So far this week, I’ve been contemplating cupcakes…I think tomorrow I’ll get back to business blogging about healthier subjects. I just read a fantastic article about the benefits of healthy fats for trimming pounds off of human bodies, so stay tuned.
Today, though, is about chocolate. If you are looking for an easy, tasty, RICH cake with minimal guilt (and a preview healthy fat to boot), here’s the recipe:
Makes 9X13 cake or 2 layers (or about 24 cupcakes)
Mix up these dry ingredients:
3 cups flour (yes, it has to be white for this thing to work–go organic at least)
2 cups sugar (I’ve used a mixture of sweeteners including organic cane sugar, honey and agave…it comes out fine..add any liquid sugars to the liquids though not the dry mix)
4 tablespoons cocoa
2 teaspoons salt
2 teaspoons baking soda
In a separate bowl, mix the wet ingredients:
2 T vinegar (any will do)
2/3 cup softened or melted (not too hot) coconut oil
2 teaspoons vanilla
2 cups cold water
Add the wet to the dry ingredients and mix well by hand or with a mixer.
6T butter, 4T cocoa, 1/2 t salt, 2 t vanilla, 2T or more strong coffee and 3 cups powdered sugar. You have to use butter (or vegan margarine like Earth Balance) for this one. I tried coconut oil, and the frosting would not hold up to temps higher than 74 degrees! Mix all the frosting ingredients together with an electric mixer and frost your cake as usual. I will tend toward decaf esp if the cake is for children 🙂 Your call on that one though.
Viola! There you have it…chocolate cake that won’t totally kill you. Tomorrow back to our regularly scheduled (healthy!) programming.
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