Saturday, July 09, 2005

Exceprts from "Practical Vegan Chef"

Easy Vegan Chocolate Cake

This is a basic vegan chocolate cake recipe. For an optional treat, mix in ½ cup to 1 cup of coconut, chocolate or carob chips, chopped walnuts, pecans, raisins, or dried fruit.

You will need:

1 ½ cups unsifted whole-wheat flower (organic if possible)
1 cup turbandio sugar or stevia sweetener
3 tablespoons of unsweetened baking cocoa
1 teaspoon of baking soda
½ teaspoon salt
⅓ c. vegetable oil
1 tablespoon apple cider vinegar or white vinegar
1 teaspoon of pure vanilla extract
1 cup of cold water or plain soymilk


Combine all dry ingredients in a bowl. Next, mix in the oil, vinegar, and vanilla. Then pour the cup of water or soy milk in. Pour in an ungreased 8 x 8, or 9x9 pan, a loaf pan, or cupcake molds. Bake at 350° for the following amount of time:


8x8 pan: 25 minutes
9x9 pan: 25 minutes
Loaf pan: 50 minutes
Cupcake molds: 30 minutes

The above times are recommendations. As always, check your cake often. Different ovens heat to different temperatures and rates, as well as a possibility for uneven heating.

For a delicious topping, try the vegan chocolate or vanilla frostings, or fresh strawberry or raspberry preserves.

Vegan Frostings

Here are some quick and delicious frostings. The chocolate is for the serious chocolate lover only. Fresh fruit, nuts, chocolate chips or whatever else you can imagine can be added to the vanilla frosting. A hand mixer will make blending the frosting much easier, be careful not to blend for too long or the frosting consistency will change to a oozing mess.

Vegan Chocolate Frosting

1 stick (1/2 c.) of soybean margarine,
cold from the fridge
2/3 c. Cocoa Powder
3 c. powdered sugar
1/3 c. soymilk
1 tsp. vanilla extract


Vegan Vanilla Frosting


1 stick (1/2 c.) of soybean margarine,
cold from the fridge
3 c. powdered sugar
1/3 c. soymilk
1 tsp. vanilla extract


Mix all ingredients with a wooden spoon, until roughly incorporated. Use a wire whisk or hand mixer to blend, until there are no lumps. Frost cake, and for best results refrigerate for an hour before serving. Promptly refrigerate unused portion.

Vegan Cream Cheese Frosting

This is good on a carrot or spice cake. I prefer the taste and texture of Tofutti non-dairy products such as the Cream Cheese or Sour Cream. I find that it incorporates deliciously well into recipes.

8 oz. Tofutti Cream Cheese
3 c. powdered sugar
1/3 c. soymilk
½ tsp. vanilla extract
¼ c. shredded carrot
¼ c. chopped walnuts or pecans


Mix all ingredients except carrots and nuts with a wooden spoon, until roughly incorporated. Use a wire whisk or hand mixer to blend, until there are no lumps. Fold in carrots and walnuts, and ice cake immediately.


**This is an excerpt from the fourth coming book by H. Nicole Salek, "Pratical Vegan Chef." The book will consist of mostly vegan recipes, showing the average consumer being healthy and health conscious is fun and easy. Eating good and cooking for yourself shouldn't be a hassle. If you get the right food and use the right tools, you'll never go back to processed crap again.

4 comments:

Curt Kirkwood said...

Is this true, do you have a book coming out?

Anonymous said...

Me..You should look into being published by Chronicle Books. They are located in San Francisco. I have contacts there. One of them is the publicity manager for the Cookbooks division.

Fwickafwee said...

I am working on a book, although I don't have a completion date...which is part of the problem, I never know when to stop editing and revision. I'm working on a test beta version I was going to distribute to a sampling of people I know to get feedback.

Fwickafwee said...

These recipes are really good, sometimes in the winter I can make this cake once a week, it's easy because it's all in one bowl, and the frosting is like anything you'd get at the store in the plastic tub, but without all the refined sugars, artificial colorings, high fructose corn syrup, etc. Most people don't know if it is vegan unless you tell them.