This would be my second trial of a vegan cake and gladly enough it came out to be equally tempting. You see, I am in a state of OCD now (Obsessive Cake Disorder)
So, this wasn’t really a planned recipe and so I can take the credit to me and my imaginations. I had some pears and blueberry crush in my pantry and I was in the spirit of making something that might sound like a nourishing cake. Well, honestly I do not know if that makes sense but however for cake lovers anything would make quite enough sense and if its the Vegan version why to restrict yourself for making something more delectable than ever expected.
Here is my ingredient list:
- 1 1/2 cup of flour
- 1/2 cup blueberry crush
- 1 cup of pears ( I have chopped the pears and boiled them in water with about a tsp of sugar to get rid of any sourness and acidity)
- 1/2 cup of sugar (since the crush is already sweet however you may add more or less to suit your taste)
- 1/2 cup of any vegetable oil
- 1/2 cup of lukewarm water
- 2 tsp of white vinegar
- 1 tsp of baking soda
- 3/4 tsp of baking powder
Once the dry ingredients have been sifted well add the wet ingredients one by one to make a smooth and homogeneous mixture. I let the pears be in chunks to enjoy the mild crunchiness with every bite of this cake. Pour the batter in a greased tin and bake it in a preheated oven for 30 min at 180 degrees and the toothpick shall come out clean.
- Adding the mixture of the vinegar and the soda in the end helps you create air in the cake, making it fluffy and spongy.
- you may also add in sifted flax seed powder mixture to bring in moistness and sponginess. As per the Vegan version tips, a tbsp of flax seed powder with 3 tbsps of warm water works like one egg. So for your cake 2tbsp of flax seed powder and 6 tbsp of lukewarm water is just the right math to do. 🙂
In the end when your cake is ready and cooled down you may added your whipped cream or like in my case simply choose to dust it with some icing sugar and enjoy every bite of this guilt free cake sipping your tea or coffee.
Simple! wasn’t it?
There has been a lot going lately about baking vegan cakes and all the other tempting vegan dessert recipes popping here and there. Foremost I have due respect to all the amazing bakers who have taken this commendable effort to moderate the concept of baking and moved to a much healthier and peaceful course of meal.
Likewise being moved, I too started to try my hand at the art of vegan baking. I love cakes, rather I drool on them and now if I know that I can make them equally well without much of those dairy ingredients and have an oven waiting in my kitchen, then I am certainly not the one to wait.
So here is my first simple Dark Chocolate Vegan Cake that went out clear in minutes. Its my first successfully acclaimed attempt and I chose no fancy name to address it. You know after all it’s special being the first one in itself.
The modest ingredient list:
- 1 1/2 cups of four (all purpose flour)
- 1/2 cups of unsweetened Cocoa powder
- 1 cup of Sugar/ Brown Sugar
- 1/2 cup of any vegetable oil of your choice
- 3/4 tsp baking powder
- 1 tsp on soda
- 2 tsp of white vinegar
- 2 tsp of vanilla extract
1 cup of Luke warm water. ( you may add any other non dairy milk, but trust me even water works just fine.
* I prefer adding a tsp of coffee powder/liquor to my batter to add that bitter sweet taste to my cake. 🙂
Once you have sifted the dry stuffs and mixed them well with your magic spatula, you may gradually add on all the wet ingredients (which luckily are not many here). Mix the batter smooth and pour out it on a greased baking container. Place the same in your pre heated oven for a flat of 30 min at 180 degrees and by then your toothpick shall surely come out clean.
For the Easy Frosting I used:
- A brick of the dark vegan chocolate that has been melted on a double boiler.
- 2 tbsp of water/ non dairy milk
- pinch of salt
- 1/3 cup icing sugar
- 2 tsp of oil to retain the glaze
- 1 1/4 vanilla essence (optional)
- Some generous chocolate shavings (grate your brick on kitchen grater) and colorful sprinklers.
You may choose to split your cake into two halves a spread a generous mixture in the middle to make it even more luscious and tempting. (I dint get to click a pic of that one). The remaining of it can be poured and smeared gently on the top and is good to go as is or even like I tried my amateur skills like.
Well, the outcome was definitely a good try and I am surely not going to let my oven stay idle for long.
These brownies have waited long to be this tempting that they hardly lasted a day.
Making brownies and that too Vegan ones was little challenging since I was absolutely not sure of the outcome when I had to minus the eggs and the butter but once done, it couldn’t have been any simpler and they are worthy to be part of my journal so that I can always look back on them.
Here is the short and quick ingredient list:
- 1 cup all purpose/plain flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp of instant coffee powder
- 1/4 cup of any vegetable oil
- 3/4 cup of powdered sugar
- 2 tsp vanilla essence
- 1 tsp baking powder
- 2 tbsp of sifted flax seed powder along with 6 tbsp of lukewarm water
- 1/4 cup of non-dairy milk. I prefer using Soya Milk.
Once all your dry ingredients are well sifted, make a well and pour in all the wet ingredients and mix the batter well. This batter shall be thicker as compared to that of a cake but we need some dense brownies right?
Pour this mixture in a greased or lined tin or tray of your choice and put it right into your oven for 30 min at 180 degrees and there you are with your batch of perfect dense brownies that are awesomely vegan and guilt free.
I loved having these for a dinner held at my place followed with my steaming cup of coffee the next morning. And yes, all that was left was SMILES. 🙂