Tag: vegan

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Mexican chocolate frosting

Choc-chilli frosting

stolen from https://www.taste.com.au/recipes/mexican-chocolate-cake-vegan/69d47df6-c22c-4a76-adcc-74a91d2231b7

Yield: only a taste

Ingredients

  • 30g raw cacao powder, sifted
  • 30g ish juice (orange et al)
  • 52g maple syrup
  • sprinkle cayenne pepper to taste – not my taste, or it wouldn’t be in here at all
Cooking Directions
  1. Using a fork, combine ingredients until smooth
  2. Provide in a fancy container for those more brave than me with flavour but otherwise, don’t put anywhere near anything edible or it will be made entirely inedible. Are these people insane?
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Frosting … Vanilla, no, orange, no … did I even follow a recipe

Frosting

stolen from a site so laden with advertising, I’m not even… #lovingitvegan

This recipe was made for the vegan choc-chilli cake which is how it ended up with “just a bit” of orange zest, just for fun. Yield: just enough Ingredients
  • 300g icing mixture
  • 20g Nutelex
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • just a bit orange zest
Cooking Directions
  1. Add the icing mixture, vegan butter, vanilla extract and half the almond milk to a mixing bowl
  2. Use an electric mixer to combine, adding more almond milk until perfectly smooth and thick.
  3. Ensure cake has had plenty of time to chill before attempting to spread or it may slide down the sides. Layered cakes would require more mixture.
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Birthday cake … this will be fun…

Vegan Mexican Chocolate Cake

stolen from https://www.taste.com.au/recipes/mexican-chocolate-cake-vegan/69d47df6-c22c-4a76-adcc-74a91d2231b7 

This recipe called for three times the amount of “Hymalayan Pink Salt” and the syrup was “coconut nectar”… good luck finding that stuff anywhere normal…

Yield: 10 servings for giants maybe

Ingredients

  • 270g plain flour
  • 80g coconut flour
  • 125g raw cacao power, sifted
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • pinch cayenne pepper
  • 110g coconut oil
  • 140g apple sauce
  • 355g almond milk
  • 480g rice malt syrup
  • 165g maple syrup
  • 2 tablespoons orange zest
  • 1 banana, mashed (113g)
  • 1 tablespoon coconut oil (to grease the baking tin)
  • 1/2 cup slivered almonds (to serve)

Cooking Directions

  1. Preheat oven to 180 degrees C
  2. Prepare a 22cm springform pan with baking paper base and coconut oil on sides
  3. Combine all dry ingredients in a bowl
  4. In a super large bowl, combine all wet ingredients.
  5. Slowly add dry ingredients to wet ingredients while mixing. Continue mixing until smooth.
  6. Pour the batter into the prepared springform pan  and bake for 40-45 minutes or until a skewer comes out clean.
  7. Leave to cool completely at room temperature (oops) and turn out onto a serving platter. Alternatively, panic that you’re late for a celebration, put it in the fridge while attempting a frosting, not let it cool anywhere near enough (this is a beautiful dense cake that holds it’s heat), and have the frosting melt off. Serve hot and fresh with slivered almonds.