You can pour the batter into cupcake wrappers and make single serves, or fill a 20cm round springform pan for a high, rounded cake. Grossify it for Halloween ... ice with vegan-friendly fondant, rolling into 'worms' and twisting them all over the rounded cake surface Depress the back edge of a knife down the middle to create the two hempispheres of a brain and glaze with 'melted' raspberry jam!
Sometimes I share the recipe between two sponge tins and sandwich together with chocolate cream icing.
If you're wanting a yummy brownie recipe, use gluten free flour and fold in a handful of dark chocolate buttons. Dribble raspberry coulis on top and serve warmed as a dessert, with a trickle of soy cream as a garnish.
You might've cottoned on that I pretty much just substitute butter for Olivite/Olivani, dairy milk for almond milk and egg for No Egg and voila! Being vegan is easy. Don't be put off from trying to 'convert' a recipe, it is incredibly easy.
Anyway, here is my chocolate cake recipe after a number of experimental efforts!
Ingredients:
100gm Olivite or Olivani (dairy-free spread) melted with small handful of dark
chocolate (Whittaker's 50% dark cocoa or Pam's dark cooking chocolate buttons)
1 1/2 cups sugar
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 tsp vanilla essence
1 3/4 cups plain white flour
1 1/2 tsp baking soda
1/2 cup cocoa powder
1 tsp salt
1 1/2 cups almond milk
Icing:
3 tbsp Olivite or Olivani spread
2 tbsp coca powder
1 cup icing sugar
1 tsp vanilla essence
Method:
- Melt dairy-free spread and chocolate together.
- In mixer combine chocolate mixture, No Egg and vanilla essence.
- Add sifted dry ingredients.
- Add almond milk and mix until smooth.
- Mixture is quite runny. Pour into lined baking tin.
- Bake at 180 degrees until cake is starting to shrink from edges and is firm, but springy to the touch.
- When cool, ice with chocolate cream icing.
Icing:
Mix spread, cocoa, vanilla essence and icing sugar until creamy. If need be, add a teaspoon or so of water (or a dash of soy cream) to make a butter cream consistency.
Mix spread, cocoa, vanilla essence and icing sugar until creamy. If need be, add a teaspoon or so of water (or a dash of soy cream) to make a butter cream consistency.
Recipe by Alina @ LittleByLittle
No comments:
Post a Comment