Food recipes
True Deep Chocolate Vegan Cake
True Deep Chocolate Vegan Cake Ingredients: wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened leavening agents, baking soda salt, table sugars, granulated oil, olive, salad or cooking water, b...
True Deep Chocolate Vegan Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
vanilla extract
vinegar, cider
jams and preserves, apricot
spartan, real semi-sweet chocolate baking chips,
jams and preserves, apricot
water, bottled, generic
Directions:
For the cake: Preheat oven to 375 degrees.
Oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.
In a medium bowl, sift together the flour, cocoa, baking soda, salt and sugar.
In another bowl, combine the oil, water or coffee, and vanilla.
Pour the liquid ingredients into the dry ingredients and mix until blended and smooth.
Add the vinegar and stir briefly.
The baking soda will begin to react with the vinegar right away; this is normal and should happen.
Quickly pour the batter into the baking pan.
Bake for 25 to 30 minutes.
Cake is done when a toothpick inserted in the center comes out dry.
Transfer to a plate when cool and glaze.
For the glaze: In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with 1 1/2 cups chocolate chips and mix thoroughly.
In another small saucepan mix 2 cups jam with 2 teaspoons water and warm over a low flame until the spread liquefies.
Brush the water-fruit mixture over the top of cooled cake.
Spread the chocolate mixture on top of that.
Allow the glaze to cool before cutting the cake.
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
vanilla extract
vinegar, cider
jams and preserves, apricot
spartan, real semi-sweet chocolate baking chips,
jams and preserves, apricot
water, bottled, generic
Directions:
For the cake: Preheat oven to 375 degrees.
Oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.
In a medium bowl, sift together the flour, cocoa, baking soda, salt and sugar.
In another bowl, combine the oil, water or coffee, and vanilla.
Pour the liquid ingredients into the dry ingredients and mix until blended and smooth.
Add the vinegar and stir briefly.
The baking soda will begin to react with the vinegar right away; this is normal and should happen.
Quickly pour the batter into the baking pan.
Bake for 25 to 30 minutes.
Cake is done when a toothpick inserted in the center comes out dry.
Transfer to a plate when cool and glaze.
For the glaze: In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with 1 1/2 cups chocolate chips and mix thoroughly.
In another small saucepan mix 2 cups jam with 2 teaspoons water and warm over a low flame until the spread liquefies.
Brush the water-fruit mixture over the top of cooled cake.
Spread the chocolate mixture on top of that.
Allow the glaze to cool before cutting the cake.