Tonight was Game Night at College Street Congregational Church.
Snacks were requested which meant VEGAN CHOCOLATE with no soy for friends who are sensitive to it. I adapted a recipe from Moosewood Restaurant Favorites.
Vegan cakes leavened with vinegar and baking soda are great two bowl and one spoon projects for kids because you shouldn't use a mixer or stir the batter too much. After measuring lots of things (so everyone gets turns) the cake batter goes together quickly.
If you have cake strips, soak them in water, then pin them around the pan.
This will prevent the 1/2" around the edge of the cake from becoming crispy.
If you get crispy edges, just trim them and use them for croutons on coconut ice cream sundaes or a berry parfait.
Sift
together in a large mixing bowl:
1 tsp. baking soda
1 tsp. salt
2/3 c. cocoa powder
2 ½ tsp. cinnamon
Grinding of nutmeg
¾ tsp. coriander
2 tsp. vanilla extract
¾ tsp. orange oil
grated rind of ½ orange
Stir the wet ingredients into dry and whisk until blended.
Remove from the oven and place on a rack to cool. When cool, glaze, then chill in the refrigerator to set the glaze. Cut into squares or bars, plate and serve.
8 oz.
vegan chocolate chips
½ cup strong coffee
Snacks were requested which meant VEGAN CHOCOLATE with no soy for friends who are sensitive to it. I adapted a recipe from Moosewood Restaurant Favorites.
Vegan cakes leavened with vinegar and baking soda are great two bowl and one spoon projects for kids because you shouldn't use a mixer or stir the batter too much. After measuring lots of things (so everyone gets turns) the cake batter goes together quickly.
Vegan Chocolate Cake with
Glaze
Adapted from Moosewood
Restaurant Favorites
Preheat the oven to 350 ̊
F.
Coat a
9” x 13” metal baking pan with canola oil and dust with flour. Set aside.If you have cake strips, soak them in water, then pin them around the pan.
This will prevent the 1/2" around the edge of the cake from becoming crispy.
If you get crispy edges, just trim them and use them for croutons on coconut ice cream sundaes or a berry parfait.
3 cups
all-purpose unbleached flour (or a mixture of white whole wheat and white
flours)
2 cups
sugar1 tsp. baking soda
1 tsp. salt
2/3 c. cocoa powder
2 ½ tsp. cinnamon
Grinding of nutmeg
¾ tsp. coriander
Stir
together in a large measure:
1 ½ cups
water
1 cup
canola oil2 tsp. vanilla extract
¾ tsp. orange oil
grated rind of ½ orange
Stir the wet ingredients into dry and whisk until blended.
Stir into the batter,
just until evenly incorporated:
¼ cup
organic cider vinegar
Pour
the batter into the pan.
Bake 50
minutes or until done. (If the cake has
not completely cooked, the center will sink.)Remove from the oven and place on a rack to cool. When cool, glaze, then chill in the refrigerator to set the glaze. Cut into squares or bars, plate and serve.
Chocolate Glaze
½ cup strong coffee
Place
the chocolate chips in a blender. Bring
the coffee to a boil, pour over the chocolate chips and let sit a couple of
minutes to soften the chocolate. Cover
the blender and put a towel over the top. Blend until the chocolate and coffee
are liquefied. Pour the glaze into a
bowl and chill it for 15-20 minutes, until spreading consistency.
