Saturday, June 5, 2010
Vegan Double Chocolate Chai Cake (Recipe)
This recipe makes one tall, decadent 8-9" round:
1 2/3 c. all-purpose flour
1 c. packed brown sugar or evaporated cane juice crystals
1/4 c. cocoa powder
1 t. baking soda
1/2 t. salt
1 1/2 t. loose chai tea
1 c. water
1/3 c. olive or canola oil
1 t. apple cider vinegar
1 t. vanilla
1/2 c. dairy-free chocolate chips (Did you know Kroger Value Semi-Sweet Chocolate Chips are dairy-free and amazingly cheap? I get them at Fred Meyer!)
Preheat oven to 350 degrees. In a large mixing bowl, combine dry ingredients and mix. Add wet ingredients and beat on high with mixer for 2 minutes or beat 150 strokes by hand.
Pour into greased 8-9" round cake pan. (Note: I cut a circle of wax paper and place it in the bottom of the pan to help it come out of the pan easily. I highly recommend you do so, too. This recipe doesn't have any eggs to bind it, so the wax paper helps the bottom of the cake stay together when it's warm.) Sprinkle chocolate chips over top of batter before placing in oven.
Bake for 35-40 minutes, or until the cake begins to pull away from the sides of the pan and a toothpick inserted into the middle of the cake comes out clean.
Let cool in pan for 15 minutes, then turn out onto a cooling rack. Wait another 15 minutes, then turn right-side up onto a pretty plate.
This sweet cake needs no frosting, but you may dust with powdered sugar, if desired.
Photo: Snugglebug and Curlytop love helping make this cake. They ALMOST get as many chocolate chips on the cake as they do in their mouths!