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The Best Ever Chocolate Cake Recipe (That Just Happens To Contain No Sugar Or Milk)

Posted Apr 19 2009 11:12pm

milks I’ve had a lot of great inspiration from vegan cookbooks. I’m a vegetarian not a vegan but when I don’t drink cows milk or consume dairy products my skin is a lot better without it, so the recipes in vegan cookbooks are great for me.

Especially recipes for cookies and cakes which usually contain quite a bit of bad stuff for the skin - processed sugar, cows milk, butter, gluten etc. You’ll find that a lot of vegan cookbooks not only provide dairy-free recipes, but they also are a little healthier so they provide alternatives to processed sugars and gluten as well.

And you don’t even have to be a vegetarian to enjoy vegan cooking. If you’re a meat eater then you’ll definitely benefit from cooking a vegan or vegetarian meal every now and again because it will most likely add a few more vegetables into your diet.

Here’s a video I recorded about cooking vegan foods -

Very Yummy Vegan Chocolate Cake

I can say confidently that hands down this is the best chocolate cake I’ve ever baked. It beats all the “normal” chocolate cake recipes I’ve made (you know, with milk, butter, cane sugar, etc). I even fed it to my chocoholic meat eating friend and he loved it too and went back for seconds!

Ingredients

  • 2 1/2 cups of spelt flour (I use wholemeal but this is up to you)
  • 2 cups of xylitol
  • 3/4 cup of cacao powder
  • 1 1/2 tsp baking-soda
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon powder
  • 6 Tblsp safflower oil
  • 2 1/4 cups of filtered water
  • 2 Tblsp apple cider vinegar
  • 1 tsp vanilla extract (the real stuff!)

Loving preparation

Preheat oven to 350°. Combine all ingredients and mix well. Pour into a 9″ x 13″ square baking pan and bake for 35-40 minutes.

I prefer this cake without icing, but you can top with nuts, berries and coconut. Or if you want to make it un-vegan, melt a little organic dark chocolate over the top.

Vegan Fusion World CuisineRecipe source:

This recipe has been modified from the “Big Momma Freedom Chocolate Cake” in Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi. I highly recommend this book!

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