This is sort of a funny story…I have used a few different recipes to make chocolate cake, like the chocolate chip cake on my recipe list. But one of my yoga students in Grenada urged me to try a vegan recipe she has.
She is a personal chef and she got this recipe from her vegan friend and
said it is the best chocolate cake she has ever had. So, she was kind enough to hand write out the recipe and brought it over to my boat. Before I even looked
at the page I asked her if she knew where the recipe came from (other than from
her friend) she said she didn’t. But I looked down at the ingredients (the first two being soy milk and
apple cider vinegar) and knew exactly where it came from. Isa Chandra from “Vegan Cupcakes take over the World”- since I happen to have the book I checked and sure enough it is exactly the same.
Whenever I see a recipe anywhere with soy milk and apple cider vinegar I can bet it’s hers-something about providing a leavening agent when vinegar is mixed w/soy milk like the effect of buttermilk in non-vegan recipes. Anyway, I’ve made this in cupcake form too with a Peanut Butter Cream Frosting- awesome!
I used a chocolate Grenache like frosting that I’ve been eating for years. Does that sound like too much chocolate? It’s not- really, it’s fabulous.
What you’ll need (for the cake):
-1 cup soy milk
-1 tsp. apple cider vinegar
-3/4 cup granulated sugar (I use the raw cane)
-1/3 cup canola oil
-1 tsp. vanilla extract
-1/2 tsp. almond extract
-1 cup flour (unbleached, all purpose)
-1/3 cup cocoa powder
-3/4 tsp. baking soda
-1/2 tsp. baking powder
-1/4 tsp. salt
What’s Next:
-Preheat the oven to 350
-Whisk together milk and vinegar & set aside for a couple minutes
-In a medium bowl add the sugar, oil, vanilla, and almond extract and stir to combine
-Stir in the flour, cocoa powder, baking soda, baking powder, and salt. Stir to combine well.
-Pour the batter into a greased 8x8 pan, or a 12 cupcake tin w/liners
What you’ll need (for the Grenache):
-1/2 cup semisweet chocolate chips
-1/4 cup non-dairy milk
-1/2 tsp. vanilla
What’s Next:
-In a small pot heat the milk until it just boils
-Add the chips and vanilla and stir to combine on very low heat (do not let the chocolate burn)
-Once melted remove from heat immediately and set aside until ready to use for your cake or refrigerate
-When you’re ready to add the chocolate sauce to your cake-take big spoonful’s of Grenache and drop them on the cake, then use a fork to lightly drag the sauce in a swivel lines to even distribute.
*Incidentally this chocolate sauce makes a great chocolate fondue for dipping fruit or whatever you like to eat chocolate with
She is a personal chef and she got this recipe from her vegan friend and
said it is the best chocolate cake she has ever had. So, she was kind enough to hand write out the recipe and brought it over to my boat. Before I even looked
at the page I asked her if she knew where the recipe came from (other than from
her friend) she said she didn’t. But I looked down at the ingredients (the first two being soy milk and
apple cider vinegar) and knew exactly where it came from. Isa Chandra from “Vegan Cupcakes take over the World”- since I happen to have the book I checked and sure enough it is exactly the same.
Whenever I see a recipe anywhere with soy milk and apple cider vinegar I can bet it’s hers-something about providing a leavening agent when vinegar is mixed w/soy milk like the effect of buttermilk in non-vegan recipes. Anyway, I’ve made this in cupcake form too with a Peanut Butter Cream Frosting- awesome!
I used a chocolate Grenache like frosting that I’ve been eating for years. Does that sound like too much chocolate? It’s not- really, it’s fabulous.
What you’ll need (for the cake):
-1 cup soy milk
-1 tsp. apple cider vinegar
-3/4 cup granulated sugar (I use the raw cane)
-1/3 cup canola oil
-1 tsp. vanilla extract
-1/2 tsp. almond extract
-1 cup flour (unbleached, all purpose)
-1/3 cup cocoa powder
-3/4 tsp. baking soda
-1/2 tsp. baking powder
-1/4 tsp. salt
What’s Next:
-Preheat the oven to 350
-Whisk together milk and vinegar & set aside for a couple minutes
-In a medium bowl add the sugar, oil, vanilla, and almond extract and stir to combine
-Stir in the flour, cocoa powder, baking soda, baking powder, and salt. Stir to combine well.
-Pour the batter into a greased 8x8 pan, or a 12 cupcake tin w/liners
What you’ll need (for the Grenache):
-1/2 cup semisweet chocolate chips
-1/4 cup non-dairy milk
-1/2 tsp. vanilla
What’s Next:
-In a small pot heat the milk until it just boils
-Add the chips and vanilla and stir to combine on very low heat (do not let the chocolate burn)
-Once melted remove from heat immediately and set aside until ready to use for your cake or refrigerate
-When you’re ready to add the chocolate sauce to your cake-take big spoonful’s of Grenache and drop them on the cake, then use a fork to lightly drag the sauce in a swivel lines to even distribute.
*Incidentally this chocolate sauce makes a great chocolate fondue for dipping fruit or whatever you like to eat chocolate with
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