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HOW IS THIS POSSIBLE??? A VEGAN CHOCOLATE CAKE? IT IS DELICIOUS

We ran out of eggs. We always buy 30 eggs from the Asian store. It is about 10cents per egg, which is reasonable in our opinion. Eggs cost so much these days, we have no idea why. A regular egg cost about 25cents minimum at the supermarket if you were to buy a dozen. How are we then supposed to justify the cost of baking a cake as supposed to buying a not-so-healthy one from the supermarket? We are trying to bake a cake every week, if not twice a week for our breakfast. Buns and cakes in the supermarkets are always full of additives and hydrogenated fats. We have been making it a regular affair to bake a loaf of something.

We then came across this recipe when we were searching for egg-less cakes. we have tried to look for baking-powder-less cake recipes before. But it really is the case of having either baking powder or eggs! These are the agents to make a cake rise. We now make use we always have baking powder around. This vegan chocolate cake is not only cheap to make. It is very quick, surprising moist and tasty, and it requires so little chocolate (cocoa powder).

We didn't have cocoa powder so we added our chocolate milk mix and reduce the amount of sugar a little. We also omitted the chocolate chips. We do not know what the vinegar does in this case. What sort of reaction does it give the cake mix? Anyone care to comment?

Though, we did only add the vinegar at the last moment as another recipe suggested. We baked it at 180 degrees C for 30 minutes. For some reason, we cannot do 5 degrees on the oven.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 5 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup cold water
  • 1/2 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
  2. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
  3. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack. 

2 comments:

cs said...

i once saw on Martha Stewart program that vinegar is a good substitute for eggs as leavening agent. I remember look for the recipe online after the show but now can't find it. Did found this for you thou:
http://www.egglesscooking.com/2009/02/13/announcing-egg-substitut-event-vinegar/#axzz16RAoBYzD

suzene said...

I was very surprised by the vinegar method. It is indeed a good one. I made the chocolate cake and thought it was pretty splendid. Mr Washy boycotted it saying it doesn't taste complete without butter, milk and eggs. I think he only did that after I told him I added vinegar which is 'oh so radical' in his opinion. Thanks for the link though.

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