Vegan Chocolate Cake
1 c. Whole Wheat Pastry Flour
1 c. unbleached white flour
1/2 c. Maple sugar or Florida Crystals
2 tsp. baking powder
2 tsp. baking soda
1/2 c. + 2 T. cocoa powder
1c. maple syrup
1 c. soy milk
1/2 c. canola oil
2 T apple cider vinegar
1 tsp. vanilla extract
1 tsp. almond extract
1 c. water
pinch of salt
- Mix the dry ingredients together.
- Mix the wet ingredients together.
- Combine wet with dry ingredients.
-Bake in two cake pans at 350 for about 45 minutes, until a toothpick comes out dry.
- Let cool on wire rack.
- When cool, cut the very tops of the two cakes off to get a flat surface. Layer some icing on top of one cake and top with the other cake. Cover the layered cake with remaining Ganache. You can also take the cake tops that you cut off and pulse in a food processor to get cake crumbs , which you could then pat around the edges of the iced cake.
1/4 c. agave nectar
3/4 c. soymilk
-Melt the chips in a baine-marie style.
-Add the remaining ingredients and blend together in a food processor until combined.
-Let cool, and spread evenly on the cake.
{Alternatively} you can replace the vanilla and almond extracts with Raspberry extract. In which case you can make a Raspberry Sauce to go with your cake (1pint raspberries + 2 T. Maple Syrup + 1 tsp. lemon juice blended together and strained) and top the cake with fresh raspberries. mmmmmm
1 c. unbleached white flour
1/2 c. Maple sugar or Florida Crystals
2 tsp. baking powder
2 tsp. baking soda
1/2 c. + 2 T. cocoa powder
1c. maple syrup
1 c. soy milk
1/2 c. canola oil
2 T apple cider vinegar
1 tsp. vanilla extract
1 tsp. almond extract
1 c. water
pinch of salt
- Mix the dry ingredients together.
- Mix the wet ingredients together.
- Combine wet with dry ingredients.
-Bake in two cake pans at 350 for about 45 minutes, until a toothpick comes out dry.
- Let cool on wire rack.
- When cool, cut the very tops of the two cakes off to get a flat surface. Layer some icing on top of one cake and top with the other cake. Cover the layered cake with remaining Ganache. You can also take the cake tops that you cut off and pulse in a food processor to get cake crumbs , which you could then pat around the edges of the iced cake.
For the Ganache
1/4 c. brewed coffee2 c. Chocolate Chips
1/4 c. agave nectar
3/4 c. soymilk
-Melt the chips in a baine-marie style.
-Add the remaining ingredients and blend together in a food processor until combined.
-Let cool, and spread evenly on the cake.
{Alternatively} you can replace the vanilla and almond extracts with Raspberry extract. In which case you can make a Raspberry Sauce to go with your cake (1pint raspberries + 2 T. Maple Syrup + 1 tsp. lemon juice blended together and strained) and top the cake with fresh raspberries. mmmmmm
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