veganuary @ miriam's munchies

Happy New Year to our lovely customers!

Thank you for an amazing year here at Miriam's Munchies. We've been able to renovate our coffeeshop and double the seating area. We're now a regular at Marylebone Farmers' Market, and will be attending Ealing Farmers' Market every week. We'll be embracing our 10th year at Duck Pond Market too.It's even coming up to our 5th birthday at 405-407 Station Road - we look forward to celebrating with you in November!

This January, we will have a varying range of vegan cakes available by the slice, alongside a vegan soup of the day and vegan sandwiches to offer. To order whole cakes, please place an order. Below is one of my favourite vegan and gluten free cake recipes - Bitter Chocolate Cake - to make at home.

Best wishes,
Cathy and all the team at Miriam's Munchies

Bitter Chocolate Cake

A moist fudgy, rich chocolate cake - gluten and dairy free, and with no added sugar. It tastes like eating a piece of 70% chocolate, but with more substance - definitely a guilt free treat to beat those January blues!

As it's so rich, serve small slices alongside a small, strong coffee. Alternatively, serve as a dessert with berries, yogurt or ice cream (the dairy free yogurts and ice creams are great alternatives too!).


325g pitted dates
300g cooked beetroot (vacuum packed without vinegar)
1 tablespoon tamari soy sauce (gluten free)
125ml sunflower oil
2 teaspoons vanilla extract
2 teaspoons gluten free baking powder
125g cocoa
4 large eggs


1. Bring the dates to the boil in a small saucepan with just enough water to cover them. Simmer gently until soft, for about 10 minutes.
2. Whilst the dates are cooking, line a 22cm round cake tin with baking parchment (a springform tin is best, as the cake releases easiest) and preheat the oven to 170'C/150'C fan/325'F.
3. Puree the dates (with the water from boiling) in a food processor.
4. Add the cooked beetroot to the dates with the oil, vanilla extract and tamari soy sauce. Blend together until smooth.
5. Add the cocoa and baking powder to the beetroot and date mixture in the food processor. Blend again until smooth.
6. Add the eggs and blend until throughly incorporated into the mixture.
7. Pour immediately into the lined cake tin, and bake in the oven for 40-50 minutes until the cake is cooked. A skewer inserted into the cake should come out with a few crumbs attached. This will give you a moist, rich cake and not a dry cake.
8. Allow to cool in the tin, before turning out.
9. Store any leftover cake in the fridge, either tightly wrapped in foil or in an airtight container. It will keep refrigerated for three to four days.


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