Veda (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
not_as_it_is) wrote2013-12-10 10:14 pm
not_as_it_is) wrote2013-12-10 10:14 pm
Entry tags:
RECIPE: Vegan Chocolate Cake
I was deeply suspicious of this cake before I popped it in the oven, but it turned out to be remarkably edible. Then again, I added chocolate chips. That made it considerably less vegan, but the deliciousness was worth it.
I ended up baking it for a good 25 more minutes than the recipe called for since the middle wouldn't set. The result was a dessert with a moist inside and a chewy outside. I thought that the outside was considerably better than the inside. If I try this again, I'm probably going to go for cupcakes to maximize the chewy-goodness to awkward-what-is-this-inside ratio. I ended up making this in a loaf pan instead of the brownie pan the recipe recommended, so I'm sure the baking time won't be so crazy if you use the proper pan.
The original recipe touts this as "a delicious, dark chocolate cake," which I would have to disagree with. It's not bad, but it's not a dark chocolate cake. It also recommends topping the cake with applesauce.
INGREDIENTS
1 and 1/2 cups unbleached white flour
1/3 cup unsweetened baking cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 and 1/4 cups water
1/4 cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons plain white vinegar
DIRECTIONS
Preheat your oven to 375 degrees F.
Combine your dry ingredients (flour, cocoa powder, baking soda, salt, and sugar) in an oven-safe baking pan. I used a loaf pan; the original recipe recommends a 9-inch round, 8-inch square, or 9 by 6 inch rectangle.
If you want to follow the original recipe, grab a smaller bowl and combine the water, oil, and vanilla. I didn't bother and I don't think my reluctance to use an extra dish made much of a difference. Either way, pour your liquid ingredients into your dry ingredients and whisk to combine (a plain old fork does the job fine). Add the vinegar and stir until the vinegar is distributed throughout the batter. Don't worry when the batter starts turning colors! That's just the baking soda and vinegar interacting.
(If you want to be naughty and throw in some chocolate chips, this would be a good time.)
Bake for 25 to 30 minutes or until it passes the toothpick test. Remove from the oven and eat!
HINT: Do not try the unbaked batter. No, it doesn't have anything in it that will give you food poisoning, but the vinegar taste is strong. I just about gagged myself.
Adapted from the "Mountain-High Chocolate Cake" recipe in Carole Raymond's Student's Vegetarian Cookbook.
I ended up baking it for a good 25 more minutes than the recipe called for since the middle wouldn't set. The result was a dessert with a moist inside and a chewy outside. I thought that the outside was considerably better than the inside. If I try this again, I'm probably going to go for cupcakes to maximize the chewy-goodness to awkward-what-is-this-inside ratio. I ended up making this in a loaf pan instead of the brownie pan the recipe recommended, so I'm sure the baking time won't be so crazy if you use the proper pan.
The original recipe touts this as "a delicious, dark chocolate cake," which I would have to disagree with. It's not bad, but it's not a dark chocolate cake. It also recommends topping the cake with applesauce.
INGREDIENTS
1 and 1/2 cups unbleached white flour
1/3 cup unsweetened baking cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 and 1/4 cups water
1/4 cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons plain white vinegar
DIRECTIONS
Preheat your oven to 375 degrees F.
Combine your dry ingredients (flour, cocoa powder, baking soda, salt, and sugar) in an oven-safe baking pan. I used a loaf pan; the original recipe recommends a 9-inch round, 8-inch square, or 9 by 6 inch rectangle.
If you want to follow the original recipe, grab a smaller bowl and combine the water, oil, and vanilla. I didn't bother and I don't think my reluctance to use an extra dish made much of a difference. Either way, pour your liquid ingredients into your dry ingredients and whisk to combine (a plain old fork does the job fine). Add the vinegar and stir until the vinegar is distributed throughout the batter. Don't worry when the batter starts turning colors! That's just the baking soda and vinegar interacting.
(If you want to be naughty and throw in some chocolate chips, this would be a good time.)
Bake for 25 to 30 minutes or until it passes the toothpick test. Remove from the oven and eat!
HINT: Do not try the unbaked batter. No, it doesn't have anything in it that will give you food poisoning, but the vinegar taste is strong. I just about gagged myself.
Adapted from the "Mountain-High Chocolate Cake" recipe in Carole Raymond's Student's Vegetarian Cookbook.