Vegan Chocolate Tea Biscuit “Cake”
Queen Elizabeth, the one that’s alive right now supposedly has a version of this cake daily. On the regular. She has it made and eats it piece by piece until there’s none left. Then she gets another one made.
My mom also used to make a similar cake back in NYC. Believe me, the Queen has good taste when it comes to cakes. And this isn’t really a cake cuz it’s all biscuits that make it. So, y’know. It’s like a rich breakfast treat at any time of freaking day.
Oh, you’re here to read the recipe, not to read this? Well here you go.
5oz/125g Digestive Biscuits (there’s a vegan way to make them from scratch as well)
11 oz/300g vegan chocolate
½ tsp/2.5ml sp ground cinnamon
2oz/50g shelled pecan nuts
Line a 2lb/900g loaf tin with baking parchment. Put the margarine and chocolate into a heatproof bowl and set over a pan of simmering water, warm gently over a low heat until melted.
Break biscuits into 8 to 10 pieces.
Take the chocolate off the heat, stir in the biscuits, cinnamon, raisins and half of the pecan nuts.
Spoon mixture into the prepared tin and press down well.
If any pecans remain, eat them!
Cool then chill for 2 hours.
