Vegan Chococlate Mud Cake 1st Try – Monday Made

Standard

“Confusion of goals and perfection of means seems, in my opinion, to characterize our age.”~Albert Einstein

Got to make me a vegan chocolate mud cake for the end of the month. I need to make it in a 10inch square tin. It needs to fill the tin to the top. Need to be carved and stacked and have fondant put on it. Needs to be firm. Needs to not be shite. *head explodes*

So, thus begins my chocolate mud cake baking experiments. I’m using my 22cm square tin for scaled down experiments. I don’t know what that it in inches because i can’t find my tape measure or ruler that has inches. DAMN YOU, IMPERIAL MEASUREMENTS!!

Can you feel the stress yet?

On the upside, people are eating a lot of cake. I am baking cake and giving it away because this has also coincided with my return to a proper health regime. It also has coincided with me returning to work 4 days a week. Good one, me.

So, first try is what you are seeing here. It’s not going to be used as my cake. It was a little bit crumbly. I have another cake in the oven right now with some alterations that I am going to talk about here.

Substituting butter is easy, milk is easy…but eggs? I Googled. I talked to people. I tried out the chia seed theory (1 tbsp chia + 3 tbsp water for each egg). Now I am trying out my Ogran No-Egg store bought egg replacement. I hope this is the key to my cake trouble. Or maybe this recipe I found isn’t really a mud cake and someone just said that because it makes it sound more appealing. I’m completely over analyzing toooooo much.

This cake tastes good. It’s a nice chocolate cake. What made it amazing was my special peanut butter icing. That, if I do say so myself, was pure genius. I think the evidence is in the photo. All I could get a picture of is one half eaten slice in the tin, right before it was snaffled up.

What you need:

  • 270g brown sugar
  • 3/4 cup coffee (I made decaf espresso)
  • 125g Nutlex (or your chosen butter replacement)
  • 50g Cocoa powder
  • 1/4 tsp bicarb soda
  • 150g SR flour
  • 2 tbsp plain flower
  • 4 eggs worth of whatever you are using instead of real egg.

What to do:

  1. Pre-heat oven to 160deg. Line a square 22cm tin.
  2. In a saucepan combine the sugar, coffee, butter stuff and bicarb. Over a low heat, melt and dissolve all the ingredients. Leave aside to cool a bit.
  3. Sift into a bowl the four and cocoa.
  4. Add the egg stuff tot eh melted stuff and then combine with the dry ingredients. MIx until smooth, but try to do it fast so that the rising agent in the SR flour doesn’t do all it’s tricks before you cook!
  5. Cook for about 40-50min.
  6. Cool in tin before turning out and icing with a combination of peanut butter, Nutlex, icing sugar, a splash of whiskey, a splash of maple syrup, a dash of salt and a nice bit of vanilla extract. Basically, just make it to your taste!!!

chocmud

Advertisements

3 responses »

  1. Egg Free Chocolate Fudge Cake
    2 cups of plain flour (can substitute GF plain flour)
    2/3 cup cocoa powder
    1 ½ teaspoons bicarb soda
    1 teaspoon salt
    1 ½ cups caster sugar
    1 ½ cups of buttermilk (see note)
    ½ cup vegetable or olive oil
    1 teaspoon vanilla essence
    Preheat oven to 170/150 fan-forced. Grease and line 2 x 20cm (base measurement) round cake tins with baking paper. Sift flour, cocoa, soda and salt into a large bowl. Add the sugar, buttermilk, oil and vanilla.
    Beat mixture, using an electric mixer for 30 seconds on low. Scrape sides of bowl. Beat for 3 minutes more on high. Pour into tins.
    Bake for 30 – 35 minutes or until firm when gently pressed and cake begins to pull from side of pan. Cool on wire rack. Sandwich cake layers together with butter icing or jam (I prefer jam).

    Notes:
    can substitute soy or cow milk. Add lemon juice, about ½ a lemon to get sourness, will curdle when you add lemon juice to milk but it mixes into the batter. Another alternative to buttermilk is half yoghurt and half milk.
    This is a very moist and rich cake, does not taste like it is allergy friendly at all!
    Can make into muffins just check cooking time.
    Makes really yummy black forest cake, just add kirsch to bottom layer and cream and cherries and choc shavings, very rich, very decadent.

    This is the one I made time and time again when my daughter had an anaphylactic reaction to eggs (she grew out of it :)) and the other had a dairy intolerance! makes a very muddy fudgey cake and is easy.

  2. Pingback: Vegan Mud Cake….it’s a TARDIS! – Monday Made | thisgirlinmotion 2.0

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s