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Modifying Recipe "Vegan Chocolate Cake"
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Ingredients:
1/2 cup oil (vegetable or grapeseed work best but light olive works too) 1-1/2 to 2 cups thick stewed apples 1-cup turbinado sugar or succanat or 1/4 cup fructose 2 cups flour (1/2 unbleached white, the rest soy, WW or a combo is what we use) 2 heaped Tbsp cocoa or carob powder 2 tsp bicarbonate of soda 1 tsp allspice 1 tsp cinnamon
Directions:
Mix apples with oil. Sift dry ingredients together and add to apple mixture. If mixture is too thick and dry, gradually add soy milk or water until it reaches a soft dropping consistency (i.e., pick up a dollop of batter on a spoon and give it a sharp flick with your wrist. It should drop easily back into the bowl.) Bake batter in a greased and floured 8" pan or a small loaf pan. Bakes in about 20-25 minutes in a flat pan, takes about 45-55 minutes in a loaf pan. Ready when a knife comes out clean. Let cake cool then store in refrigerator. Best eaten the next day. The longer you keep it, the more moist and sticky it gets.
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