Sometimes things don’t turn out as expected. Sometimes that is a good thing. Exhibit A-this cake. Far more complex than I imagined in my head- on the first day the spice is more pronounced, by the third day it has mellowed. And on that third day, if you’ve been busy or patient, you will discover that the cake is just as moist and delicious as it was on day one, and if the weather is dark and stormy you might find the cake even more delicious on day three. This cake is not a compromise.
The cake itself is vegan and fat/oil free, the frosting pictured is not. Pick your battles.
If you want to attempt an aquafaba butter cream Gretchen’s Bakery has a thorough step by step and video. I did try this but I don’t think black beans have enough oomph to make a proper meringue like chick peas do. If you want a quick and easy mocha chocolate frosting and aren’t opposed to a little butter or heavy cream see below.
Aquafaba? Aquafaba is bean water, yum yum you’re thinking, just what I want in my chocolate cake. Well, trust me, you do. Aquafaba adds a richness and moistness to baked goods unsurpassed by anything I’ve tried. Yes, in the right recipes, better than eggs and butter. I “make” my own, adding slightly more water when I’m cooking beans for other purposes. I don’t presoak my beans and have little patience for reducing the water so my aquafaba isn’t nearly as thick as the juice from a can of cooked beans. If you choose to use the juice from a can of beans and it is less than one cup I would just add water to make up the difference.
Chocolate Spice Cake-vegan and oil/fat free
Adapted from the Joy of Cooking’s Dairy Free Chocolate Cake (Vegan)
Makes one 8×8 square cake
ingredients
- 1 ½ cups AP flour
- ¼ cup unsweetened non-alkali cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon garam masala (optional, but then it will just be chocolate cake)
- ¼ teaspoon salt (omit if using salted aquafaba)
- 1 cup plus 1 tablespoon sugar
- 1 cup black bean aquafaba (see note above)
- 2 teaspoons fresh ground coffee (or sub ½-1 teaspoon instant espresso powder)
- 2 teaspoons vanilla
- 2 teaspoons ACV (or plain white vinegar)
- ¼ cup tightly packed finely shredded zucchini
directions
- Preheat oven to 350F. Prepare the cake pan by either greasing and flouring the pan or lining the bottom with parchment.
- Heat aquafaba to near boiling and combine with coffee grounds in a French press ( I learned the hard way a traditional filter doesn’t work for this) allow to steep for three-five minutes and pour into medium bowl or large pourable measuring cup. Add one cup sugar, vanilla, and vinegar, stir to thoroughly combine and allow to cool.
- Sift together remaining dry ingredients in a large bowl, stir to thoroughly combine.
- Add aquafaba coffee sugar syrup and zucchini, stir until smooth.
- Pour into prepared baking pan and bake on center rack until a toothpick comes out clean, 25-30 minutes.
- Let cool for about ten minutes then invert onto a baking rack, sliding a knife around the edges of the pan if necessary to detach from the edges.
- Allow to cool completely and serve right side up with either some powdered sugar or the frosting of your choice.
Quick No Cook Chocolate Mocha Frosting
Makes just enough to slather an 8×8 square cake with frosting
ingredients
- 1 ½ cups confectioners sugar (sifted if lumpy)
- 2 Tablespoon cocoa powder
- pinch of salt
- 3 Tablespoons hot heavy cream (I’m guessing you could sub a nut milk of some sort here, and voila- vegan!)
- 2 Tablespoons (approximately) coffee flavored liqueur or coffee infused rum or plain rum or plain coffee
- 1 teaspoon vanilla extract
directions
- Sift together dry ingredients in the bowl of a mixing bowl.
- Add cream and beat to combine
- Add vanilla and rum, one teaspoon a time, and beat until smooth and desired consistency. This frosting will thicken as it stands.
Chocolate Spice Cake-vegan and oil/fat free
Ingredients
- 1 ½ cups AP flour
- ¼ cup unsweetened non-alkali cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon garam masala optional, but then it will just be chocolate cake
- ¼ teaspoon salt omit if using salted aquafaba
- 1 cup plus 1 tablespoon sugar
- 1 cup black bean aquafaba see note above
- 2 teaspoons fresh ground coffee or sub ½-1 teaspoon instant espresso powder
- 2 teaspoons vanilla
- 2 teaspoons ACV or plain white vinegar
- ¼ cup tightly packed finely shredded zucchini
Instructions
- Preheat oven to 350F. Prepare the cake pan by either greasing and flouring the pan or lining the bottom with parchment.
- Heat aquafaba to near boiling and combine with coffee grounds in a French press ( I learned the hard way a traditional filter doesn’t work for this) allow to steep for three-five minutes and pour into medium bowl or large pourable measuring cup. Add one cup sugar, vanilla, and vinegar, stir to thoroughly combine and allow to cool.
- Sift together remaining dry ingredients in a large bowl, stir to thoroughly combine.
- Add aquafaba coffee sugar syrup and zucchini, stir until smooth.
- Pour into prepared baking pan and bake on center rack until a toothpick comes out clean, 25-30 minutes.
- Let cool for about ten minutes then invert onto a baking rack, sliding a knife around the edges of the pan if necessary to detach from the edges.
- Allow to cool completely and serve right side up with either some powdered sugar or the frosting of your choice.
“All three of us like chocolate cake for breakfast. Mom had never allowed it with ham and eggs, but Darry let Soda and me talk him into it. We really didn’t have to twist his arm; Darry loves chocolate cake as much as we do. Sodapop always makes sure there’s some in the icebox every night and if there isn’t he cooks one up real quick. I like Darry’s cakes better; Sodapop always puts too much sugar in the icing”
SE Hinton, The Outsiders
Give me, give me, give me this cake! I want to swim in it! Pinning!
Vegan Free… finally someone has started to talk sense
A hearty treat for vegan loving guys