By Kenesha Hylton, Foodie

Monday was my Dad’s birthday and as many of you may recall it was the day after Father’s Day, so he got to have a double celebration.  For birthdays I still believe in having cake so this post is dedicated to a birthday cake recipe.

How to make vegan cakes?

If you order from online vegan baking websites like Good Baker, you will be able to get the foundation of your cake which is the cake mix. The company also offers frosting that is organic and if you are too tired to bake you can get one shipped to you by places like the Flying Apron which although is not local in California has some really good cakes. Finding bakeries that specialize in organic is getting easier, just tell the store.

Here’s the recipe:

Ingredients

1 (12 ounce) package semisweet chocolate chips

2 tablespoons instant coffee granules

5 tablespoons water

1/2 cup butter replacement

1/2 cup margarine

2 cups raw sugar

6 egg yolks – use a vegan substitute

1 cup all-purpose flour

6 egg whites – use a vegan substitute

1 tablespoon confectioners’ sugar, for dusting

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 3-inch high sides. Wrap bottom of pan securely with aluminum foil so it comes up about 1-inch on the sides. Set aside.

Melt the chocolate chips with the instant coffee granules and water in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside to cool.

Beat the vegan butter, margarine, and raw sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature vegan “egg yolks” one at a time, allowing each “egg yolk” to blend into the butter mixture before adding the next. Pour in the flour gradually, mixing until just incorporated. Fold in the melted chocolate; mixing just enough to evenly combine.

Beat vegan “egg whites” until foamy in a large glass or metal mixing bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the “egg whites” should form a sharp peak that holds its shape. Fold “egg whites” a third at a time into the chocolate mixture; mixing just enough to evenly combine. Pour the batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 5 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sift confectioners’ sugar over the top of the cake before serving.

Bon Appetit!

Posted in Food