An old friend of mine, Nitika Jassal (of the Kale recipe fame!) sent me another recipe a few days ago and I'd been thinking of trying it but didn't get around to it until today. I decided to eat a light dinner, Spinach salad with almonds, strawberries and a corn salsa instead of dressing, so that I could actually enjoy some dessert without guilt. The recipe I used was a modification of King Arthur Flour's Original Cake-Pan Cake.
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| King Arthur Flour's Original Cake-Pan Cake |
Prep Time: 45 minutes.
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| Salad before Dessert |
Ingredients:
- 1 1/2 cups Whole-Wheat Flour
- 1 cup Brown sugar
- 1/4 cup Hershey's Cocoa
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tbsp lime juice
- 1/3 cup Canola oil
- 1 cup dark coffee
Directions: 
Preheat oven to 350°F. Measure all dry ingredients in a mixing bowl*. Measure all wet ingredients in another bowl, or large measuring cup. Mix the dry ingredients with a whisk or fork until there are no large lumps of brown sugar or cocoa or flour visible. Once the dry ingredients are well mixed, pour in the liquid and mix well with a rubber spatula until smooth and pour into a well greased (bottom & sides) cake pan. I used a non-stick, dark baking pan and I only needed to bake the cake for about 20-22 minutes before a pin dipped in the center came out clean. Remove from oven and let stand for a few minutes before cutting slices. Decorate with either powdered sugar, or drizzle with some Hershey''s Chocolate Syrup and serve with strawberries, or any other berries you have on hand, and a glass of non-dairy milk. Yum!!
Preheat oven to 350°F. Measure all dry ingredients in a mixing bowl*. Measure all wet ingredients in another bowl, or large measuring cup. Mix the dry ingredients with a whisk or fork until there are no large lumps of brown sugar or cocoa or flour visible. Once the dry ingredients are well mixed, pour in the liquid and mix well with a rubber spatula until smooth and pour into a well greased (bottom & sides) cake pan. I used a non-stick, dark baking pan and I only needed to bake the cake for about 20-22 minutes before a pin dipped in the center came out clean. Remove from oven and let stand for a few minutes before cutting slices. Decorate with either powdered sugar, or drizzle with some Hershey''s Chocolate Syrup and serve with strawberries, or any other berries you have on hand, and a glass of non-dairy milk. Yum!!
Nik's Reaction: He was super excited about helping mommy make a cake. He was up on a chair right next to the mixer (I used a stand mixer today, but soon realized that it was quite unnecessary, hence the recipe above calls only for a mixing bowl and a rubber spatula). By the time the cake was out of the oven and ready to eat, he had eaten a good dinner and had 2 bites before he could not eat another morsel. :)
My Assessment: For an egg-less cake, this came out phenomenal. Rich and gooey, but also light and not overly sweet. This is the kind of cake you can eat everyday. Even Tony had a couple of bites of it and actually liked it, even though he swears he will not eat my non-dairy, non-meat creations ;-)
* The original recipe calls this is a one bowl cake as well. The website linked above suggests mixing the wet and dry ingredients in the cake-pan itself. I thought that would be kind of messy and would recommend using a mixing bowl for sure.
* The original recipe calls this is a one bowl cake as well. The website linked above suggests mixing the wet and dry ingredients in the cake-pan itself. I thought that would be kind of messy and would recommend using a mixing bowl for sure.
I cannot believe this is eggless - it looks so moist and delicious! Bookmarked recipe :D
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Choc Chip Uru @ Go Bake Yourself
.. It was great! I was quite surprised! From what I've read online it works great with gluten-free flours as well! Definitely try it out if you can! :)
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