The Crossroads Cookbook has been sitting in my shelves for quite a while now and I decided to take a look at it recently. It’s a vegan cookbook with lovely recipes such as homemade pasta, soups, and this decadent chocolate cake. I did modify the recipe a bit because I was too lazy to make all those different components at once. The figs and pistachios add an extra flair to the once simple chocolate dessert, and it tastes wonderful.
The first time I made it, I didn’t drench the cake layers with syrup. That was a big mistake. Although the cake tasted good, it was much too dry. To save it, I drizzled maple syrup on the cut slices and it was much better. You might’ve also noticed that the frosting is a bit liquid and droopy. Heh. The problems of healthy frosting. The cake still is vegan, delicious and kind of healthy. Just avert your eyes from the frosting and all will be well.
A vegan, moist cake with healthy frosting and figs is a delicious dessert. One small slice is very heavy, so don’t eat too much at once! And do not forget to drench the cakes in maple syrup, it changes the taste completely. Adapted from: Crossroads cookbook by Tal Ronnen (Artisan, a division of Workman Publishing, Inc.) Ingredients: Chocolate Cake: 5 oz. dark chocolate, chopped into very small pieces (vegan chocolate for vegans)
3 cups all-purpose flour
1 1/2 cups coconut sugar
1 cup cocoa powder
2 tsp. baking powder
1 tsp. salt
2 cups water
2/3 cup grapeseed oil
2 tsp. vanilla extract
2 tsp. apple cider vinegar Healthy Chocolate Frosting:
1 batch of Healthy Chocolate Frosting
1/4 cup fig jam Other layers: 1/2 cup fig jam
1/4 cup maple syrup Decoration: Figs and pistachios
Chocolate Cake: Preheat oven to 175 °C (350 °F). Line two 9-inch cake pans with parchment paper and grease the sides very well.
In a large bowl, sift together the flour, coconut sugar, cocoa powder, baking soda, and salt, whisking to combine. Make a well in the middle.
In a medium bowl, mix together the water, oil, vanilla extract and vinegar. Pour it in the dry ingredients and fold in until smooth. Add in the chocolate and fold until well combined.
Divide batter between pans and smooth it out with a spatula. Bake for 35 to 40 minutes or until an inserted toothpick comes out clean. Let cool in pans and flip the cakes upside down on a metal rack to peel off parchment paper after the cakes have cooled down (optionally slice off the domed part of the cake for a nicer presentation and easier frosting time).
Healthy Chocolate Frosting: After you have made the frosting, blend it with the fig jam and refrigerate for another 15 minutes until a bit harder.
Assembly: Flip a cake layer onto the cake plate so the domed side (or cut side) is facing up. Using a spoon, cover the cake with 1/8 cup of maple syrup so it soaks in. Put some frosting on the outer rim of the cake to create a border for the fig jam so it doesn’t leak out. Spread the fig jam on top of the cake and place the second layer upside down. Use the remaining maple syrup to soak the second layer. Cover the entire cake with frosting (might be a bit leaky) and refrigerate. To serve, take out the cake 30 minutes before to soften frosting and decorate with sliced figs and chopped pistachios. Cut with a hot knife (dip it in hot water then dry) to have nice slices. The cake can be refrigerated for a few days.
Along with the Coconut Lavender Ice Cream recipe I shared with you guys, I also made this rhubarb almond ginger cake for my mom’s birthday. It is a simple recipe to make and is healthier than you might’ve thought.
This is a moist and fluffy cake that has a mixture of the tartness from the rhubarb, the sweetness from the coconut sugar and the healthy addition of ginger. Instead of sour cream, I used Greek yogurt with great success.
Also very easy to make and clean up since it’s a one-bowl recipe! I love one bowl recipes.
I made this cake to clear out the very ripe strawberries in our fridge and use up the last stalks of rhubarb. This is a gluten-free almond cake with strawberry and rhubarb and it is so delicious. It’s also healthy because it has fruit, coconut sugar (which is better for you than white sugar), and almond flour. I have to admit, the cake won’t win any beauty contests, but I have high regards for the taste.
I’m very pleased with this cake. I started from Life Love Food’s Honey Olive Oil Almond Cake, but I made a few changes because I either didn’t have the ingredients, the pan or the patience :). I can also proudly say that the mascarpone raspberry cream was all me! I do use a lot of recipes online to help me with my baking adventures because of ratios, proportions and other scientific stuff that comes with baking, but not for the cream.
Baking healthy means changing many things, like butter, sugar, eggs, flour, etc. Although I haven’t reached the healthiest point in baking (like I still use AP flour which I’ve heard was bad but other flours are just way too expensive and I’ve been wanting to try cashew cheesecake forever but cashews are also very expensive), I’m happy with baking because it still tastes good and doesn’t take too much of my time.Read More »
A week ago, I tried to make matcha cake with white chocolate ganache. Sadly, it didn’t work and turned out kind of dry. So I tried again this week, but with two layers of sesame cake and matcha mousse in between, which turned out way better than my first attempt except for two things.
Firstly, the matcha mousse was not firm enough, so it kind of drooped (as you can see in the picture but that’s because there’s no eggs in it!). There was also the problem with the sweetness. Because I was trying to make it healthy, I reduced the sweetness, but since matcha powder is bitter, the cake was a bit too bitter for some, especially with the extra matcha powder on top. I thought it was just right though, but that’s probably because I like the bitterness of green tea in general.Read More »
This is one of the richest desserts I’ve indulged in and it is totally worth the 30 minute hassle it takes to make them. Thick, dark chocolate oozing out of a soft chocolate cake is just eye candy!
I remember, a few years back, we would have so much trouble making this cake. It literally took us seven to eight tries during the summer to get the center perfect. Now when I make this cake, I usually try to follow the recipe as close as possible because even the minutes you leave it to cool down are important. It’s super good but I have to admit, it’s not that healthy… So I made a healthier version, using Texanerin’s recipe as base, and it turned out, wait for it, even better than the unhealthier version! Read More »
Okay, quick post today guys. Although I had a pro-D day on Friday, I still managed to take the entire weekend to finish my homework, so no time for making food! But luckily, I made this heavenly cheesecake last week. It’s not really healthy, but also not the unhealthiest dessert ever.
Usually, any cheesecake that I eat has to be the unbaked version because I find when it’s baked, such as New York cheesecake, it’s just too rich for me. Japanese cotton cheesecake, however, distinguishes itself from its American counterpart by being much lighter (maybe the whipped egg whites?) and, at least according to me, much yummier!Read More »
Got to warn you. This cake is moderately healthy, but I couldn’t risk making any big changes with the recipe to make it healthier because I made it for my brother’s birthday party and he wanted it to be perfect. He has no trust in my healthy baking skills! The only reason I decided to share it was because it was so delicious and moist and chocolaty and I would feel guilty keeping this recipe from you.
One slice of this cake is enough to satisfy an extreme chocolate lover. My brother, who loves chocolate, gave a thumbs up to this cake, of course, just before asking for another serving.
It’s fall season! Which means plenty of apples and other delicious food. Since we have three apple trees, and most of the apples were ripe and had a very strong aroma, I decided to make apple cake. The recipe is a very worn recipe, torn from a magazine, and has been used multiple times. (there are a dozen of pen marks on it because I love tweaking amounts, baking time…)
Now when I compare the original recipe to my tweaked one, I pretty much doubled the recipe, reduced the amount of butter and sugar, and a few other things. And this recipe is ridiculously simple to make!Read More »