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If you’ve been following this blog for a while, you probably know about my love affair with baking by now. I love it.  To me is like therapy, only better… and cheaper.

And although it is true that baking is a science, I love to experiment and come up with new recipes. You know, a little bit of this and a little bit of that… which is a big no-no when it comes to baking.

Ok, so a lot of my trials end up being a complete mess, I’ll admit it. But hey, isn’t that part of the fun?

A lot  of times however, the experiments end up being a success.

Like this one.

While I was in Spain, I spent some time going over some of my old stuff. You know, old letter, old records, tapes etc. And I came across an old recipe for a yogurt cake. Interestingly enough, that was one of the very first cakes I learned how to make as a kid. Super simple and “kid friendly” because most of the ingredients are measured using the yogurt container. Brilliant.

Then, of course, the wheels started turning. What if I made that same cake, but dairy free, so we could posted for the upcoming Jewish Holidays? Better yet, why not up the challenge a bit and make it vegan??

So as soon as we came back, we got right to it. And let me tell you something, playing mad scientist for a couple days really paid off. This cake is super moist and decadent.

I know what you’re probably thinking… Vegan, moist and decadent don’t really go together… Well, give it a try. You’ll be pleasantly surprised 🙂

Enjoy!

Ruth

Prep time: 10 minutes
Cook time: 1 hour 10 minutes
Ingredients:

  • 3 tbsp flax meal
  • ½ cup chocolate soymilk (we use Silk Light Chocolate)*
  • 1-6oz container of vanilla soy yogurt (we use Silk Live!)*
  • 1 yogurt container measure vegetable oil
  • 2/3 yogurt container measure chocolate soymilk (we use Silk Light Chocolate)
  • 2 yogurt container measures all purpose, unbleached flour
  • 1 yogurt container measure good quality unsweetened cocoa powder (we use Scharffen Berger)
  • 1 ½ tbsp baking powder
  • 1 yogurt container measure sugar
  • Pinch of salt
  • Cooking spray
  • 1 cup vegan chocolate chips, coated with 1 tbsp flour

*Ingredient note for our Kosher readers: Silk products are completely vegan and dairy free. They are, however, OU-D certified because they may have been processed on equipment also used for dairy (for more information, click here) Please consult your Rabbi if you have any questions about this issue.

1. Preheat oven to 350F. Line a 10x6x3 loaf pan with parchment paper and spray it lightly with cooking spray

2. In a small bowl, mix together flax meal and ½ cup chocolate soymilk. Set aside

3. Combine flour, cocoa powder, baking powder, sugar and salt in a large bowl.

4. In a medium bowl, mix yogurt, vegetable oil and chocolate soymilk until smooth. Add flax / soymilk mixture and mix until well combined

5. Pour into flour mixture and mix all the ingredients carefully until just combined (no not overmix). Add chocolate chips

6. Pour into prepared loaf pan and bake at 350F for an hour and 10 minutes (you can also cut the baking time slightly it you like it extra fudgy!)

7. ENJOY! From May I have that recipe

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