Monday, January 11, 2021

Simple, Delicious Vegan Chocolate Cake Recipe

  Simple Delicious Vegan Chocolate Cake
                  Image courtesy of Mr. Gojowy

This is a truly simple cake recipe (under 10 ingredients) that produces a really delicious chocolate cake, similar-tasting to the ones made with egg and dairy. It is modeled on the  "Deep Chocolate Vegan Cake" recipe written up in Moosewood Restaurant Classics with a few adjustments to the ingredients. We love it (maybe a little too much).  I am also refining a duplicate gluten-free recipe.  Follow me here to get the notification of that recipe, and other vegan and gluten-free vegan recipes to come.

INGREDIENTS:
  • 1 1/2  cups unbleached white flour
  • 2/3 cup of Fair Trade cacao powder (or standard unsweetened cocoa)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup organic cane sugar
  • 1/2 cup coconut oil, melted
  • 1 cup cold water (or cold brewed coffee or coffee substitute)
  • 2 teaspoons orange or vanilla flavor
  • 2 tablepoons apple cider vinegar
METHOD:
  1. Preheat the oven to 375 F/190.56C.
  2. Line an 8" metal or glass baking pan-- round or square-- with parchment paper, or use a silicone pan.
  3. Sift the first five dry ingredients into a medium size bowl. 
  4. Add and stir the oil, water and flavoring ( NOT THE ACV) in another smaller bowl
  5. Mix the wet ingredients into the dry ingredients until smooth and well-blended
  6. Add the vinegar and stir only briefly.  You will see pale swirls that show how the vinegar is reacting with the baking soda.
  7. Pour the batter into the prepared pan and pop into the preheated oven
  8. Bake for 20 to 30 minutes, depending on how 'hot' your stove gets.  (always a good idea to calibrate your oven temperature every so often to see if it is "true" or running either too hot or not hot enough)
  9. Cool it on a rack.  
  10. Glaze and/or frost after it has cooled down.

Monday, January 4, 2021

Vegan Corn Bread with Fresh Corn and Raisins




This corn bread is so delicious with baked-in fresh or frozen thawed corn giblets and Thompson raisins.  It is vegan and I used psyllium husk powder as a binder (you could use flax or chia seed instead but psyllium husk is my latest discovery for light fluffiness).


INGREDIENTS:

1 cup organic yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons psyllium husk powder
1/2 teaspoon fine sea salt
1/2 cup sugar (optional)
1/4 cup melted coconut oil
3 cups liquid (1 cup full-fat coconut milk and 2 cups water or aqua fava (fluid left over from cooking chickpeas) or (1 cup water and 1 cup aqua fava.)
1 cup corn niblets, patted dry
1/2 cup raisins

METHOD

1.Set oven to 400 degrees F.
2. Grease a pan or line with parchment or use a silicone pan
3. In medium large bowl, measure in corn meal.
4. Sift all-purpose flour and baking powder into the bowl. Add in psyllium husk powder and salt. Stir well.
5. Stir in sugar
6. Fold in oil and liquid just until flour is incorporated (15 seconds,) Too much stirring toughens the batter.
7. Fold in the raisins and corn.
8. Pour evenly into pan and pop into oven.
9. Bake for 25-30 minutes depending on how hot your oven is.  Poke in toothpick if you have doubts about fineness.

Remove when golden brown and cool on a rack. Slice and serve.  Our fave is with baked beans!

The most delish Vegan Baked Beans :

Click HERE for recipe.



Organic Granny's RECIPE INDEX

Organic Granny's RECIPE INDEX
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