Big thanks to Valli, the master mind behind Blogging marathon and all my fellow marathoners for their infectious enthusiasm.I have never made a cake for myself, but this time I wanted to use the skills I learnt in my Wilton cake decorating class. Also I wanted to try one of the chocolate frosting recipes that I had pinned on Pinterest. This frosting uses some uncommon ingredients like cooked flour and granulated sugar along with other regulars liek butter and cocoa. It is a little time consuming to make, but the end result is well worth the effort -- its not too sweet and not too greasy. I thought it went perfectly with the chocolate cake. Do give this cake a try!!!!!
Coming to today's cake, recipe is adapted from 'Vegan with a Vengeance' by Isa Chandra. I modified the recipe just a little bit to include wholewheat pastry flour and reduced the quantity of sugar.
Ingredients:
All purpose flour (maida) - 1cup
Wholewheat pastry flour - ½cup (or just use 1½cups of all-purpose flour)
Dutch processed Cocoa powder - ½cup
Baking powder - 1tsp
Baking soda - 1tsp
Salt - ½tsp
Soy milk or any other dairy or non-dairy milk - 1½cups
Oil - ½cup
Jam - 1cup
Sugar - 1cup
Vanilla extract - 2tsp
Method:
- Preheat oven to 350°F (180°C). Grease 2 8" round cake pans. I used my heart shaped cake pan.
- Sift together the flours, cocoa powder, baking soda, baking powder and salt.
- Combine the milk, oil, jam, the vanilla and the sugar in a large bowl and mix it well with a fork. The jam should be mostly dissolved with the rest of the ingredients; some small lumps are fine.
- Add the dry ingredients to the wet ingredients in batches and mix until everything is incorporated.
- Divide the batter between the 2 prepared pans and bake for 40-45 minutes, or until a toothpick or a cake tester inserted in the center of the cake comes out clean.
- Remove from the pan and let cool in pans for 10-15 mins, then run a knife around the cake and remove onto a wire rack. Cool completely before frosting.
