Veganchocolatechippancakes Recipes
VEGAN CHOCOLATE CAKE
Who says vegan desserts can't be decadent? The bottom layer of this two-tier chocolate cake is covered with mocha icing, while the top is blanketed with ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h35m
Yield Serves 10 to 12
Number Of Ingredients 18
Steps:
- Cake: Preheat oven to 375 degrees. Lightly brush two 8-inch round cake pans with oil; set aside.
- Sift flour, cocoa, baking soda, salt, and granulated sugar into a large bowl. In a small bowl, dissolve espresso powder in 2 cups warm water; whisk in oil and vanilla. Whisk wet ingredients into dry mixture until well incorporated. Quickly whisk in vinegar. Divide batter between prepared pans. Bake until a tester inserted into centers comes out clean, about 35 minutes. Let cool 10 minutes, then invert cakes onto a wire rack and let cool completely.
- Icing: in the bowl of a mixer fitted with the paddle attachment, beat margarine on medium speed until light and creamy, about 2 minutes. Add confectioners' sugar, espresso powder, soy creamer, and vanilla; beat until smooth, 30 seconds more. Beat in cooled chocolate; set aside.
- Trim tops of cakes flat. Place a cake layer on a cake plate. Spread 1 1/2 cups icing evenly over it (reserve remaining icing for another use). Top with second cake layer, cut-side down.
- Ganache: Place chocolate in a medium heatproof bowl. Bring golden syrup and soy creamer to a boil in a small saucepan over medium-high heat. Remove from heat and pour over chocolate. Let stand 2 minutes, then stir until smooth. Pour ganache over cake, allowing it to drip down sides. Let stand at room temperature until set, at least 15 minutes.
VEGAN CHOCOLATE-CHIP PANCAKES
Make and share this Vegan Chocolate-Chip Pancakes recipe from Food.com.
Provided by EmilyStrikesAgain
Categories Breakfast
Time 15m
Yield 6 6-7 inch pancakes
Number Of Ingredients 13
Steps:
- In a large mixing bowl sift together the flour, cocoa powder, baking powder, and salt. Create a well in the center of the flour mixture and add the water, rice milk, oil, maple syrup, and extracts. Mix until just combined, fold in chocolate chips.
- Oil and preheat a large skillet over medium-high heat for about 2 minutes.
- Use a ladle to pour batter into the pan; most standard ladles will yield a 6-inch pancake. Cook until bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are browned and the pancakes are cooked through, about 2 more minutes.
- Serve immediately or keep warm on a plate covered with foil while cooking the others. Repeat with remaining batter.
Nutrition Facts : Calories 322.9, Fat 8.3, SaturatedFat 2.3, Sodium 318.9, Carbohydrate 58.3, Fiber 2.5, Sugar 11.3, Protein 5.5
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