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.
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 »
Omg, I can’t believe I just made those Reese’s Peanut Butter Cups (you know, the ones with the orange package that every peanut butter lover goes crazy over?) in a much healthier and delicious version. I’m over the moon right now with joy!
With only 5 ingredients and a bit of modifying with Beaming Baker’s recipe, I ended up with three decadent and sweet chocolate peanut butter cups. I wanted to make more, but one look at my overflowing freezer and I knew I was never going to be able to fit a large 12-muffin pan in there. So I had to content myself with 3 individual metal tins lined with cupcake liners that I kind of inserted in the nooks and crannies of the freezer. By the way, this is totally worth making and since the recipe only makes three, you won’t be wasting a lot of ingredients if you don’t like it (which has about 0.000001% chance of happening because who can resist peanut butter and chocolate? Not me, that’s for sure).Read More »
It’s Monday. The end of the weekend and the start of yet another week of school. Whoopee. On a happier note, I finally finished a part of my school project (which I got to publish online) and it wasn’t boring!
We had the choice of any subject, so I chose, of course, something related to food. It’s about the relationship between food and us (+ the environment) and we needed something substantial to present this subject, which I decided to put in the format of a magazine. Read More »
A rich piece of chocolate for dessert. Sounds good, right? Well what if it was healthy for you? I think that’s even better.
Coconut oil is one of the must-have ingredients in my pantry because I use this healthy oil to substitute for butter and vegetable oil in my baking experiments. There are many reasons why it is considered healthy (I found my info here):
It’s a saturated fat, which is a good kind of fat
Decreases appetite for unhealthy food, such as sugar
Helps kill bacterias
Speeds up your metabolism
Fatty acids in coconut oil can turn into Ketones, which can reduce chances of seizures
And mixed with cacao and honey? An unbeatable healthy chocolate dessert. Of course, eating too much of anything is not good for you so don’t eat the entire batch (although I am very tempted to)!Read More »
A friend came back from a trip in France recently and they came over to our house, bringing lots of dreamy chocolates for us to taste. They were melt-in-your-mouth type of delicious. Anyways, that day, I had made muffins using the zucchini from our garden because we always have way too much, and my friend tasted one and said it was pretty good. I was happy, but then he paid me the utmost compliment any baker can get (or at least, in my rankings of compliments). He asked for another one! And then cheerfully gobbled it up.
Whenever someone asks for a second serving, I know they truly like it and that can brighten up my day no matter what kind of day it is. Even if it’s pouring rain and I have soccer practice. Outside. And my friend didn’t even flinch when I said it had zucchini in it :). A true eater.
These moist muffins are loaded with zucchini and chocolate, and there is no oil! Also, they are sweetened with maple syrup and cane sugar, which is a healthier alternative to your regular white granulated sugar. An all around A+ in my books.
Sneaking in that zucchini without compromising chocolate’s delicious taste. These muffins are even healthier with applesauce instead of oil or butter.
Ingredients: 1 cup white flour
1/4 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 large eggs, room temperature
1/3 cup Greek yogurt (try it homemade)
1/4 cup maple syrup
1/4 cup cane sugar
1/3 cup applesauce, no sugar added
1 cup grated zucchini, lightly pressed to remove large amounts of water
1/2 cup chocolate chips
Preheat oven to 175 °C (350 °F). Grease 12 muffin tins with butter or coconut oil.
In a medium bowl, mix together the flour, cocoa powder, baking powder and baking soda.
In a small bowl, whisk the eggs, Greek yogurt, maple syrup, cane sugar and applesauce. Once thoroughly mixed, fold in the grated zucchini.
Stir the wet ingredients into the dry ingredients and lastly fold in the chocolate chips. The mixture shouldn’t be too liquid (if it is, add a 1/4 cup more flour). Divide the batter into the prepared muffin pan.
Bake for 18 to 22 minutes, until the top of the muffins have risen and a toothpick inserted comes out clean.
Let the muffins cool down in the muffin tins for 5 minutes before removing and placing on a metal rack. Eat warm or store in an airtight container for up to 5 days.
I recently started using Pinterest, mainly because every time I see something interesting on the website this annoying pop up appears and I can’t see what caught my eye. So I made an account. I didn’t understand why people would take hours just pinning stuff, but now it all makes sense. I love putting everything in boards. It feels like I’m organizing my life. And it’s so easy. That’s also where I found the inspiration for these healthy delicious brownies.
Nowadays, you can hide veggies in anything and it will still taste good. Like these chocolate zucchini brownies. I am insanely in love with this. The chocolate just oozes in my mouth and afterwards my hands are covered with sticky chocolate, but it’s worth it! (Although having chocolaty fingers in Spanish class is not ideal when we have to write stuff down.)Read More »
Ahhhhh! I am so in love with this. The sweetness of berries and maple syrup with coconut milk and chia seeds all rolled into one popsicle. Then drizzled with melted dark chocolate and coconut flakes and more chia seeds. These pops are a definite yum in my book.
I found these cute little blue popsicles molds in the bottom of a containers drawer and they had little green bear sticks attached to them. I remember my mom using them every once in a while when we were younger and we would always jump up and down in excitement when she took them out of that drawer. My mom stopped making sweet things a while ago, giving us the task instead and we totally forgot about these popsicle molds.Read More »
It’s made in less than a minute, which means you can make yourself a cookie whenever! All the ingredients are mixed in a ramekin and then baked in the microwave, giving you a soft cookie which literally melts into your mouth laced with chocolate chips. This healthy dessert came to mind after a friend from school suggested me to put a very easy and quick recipe on my blog. So here it is, J!
I love making this when I’m just too lazy to make a big batch of cookies, especially on school days. And for those microwave-haters, I got you covered. This can also be made in the oven, but will take around 15 minutes to bake.
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.