a delightful caprice (crafting_change) wrote in vegancooking,
a delightful caprice

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coffee cake with chocolate

Can't have too much cake!
Today I made the world's best coffee cake:

What I did was I took the Cinnamon-Walnut Coffee Cake recipe from La Dolce Vegan, and I omitted the topping. Instead, before baking I reserved 1/2 a cup of the cake batter and added in about 3 tbs of powdered cocoa and 3 tbs of soy milk. I then added this cake on top of the other cake I had already poured into my baking pan and swirled it in. I then topped the cake with 1/4 cup chopped macadamia nuts and 1/4 cup chocolate chips.

Cake batter:
1/2 c flour
1/2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c faux sour cream
1/3 c oil
1/2 c soy milk
1 tsp vanilla extract

1 tbs soy milk
1 tbs cocoa powder
1/4 cup choc chips
1/4 cup chopped macadamia nuts

Preheat oven to 350 F. Lightly oil 8x8 inch baking pan and set aside. In a medium bowl, whisk together flour, sutar, baking powder, baking soda, and salt. Stir in the 'sour cream' ; 'oil' ; 'milk' and vanilla.' Pour evenly into baking pan (reserving 1/2 cup of batter).
With the 1/2 cup of batter add 1 tbs cocoa powder and 1 tbs soy milk Pour batter on top of other batter, swirling in if you'd like. Then sprinkle on the rest of the topping.
then sprinkle topping evenly over the top. Bake for 30-35 min.
Tags: -pictures of food, desserts-cakes
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