Veganism or to simplify the term we could say is a dietary preference that restricts the use of animal based products, be it dairy products, meat or regular condiments like honey etc and being on a plant based diet, it has been the wave across the globe in the food scenario. I was introduced to veganism sometime around this time lat year by a wonderful lady Meenu Nageshwaran, who is the propagator of holistic heath and wellness at her institute PRAANA at New Delhi, we organised a workshop by as part of an sustainability every in Jaipur, Rajasthan, on my interaction with her i was urged to provide vegan dessert options for people who are passionate about baking and are vegans themselves . So here is my first experiment followed by many to come on vegan baking. I hope all my wonderful readers enjoy baking this delight.
INGREDIENTS:
- 1.5 cup almond/soy milk or any dairy free milk ( i used almond milk )
- 1 1/4 cup apple sauce* follow the method for instructions
- 1 cup dark cocoa powder, (I used organic cacao powder by mason and co.)
- 2 cups flour
- 2/3 cup any vegetable oil
- 2 tsp white vinegar
- 1 1/3 cup granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup water + 1 tbsp of instant coffee powder
METHOD:
- Pre-heat the oven at 180 c. and grease two 8 inch cake pans.
- Mix all the dry ingredients in a mixing bowl ( flour , sugar, baking powder and baking soda )
- PREPARING THE APPLE SAUCE : Peel around 3 average sized apples, de-seed them and dice them roughly. In a pan on medium heat add the apples and water as much as it covers the apples.
- Allow the apples to cook, until soft and mushy, this will take about 7-8 minutes, allow the mixture to cool, bled it into a sauce using a hand blender or a potato masher.
- In a large mixing bowl, add the milk and vinegar and allow it to rest for 5-7 minutes , this enables activation of the milk.
- To the milk and vinegar mixture add in the apple sauce, oil , coffee and vanilla extract.
- Whisk until all elements are well combined and the mixture is slightly fluffy in appearance.
- While gently whisking sieve the dry ingredients into this mixture and combine well.
- Pour the batter in the two cake tins and bake it for 30-32 minutes or until a skewer comes clean.
- FROSTING: I used a dairy free store bought vanilla whipping cream and added a double shot of espresso to it.
- ASSEMBLING: Spread a generous layer of the frosting between the two laters and cover the cake with remaining frosting, used confetti sprinkles to garnish my cake and add some colour to it.
