a mini vegan chocolate cake.



A couple of months ago my mom bought my son an extremely adorable Dutch child's baking kit that includes a few tiny pans that can actually be used in a regular oven. My favorites of these include an owl one (pictured: an owl-shaped donut I baked with Alice awhile back) and a teeny tiny springform pan. I must say, they are darn cute.

I frequently have too many baked goods for me to digest, so sadly, food gets thrown away. Today I decided to make a tiny chocolate cake in the small springform pan to avoid this problem, especially since I have been trying to cut down on sweets. It came out to be the perfect size cake for our household- just enough for us each to have a tiny slice with nothing left over. Plus, there are few things more darling than a miniature dessert.

The recipe for the cake is adapted from Moby's cookbook Teany, which really is a lovely book full of wonderful vegan lunch, desserts, and of course, tea. I am posting the recipe in its full form, which is for a thin 8" cake (that he cuts into petit fours)- feel free to half the recipe like I did to make a tiny cake too.





Vegan Chocolate Cake: Adapted from Teany

Ingredients:

3/4 cup flour
1/3 cup cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon instant coffee grounds (optional)
1/4 cup vegetable or canola oil
1/2 cup cold water
1 teaspoon vanilla extract
1 tablespoon white or apple cider vinegar
1 personal-size chocolate bar

Directions:

Preheat the oven to 375 degrees F. Grease and flour an 8" cake pan.
In a large bowl, mix together all of the ingredients, except the chocolate bar, by hand until smooth. Pour the batter into your cake pan. Break or chop the chocolate bar into chip-sized pieces and sprinkle on top of cake batter.
Bake for 20-25 minutes until a knife inserted in the center comes out clean. Let cool on a rack.
You can cut these into pieces and decorate each one with whatever you like to eat chocolate with. Or just eat it as a nice whole cake.



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