Food and Friendship

Santa Barbara

pushing the “healthy chocolate” envelope

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As soon as the new year dawns, we steadfastly announce our resolution to eat only what’s good for us.  There are recipes all over the internet for green smoothies, veggie stir-frys, broiled salmon, zucchini noodles, kale chips, kale salad, kale salsa … yada yada yada.   It’s all great, and we highly recommend it!  But when, say, three days have passed (be honest!), we here at Food and Friendship are of the opinion that if you have a little chocolate, it’s really ok.

When our granddaughter recently had her one-year birthday party picnic, her other grandmother, “Savta Margie,” brought one of her creations to celebrate.  There was an ecumenical feast at that picnic, including sweet potato pie, tortilla chips and guacamole, bagels and lox, and much more.  But the hit of the day was Margie’s chocolate cake, and we couldn’t believe it was prepared both kosher and vegan!  So here, with Margie’s permission, is her recipe for what serves in our minds as a health food — it’s chocolate, but it’s sorta good for you.  And it’s delicious!


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Vegan Chocolate Cake
Author: 
 
Margie says "This is my go-to recipe for every birthday or special occasion. Who said vegan baking was impossible?! They are so wrong!" We agree and urge you to give this a try; topped with a cashew buttercream frosting, it's an amazing surprise!
Ingredients
  • Vegan Chocolate Cake:
  • 3½ cups organic whole wheat pastry flour
  • ½ cup organic raw cacao powder or high quality unsweetened cocoa powder
  • 2 cups organic sugar
  • 1½ tablespoons baking soda
  • ¾ teaspoon sea salt
  • 1⅔ cups filtered water
  • ⅓ cup fresh lemon juice
  • ⅓ cup organic oil, like coconut or sunflower
  • 3 tablespoons organic apple cider vinegar
  • 1 tablespoon organic vanilla
  • (optional - not used for this birthday cake: 5 - 10 drops of your favorite essential oil like peppermint, cinnamon, orange)
  • Classic Cashew "Buttercream" Frosting, adapted from The Minimalist Baker:
  • 1½ cups raw cashews soaked in hot water for an hour or cool water for 6-8 hours
  • ½ cup full-fat coconut milk or cream
  • 3-4 tablespoons maple syrup
  • ¼ cup melted coconut oil
  • ¼ teaspoon lemon zest
  • 1-2 tablespoons lemon juice
  • 1 teaspoon pure vanilla
  • ¼ teaspoon sea salt
Instructions
  1. Vegan Chocolate Cake:
  2. Preheat oven to 350F degrees.
  3. In a large bowl, whisk together pastry flour, sugar, baking soda and salt.
  4. In another bowl, place water, lemon juice, oil, vinegar, vanilla (and essential oil if using), and whisk to combine.
  5. Add wet ingredients to dry ingredients and watch the magic happen!
  6. Stir well to combine.
  7. Oil and flour a half sheet pan (or a 9 x 12 pan).
  8. Pour batter into your prepared pan and bake for about 40 - 45 minutes (check after about 30 minutes) depending on your oven, until an inserted toothpick comes out clean.
  9. Remove from the oven and cool on a wire rack until pan is cool to the touch.
  10. Take the cake out of the pan and serve as is or frost with your favorite topping. I used cashew buttercream.
  11. Classic Cashew "Buttercream" Frosting, adapted from The Minimalist Baker:
  12. Drain cashews thoroughly and add to a blender.
  13. Add remaining ingredients.
  14. Blend on high until creamy and smooth, scraping down sides as needed.
  15. Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla, or more apple cider vinegar or lemon zest for more tang.
  16. Transfer frosting to a medium mixing bowl and cover.
  17. Place in the freezer and chill for 45 minutes.
  18. Remove from freezer and whisk.
  19. Freeze for another 45 minute - 1 hour and whisk again.
  20. Then, leave in the freezer until semi-firm to the touch (like cheesecake texture) and use a hand mixer or whisk to blend until creamy and smooth.
  21. If the frosting is too thick, microwave in 15-second increments until blendable or leave out at room temperature to soften.
  22. Your frosting is ready to use - or it can be stored in the refrigerator up to 5-7 days (or freezer for 1 month)
  23. The nature of this frosting is like most other frostings in that it will soften out of the refrigerator. So if serving a cake with this frosting, it's best to keep the cake refrigerated. Once ready to serve, it is fine staying out of the refrigerator for several hours.

 And congratulations to Jesse for being our holiday drawing winner!  Jesse, check your mailbox for your prize!!

Comments

  1. With both vegans and those with egg and dairy allergies in our family, finding a cake recipe like this is like digging up a treasure chest at the beach! Thanks, Ladies, and Happy New Year.

  2. That cake was delicious. Nes and I shared a plate so I’m not sure if it was she or I who ate three pieces…