Oh how we adore pure and natural chocolate . And, speaking of which, this delicious little recipe was introduced to me by my mother, who took it upon her self to support my attempt at limiting dairy and eggs. I made it again over Memorial Day Weekend, and it was met with rave reviews by my family (including my meat & potatoes brother). This is a Vegan Chocolate Cake (show with dairy free "Good Karma Vanilla Rice Cream") with a bit of peppermint flavor, the perfect blend of sweet and palate cleansing for an after dinner treat. All ingredients can be found at your local health food store.Mangia!
2 and 1/4 cups Whole Wheat Flour
4 and 1/5 teas. Carob Powder (a good substitute for cocoa powder)
1 and 1/2 cups Raw Turbinado Sugar
1/2 cups vegetable oil
1 and 1/2 teas. baking soda
1 and 1/2 teas. white vinegar
1 and 1/2 teas. vanilla extract
1 and 1/2 cups cold water
Frosting-
1 12 oz. bag of Vegan Chocolate Chips
1/4 cups almond or rice milk
1 tablespoon peppermint extract
Preheat oven to 350 degrees. Grease a 9 X 13 non stick pan or glass baking dish. Combine and mix dry ingredients until well blended. Add wet ingredients and stir quickly. Once smooth, pour batter into pan and bake for 25-30 minutes. While cake cools (approx. 20 minutes), combine vegan chips, almond milk, and peppermint extract into a pan and heat until a smooth icing-like consistency forms. Pour on the cake and allow several hours to harden before eating.
I am almost sure you could also replace the mint in the frosting with something else you love, like peanut butter. Or, try omitting the mint and topping your cake with banana slices. Yum!
Posted by: Joanna | 05/27/2009 at 12:31 PM