DARK AND DE­LI­CIOUS VE­GAN CHOCO­LATE CAKE

Hands-on time: 20 min­utes To­tal time: 1½ hours Makes: 8 to 10 serv­ings

Canadian Living Comfort Food - - Home-style Desserts -

Ev­ery­one should be able to eat choco­late cake! A few sim­ple sub­sti­tu­tions is all it takes to make our clas­sic recipe free of dairy, eggs, white sugar and veg­etable oil, with­out sac­ri­fic­ing the in­tense choco­laty taste and moist, fluffy tex­ture you’ve come to love. Most high-qual­ity semisweet choco­lates are dairy-free; read the la­bel to en­sure the brand you’ve se­lected doesn’t con­tain any milk prod­ucts.

Cake:

1¼ cups all-pur­pose flour

1 cup co­conut sugar

½ cup co­coa pow­der, sifted

1½ tsp bak­ing soda

¼ tsp salt

¼ cup light-tast­ing olive oil

¼ cup unsweet­ened ap­ple­sauce

1 tsp vanilla

4 tsp cider vine­gar

Choco­late Glaze:

140 g dairy-free semisweet choco­late

(about 5 oz), finely chopped

2 tbsp co­conut milk (such as Thai Kitchen)

Cake: In large bowl, whisk to­gether flour, co­conut sugar, co­coa pow­der, bak­ing soda and salt; whisk in oil, ap­ple­sauce, vanilla and 1 cup wa­ter. Stir in vine­gar. Scrape into greased parch­ment pa­per– lined 9-inch (2.5 L) square cake pan.

Bake in 350°F oven un­til cake tester in­serted in cen­tre comes out clean, 25 to 30 min­utes. Let cool in pan for 20 min­utes. In­vert onto rack; peel off parch­ment pa­per. Let cool com­pletely. (Make-ahead: Store in air­tight con­tainer for up to 24 hours.)

Choco­late Glaze: While cake is bak­ing, in heat­proof bowl set over saucepan of gen­tly sim­mer­ing (not boil­ing) wa­ter, heat choco­late and co­conut milk, whisk­ing, un­til melted, about 5 min­utes. Let cool for 25 min­utes. Pour over cake, spread­ing to edges. Re­frig­er­ate un­til set, about 20 min­utes. Bring to room tem­per­a­ture be­fore serv­ing.

PER EACH OF 10 SERV­INGS: about 274 cal, 3 g pro, 11 g to­tal fat (4 g sat. fat), 45 g carb (3 g di­etary fi­bre, 30 g sugar), 0 mg chol, 260 mg sodium, 415 mg potas­sium. % RDI: 1% cal­cium, 17% iron, 12% fo­late.

TIP FROM THE TEST KITCHEN

When bak­ing with co­conut milk, use a brand that con­tains an emul­si­fier, such as guar gum, which will pre­vent the milk from sep­a­rat­ing.

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