Science is Fun! (Cake)

I have to admit that it took so long for me to become vegan mainly because I love to bake. I tried for awhile to replace the eggs with egg replacer and the baked goods seemed to taste like undercooked batter. I finally came across a fantastic book called Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero. It opened my eyes to the possibility of making vegan baked goods that actually tasted good. Instead of using egg replacer, they use science. Baking soda and vinegar! Amazing, Ingenious! The baking soda and vinegar create the leavening that the egg would normally be responsible for, but without using eggs!

Here is a recipe that I’ve adapted from The Peaceful Palate by Jennifer Raymond that also uses the ingenious idea of baking soda and vinegar to replace the eggs.

magic chocolate cake ingredients

Magic Chocolate Cake
adapted from The Peaceful Palate
One 8×8 square cake
Rating: Amazing, Awesome

    dry ingredients

    1 1/2 cups unbleached all-purpose flour
    1/2 tsp. salt
    1 tsp. baking soda
    3 Tbsp. cocoa powder

    wet ingredients

    3/4 cup maple syrup
    1 tsp. vanilla extract
    1/3 cup canola oil
    1 Tbsp. vinegar
    1 cup water

Preheat oven to 350°F. Combine dry ingredients in an 8×8×2 square baking dish (preferably glass) and stir with a fork until mixed. Make a well in the center of the flour mixture and add the wet ingredients. Stir with a fork until well mixed. I like to use a glass dish so that I can lift it up and make sure all the dry ingredients have been incorporated with the wet ingredients. Scrape the sides. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Let cool, then frost with Chocolate Cream Frosting.

Chocolate Cream Frosting
adapted from The Peaceful Palate
Enough frosting for one 8×8 square cake
Rating: Amazing, Awesome

    2 Tbsp. Earth Balance natural buttery spread (I like soy garden) or margarine
    1 1/3 cups vegan powdered sugar (I used wholesome sweeteners)
    1/3 cup cocoa
    1/2 tsp. vanilla extract
    2-4 Tbsp. water (consistency of frosting in picture obtained from 3 1/2 Tbsp.)

Cream the buttery spread with the powdered sugar. Add the cocoa and cream/mix until well combined. Add the vanilla and water (1 Tbsp at a time – checking for consistency) to make a thick but spreadable frosting.

magic chocolate before frosting

magic chocolate cake

I usually can’t wait and eat at least one piece immediately. I like my cake refrigerated and the frosting solidifies nicely, after all margarine is soft at room temperature. I typically store no more than 5 days. Good luck having it last that long! Don’t forget to have it with a glass of soy milk, yum!

Oh, why is it ‘magic‘? As stated by the original author, “It contains no eggs, no dairy, and it’s super-easy to make: it’s mixed right in the baking dish!” (The Peaceful Palate, Jennifer Raymond)

Oh… and we can’t forget…
One whahaha… One squirrel
squirrel 1

Two whahaha… Two squirrels
squirrel 2

Have a great day!


8 thoughts on “Science is Fun! (Cake)

  1. I keep forgetting to mention that this cake looks absolutely scrumptious!!!! Too bad my husband doesn’t like chocolate… I think something might be wrong with him………….

  2. Next time I make it I’ll call you. You really have to try it, it doesn’t take very long to prepare, and I tend to eat it up in three days or less! You don’t ‘have’ to use the vegan ingredients, you could use sugar for the maple syrup (I think the maple syrup adds a depth of flavor that sugar doesn’t), margarine for the earth balance, and regular powdered sugar… you might also try to half the ingredients and put it in a smaller baking dish, just remember that the cooking times will change… keep an eye on it. 🙂

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