow the liquorice mix to cool slightly and then transfer to a blender or small food processor. Add the chia seeds in water. Proces until semi-smooth. The mixture should resemble a thick date paste in colour and texture.
4. Transfer the pureed liquorice to a mixing bowl and stir in the non-dairy milk. Then, add the flour, baking powder and salt and beat to incorporate (I didn't have electric beaters when making this so beat the mix by hand, which worked fine).
5. Bake for 35 minutes until golden and an inserted skewer comes out clean.

For the icing -
6. Whisk the icing sugar, milk and vanilla together until smooth. Spread over the cake and decorate with chopped liquorice pieces, or as desired.