Feb. 7th, 2016

rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox
Note: If you don't have the KAF GF baking mix, substitute 8 oz GF AP flour, 2 tsp xanthan gum, 1.5 tsp baking soda, 1 tsp baking powder, and 0.5 tsp salt.

Note: Just about any relatively flavorless liquid oil will work: refined coconut oil, vegetable oil, canola oil, light olive oil, or even melted margarine.

Note: The recipe gives directions for making this in a bread machine. To make in a conventional oven, mix the non-chocolate wet ingredients and sugar, add the dry ingredients, mix until there are no lumps, mix in the chocolate, and bake in an 8" square/9" round pan (for taller, fluffier cake) or 9" square pan (for flatter, denser cake) or 12 standard cupcake cups at 350F for 18 to 20 minutes or until a toothpick poked into the center comes out mostly clean (don't wait until it's 100% clean or the cake will be too dry).


2.75 c soy milk
2 tsp cider vinegar
0.75 c sugar
3 tsp vanilla extract
3 Tbsp oil
12 oz (by weight) chocolate chips
8 oz (by weight) King Arthur Flour GF baking mix (NOT flour--see note above)
2 Tbsp King Arthur Flour cake enhancer (optional)


Measuring cups and spoons
Flour sifter or mesh strainer
Microwave, or double boiler and stove
Zojirushi or other programmable bread machine


0) Mise en place. Gather your ingredients and tools. Measure out the soy milk, add the vinegar, and set aside to curdle. Weigh the chocolate chips in the bowl of a double boiler or into a microwave-safe measuring cup. Sift together the dry ingredients (other than sugar). Remove the pan from the machine. Program the bread machine: 30 minute mix, shape, 20 minute rest, 1 minute rest (so everything gets re-mixed briefly before baking), 90 minute bake.

1) Mix the batter. Pour the curdled soy milk, sugar, vanilla extract, and oil into the pan. Add the dry ingredients. Place the pan in the machine and start the prepared program. A few minutes after mixing begins, when the ingredients have all been combined, open the machine and scrape any bits of flour off the walls of the machine and into the batter; then close the lid.

2) Melt the chocolate. If using the double boiler, put at least 1 cup of water in the pot, put the bowl with the chips over it, and heat over medium-low heat, stirring frequently. If using the microwave, nuke the measuring cup with the chips on high for 30-second bursts, stirring in between. (This shouldn't take more than 2 minutes in most microwaves.) When they're mostly melted, take them off the heat/out of the microwave and stir until they finish melting in the residual heat. Do your best to time this so that the chocolate is ready about 5 minutes before the end of the mixing cycle.

3) Bake the cake. When the add-ins beep goes off, pour in the melted chocolate, then close the lid (mixing should resume automatically). When the machine beeps for shaping, smooth the top of the batter, then press START. Leave the machine closed until the cake is done baking.

4) Serve and store. After baking, remove the pan from the bread machine/oven and set it aside on a heat-safe trivet to cool COMPLETELY. Leave it there for AT LEAST ONE HOUR. DO NOT ATTEMPT TO REMOVE THE CAKE UNTIL IT IS COOL. (Unless your goal is cake crumbs.) Run a spatula around the edges and very gently slide the cake out onto a plate. Slice and serve with vanilla ice cream. Only slice as much as you plan to serve. Store unsliced cake in an airtight bag or container at room temperature, or slice and freeze. Eat as soon as possible.

"Your Basic Chocolate Cupcake", Vegan Cupcakes Take Over the World


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