Food Plant

mocha-ish chocolate cake with caramel pecan glaze
December 20, 2007, 12:58 pm
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as you may recall from question 22 of the survey below, i had plans to veganize a recipe for chocolate cake in a jar with gooy pecan-ful topping. the bit i found interesting was the baking in a jar, but as plans always change, it happened that my first attempt to make it took the form of a bundt cake.

i need to work on the caramel so that it’s thicker and not as sweet, perhaps with the help of a little maple. the cake itself has a moist and rich texture without being overly dense. the trick was to replace the 2 eggs with half a cup of firm silken tofu blended with 2 teaspoons commercial egg replacer and a splash of soymilk. it sounds like a hassle but it isn’t, because the entire cake is made in one bowl. for the 2/3 cup of sour cream i used a mix of coconut milk and soymilk with a teaspoon or two of lemon juice. it would probably taste even better with sour supreme, but i didn’t think it was worth the expense here and needed to use leftovers.

i also made a nice and healthy kale and french lentil soup that day , but the recipe needs a bit more work before it can be blogged. upcoming is my “first time making calzones” adventure! very successful other than the nasty lip-burn.