I feel like an official grown-up, having to work on my birthday and all… but the super delicious cakes in tonight’s cooking class totally make up for that fact! When I found that my cooking class night fell on my birthday, I decided to build the whole schedule around making cakes for tonight’s class! Next week we are back to savory foods, but tonight it was all about the dessert!
I made my favorite Chocolate Pumpkin Cake with Whipped Ganache and an Apple Spice Cake with Carob-Caramel Frosting. The Apple Spice cake is a recipe I got from have cake, will travel, one of my favorite vegan bloggers. Celine always posts incredible goodies, and this is no exception. I made a few changes (as seen in the recipe below), and her original can be found here. The frosting was adapted from Veganomicon by Isa Chanda Moskowitz and Terry Hope Romero. I swapped the soymilk powder for some carob and was *stunned* with this creative and fun frosting. The Chocolate Pumpkin Cake I wrote about last week, but seeing as how it was part of the cooking class and the insane deliciousness of it all, I will post it again here. I don’t have any photos now, but there were people with cameras, so perhaps some will arrive soon. I might have been wearing a birthday hat… and a fake flower lei; we will see if the evidence shows up … enjoy the cakes!
Apple Spice Cake with Carob-Caramel Frosting
1 ¾ cups whole wheat pastry flour
1/2 teaspoon fine sea salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 teaspoon allspice
1 cup + 2 tbsp organic powdered sugar
1 1/2 teaspoons baking powder
1 tablespoon Ener-g egg replacer powder
1 cup applesauce
1/3 cup safflower oil
1/4 cup apple juice
1. Preheat oven to 350°F. Lightly coat an 8-inch baking pan with a thin layer of oil.
2. Sift the flour, salt, spices, sugar, baking powder and egg replacer powder in a large bowl.
3. In another bowl, whisk applesauce, oil, and apple juice until combined. Stir wet ingredients into dry, stirring gently until just combined. Do not overmix.
4. Place into prepared pan and bake for 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
5. Transfer onto a wire rack to cool completely before topping with Carob-Caramel frosting.
This frosting recipe is based on the penuche frosting from Veganomicon, but adapted to add more brown sugar goodness and a touch of carob to round it out.
½ cup brown sugar
1 tbsp molasses
1/3 cup soy milk (plus 2 tbsp to taste)
2 tbsp carob powder
3 tbsp Earth Balance vegan margarine
1 tsp vanilla extract
1-2 cups powdered sugar, sifted
1. Whisk together the sugar, molasses, 1/3 cup soy milk, carob powder and salt in a small bowl. Add to a saucepan with the Earth Balance and warm over medium heat. Stir and bring to a boil. Allow the mixture to boil and foam for about 7 minutes, stirring occasionally. Remove from the heat and stir in the vanilla extract.
2. When the mixture has mostly cooled, sift in half the powdered sugar, and beat with a fork until blended well. Slowly beat in the rest of the sugar until a thick, smooth, fudge-like frosting forms. If necessary, add additional soymilk 1 tbsp at a time to create a smooth and creamy consistency.
Chocolate Pumpkin Cake with Ganache Frosting
This is a decadent, amazingly flavorful cake… Perhaps the best chocolate cake ever, originally found at The Conscious Kitchen, which is sadly not online anymore. It can be made in a square 8×8 pan or a 9” round cake pan.
1 3.2 oz bar dark chocolate, chopped
¾ cup pumpkin puree
½ cup coffee
2 tsp apple cider vinegar
½ cup packed brown sugar
2 tsp vanilla
¼ cup liquid coconut oil + 1 tbsp for pan
½ tsp sea salt
1 tsp cinnamon
½ tsp each: nutmeg, allspice, cloves
1/8 tsp cayenne pepper
¼ cup cocoa powder
1 cup all-purpose flour
½ tsp baking soda
1 tsp baking powder
1. Preheat oven to 350°. Prepare your cake pan with parchment paper on the bottom and lightly oil the sides.
2. Break chocolate into small pieces into a glass bowl, and place over a saucepan of boiling water to melt. Stir the chocolate constantly and remove the bowl from atop the pan when just melted. Set aside.
3. In a medium bowl, whisk together the pumpkin, coffee, vinegar, sugar, vanilla, oil, sea salt and spices.
4. In another large bowl, sift together the cocoa powder, flour, baking soda and baking powder.
5. Pour liquid into dry mixture while whisking until combined in a smooth batter. Pour in melted chocolate and whisk well to combine. Scrape batter into prepared pan and bake 35-40 minutes or until a toothpick comes out clean.
6. Cool on a rack for 10 minutes, then remove cake from pan and continue cooling on cooling racks. Let cool completely before frosting.
Whipped Ganache Frosting
This recipe makes enough to frost two layers of cake; you can either double the cake recipe or just use the extra chocolate frosting on something else!
8 oz good quality dark chocolate, broken into pieces
¾ cup soymilk
½ cup Earth Balance margarine, room temperature
2 tbsp agave nectar
1 tsp vanilla
1. Place chopped chocolate in the bowl.
2. In a small saucepan, heat milk until just boiling. Pour over the chocolate and let stand 1 minute, then begin to whisk slowly. When beginning to smooth out, add in the Earth Balance, agave and vanilla. Beat until smooth and thick, but still glossy and light.
3. Let cool until the ganache thickens. Spread a thin layer on the cake to just cover, then add a thicker layer to top the cake- using as much ganache as you like.
4. Save the extra for nibbling straight out of the fridge!