Vegan Chocolate Cake with Figs and Pistachios

Vegan Chocolate Cake with Figs and Pistachios

Vegan Chocolate Cake with Figs and Pistachios

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.
Vegan Chocolate Cake with Figs and Pistachios

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.

Vegan Chocolate Cake with Figs and Pistachios

  • Servings: 12
  • Difficulty: Medium
  • Print

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

Instructions:

  1. Chocolate Cake: Preheat oven to 175 °C (350 °F). Line two 9-inch cake pans with parchment paper and grease the sides very well.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.

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Zucchini Chocolate Muffins

  • Servings: 12
  • Difficulty: Easy
  • Print

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1/2 tsp. baking soda
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1/4 cup cane sugar
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