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no-electrical-appliances quick & easy vegan chocolate cake


Moist & delicious! ©copyright2014owpp

Moist & delicious!
©copyright2014owpp

This is a recipe I found by a vegan/vegetarian blogger (I have searched long for her link to put in here with no success as I follow a lot of bloggers)
Her recipe included ingredients which I do not use as… sugar/rice syrup for me, oil/olive or sesame for me, coconut milk/soy or spelt for me, so I just translated it into my “language”.
I love easy recipes which do not include electrical appliances & ingredients all houses have so I do not need to go out running to find them & this one fitted my criteria.
I was taking time off the blog but this is the exception… I find it important to share a quick-cheap-&-easy recipe that could help others.

Chocolate oozing out... ©copyright2014owpp

Chocolate oozing out…
©copyright2014owpp

Ingredients
———–

1. 3 1/2 cups wholewheat flour
2. 1 1/2 cup pure cocoa (you can use carob powder instead but it’s not as strong a flavor or coffee if you want to change it to a coffee flavored cake)
3. 2 cups rice syrup (sugar for some)
4. 2 tsp. baking powder
5. 400 ml = 13.53 fl. ounces soy milk (spelt or coconut for some)
6. 1 cup oil (olive,sesame any of your choice)
7. 1/4 cup of rum
8. 2 tbsp. apple cider vinegar (optional)
9. 2 tbsp. shredded coconut to sprinkle on top (optional)
10. A few pieces of unsweetened chocolate to put in the muffins (optional)

Ready for oven ©copyright2014owpp

Ready for oven
©copyright2014owpp

Method
——

1. Put the dry ingredients in a bowl, mix then add the liquid ingredients (I did not have apple cider vinegar so I did not use it)
2. You can be creative & make muffins out of it as I did, with pieces of chocolate tucked in the middle if you want it fancy, a flat or high cake with or without shredded coconut on top or anything else that tickles your imagination 🙂
It’s as simple as that!
3. Put in a preheated oven on 170 degrees Celsius = 338 degrees Fahrenheit for 20 mn (muffins)
& about 30 mn for the cake as it has more dough.

I’m including below photos of the cakes & of the unsweetened 100% natural chocolate if you want to make your own research to purchase it.

With coconut on top ©copyright2014owpp

With coconut on top
©copyright2014owpp

Enjoy it preferably accompanied by your loved ones around a log fire 😉
Now, it’s my imagination running…

Where's my cup of tea? ©copyright2014owpp

Where’s my cup of tea?
©copyright2014owpp

See the melted chocolate? ©copyright2014owpp

See the melted chocolate?
©copyright2014owpp

Unsweetened chocolate ©copyright2014owpp

Unsweetened chocolate
©copyright2014owpp

©copyright2014owpp

©copyright2014owpp

Last week’s cheapest, easiest pie crust and Viennese strudel update (different flavors…)


Update! ©copyright2013owpp

Update!
©copyright2013owpp


Last week I posted an apple crumble crust cheap and easy which you can look up here… https://oawritingspoemspaintings.wordpress.com/2013/04/15/apple-pie-cheapest-easiest-and-fastest-crust-recipe-with-the-simplest-of-ingredients-obviously-100-natural/

Today, I will give you an update… My different flavors to that dough recipe which I thought was my ingenuity 🙂 but Wikipedia is the correct source of information, so I looked it up there to check if my ideas were just mine and that’s what I came up with…

©copyright2013owpp

©copyright2013owpp

The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in German Topfen cheese), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel.[7] There are also savory strudels incorporating spinach, cabbage, pumpkin, and sauerkraut,[8] and versions containing meat fillings like the (Lungenstrudel) or (Fleischstrudel).
The only thing that changes is the baking time which goes down to 1 or 1.30 hrs versus the 2 to 2.15 hrs for the apple pie which has a much bigger amount of dough. I nevertheless check in between to make sure it does not over bake.

I put this time on the rolled out dough a different filling of, carob or cacao powder for the nonsensitive, a lot of raisins to get it sweet with less natural sweetener, a big spoon of rice syrup or honey or even sugar for those who use that, in other rolls I will add poppy seeds to all those ingredients…

I have tried all kinds of different nuts with raisins which is just heavenly, but that was about twenty years ago today I find them harder to digest, nevertheless it can occasionally be a good idea. Almond powder can be good too with natural sweetener or sugar.

Some will have cinnamon, raisins, 1 big spoon of rice syrup and a dash of oil…

You can innovate… Be the master of your own creation and risk different flavors or just follow the so many different ideas we got here from Wikipedia 🙂

Good luck with it and most importantly have loads of fun. It’ll taste much better that way. Let me know whatever the outcome is and all the more if it’s a big humoristic flop, the best ideas have been created that way!