Pages var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-1743

Monday, July 4, 2011

: vegan meal of the week : week 20 : dessert PLEASE! :

woo hoo!

so, i am learning that high levels of stress causes me to bake like crazy.
right now i have a lot on my [non-edible] plate. i am working hard. steady. two jobs. 60 hours a week. trying so hard to get my little business moving.
anyways, i am working hard. knocking things off. learning tons and tons.

i have noticed that after a really successful day, i choose to bake. [i have made 5 things in the past week!][and they are all desserts!!]
[dont worry : blake loves it ;)]

today : whole wheat vegan chocolate avocado cake [YES!]

found here ; adapted from Joy the Baker
Makes 1 (8-inch) Double-Layer Cake
2¼ cups whole-wheat flour
½ cup barley flour
½ cup flaxseed meal (I used Bob’s Red Mill Organic Golden Flaxseed Meal)
6 tablespoons Dutch-process unsweetened cocoa powder
2½ teaspoons baking powder
2 teaspoons baking soda
1 cup raw honey [I used agave]
½ cup soft avocado, mashed
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla
1 cup vegan sugar
1. Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with cooking spray. Line with parchment paper rounds and spray again. Set aside.
2. In a medium-sized bowl, sift together the dry ingredients, and set aside.
3. In a large bowl, combine the honey and avocado and stir to combine with a whisk. Add the water, vinegar, and vanilla and stir to combine. Add the sugar and stir to combine.
4. Add the dry ingredients all at once, and beat with a whisk by hand until smooth.
5. Pour the batter into the pans and smooth with a small offset spatula. Rap the pans on the counter to release any air bubbles.
6. Bake for 35-45 minutes, or until a cake tester inserted in the center of the pan comes out clean. Halfway through baking, rotate the pans 180 degrees.
Makes enough for Two 8-inch cakes
8 ounces avocado meat, weight after removing brown spots
2 tablespoons freshly squeezed lemon juice
1½ pounds confectioner’s sugar
½ teaspoon vanilla extract
1. Put the avocado in the bowl of a stand mixer fitted with the whisk attachment.
2. Beat on high until creamy and smooth, about 3 minutes.
3. Add the lemon juice and beat on medium speed until combined.
4. Scrape the sides of the bowl with a spatula and add the confectioner’s sugar and vanilla extract.
5. Beat on low speed until combined and then beat on high speed until creamy and fluffy, about 4-5 minutes.
6. Frost the cake.
*i did not use this frosting. we didnt have another avocado.
I used this frosting recipe : found here
Freakin' Easy Frosting


    2 tablespoons vegan shortening
    2 tablespoons vegan butter
    about 2-6 cups powdered sugar
    splash vanilla
    soymilk, as needed


This is my standard, easy frosting. It isn't idiot proof, since I don't measure, but there is an easy "method" to it. It is rich like "fattier" frostings, but without the gallons of solid fat going in.

Start by putting your shortening and butter spread in a large bowl. Let them sit for a bit to soften. Add a splash of vanilla (can use other flavors if you want) and about 2 cup of powdered sugar.  Mix, using a hand mixer, until the mix is pretty crumbly and the fats aren't big chunks anymore.

At this point, you want to smooth the frosting out. Be careful - it doesn't take a lot of liquid to do this! Soymilk is a good thing to use, but if you use liquid food colors or want to add more extract, you will want to start with these so that it doesn't get too runny.  Add more liquid, about 1 tablespoon or so (a generous splash) and continue mixing.  Scrap the bowl down, if needed. At this point you should have a creamy frosting.  If it is still too dry, add a touch more soymilk. If too wet, you added too much liquids, so just shake in some more powdered sugar.

If you want more frosting that what this makes, continue to add liquid/powdered sugar, in alternating batches, until you 
* i didnt use butter for the frosting, which is why mine is clearer and not thick*

thanks for reading!