Thursday, 13 October 2011

Saucy Chocolate Cake

I love cake. Chocolate cake. Any cake really. Any chocolate, just about. Anything sweet. And vegan, of course. Oh, gods, I love sweets. Can it be genetic? I claim it is. I want it to be. Out of my control, you see. Nothing I can do about it. Nope.

Yeah, so....

Back to one of our house favorite desserts. Chocolate Saucy Cake. Well, that's not really what it's called. It is from the wonderful vegan cookbook, 'How it all Vegan' by Tanya Barnard & Sarah Kramer. Love, love, love.

It was one of the first vegan cookbooks we got. Ahhh, memories. You should see the page for the Miso Gravy (the page is extra dirty as I am the miso gravy maker - Denise). Many gems in that one, AND it's two buddies, AND they are funny, AND they have tattoos, AND they are Canadian. Wow.

Ok, back to the recipe.

Chocolate Upside Down Pudding Cake

1 cup flour
1 tbsp baking powder
1/4 cup cocoa powder
1/4 tsp salt
1/2 cup dry sweetener
1/2 cup margarine
1/2 cup soy milk
1 tsp vanilla extract

3/4 cup dry sweetener
1/4 cup cocoa powder
2 cups boiling water

Preheat oven to 350 degrees. In a large bowl, stir together the flour, baking powder, cocoa, and salt. Add the sweetener, margarine, milk, and vanilla and mix together gently until 'just mixed'. Spread in a lightly oiled casserole dish or loaf pan. Set aside.

In a medium bowl, mix together the sweetener and cocoa. Sprinkle evenly on top of the cake mixture. Carefully pour the boiling water over the top. NOTE: DO NOT MIX THIS! It will do it's own thing in the oven. Bake for 40 minutes. To serve, scoop out portions and serve in a bowl with ice cream.

I like it as is, with the sauce all over it and getting it all over the place. So good, so saucy.


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