In having enjoyed friendships with a few vegans over the years, I’ve learned that it is a very restricting way to dine. Even when restaurants and speciality grocers carry products, it is difficult to find delicious items such as rich desserts. Knowing this, I concocted my special Cocoa Cake in 1999 for a vegan friend’s birthday. Since my father was a huge admirer of all things chocolate, I asked him to taste test the final product back then when I created this initially – knowing he’d be an honest critic. He admitted that the cake brought out the essence of cocoa. I feel it resembles a cocoa version of gingerbread. Perhaps you will find a better way to describe it after your try the recipe.
Evin’s Vegan Cocoa Cake
1 1/2 cup sugar
2 cups flour
6 tablespoons baking cocoa
1/2 teaspoon salt
1 cup chocolate soy milk (regular soy milk may be used instead)
2 teaspoons vanilla extract
3 teaspoons baking powder
4 tablespoons baking cocoa
1 cup packed brown sugar
1 1/2 cups hot water
1. Preheat oven to 350° F.
2. In medium bowl or food processor, combine the cake ingredients in two waves. First, blend the sugar, flour, baking cocoa, baking powder and salt. Next, blend in soy milk and vanilla extract until smooth. Spread mixture in an ungreased nine-inch square baking pan.
3. Combine two of the top layer ingredients, the baking cocoa and the brown sugar. Evenly sprinkle the top layer mixture over the batter. Pour hot water over all. Do NOT stir.
4. Bake cake at 350° F for 35 to 40 minutes.
5. Serve warm. If you wish, before serving the cake, sprinkle a mixture of powdered sugar and baking cocoa on top.
Photo courtesy of Formulate Health