Chocolate Miso Cake


Chocolate Miso Cake with Peanut butter drizzle and almond crumb


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 

Dry ingredients:

100 g plain flour

60 g cacao

1 tsp baking powder

1 tsp baking soda

150 g soft brown sugar

Wet ingredients:

2 tbsp Clearspring sweet white miso

1 dl soya yoghurt

1 dl oil

1.5 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.





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