Sunday, February 2, 2014

Vegan Chocolate Cake

"Let them eat cake!"
I learned in my world history class that Marie Antoinette didn't actually say those words.
She said something more like "Eat some bread."
The point is, you can never go wrong with cake.
It can be eaten for every celebration.
For my mom's birthday, I made a vegan chocolate cake with chocolate frosting.
My whole family cringed when I said that I was going to make a vegan chocolate cake (they aren't really into the whole 'vegan' and 'holistic health' thing like I am). Once everything was done and served, everyone shut up and ate in silence. They couldn't believe how good it was. My mom and brother each ate 2 large slices!
This cake is pretty special. It's not just vegan, It's pretty healthy too. This cake is made with whole wheat flour, almond milk, and coconut oil. Yes, it is high in HEALTHY FATS.
For decoration, I used organic sprinkles made with natural coloring. If you don't want to use sprinkles, I would suggest some fresh strawberries or blueberries to top the cake.

Chocolate Cake:
  • 1 1/2 cup whole wheat pastry flour 
  • 1 1/2 cup almond milk 
  • 3/4 cup cocoa powder
  • 1 tsp apple cidar vinegar 
  • 1 tbsp ground flax seed
  • 1/2 cup melted coconut oil 
  • 1 tsp baking soda 
  • 1 tsp baking powder 
  • 1/2 cup turbinado sugar 
  • 1/2 cup maple syrup 
Chocolate Frosting: 
  • 1 bag enjoy life chocolate chips
  • 1 can of full-fat coconut milk (refrigerated overnight) 
Preheat your oven to 350 degrees. Combine all of the dry ingredients in one bowl, and all of the wet ingredients (including the sugar and maple syrup) in another bowl. Add the wet ingredients into the dry ingredients and whisk until you have a smooth batter. Pour into a greased 8 inch pan and bake for 20-30 minutes until a toothpick inserted comes out clean. While the cake is baking, prepare your frosting. Melt the chocolate chips and stir into the coconut milk. If you refrigerated the coconut milk overnight, the coconut milk should have separated into fat and water. A white fatty layer should have formed on the top half of the can. Use all of the white part and a little bit of the coconut water left on the bottom. The more coconut water you use, the thinner the frosting will be. Once the cake is done, let it cool for a few hours before frosting. Enjoy! 

No comments:

Post a Comment