Saturday, October 3, 2009

Vegan Black Forest Cake

This is the first layered cake I ever made. I was going through an interest in vegan baked goods...still am actually. I like it because it has no trans fat. Vegan means no butter or eggs(obviously) and therefore a different form of fat which usually comes from a healthy source like nuts, olive oil, or flax. All of these have monounsaturated fat that is far better then trans or saturated fat. Anyways though! It ended up tasting really rich...and kind of like liquor(it didn't have any). I was super proud and I loved it like my baby. :)

Vegan Black Forest Cake

1 cup whole wheat pastry flour
1 cup all purpose flour
3/4 cup cocoa powder
1 cup maple syrup/molasses
1 cup water
1/2 cup applesauce
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
1 tsp. apple cider vinegar

For the Syrup:

1/2 cup water
1/4 maple syrup
3 thin lemon slices
1/3 cup juice from cherries

For the Icing:

3/4 cup raw cashews
1/2 cup water
1/2 cup maple syrup
10 oz. firm tofu
3/4 cup chocolate chips
2 tsp. vanilla extract
1 10oz. jar of pitted cherries

Heat oven to 350 degrees. Grease a 9-inch pan.
Combine the water, molasses, apple sauce, vinegar, vanilla extract and whisk well.
Sift pastry flour, all-purpose flour, cocoa, baking powder and baking soda together.
Add the dry ingredients to the wet mixture and gently fold in. Make sure to mix in one direction and that it is well combined.
Bake 35-40 minutes.

To make the syrup:
Combine water, molasses, and lemon pieces in a pot and bring to a boil.
Boil 3 minutes and once its cool, add the cherry syrup.

To make the icing:
Blend cashew adding water little by little until the consistency is creamy. (Not watery!)
Stir in tofu and vanilla extract, blend well. Add sugar, blend again.
Melt chocolate chips and mix with icing.

To assemble the cake, but it into 3 equal parts. Spread icing and cherries on one layer and top with another. Repeat. I suggest doing a 'crumb coat' once the cake is done. Just put a thin layer of icing all around the cake and then refrigerate for 30 minutes of overnight. Once it is ready, put on more icing and decorate as desired.

  • I used a non fat cream cheese frosting, which I suppose ruins the whole vegan aspect of this cake. It tasted good though...sometimes sacrifices must be made. Also, in the cake ingredients, I used all molasses and I think it would've tasted better with maple syrup.

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