Chocolate Cake (Vegan)

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My go-to cake lately is chocolate cake. And it's a super simple recipe. (And more often than not, one of my kids makes it.) And it always gets compliments. AND it's vegan!

So since several people asked about it, I'm posting it here. 

The thing about this recipe is it's deep chocolate flavor. REAL dutched cocoa is the secret. If possible, don't use any other kind. And certainly don't substitute with that weird powder Israelis call chocolate for baking. It will be all wrong, so just don't, ok? Thanks!

Vegan Chocolate Cake

This recipe makes 2 cakes - 9 inch round or 8 inch square both work. Actually, this week I made it in my 8.5 inch bread pans and it was extra moist and delicious!

3 cups flour (I used 80% whole spelt, but really any flour should work)
2/3 cups dutched cocoa powder (I get it in the shuk in Teverya, I'm sure you can find it other places too. If you live near me, you can join our group orders from the store that carries them! Be in touch!)
2 cups sugar
0.5 tsp salt
1.5 tsp baking soda

MIX all the above together in a mixing bowl. Make a well in the center.

Add:
1/3 cup oil (I use sunflower oil, but use whatever you prefer)
1 cup cold coffee (plain, unsweetened, no milk, nothing whatsover added!)
1 cup cold water
3 tablespoons apple cider vinegar

MIX everything together until well combined. Pour batter into lined or greased and floured pans.

Optional, but highly recommended: 1/2 bag or more of chocolate chips - sprinkled on top!

Bake at 190C for about 35 minutes (test with a toothpick before declaring them done). Cool before cutting.

Enjoy! Let me know what you think!

 

Fudgey Chocolate Chip Cake

I've been doing eggless baking for a while now, and I'm pretty sure it's a good way to go. While there may be room in our diets for eggs (please don't slam me, vegans!), I have come to believe that the average family relies on eggs a lot more than necessary.

I am going to encourage everyone to consider baking more eggless baked goods. It is so easy to do, and most people have no idea that they are eating anything "different" when they eat my baked goods. They are usually surprised to discover that I've left out the eggs!

bulk whole flaxseeds

ground flaxseed

I encourage you to... get to know your flaxseeds. They are awesome. Flaxseeds make an incredible binder for all of your favorite baked goods. And they work out cheaper than eggs, as long as you find an inexpensive place to buy them. The best price I've found in Israel is at the Nizat HaDuvdevan chain, where they sell flaxseed for about 7 shekel/kg (give or take, I don't remember exactly at the moment!). I grind them right before use, in my coffee grinder.


Today I threw together a chocolate chocolate chip cake for our Shabbat dessert. It was pretty easy, and it's so satisfyingly chocolatey!

Fudgey Chocolate Chip Cake

4 T. ground flaxseed
1/4 cup boiling water
1/2 tsp vanilla extract
1 cup lukewarm coffee (not too strong)
1 cup sugar
3/4 cup cocoa
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 bag chocolate chips

Note: if you are using commercial vanilla extract, it isn't as strong as the homemade kind. so you may want to use more.

First combine flaxseed with boiling water, stir, then allow to cool for 10 min. Add everything else, and mix well (super easy if you have a mixer). Pour into a cake pan and bake at 190 C for about 35 min.
The pan in the picture is 8" X 12" (approx). And yes, it is disposable, because I don't have any good cake pans at the moment. So if anyone wants to surprise your favorite blogger with something - I need stainless steel baking pans! 

Have a wonderful Shabbat!

chocolate chocolate chip cake before it went into the oven

Chocolate Birthday Cake (January 24, 2012)

It started out as cupcakes...






But today, I needed a cake. A LARGE cake. So, here is my vegan, pretty much allergy-free chocolate cake...

  8T. ground flaxseed + 2.5 c. boiling water
  1.5 c oil (I used canola, use what you want) - this sounds like a lot, it is a huge cake!
  4cups raw sugar
  2 t. vanilla extract
  2 c. lukewarm, prepared instant decaf coffee or orange juice
  3 c. whole wheat flour
  3 c. cocoa (I've cut this back to 1.5 cups and the result is not as rich, but it works out "fine")
  1/4 t. salt
  1.5 t. baking powder

First combine the ground flaxseed with boiling water. Mix it well and let it rest 5-10 min. Add other liquid ingredients (+ sugar) and mix really well. Then add the dry ingredients. Mix well.
Fill up a super huge cake pan or 2 normal huge pans, or 4 round cake pans. Bake at 350 F for about 60 min. When done (test with a toothpick), remove from the oven and dot the top of the cake with squares of chocolate. Tent the pan with foil, and allow the chocolate to get soft. Spread it around the top of the cake. Allow to cool and serve!
Enjoy, and don't feel so guilty about serving this - it must be a celebration, anyhow! It is whole wheat, after all. Just NOT health food.

This is what was left by the time I remembered to snap a picture!

Shabbat Parashat Shoftim, Sept 2-3, 2011

Last week, in my excitement about having family visit, I made too much food. So I wrapped it up and froze it and this week I'm on easy street.

Here's what I'm making:

Homemade Challot (trying to get back to that!)

Butternut Squash and Apple soup (it may not feel like fall outside, but I found some cheap butternut squash this week so we HAVE to have this soup!) - saute onion, garlic, and a tart apple in olive oil. when lightly browned and soft, add a tablespoon of flour and continue to stir. Then add soup stock or water and bring to a boil. Then add cooked butternut squash, bring back to a boil. Puree. Add cinnamon, salt and pepper to taste.

Chicken with honey and ginger (from the freezer)

Carrot Kugel (from the freezer)

Something for my vegetarian child (haven't decided what, though. maybe he should decide)

Steamed snow peas

Make your own salad

If my kids are good and let me have a bit more time, I'll even make a chocolate cake, or I'll have them make one! I use the "Grand Fudge Cake" recipe from Ghirardelli Cocoa, but I modify it somewhat... (like oil instead of butter - and I only use 1/2 the amount, whole wheat flour instead of white, and rice milk instead of dairy milk...)

What are you making?
Shabbat Shalom!

While searching through my recipes for my Challah recipe, I came across an old version of my challah recipe. Of course, I've played with it and changed it, but I think this was the basis for our  current Challah! This one certainly looks well used, and I believe it dates back to my Texas days...


This post was linked up to the Hearth and Soul blog hop on Nov 22, 2011

Shabbat Parashat Chukat, July 1-2, 2011

This is my 100th post! What a milestone! Thanks for following my adventures and sharing in my quest for frugal food in Israel!

This Shabbat I am serving the leftovers from the birthday dinner for Friday night, but I'll make some General Tso's Chicken to go with it, instead of the vegetarian version we had the other night. This plan was ok'd by the family - I know it's unconventional to have leftovers on Shabbat, but I wouldn't want the food to go to waste!

For lunch we'll have:

Breaded, oven-"fried" chicken

Make your own salad (lettuce, roasted red and yellow peppers, tomatoes, diced carrots, cucumbers, and whatever else I find around)

Roasted Zucchini with olive oil, salt, and pepper - this is delish served cold!

Potato Kugel

Chocolate cake for dessert (the kids made a big cake recipe for my hubby's birthday)

Seudah shlishit note:

I do very informal seudah shlishit usually. The leftover challah and whatever salads, chummus, peanut butter, jelly, etc are around. no fussing...