Not long ago I was at our local library and I ran across a cookbook that I hadn't seen before....
...and I was totally excited to get it home and check it out.
Just a few pages in, I knew this book was for me. I have been interested in vegan baking and trying out new flours for a while now, and everything in this book looked so I have to make this now scrumptious.
And so that evening, while Peter and I were reading on the couch, I slid this book over to him. He flipped through it, then he zeroed in on one particular recipe:
I mean, seriously. How can you go wrong with something that combines chocolate cake, cookies, and frosting?
This cake uses several different ingredients I had never used before, two of them being garbanzo-fava bean flour and evaporated cane juice.
It also called for arrowroot and coconut oil, but I used cornstarch and canola oil instead.
So first, I preheated the oven to 325-degrees, then revisited kindergarten by tracing three circles onto sheets of parchment paper to line my three 9x3 cake pans.
Next, I whisked together the flours, cocoa powder, evaporated cane juice, potato starch, cornstarch, baking powder, baking soda, xanthan gum, and salt in a large mixing bowl.
Whew.
After that, I added the canola oil, applesauce, vanilla, and hot water to these ingredients and stirred until the batter was smooth.
Then I added the chocolate chips and stirred.
Next, I put equal amounts of batter into the prepared cake pans.
Bake at 325-degrees for about 24 minutes, rotating the pans half-way through.
Take out of the oven, and let them cool for 20 minutes.
After 20 minutes, gently lift them out of the cake pans and place on a wire rack to cool completely.
Now it is time to start the frosting/cookie crumble process. Transfer one cake layer to your serving platter or cake stand, and spread a thick layer of frosting on it.
Then break up some of your favorite chocolate chip cookies and sprinkle them over the layer of cake.
Put the next cake layer on that, and repeat the process.
Finally, place the third layer on top of that and put a thick layer of frosting over the entire cake.
Then you finish that of with a good layer of crumbled cookies.
And there you have it.
Once you finish this cake, you will want to dive in right away and have a slice. Go ahead. Don't be shy.
Just make sure you have your fat pants on.
To make this cake, you will need:
3/4 cup garbanzo-fava bean flour
1 cup brown rice flour
1 cup unsweetened cocoa powder
2 cups evaporated cane juice
1/2 cup potato starch
1/4 cup arrowroot (or cornstarch)
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon xanthan gum
2 teaspoons salt
1 cup coconut oil (or canola oil)
1 cup unsweetened applesauce
2 tablespoons pure vanilla extract
1 cup hot water
2 cups vegan chocolate chips
chocolate chip cookies
vanilla frosting (store bought or homemade)
Storage: This cake needs to be stored in the refrigerator for up to three days. But I don't think it will last that long.
2 people had something to say:
Holy cow that was intense. I hope it was worth the work. It looks delicoius!
If you ever need arrowroot powder as a non-negotiable ingredient I usually find it at either my co-op or one of those Mennonite bulk-food stores.
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