When news broke that Sarah Britton of My New Roots was hosting a supper club in London to celebrate the launch of her first book we snapped up tickets fast! And boy, are we glad we did. The whole meal was an inspiring journey through creative and nutritious plant-based food: starting from the zucchini corn bread with creamy roasted red pepper walnut dip (incredible) and culminating in a berry volcano cake for dessert, which we haven’t stopped thinking about since.
Luckily, Sarah shared the recipe with us below to help us recreate her healthy dessert masterpiece below. Trust us – you’ll want to. For more vegan food and plant-based recipes, make sure you check out her cult food blog (a Content favourite since 2008) and for more tips on eating healthy, don’t miss our interview with Sarah here.
My New Roots’ Berry Volcano Cake with White Chocolate Hemp Sauce
“This cake came to me in a dream: I imagined a volcano bursting with ripe berries and overflowing with creamy lava made out of white chocolate. (Obviously.) I had to make the cake in the waking world—and it is totally delicious all on its own: a moist, citrus-kissed cake with a hint of warm cardamom spice. If you want to leave it at that, go ahead—you will not be disappointed! However, if you want to go over the top and really take advantage of summer’s brightest jewels, make the sauce, get some fresh berries and go wild. The white chocolate hemp sauce is totally decadent but totally virtuous. Hemp seeds provide the body with essential fatty acids that will keep you feeling satisfied for hours. Drizzle this sauce on pancakes, fresh fruit, or breakfast oats, or put a squirt in your smoothie for extra yumminess.”
Ingredients
Cake (Serves 10)
- 21⁄2 cups / 300g light spelt flour or other flour of your choice
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 1 tablespoon ground cardamom
- 1⁄2 teaspoon fine sea salt
- 6 tablespoons / 90ml coconut oil or ghee, melted, plus extra for greasing the pan
- 1 cup / 240ml pure maple syrup
- 11⁄4 cups / 300ml milk of your choice (nut, seed, rice . . . )
- 1 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- Grated zest of 2 organic lemons
- 4 cups / 400g mixed seasonal berries, such as raspberries, blackberries, blueberries, and redcurrants
White Chocolate Hemp Sauce (Makes about 1 cup / 250ml)
- 31⁄2 tablespoons / 50g cacao butter
- 1⁄2 cup / 75g hemp seeds
- 21⁄2 tablespoons pure maple syrup or raw honey
- 1⁄2 vanilla bean, split lengthwise, seeds scraped out and reserved
- 1 tablespoon arrowroot powder
- Tiny pinch of fine sea salt
Method
For the Cake
- Preheat the oven to 350°F / 180°C / gas mark 4. Lightly oil a Bundt cake tin with coconut oil.
- In a large mixing bowl, sift together the flour, baking powder, bicarbonate of soda, cardamom, and salt. Whisk to combine.
- In a medium saucepan over low-medium heat, whisk together the oil, maple syrup, milk, vanilla seeds, vinegar, and lemon zest. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps.
- Pour the batter into the prepared cake tin, and bake until a toothpick inserted in the center of the cake comes out clean, approximately 1 hour. Let the cake cool completely before removing it from the tin.
- To serve, put the cake on a large serving platter, and scatter the berries around it. Pour the sauce on top, slice, and enjoy.
White Chocolate Hemp Sauce
- Melt the cacao butter in a double boiler set over medium heat.
- Pour the melted cacao butter into a blender, and add the hemp seeds, maple syrup, vanilla seeds, arrowroot, salt, and 1⁄2 cup / 112ml water. Blend on high speed until completely smooth.
- Store the sauce in an airtight glass container in the fridge. If the sauce solidifies, simply put the container in a pot full of simmering water to melt it again. Serve the sauce at room temperature.
WHAT I’M EATING NOW: Sarah Britton of My New Roots
