pretend_mulling (pretend_mulling) wrote in vegancooking,
pretend_mulling
pretend_mulling
vegancooking

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Have I successfully veganized the "most dangerous cake recipe in the world"?

I should preface this by saying that I am a walking stereotype sometimes. For about two weeks every month -the one before my period and the one of- I need chocolate and caffeine. I don't just crave them; people have been known to ward me off with a bullwhip and a chair while screaming, "All right, here's the coffee, just stop growling and foaming at the mouth!" So there it is. I'm a PMS pamphlet on legs, and so be it; just give me the nomz, and he more chocolatey, caffeine-y, and packed with empty calories they are, the better. Being easy to make and clean up is a perk, too.



So you can see why something like a chocolate mug cake appeals to me, and if it's vegan it's slightly better for me. Until I drown it in chocolate syrup, anyway (I think Hershey's Special Dark is vegan; I read the label the other night and didn't see anything I immediately recognized as an animal product, at least). I know for a fact the recipe I linked to is workable; my mom and I have made it before. She and I also gained fifteen pounds after discovering mug cake. Coincidence?!

My first attempt at veganizing this... Didn't go well, to put it one way. Another way to put it would be EPIC FAIL; what I pried out of that mug would have been more appropriate shot out of a cannon. And it was my own stupid fault; I knew we were out of vegetable oil and I was too lazy to pull down the can of vegetable shortening and melt down a couple tablespoons, so I used olive oil. Major ew, but in all fairness I've subbed olive oil for vegetable oil in at least one other baked good. (It's delicious, and it's insanely easy to veganize.) Also, I couldn't think of what to substitute for the egg. I don't keep Ener-G in the house (I'm semi-terrified of the stuff, plus I've heard it tastes bad) and I thought flaxseeds might be too nutty for this. Also, I was making it at two-thirty in the morning and my grinder is LOOOOUUUUUUD; the last thing I needed was to wake up my parents, which is about as safe as waking up a sleeping bear.

So after hiding the evidence of my culinary crime and admitting defeat, I retreated to my room and wrung my brain for ideas. After about an hour, I wrote this down on a steno pad, and I submit it to you, denizens of vegancooking. Tell me: Is this a workable veganization?

Ingredients:
4 tbps all-purpose flour
4 tbsp sugar (turbinado, Sugar in the Raw, your preference here. I use beet sugar.)
2 tbsp cocoa powder
1 tbsp mashed banana (the egg substitute was what threw me, and I know banana can be used as an egg substitute; does this work? Is the quantity off? What about applesauce? Am I right or wrong about the flaxseeds?)
3 tbsp rice/soy/almond milk
3 tbsp vegetable oil
3 tbsp vegan chocolate chips (optional) or nuts (optional)
A splash of vanilla

Directions
1. Add the dry ingredients to the mug; mix thoroughly.

2. Add the (insert egg replacement here) and mix well.

3. Add the milk and oil; mix well.

4. Add the vanilla and chocolate chips/nuts; did you hear me say "mix well"?

5. Pop the mug in the microwave on high for three minutes. Allow it to cool for a while, then devour. But... Carefully.


Tags: desserts-cakes, easy-recipes
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