Friday, May 21, 2010

Relearning to Taste

In another shameless bout of self-promotion, my second Better Bites piece is now up at Eating is Art! I hope you enjoy it!

Monday, May 17, 2010

Vegan Chocolate Cake with Coconut Dream Frosting

Now, anytime you use the word 'vegan' to describe baked goods, most folks flee. In this combination, the cake is suprisingly moist and richly chocolately. It might lack that bit of mouth-feel richness butter can give but when paired with the coconut frosting, boy-oh-boy! This frosting rocked my socks off! This is the fluffy stuff of rainbows, unicorns and other puff-the-magic-dragon-like childhood dreams, but bursting with the coconut flavor your adult tastebuds rejoice in.

Chocolate Avocado Cake
adapted from the edible perspective
3 cups whole wheat pastry or all-purpose flour
8 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups sucanat or granulated sugar
1/4 cup vegetable oil (I used cold-pressed canola oil)
1/2 cup soft avocado, well mashed, about 1 medium avocado
1 cup water

1 c almond milk
2 Tablespoons white vinegar
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds or 1 9 x 13-inch pan. Sift together all of the dry ingredients except the sugar. Set that aside.

Mix all the wet ingredients together in a bowl, including the super mashed avocado.
Add sugar into the wet mix and stir.

Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

Let cakes cool in pan for 15 minutes, remove from pan and place on rack to cool completely before frosting.

Coconut Dream Frosting
1/3 c non-hydrogenated shortening or butter alternative like Earth Balance
1/4 c coconut butter*
1/3 c light coconut milk
2-3 c powdered sugar
1 tsp vanilla

Cream shortening and coconut butter in ingredients in bowl of stand-mixer with whisk attachment (or in a bowl to blend by hand or with hand mixer). Slowly add powdered sugar as you mix at low speed. Add vanilla and coconut milk in a tablespoon or so at a time (you may not need the full amount), until frosting reaches the desired consistency. Frost cake once cool. Enjoy!

*to make coconut butter at home, get some unsweetened dry, shredded coconut and put in a food processor until creamy.