Posts Tagged ‘chocolate cake’
- Course/Dish: Cakes
- Meals: Snack
- Main Ingredient: Avocado
- Difficulty: Moderate
- Equipment Needed: Blender, Food Processor
Description
Try this raw layered avocado mint cake cake, It is full of Omega’s, vitamin K, potassium, and fiber! Now that is what we call a ‘perfect’ cake.
Recipe by
Ingredients
Chocolate Cake
2 2/3 cups whole walnuts, shelled, unsoaked
1/3 cup cocoa powder
2 tbsp chia seeds (mila or flax meal)
2 tbsp xylitol or sugar (if want to use stevia do about 1/4-1/2 tsp liquid stevia)
1-2 tbsp agave or maple syrup
Mint Avocado Cream
2 avocados, about 1 1/2 cups pureed
1/2 cup +1 tablespoon irish moss paste – about 4oz
1 teaspoon stevia, liquid
3 tablespoon agave or maple syrup
1 tablespoon coconut oil
1-2 tablespoon sunflower lecithin (optional)
1 tablespoon mint extract
1/2 – 1 teaspoon spirulina (optional, helps with green color)
Methods/steps
Chocolate Cake
Place walnuts in food processor and pulse till a crumbly texture. Then add in remaining ingredients. We left our cake more on the less sweet side, so adjust sweetness to taste. Note: chia seeds gave the cake a little crunchy texture, so if do not like or want crunch use flax meal or grinded chia seeds.
Mint Avocado Cream
Place irish moss in blender with agave and blend a little. Next add in the pureed avocados, stevia and mint extract, spirulina, and if you are using lecithin add in now. Blend till smooth and end with coconut oil. Adjust sweetness to taste.
Note: If you desire more sweetness up the agave and/or stevia, and depending how much you add may need to up coconut oil to 2 tbsp. The purpose of the coconut oil is to help the cream get hard so when you slice cake it does not go everywhere.
Assemble cake:
Line the 6 in pan with wax/parchment paper.
Press about 1 cup of moderately packed chocolate cake batter onto the bottom of the pan. Next top with 1 cup of mint avocado cream.
Set first two layers in the freezer for about 2 hours to set.
Repeat cake and cream layers. Place final cake in freezer for a few hours (about 4-6 hours) to set.
When ready to slice let cake come to room temperature a little (15 or so minutes), will help make it easier to cut.
Keep leftover slices in refrigerator and will last about 2-3 days.
Vegan Chocolate Cake
Posted on: May 31, 2012
This recipe is also known as Cockeyed Cake or Screwy Cake.
This yields a rich, moist and chocolatey cake, also suitable for making as cupcakes if you are inclined to dirty more dishes.
Because the brilliance of this cake is that you mix it right into the pan you bake it in.
It takes about 5 mins to mix it up, slightly more if you can’t put your hands on the vinegar.
prepare a 9 x 9 greased or sprayed pan.
pour in
1 & 1/2 cups flour
3 tbsp cocoa (the darker the better)
1 tsp baking soda
1 cup sugar
1/2 tsp salt
give it a gentle shake or stir a bit to partly mix, then make 3 shallow wells to pour into one well:
5 tbsp cooking oil
in another
1 tbsp vinegar
then in the third
1 tsp vanilla
pour over the whole pan 1 cup cold water
stir with a spoon like you are making a mud pie until it is nearly smooth and you don’t see flour.
bake at 350 degrees F for half an hour.
note
years ago, a friend tried to substitute any other sweeter for the sugar, and while the frozen orange juice and mashed bananas gave an interesting flavour and texture, sugar is needed for the chemical reactions.
perhaps try a raw sugar or cane sugar in ratio to refined. if that’s a concern for you
Ultimate Chocolate Dessert
Posted on: May 16, 2012
Having Cake and Eating It Too
Posted on: January 30, 2011
Every now and then, those of us who don’t like to cook get asked to bring something to an office party.
Most of the times, it’s easy enough to put some prepared platter of something or bring along the classic corn chips n salsa.
But when you are faced with responsibility for the celebratory cake, you feel a little more obligated.
Don’t worry, we’re still buying from the bakery department.
Most people will simply bring a sheet cake of one flavour or another and call it a day.
Your obligation would be completely discharged with that; but one sheet cake is actually a hassle you don’t need.
There will always be some who don’t like the flavour or are allergic to something in it. And, there’s the matter of leftovers.
Luckily there’s a simple and elegant solution.
Bring 2 regular sized cakes – one chocolate and the other something else.
This way, party attendees have a choice and you eliminate the likelihood of leftovers, since people who had a piece of one, can more easily be convinced to have a smaller piece of the other – than can a person be convinced into having a second of the cake they’ve already had.
So, convoluted way to say, no leftovers.
The only downside is that you will probably be asked more often to work out office party issues.
But how else can you be the hero for so little effort?
All the kudos for minimal work – now that’s a good enough thing.
Nancy
One Pan Chocolate Cake
Posted on: September 15, 2010
Yes, a chocolate cake that only dirties the cake pan because you mix all the ingredients right in the pan.
Okay, you still have the same measuring cups and spoons to wash – but at least there’s no wet and dry mixing bowls to deal with – and any reduction in washing dishes (even in the dishwasher) is a good enough thing.
My grandmother used to call this cake “Screwy Cake” and it’s also known as Cockeyed Cake. It’s fast to make and only 30 mins to bake – so technically, you could be having chocolate cake in about 40 minutes after you print this blog page.
One Pan Chocolate Cake
Use a 9 x 9 x 2 inch tall cake pan – if it’s teflon all the better – otherwise, it’s hard to get around greasing the pan.
Tip: Use a part of the butter wrapper to spread the butter so your fingers don’t get mucky.
You can sift the dry ingredients or use “best for blending” flour, but into the cake pan goes:
1 1/2 cups flour
3 tablespoons cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
If you’ve sifted the lot, great, if not, just it a swift mix to spread out the non-flour ingredients a bit.
Once you’ve got the dry ingredients leveled out, make 3 wells or dips.
Each well gets a different wet ingredient:
1st well: 5 tablespoons vegetable oil
2nd well: 1 teaspoon vanilla
3rd well: 1 tablespoon white vinegar
Over the whole pan, pour 1 cup cold water.
Beat the mixture until smooth and there’s no visible flour.
Bake at 350 Fahrenheit for a half hour.
Top with your favorite icing – or why not melt some chocolate bars or chocolate mint patties on the top and smooth it over like icing.
Sometimes, I like to have this cake warm with butter – but the best to my palette is to cut it in half to make 2 layers and put peanut butter in the middle and chocolate icing on top.
Tip: The easiest way to cut a cake into layers is to use a knife to make a tiny slice in the middle of the layer – one if a round cake or on two corners if square or rectangular. Get a length of thread and fit it into the slices. Turn the cake so the sliced edge is away from you and holding the 2 loose ends at the same height as the slices – gently pull the thread towards you and out of the cake.
dividing a layer into 2 layers
Remember the cake doesn’t have to take a long time or be fancy to enjoy it – and it only has to be a good enough thing.
Until next time,
Nancy Stewart
