Cookbook 17, Recipe 2, (Total 37)
Hands down - this is the best vegan cookbook I have ever had the pleasure of cooking and baking from.
Did I like it? In the realm of cakes it was pretty good, in the realm of vegan cakes it was most excellent. I always find vegan cakes to have a slightly gummy texture - that texture is very minimal in this recipe.
As I was baking this evening it dawned on me how expensive and calorie laden this recipe is. The cake contains 2160 calories just from maple syrup (3 cups at 90calories per T), let alone a cup of coconut milk 400, 2 cups of flour 800, 1 cup of cocoa powder 320, 1 cup of chocolate chips 640, etc...
Recipe:
For the cake: Combine 2 cups of flour, 2 tsp baking powder, 1 tsp baking soda together and set aside. In a pan heat together 1 cup of coconut milk with 1/2 cup cocoa powder until mixture begins to bubble, pour into a bowl. Add to the cocoa mixture: 1.5 cups maple syrup, 6 T canola oil, 2 tsp rice vinegar, 2.5 tsp coconut flavoring, 1/2 tsp vanilla extract and 1/2 tsp salt. Pour liquid mixture into the dry - whisk quickly and Bake in two 8 inch pans at 350 for 25 minutes.
For a truly bizarre experience make the frosting: In a saucepan combine 1&1/4 cups water with 4T agar flakes. Bring to a boil and then simmer for 10 minutes. Stir often or the agar will stick to the bottom of the pan. Add 1/2 cup cocoa powder, 1.5 cups maple syrup, and a pinch of salt. Bring to a boil.
Meanwhile combine 1/4 cup soy milk with 2 T arrowroot powder. When the cocoa mixture has come to a boil add soy milk mixture. Cook until barely simmering and thick. Strain through a fine sieve into a bowl with 1 cup of chocolate chips and 1 tsp vanilla extract. Chill until firm. I mean firm - look at the picture. I dumped the mixture from my bowl into the food processor - you can see it's a large gelatinous mass.
Strange isn't it? Now whip this up in the food processor for 3 minutes and it will be light and fluffy. Assemble your cake and coat with unsweetened dried coconut.
2 comments:
so what was the texture and flavor of the frosting like? was it smooth like jello but with thin flavor like jello? Was it satisfying as a frosting??
The texture of the frosting was great - the only aspect missing was the smoothness of butter in the mouth - it felt less pliant more solid.
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