There are a lot of chocolate fans in this house so for birthdays we have a favorite vegan chocolate cake recipe. I made these yesterday but used the wrong frosting recipe and ended up with burned-and-hard-as-a-rock stuff...which I later scraped off. Today I found my good allergy-friendly ganache recipe and had a do-over. And my little helper man decorated them with star sprinkles. So, future self, here is the allergy-friendly recipe we like:
Cake Ingredients
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder (I use regular or dutch-process)
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar
1/3 cup Enjoy Life chocolate chips
Mix dry ingredients together. Add liquid ingredients and mix well. Stir in chocolate chips (optional). Pour into an 8x8 pan or 12 cupcake liners. Bake at 350 for 15-17 minutes for cupcakes or 30 minutes for an 8x8. Check that a toothpick comes out clean before removing from oven.
Glaze Ingredients
2 T rice milk
1/2 cup Enjoy Life chocolate chips
1 T agave nectar
pinch of salt
Bring rice milk to a simmer over medium high heat. Remove from heat and stir in chocolate chips, agave, and salt. Let cool to room temperature before spreading on cupcakes.
2 comments:
Sounds yummy! Does it compare to normal chocolate cake, or is it delicious in its own way?
It's good on an absolute scale! Not just good for allergy-friendly food. As in you wouldn't even know anything was missing.
Post a Comment