Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Saturday, March 7, 2015
Vegan Mexican Chocolate Cake Get Ready For Valentines Day!
Bake in an 8 inch pan for 25 to 30 minutes.
Carefully remove the wax paper from the bottom of the cake.
Cool the cake on a rack with top side facing up.
February Makes Me Think of Chocolate
With less than 2 weeks until Valentines day, I started thinking about healthy chocolate desserts. Last year I posted one of my favorites - Raw Tropical Chocolate Truffles. Today I experimented with an old favorite, Vegan Mexican Chocolate Cake. Whats fun about this recipe is that it mixes cinnamon and cayenne pepper with the chocolate and vanilla flavors for a very interesting taste. It rises beautifully without eggs or egg replacer from just the baking soda and the vinegar. To make it a bit more healthy, I use my favorite White Whole Wheat flour for extra fiber, I cut down on the amount of sugar and instead of making a high calorie icing, I just dust the cake with a bit of powdered sugar. Its quick and easy and delicious! Serve it with strawberries or raspberries and for an extra treat, top it with a small scoop of vanilla soy ice cream.
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Vegan Mexican Chocolate Cake [serves 8]
1 1/2 cups white whole wheat flour (or all purpose flour)
1/2 cup organic Sucanot or cane sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 to 1/2 teaspoon cayenne pepper
2 teaspoons cinnamon
1 cup cold water
1 tablespoon vanilla
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
1 to 2 tablespoons confectioners sugar (optional)
Preheat oven to 350 degrees F. Cut wax paper to fit the bottom of an 8 inch pie pan and place in the bottom of the pan. Grease the sides of the pie pan with a vegan margarine or olive oil.
Combine flour, Sucanat, cocoa powder, baking soda, cayenne pepper and cinnamon in a large bowl and mix well. Stir in the water, vanilla, vinegar and oil until combined.
Pour mixture into the cake pan and bake for 25 to 30 minutes until you can insert a tooth pick in the middle and it comes out clean.
Remove from oven and cool in the pan, on a rack, for 15 minutes. Turn the cake pan over on rack, remove the cake onto the rack and gently peel off the wax paper from the bottom of the cake. Turn the cake back over so it is cooling on the rack with the top facing up and cool another 15 minutes. Dust cake with powdered (confectioners sugar), slice and serve with berries and/or soy ice cream.
Per serving: 185.3 calories, 7.6 g fat, 1.3 g saturated fat, 1.3 mg cholesterol, 3.5 g protein, 26.5 g carbohydrates and 3 g of fiber.
Organic Apple Pear Bundt Cake with White Whole Wheat Flour
Organic white whole wheat flour.
Fill well greased bundt pan with apple pear batter.
Remove bundt pan from oven after 50 minutes, when golden.
This recipe could also be used to fill two 8.5" x 4.5" loaf pans.
How better to celebrate my 100th post than with this healthy, organic, whole grain cake filled with fresh apples and pears. Thanks to all of you around the world who have been following my blog and have committed to living a healthier life style. I hope Ive showed you that you can fuel your body with healthy and nutritious food without having to sacrifice taste, visual appeal or satisfaction. Your visits to my site inspire me to continue my work creating recipes and writing articles on healthy eating.
White Whole Wheat Flour
Now you can have your cake and eat it too - literally. For those in your family who dislike the taste and texture of whole wheat, you can now use a flour with all of the nutrition and fiber of whole wheat and still enjoy the taste and delicate texture of white flour. King Arthur brand offers both organic or non-organic white whole wheat. If your store doesnt carry it, you can buy it on their website. This whole grain wheat is made from a combination of hard white winter and spring wheats. You can use it to replace white flour in any recipe. If you cannot find white whole wheat flour, you can make this recipe using 1/2 white flour and 1/2 regular whole wheat flour.
Eggs
This recipe has 4 eggs. If you are worried about cholesterol, you can replace some or all of them with egg whites (2 egg whites for each egg) but its a big cake with 20 servings so each serving only has about 40 mg of cholesterol. If you use eggs, please make sure they are organic, cage free, omega 3 eggs. The freshest eggs usually come from your local farmers. Actually, the best eggs come from your very own chicken, as many of you know.
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Organic Apple Pear Bundt Cake [makes 20 servings]
2 1/2 cups organic white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup organic olive oil
4 organic, cage free, omega 3 eggs, lightly beaten
3/4 cups organic, unsweetened apple sauce
1 teaspoon organic vanilla
3/4 cups Sucanat or organic cane sugar
3 1/2 cups peeled and cored organic apples, thinly sliced
3 cups peeled and cored organic pears, thinly sliced
2 teaspoons Fruit Fresh produce protector
Preheat oven to 350 degrees. Toss the apples and pears in Fruit Fresh produce protector and set aside. In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg and set aside. In a separate bowl, combine, eggs, olive oil, apple sauce, vanilla and sugar and mix thoroughly. Pour the egg mixture into the large bowl with the dry ingredients and blend well with a hand mixer. Using a rubber spatula, fold in the apples and pears. Pour into a well greased bundt pan or 2 well greased 8.5" x 4.5" glass loaf pans. Cook until golden and a toothpick comes out clean when inserted. The bundt cake will take about 50 minutes and the loaf pans will take about an hour (or less if you use metal pans instead of glass). Remove from oven and place on a rack for 15 minutes before removing from the pans. Let cool at least another 15 minutes before cutting.
Per serving: 161.4 calories, 6.8 g fat, 1.1 g saturated fat, 42 mg cholesterol, 3.4 g protein, 22.2 g carbohydrates and 2.5 g fiber.
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