Difference between revisions of "Vegan Chocolate Raspberry Cake"
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| Line 1: | Line 1: | ||
| − | * 2. | + | * SERVINGS = as much as you make, but it has to be not equal to 3.1415 |
| + | * PREP TIME = | ||
| + | * COOK TIME = | ||
| + | * READY IN = | ||
| + | |||
| + | == INGREDIENTS == | ||
| + | * 2.50 cups flour | ||
* 1.33 cups sugar | * 1.33 cups sugar | ||
* 0.75 cups canola oil | * 0.75 cups canola oil | ||
| Line 9: | Line 15: | ||
* 1.33 cups almond milk | * 1.33 cups almond milk | ||
* 0.50 cups chopped walnuts | * 0.50 cups chopped walnuts | ||
| + | * 0.50 cups apple sauce | ||
| + | == COOKING TOOLS == | ||
| + | * two 9" pans | ||
| + | * ... | ||
| + | |||
| + | == DIRECTIONS == | ||
Mix together. Put in two 9" pans (to make a large cake, double recipe). Put in oven at 350 until cake is done (stick a toothpick or fork in it). Cover first layer with raspberry jam. Put second layer on top of first layer. Cover with chocolate frosting, if you know how to make chocolate frosting. I don't. Alt. cover second layer with raspberry sauce. Finally, top with raspberries. | Mix together. Put in two 9" pans (to make a large cake, double recipe). Put in oven at 350 until cake is done (stick a toothpick or fork in it). Cover first layer with raspberry jam. Put second layer on top of first layer. Cover with chocolate frosting, if you know how to make chocolate frosting. I don't. Alt. cover second layer with raspberry sauce. Finally, top with raspberries. | ||
| Line 16: | Line 28: | ||
Second time we did it, we switched the baking powder and baking soda, chopped hazelnuts, and added 4 Tb of almond butter. | Second time we did it, we switched the baking powder and baking soda, chopped hazelnuts, and added 4 Tb of almond butter. | ||
| − | Here's the icing recipe | + | ==Here's the icing recipe== |
| + | Canola oil, Almond milk, Cocoa, Maple syrup, Chocolate. Heat in a small pan until thick and sweet (Warning: cocoa makes it bitter -- add more syrup or sugar to compensate unless you like bitter icing). | ||
| + | |||
| + | [[Category: Cookbook]] | ||
| + | [[Media:Example.ogg]] | ||
Latest revision as of 17:30, 27 September 2007
- SERVINGS = as much as you make, but it has to be not equal to 3.1415
- PREP TIME =
- COOK TIME =
- READY IN =
INGREDIENTS
- 2.50 cups flour
- 1.33 cups sugar
- 0.75 cups canola oil
- 0.66 cups cocoa
- 1.25 tsp baking powder
- 1.00 tsp salt
- 1.00 Tbsp vanilla
- 0.25 tsp baking soda
- 1.33 cups almond milk
- 0.50 cups chopped walnuts
- 0.50 cups apple sauce
COOKING TOOLS
- two 9" pans
- ...
DIRECTIONS
Mix together. Put in two 9" pans (to make a large cake, double recipe). Put in oven at 350 until cake is done (stick a toothpick or fork in it). Cover first layer with raspberry jam. Put second layer on top of first layer. Cover with chocolate frosting, if you know how to make chocolate frosting. I don't. Alt. cover second layer with raspberry sauce. Finally, top with raspberries.
Substitution: substitute half the milk for rum.
Second time we did it, we switched the baking powder and baking soda, chopped hazelnuts, and added 4 Tb of almond butter.
Here's the icing recipe
Canola oil, Almond milk, Cocoa, Maple syrup, Chocolate. Heat in a small pan until thick and sweet (Warning: cocoa makes it bitter -- add more syrup or sugar to compensate unless you like bitter icing). Media:Example.ogg