Sonntag, 2. Oktober 2011

vegan chocolate cake with vanilla icing, easy veg chilli

So, here's another cake we made for yesterday. I am really pleased to have acquired the skill of making egg and dairy free cakes without egg replacement that are light and lovely. Thank you, Vegan Cupcakes take over the world!

For a small square cake tin:
2 cups soy milk
2 tsp apple cider vinegar or lemon juice
1 1/2 cups sugar
2/3 cups oil
2 tsp vanilla extract
1 tsp almond extract or chocolate extract
2 cups plain flour
2/3 cups cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Preheat oven to 175 degrees and grease/line your cake tin.
Mix the soy milk with the apple cider and keep aside to curdle. Then mix in the oil, sugar and extracts with this.
Sift all the remaining ingredients into a large bowl. Pour in the liquid and mix until well combined. Do not overmix, a few lumps are ok!
Bake for 45 mins or so until a toothpick comes out clean.

For the icing:
1/4 cup veg shortening
1/4 cup margarine
1 3/4 cups icing sugar
1 tsp vanilla extract
1/8 cup soy milk

Beat the softened fats till combined and fluffy. Add the sugar (best done in batches), continue beating. Add vanilla and soy milk and beat for another 5 mins or so. Spread onto cooled cake. I decorated this with some toasted desiccated coconut.

I really did not feel like making a fuss of cooking tonight, so I put some spuds in the oven. The kids just want butter with them, but I wanted something a bit more substantial (they tend to eat so many potatoes that mummydaddy need some add-on). So I made the easiest chilli ever. I usually cook with fresh ingredients, honestly!

 2 tbsp oil
1 medium onion, chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
1/8 tsp cinnamon
1 tsp sambal oelek (I didn´t even bother to chop a fresh chilli)
1 can chopped tomatoes
1 can kidney beans
1/2 can sweet corn
salt to taste

Sweat the onion in the oil. Add the spices until fragrant. Pour in the entire contents of the cans (i.e. do not drain the beans). Bring to the boil and simmer until potatoes are done. This made my chilli nice and thick, but top up with water if you are dealing with giant spuds or want a thinner consistency.

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