Vegan Chocolate Cake
this cake is so good you won't want to tell...
1- 10” cake-brush a 10" round cake pan with oil and line with parchment paper , preheat oven to 350 degrees.
Dry:
3 cups flour
2/3 cup unsweetened cocoa
2 cups sugar
2 teaspoon b soda
1 teaspoon salt
sift dry ingredients into a large bowl and then also whisk to ensure everything is well combined and lump-free BEFORE adding:
Wet: measure together,
2 cups cold water
1/2 cups olive oil
1 Tablespoon vanilla
2 Tablespoons white vinegar
mix wet in measuring cup, then pour into dry whisking very well until all lumps of flour (for some reason the olive oil is very important to a lump free cake...trust me on this one!) are absorbed and the batter is smooth, pour into prepared pan
bake at 325 dgrees for 30 min.
This cake is best with fresh berries and whipped cream, but then it wouldn't be vegan...perhaps a ganache made with milk-free chocolate and soymilk instead...yum!
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Thursday, August 21, 2008
Tuesday, August 19, 2008
Gnarly White Cake
White Cake (gnarley)
2/3 c butter- soft
3 eggs
1 3/4 c sugar
1 1/2 cups water
3 c flour
1 T baking powder
1/2 t salt
1 t vanilla
cream butter and sugar til light and fluffy
add eggs one at a time...mix well!
sift together dry ingredients...add to butter mixture alternately with water and mix well.
transfer to greased 10’ cake pan that has been oiled and lined with parchment paper.
For Poppy seed variation soak 1/3 c poppy seeds in water and increase water to 1 3/4 cups.
Bake at 325 for 20-30 minutes.
2/3 c butter- soft
3 eggs
1 3/4 c sugar
1 1/2 cups water
3 c flour
1 T baking powder
1/2 t salt
1 t vanilla
cream butter and sugar til light and fluffy
add eggs one at a time...mix well!
sift together dry ingredients...add to butter mixture alternately with water and mix well.
transfer to greased 10’ cake pan that has been oiled and lined with parchment paper.
For Poppy seed variation soak 1/3 c poppy seeds in water and increase water to 1 3/4 cups.
Bake at 325 for 20-30 minutes.
Fruitcake
Our favorite Fruitcake...Okay, so I have to give credit where credit is due, this is based on Martha Stewart's neighbor Mrs. Maus' recipe...she's right, people LOVE it!
Pan size depends on your desires...this recipe yields about 6 - 6" round cake pans. I like to use an 8' paper ring mold that I buy from Novacart. little loaf pans are nice too, just be sure to line with parchment paper. Adjust your baking time to accommodate the pan and also if you are using convection it will take less time. the key is that when they are vigorously tapped they bounce right back. Also, be sure to brush the brandy on while still warm! We just cracked open one from my batch made in November and it was Sooo Good!
1 # unsalted Butter...softened
2 c Sugar
12 large eggs
4 # Candied and dried fruits...apricots, pineapple, ginger, dates, candied lemon peel ,sour cherries,etc.
1/2 c molasses
2 1/2 c all purpose flour
2 T ground allspice
2 # asst nuts...walnuts and pecans
2/3 c brandy
1 c apricot jam
oven to 275...
cream butter and sugar until light and fluffy...add eggs one at a time...beating well after each addition. Mix in 2c of the fruit and the molasses...sift together flour and allspice and add to above mixture, one cup at a time mixing well after each addition. Add remaining fruit and nuts...stir well to combine. bake 3 to 3 1/2 hours...while cakes are still warm brush with brandy mixed with one tablespoon of sugar...cool completely decorate with dried fruits and then brush with warm apricot jam. Wrap tightly in plastic...shelf life...25 years.
Carrot Cake
People really go crazy for this carrot cake...it’s so simple, and so versatile! Put in muffin cups for a healthy snack or bake in round cake pans and frost with Ginger whipped cream for an elegant birthday cake!
4 c flour
4 t baking powder
2 t baking soda
2 c sugar
2c brown sugar
2 t salt
4 t cinnamon
2 t cardamom
1 t nutmeg
8 eggs
4 c carrot - scraped and grated
1 can pineapple - drained and crushed or processed in food processor
1 c oil
2 t vanilla
Sift together dry ingredients and whisk together wet ingredients separately. Mix together well. Divide into 2 greased ten inch round cake pans, or about 24 jumbo muffin tins. Bake at 325˚ for 45-50 minutes for cakes, 20-25 minutes for muffins. Toothpick should come out clean and center of cake should spring back when lightly pressed.
4 c flour
4 t baking powder
2 t baking soda
2 c sugar
2c brown sugar
2 t salt
4 t cinnamon
2 t cardamom
1 t nutmeg
8 eggs
4 c carrot - scraped and grated
1 can pineapple - drained and crushed or processed in food processor
1 c oil
2 t vanilla
Sift together dry ingredients and whisk together wet ingredients separately. Mix together well. Divide into 2 greased ten inch round cake pans, or about 24 jumbo muffin tins. Bake at 325˚ for 45-50 minutes for cakes, 20-25 minutes for muffins. Toothpick should come out clean and center of cake should spring back when lightly pressed.
Boca Negra
Boca Negra
Spanish for ‘black mouth’ this can hardly be called a cake...but it fits the bill if chocolate decadence is what you’re after...it goes especially well with..you guessed it...Red Wine! One of our customers, a 70 year old gal, is so enamored with it she drives the 30 miles from Ninilchik to trade her raspberries (she picks them herself and freezes them in quart jars) for little Bocas that she cuts in slices and freezes to eat one piece at a time, all by herself. I love her.
12 oz. semisweet chocolate
1 1/3 c. sugar
1/2 c red wine
1 c butter
5 eggs
melt together butter, sugar and red wine in saucepan until butter is melted and sugar is dissolved. remove from heat and pour over choc. whisk til smooth. in a separate bowl whisk eggs and 1/3 c of the sugar...add to butter mixture whisk in flour and mix well. transfer to greased cake pans lined with parchment paper and bake in a water bath for 30 min in 350 oven. It should jiggle slightly but not be wet looking in the center. Chill completely. To de-pan, run a small sharp knife around the edge of the cake to separate the sides form the pan and invert on a plate. Carefully peel off paper and place serving plate on bottom, being careful to center it and, using a hand to support each side turn upside down so cake is sitting upright. At this point I like to pipe ganache in pretty concentric circles all over the top. You can also embrace the rustic beauty of it and just slice and serve with whipped cream. or you could just eat it off the plate, all by yourself.
Spanish for ‘black mouth’ this can hardly be called a cake...but it fits the bill if chocolate decadence is what you’re after...it goes especially well with..you guessed it...Red Wine! One of our customers, a 70 year old gal, is so enamored with it she drives the 30 miles from Ninilchik to trade her raspberries (she picks them herself and freezes them in quart jars) for little Bocas that she cuts in slices and freezes to eat one piece at a time, all by herself. I love her.
12 oz. semisweet chocolate
1 1/3 c. sugar
1/2 c red wine
1 c butter
5 eggs
melt together butter, sugar and red wine in saucepan until butter is melted and sugar is dissolved. remove from heat and pour over choc. whisk til smooth. in a separate bowl whisk eggs and 1/3 c of the sugar...add to butter mixture whisk in flour and mix well. transfer to greased cake pans lined with parchment paper and bake in a water bath for 30 min in 350 oven. It should jiggle slightly but not be wet looking in the center. Chill completely. To de-pan, run a small sharp knife around the edge of the cake to separate the sides form the pan and invert on a plate. Carefully peel off paper and place serving plate on bottom, being careful to center it and, using a hand to support each side turn upside down so cake is sitting upright. At this point I like to pipe ganache in pretty concentric circles all over the top. You can also embrace the rustic beauty of it and just slice and serve with whipped cream. or you could just eat it off the plate, all by yourself.
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