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.
Okay, I promise my vacation post will be up soon, but while I finish it up, I’m leaving you guys with an ice cream recipe. And it’s not just any ice cream recipe. This one is:
Flavoured with lavender and blackberry
When summer is hot, ice cream is the perfect way to cool yourself down. I really wanted to make something healthier than the normal ones, so I did! We have a bunch of lavender in the garden which dried out due to the heat, so it was perfect for the recipe. There’s also a lot of wild blackberries around our neighbourhood, so my brother and I always go out with a container in hand to pick them all. Well, all that we can take. There’s always this annoying little group of perfectly ripe blackberries just a bit too high and deep in the bush for us to pick.Read More »
The day I’m done school the weather decides to be blistering hot. Well, blistering hot compared to the rest of the year. It’s 30°C here and I know that might not seem hot in other places, but trust me, here it’s incredible.
I decided to beat the heat by making a cold dessert, and what better than the Italian dessert Semifreddo, which literally means half-cold? I was looking at Elisabeth Prueitt’s cookbook, titled Tartine All Day, and I happened upon the most gorgeous picture of chocolate Semifreddo. I was so hyped to make it until I saw the ingredients and realized I didn’t have half of them and it wasn’t as healthy I would have liked.Read More »
Sometimes we all need a bit of extra energy. Especially when it comes in the form of a sweet and nutty ball with matcha and dates. These bites literally melt in your mouth! And I absolutely adore the soft texture of the dates with a bit of crunch from the almonds and chia seeds.
I call this the easiest and healthiest dessert, snack, whatever, invented! (My dad called them donkey shit but whatever, it’s the taste that counts, right?) It only takes 5 minutes to blend all 5 ingredients in a food processor before popping them in the fridge for a few hours. I may or may not have also licked the pot sparkling clean while waiting for the bites to firm up.Read More »
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 »
I’ve had this one time in Japan and I loved it so much that I’ve been waiting to make since forever.
It’s essentially healthy ice cream, with only sesame powder and bananas, wrapped in a naturally-sweetened coating. And it wasn’t as hard as I thought it would be. It just takes time to refrigerate and freeze, but during that time you don’t have to be like standing in front of the fridge and watching the mochi. Unless you want to for some reason?
I’ve also been preparing a food board presentation for school, which may or may not include healthy brownies, so if that works out I’ll share that here, plus the presentation board because it has food drawings on it :).Read More »
On Saturday, I was sitting down, scrolling through my Pinterest, when I found a gorgeous photo of pecan pie. My mom adores this dessert, so I decided to make it. It was much quicker than I thought it would be to make a pie, plus I managed to make it gluten-free and healthier (no butter or sugar).
We ate the dessert after going out to a restaurant, so I was already dreading taking pictures in the dark and under my yellow kitchen lights. But then I found a perfect — and most unusual — place in the house with white lights: my brother’s room.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 »