Сообщения
+ Pumpkin puree, and Chocolate Cake. Vegan Soy-free Recipe. Makes one 8.5 by 4.5 inch or 9 by 5 loaf pan
INGREDIENTS
Wet:
- 1¼ cup pumpkin puree (not pumpkin pie mix)
- ¼ cup maple syrup
- ½ cup non dairy milk
- 3 tbsp oil
- 1 tsp lime or lemon juice
- ½ cup raw or other sugar ( add 2 tbsp more for sweeter)
Dry
- 2 cups flour (I use 1.5 cups unbleached all purpose + ½ cup whole wheat or 1.5 cups white + ¼ cup whole wheat +1/4 cup almond flour)
- 2.5 tsp baking powder
- ⅓ tsp baking soda
- ¼ tsp salt
- 2 to 3 tsp my pumpkin pie spice ( or use 1.5 tsp cinnamon, ½ tsp ground ginger and a generous dash of ground clove, all spice, nutmeg)
Pumpkin turmeric layer:
- 1 tsp turmeric
- 1 tsp water
Chocolate layer:
- 3 tbsp cocoa powder
- 2 tbsp warm water
- ½ tsp vanilla extract
INSTRUCTIONS
- In a bowl combine all the wet ingredients and mix until the sugar is well combined.
- In another bowl mix all the dry ingredients. Add to the wet and mix until combined.
- Divide the batter into equal parts in the 2 bowls.
- To one bowl, add turmeric mixed in 1 tsp water and mix in. At this point, you can also fold in some chopped nuts. Skip this step is making no turmeric marble cake.
- To the other bowl, add the cocoa powder, vanilla and water and mix in. At this point, you can also fold in chocolate chips
- Layer the batters in a loaf pan and even out with a spatula. I put half of one batter and spread it with a spatula, then half of the other batter and so on.
- Sprinkle chocolate chips or nuts on top(optional), or add frosting later.
- Bake at 365 deg F for 55 to 60 mins or until a toothpick from the center comes out almost clean. Cool completely before slicing. Store on the counter for the day, refrigerate for upto 4 days.
NOTES
Use other squash purees like butternut or sweet potao puree for variation.
Комментариев нет:
Отправить комментарий