I didn't grow up eating "normal cakes" with spongy layers and fake cream icing. My mum made deliciously rich and dense Hungarian-style cakes loaded with nuts and real chocolate.
Of course I did love eating these other kinds of cakes at birthday parties, etc - it was such a novelty!
This slice reminds me of my mum's baking. It is quite dense (it has no raising agent) and has a ganache icing. The rice flour gives it a lovely almost grainy texture, which is delicious with the nuttiness of the slice.
Peter and I loved it and kept stealing pieces each time we walked into the kitchen. Sadly, Sylvia refused to try it (I think it was my enthusiasm - I still haven't learned) and Lexie licked the icing off and threw the remains on the floor with great gusto. But please, trust the adult's reactions!
Nutty Chocolate Slice (adapted from Hal's Maple Chocolate Flax Brownies from La Dolce Vegan!)
1/4 cup brown sugar
1/2 cup agave nectar (maple syrup would also work)
1/4 cup oil (I used grapeseed oil)
1/4 non-dairy milk
1 tsp vanilla extract
1 cup plain flour
1/2 cup rice flour
1/4 cup cocoa powder
1/4 cup each of whole almonds, walnuts and cashews
pinch of salt
1 tbsp oil
2 tbsp non-dairy milk
2/3 cup pieces of vegan chocolate
Preheat oven to 180C and lightly oil a cake tin (approx 8 inch).
In a large bowl, whisk together the sugar, agave, oil, milk and vanilla and put aside.
Place all the nuts in a blender and blend until they are powdery. Stir these into the mixture, along with the flours, cocoa and salt until just mixed.
Spread the batter into the cake tin (the mixture will be quite thick).
Bake for 20 minutes - no more or it will dry out. This slice is better slightly undercooked.
To make the icing, heat the oil and milk in a saucepan on the stove until almost bubbling, then add the chocolate pieces and stir around until it's all melted and thick.
Spread the ganache icing over the slice when slice has cooled.