This was an interesting endeavor! I have been looking through my Green Market Baking Book for a few weeks trying to find a recipe to experiment more with natural baking products and methods. I came across this recipe and was reminded of a spicy fudge I once made and had to try it. It is very easy to make and takes only 20 to 30 minutes to bake. The shiny frosting was difficult to photograph for you but the result was tasty enough to share anyway! I added some violets from my garden that are also edible.
I placed one of my hibiscus flowers near the cake to give it a more festive feel.
Ingredients:
For the cake
2 1/4 cup King Arthur's Unbleached Cake Flour
1/2 cup dark cocoa powder
1 3/4 tsp baking soda
1/2 teaspoon cayenne pepper
1 1/2 teaspoon cinnamon
3/4 teaspoon salt
2/3 cup maple syrup
1 cup unsweetened apple sauce
3/4 cup vegetable oil
1 tbsp vanilla extract
1 cup strong coffee (minus 2 tbsp)
2 tbsp apple cider vinegar
Preheat your oven to 350 and grease your cake pan. You can use two 8 inch, circular cake pans, one 10 inch pan or cup cake tins. Start with the dry ingredients and mix them together well(except baking soda). Mix your wet ingredients (except vinegar) in a separate bowl and then add to dry mix and stir until combined. Now mix the baking soda and vinegar together well and then add them to the batter this is supposed to help keep the cake fluffy and not as heavy. I did not do it this way and researched it after the fact the cake was still good just heavy. Pour your cake batter into your tins and bake for 20-30 minutes or until a test stick comes out clean. I baked my cake in a 10 inch cake pan and it was done in 25 minutes. Cup cakes will be done sooner.
For the cake
2 1/4 cup King Arthur's Unbleached Cake Flour
1/2 cup dark cocoa powder
1 3/4 tsp baking soda
1/2 teaspoon cayenne pepper
1 1/2 teaspoon cinnamon
3/4 teaspoon salt
2/3 cup maple syrup
1 cup unsweetened apple sauce
3/4 cup vegetable oil
1 tbsp vanilla extract
1 cup strong coffee (minus 2 tbsp)
2 tbsp apple cider vinegar
Preheat your oven to 350 and grease your cake pan. You can use two 8 inch, circular cake pans, one 10 inch pan or cup cake tins. Start with the dry ingredients and mix them together well(except baking soda). Mix your wet ingredients (except vinegar) in a separate bowl and then add to dry mix and stir until combined. Now mix the baking soda and vinegar together well and then add them to the batter this is supposed to help keep the cake fluffy and not as heavy. I did not do it this way and researched it after the fact the cake was still good just heavy. Pour your cake batter into your tins and bake for 20-30 minutes or until a test stick comes out clean. I baked my cake in a 10 inch cake pan and it was done in 25 minutes. Cup cakes will be done sooner.
I used Pure Vermont Maple Syrup from Square Deal Farm . (Picture is linked.)
Ingredients:
For the ganache
3/4 cup soy milk
6 oz bitter sweet chocolate
3 tbsp maple syrup
1/2 teaspoon cinnamon
In a small pot bring the soy milk to a boil then remove from heat and add the rest of the ingredients. Let ganache cool while cake is baking. When cake is ready poke holes over the top of it and pour the ganache over it. You can wait until the cake is cool and the ganache is thicker if you want to spread it over the cake. Just place it in the fridge for a few hours and then spread it over the cake. I poured mine over the cake while it was still a bit runny so it dripped down the sides and in the holes.
You can use the ganache and a frosting if you want as well or just frosting Any recipe for chocolate frosting will do. Even a cream cheese frosting if you are not vegan. I would poke holes all over the top of the cake then pour the ganache over it or you could also put the ganache in the center of two circular cakes. Let me know what ideas you come up with for this cake! Enjoy!
For the ganache
3/4 cup soy milk
6 oz bitter sweet chocolate
3 tbsp maple syrup
1/2 teaspoon cinnamon
In a small pot bring the soy milk to a boil then remove from heat and add the rest of the ingredients. Let ganache cool while cake is baking. When cake is ready poke holes over the top of it and pour the ganache over it. You can wait until the cake is cool and the ganache is thicker if you want to spread it over the cake. Just place it in the fridge for a few hours and then spread it over the cake. I poured mine over the cake while it was still a bit runny so it dripped down the sides and in the holes.
You can use the ganache and a frosting if you want as well or just frosting Any recipe for chocolate frosting will do. Even a cream cheese frosting if you are not vegan. I would poke holes all over the top of the cake then pour the ganache over it or you could also put the ganache in the center of two circular cakes. Let me know what ideas you come up with for this cake! Enjoy!
My very shiny cake!
The cake itself turned out thick and moist. The only thing my husband and I thought would be better was if it was a bit more light and fluffy but I imagine that it is difficult to do being an eggless recipe. Any suggestions on this vegan bakers? I might suggest pouring maple syrup over the cake holes first while it cools and then spreading the ganache for a bit more sweetness in the actual cake as well. Other than that my husband loved it and thought it looked "beautiful"!
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