DESSERT, RECIPES, VEGAN

Double Chocolate Cake

June 9, 2013
chocolate cake

My husband found this recipe in Martha Stewart’s Living Magazine. The picture of the cake and the recipe didn’t look exciting but since I didn’t have any eggs and I was longing for a anything lightly sweet and dairy-free to go with my four o’clock mint tea, I decided to try it, with a few minor changes. 

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The vegan cake came out delicious! 

Chocolate

Three words to describe this cake: moist, dense and very chocolaty. Vegan or not, try it. 

Vegan-chocolate-cake-glazed2

Here is the cake with and without the chocolate glaze.

Apricot-bottom-pan

With homemade apricot jam spread on the bottom of the pan – the jam gives the cake a pleasant sweet and tangy flavor.

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With chocolate chips over it, or mixed in the batter.

 

I painted the painting above while I was with my boys at LACMA (Los Angeles County Museum of Art), which is two minute walk from our house. 

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Vegan Double Chocolate Cake 
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Ingredients
  1. 1 cup warm water preferably filtered
  2. ½ cup cocoa powder
  3. ½ cup cane sugar (or plain)
  4. ¾ cup almond meal
  5. ¾ cup all-purpose flour
  6. ¾ teaspoon baking soda
  7. ½ teaspoon salt
  8. ½ cup canola or vegetable oil + extra for greasing the cake pan
  9. 2 teaspoons apple cider vinegar (or distilled white vinegar)
  10. ½ cup dark chocolate coarsely chopped  - about 2-ounces (preferably 70% cacao)
Instructions
  1. Preheat the oven to 375. Grease an 8-inch cake pan with oil and line the bottom of it with baking paper.
  2. Whisk water and cocoa in a medium bowl until smooth. Stir in sugar, almond meal, flour, baking soda, and salt until everything is well combined.
  3. Stir in oil and cider vinegar until the batter is smooth. You should have a pretty fluidly batter.
  4. Pour the batter into the cake pan. Sprinkle the chocolate over the cake and put into the oven for about 20 - 25 minutes or until a tooth pick inserted into the center of the cake comes out clean.
  5. Let the cake cool completely on a wire rack before you invert it, about 20 minutes or so.
  6. Run a knife around the edge of the cake, invert it onto serving plate or a cake stand.
Notes
  1. experimentation is the name of the game
  2. For fruity flavor you can spread any jam on the bottom of the pan before you pour in the batter.
  3. For caramel flavor you can either sprinkle sugar or spread caramel sauce/dulce delecce on the bottom of the pan before pouring in the batter.
  4. You can use little chunks of white chocolate instead of dark ( though not a good idea for vegans).
  5. For vegan chocolate glaze: Melt 2-ounces dark chocolate in a heat-proof bowl over simmering water (just a little bit water), until smooth. Add 2-3 tablespoons water or almond milk and stir until smooth. Pour glaze onto center of cooled cake. Using an off-set spatula or a knife , gently spread glaze over the top.
Shelly's Humble Kitchen http://www.shellyshumblekitchen.com/

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2 Comments

  • Reply הילה June 10, 2013 at 22:12

    נראת בדיוק העוגה בשבילי! ברגע שאסיים את כל האפיה המטורפת לקראת סוף השנה, מבטיחה לנסות
    עשית לי ממש חשק…

  • Reply Shelly June 10, 2013 at 23:03

    כבוד גדול לי. תודה!

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