- Teresa Laury
This recipe is not originally mine. I discovered it a few years ago and I still like it very much. It's wonderful! I've done several adaptations, but the one I post here is the current version. This was my first vegan cake and it proved to myself that it is possible making fluffy and delicious cakes not using eggs.
It has a very balanced flavor: not too sweet, not too bitter. And the texture is great!
Serves: 12 persons Difficulty: Easy Time: 1 hour
1 and 1/2 cup whole wheat flour 1 and 1/2 cup of all purpose flour 1 and 1/2 cup brown sugar 1/2 cup demerara sugar 2 tsp sodium bicarbonate 1 pinch of salt 6 tbsp cocoa powder 1/2 cup of sunflower oil (or another one) 2 cups of water 1 tsp vanilla essence 1 tsp apple vinegar (or another vinegar)
Grease a baking dish with oil and flour.
Add the dry ingredients in the recipe order, sifting through each of them, except the demerara sugar, and mix gently.
Add the oil and the water gradually and go slowly combining.
Add the vanilla and finally the apple cider vinegar and finish mixing slowly and gently.
Preheat the oven.
Place cake batter in the greased baking dish and bake it at 220 ° C for about 40 minutes or until to be firm.
Remove from oven and run a knife around the pan to facilitate the removal of the cake and unmold only when it is cold.
This recipe is made with pure cocoa powder, not chocolate powder. In fact, chocolate is a very worthwhile thing to stop buying. It is full of refined sugar and flavoring. Replace by the cocoa. It is much healthier!
To sift the ingredients makes the cake becomes more soft.
The demerara sugar makes the cake becomes more humid and heavy. A small amount was added to this cake to make it more wet and shiny.
It is better to combine the ingredients slowly to avoid gluten be activated, which would not make a fluffy.
Apple cider vinegar is used to react with baking soda, increasing the gaps and removing the strong flavor of baking soda.
We know that a cake is good or almost good when it starts to exhale their perfume.
To open the oven before the cake is baked can make it to sink.
To unmold the cake still warm can make it to break.
Cakes should be eaten in moderation by all doshas. Cocoa, having a stimulating power, increases vata dosha. For being sweet and fluffy it increases kapha dosha.