Magic Chocolate Cake (vegan)


Magic Chocolate Cake (vegan)
Author: 
Recipe type: Cake, Bakery, Snack, Dessert
Prep time: 
Cook time: 
Total time: 
Yield: 9
 
This vegan cake is made without milk or eggs and is moist, dark and delicious. It is a simple snack cake that can be put together in minutes without any special tools or ingredients provided you have unsweetened cocoa on hand. It is easy to make at the last minute for unexpected guests. Cakes like this one were developed during the depression era when butter and eggs were expensive or unavailable. For the holidays, I like to use mint flavored chocolate candies to make a light topping for the cake. All it really needs is a dusting of powdered sugar, but you can make that even more attractive by placing a pretty doily over the cake and sprinkling the sugar on top of that. Carefully remove the doily, leaving the pretty design in place.
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 4 tablespoons (1/4 cup) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon cider vinegar
  • 6 tablespoons vegetable oil
  • 1 cup water
  • Icing, mint chocolate candies, or powdered sugar as desired for the top
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix the flour, sugar, salt, soda, and cocoa together. Sift into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one, vinegar into the second, and vanilla into the third well. Pour the water over all, and stir with a fork until the batter looks even in color and well blended.
  3. Bake for 30 to 40 minutes, or until a toothpick inserted in the middle comes out clean or the top springs back when pressed lightly. Top with Andes Mints or chopped Frango Mints while the cake is hot and spread them over the surface after they have had a couple of minutes to melt, frost with your favorite icing when the cake is cool or dust with powdered sugar.

Chocolate Pudding


Flavored with orange and garnished with orange zest

 

 

 

 

 

 

 

 

 

Chocolate Pudding
Author: 
Recipe type: Desserts, Snacks, Vegetarian
Prep time: 
Cook time: 
Total time: 
Yield: 4 1/2 cup servings
 
When the weather starts turning colder, my thoughts move to comfort food and nothing says comfort better than chocolate pudding. There is no comparison between home-cooked pudding and instant pudding or those little tubs of pudding you find in the supermarket refrigerated section. Since this comes together in minutes, there is no reason to deprive yourself of the chocolaty goodness. You can use vanilla, almond, orange, or any flavoring you like with chocolate, but start with no more than half a teaspoon and taste before adding more. Some flavoring agents are very strong. My favorite is orange extract. For a mocha flavor, dissolve a teaspoon of instant coffee granules into the mixture before you start cooking it. An attractive way to serve the pudding is to layer it with berries or bananas and whipped cream in a parfait glass. If you need an almost effortless dessert for guests, you can pour the pudding into a pre-baked pie shell or graham cracker crust, chill, and top it shortly before serving with swirls of sweetened whipped cream scented with a little vanilla extract. This is an excellent recipe for making with children, especially if you use the microwave oven method.
Ingredients
  • 3 tbsp granulated sugar
  • 3 tbsp cornstarch
  • 4 tbsp unsweetened cocoa powder
  • A pinch of salt (optional)
  • 2 cups milk, half and half, or soy milk
  • 1 tsp vanilla extract or 1/2 to 1 teaspoon of other flavoring
Instructions
  1. In a medium sauce pan (stove-top method) or 2 quart microwave-safe bowl, sift the dry ingredients together or whisk them together thoroughly until there are no little lumps. Whisk in the cold milk using a small amount at first and then the rest once all the dry ingredients are moistened. Using the stove-top, cook over medium heat, stirring constantly at the end, until the mixture comes to a boil and thickens. In a microwave oven, cook on high stirring at 1 minute intervals for about 5 to 6 minutes. Remove the pan from the heat and stir in the flavoring. Spoon into serving dishes. If you are not cooling the pudding in individual serving dishes, you can cover the surface of the pudding with plastic wrap to avoid the formation of a “skin”. Garnish and serve.