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January 6, 2013

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Vegan Chocolate Cake

by Anne Paddock

A good chocolate cake has to have big chocolate flavor and be moist with a tender crumb but to make a really good vegan chocolate cake, a bit of creativity is needed because by definition, a vegan product cannot contain the very ingredients – butter and eggs – that traditionally make a cake taste so good (making a chocolate cake from scratch is relatively easy with butter, eggs, and cocoa).

I replaced the butter with Smart Balance Omega Oil and the eggs with Bob’s Red Mill All Natural Egg Replacer (which is whole soy flour, wheat gluten, corn syrup solids, and algin from algae) and added a large pureed cooked red beet which is the secret to the success of this cake. The beet can’t be tasted in the finished cake but it adds body and fullness while keeping the cake moist. The result is simply delicious – a moist chocolate cake that needs no frosting although a sprinkling of confectionary sugar and a few raspberries add some pizzazz.

The recipe is in both American and European measurements. I prefer to weigh my dry ingredients on a kitchen scale to avoid cleaning measuring cups but either method works. If using a scale, place the flour (190 grams) in a mixing bowl on the scale, then add the cocoa (60 grams) bringing the total weight to 250 grams. Add the 250 grams of sugar to bring the total weight to 500 grams and then add the baking soda before continuing with the recipe. It’s that simple.

DSC_0886Vegan Chocolate Cake

3/4 cup (180 ml) of Smart Balance Omega oil (natural blend of canola, soy, and olive oil)
1-1/2 cups (190 grams) of unbleached cake flour
2/3 cup (60 grams) of cocoa
1 teaspoon baking soda
1-1/4 cups (250 grams) of sugar
1 large fresh beet (about 9 ounces or 250 grams)
3 tablespoons Bob’s Red Mill All Natural Egg Replacer (available at Whole Foods, Amazon, and most grocery stores in the health food section)
9 tablespoons water (3 tablespoons of water for every tablespoon of egg replacement powder)
1 teaspoon vanilla

  • Preheat the oven to 350 degrees.
  • Place the beet with the greens cut off (but skin on) in a steamer and steam until tender (about 45 minutes).
  • Remove the beet from the steamer and allow to cool for about 5 minutes.
  • Remove the skin from the beet and discard, placing the beet in a food processor with the 9 tablespoons of water.
  • Puree the beet.
  • Add the 3 tablespoons of egg replacer to the pureed beet and blend.
  • Transfer the pureed beet mixture to a large mixing bowl and add the Smart Balance Omega Oil and blend with a mixer for 1 minute. Add the vanilla and blend.
  • In a separate bowl, blend the cake flour, cocoa, sugar and baking soda.
  • Gradually add the dry ingredients to the wet ingredients with the mixer. Increase speed to medium and blend for 2 minutes.
  • Rub a teaspoon of Smart Balance Omega Oil on the sides and bottom of an 8 inch by 3 inch round cake pan.
  • Cut a round 8 inch piece of parchment paper and place on the bottom of the greased pan.
  • Pour the batter into the pan and bake for approximately 45 minutes until a toothpick stuck in the center of the cake comes out clean.
  • Allow to cool for 10 minutes and then invert onto a cake plate and invert again so the open baked top is facing up.
  • Allow to completely cool. Serve plain or sprinkled with confectionary sugar and fresh raspberries.
2 Comments Post a comment
  1. Lamar Briggs
    Jan 6 2013

    no way babe…….give me the good stuff or give me death…………..p.s. you are a good mom to go vegan–what else will happen no one knows……..

  2. Jan 6 2013

    Lamar…you have to try this cake. Have Nancy bake it for you. It’s really delicious…

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