Thursday, October 21, 2010

Vegan Chocolate Pudding Cake with Caramelized Banana and Almond Topping - Online

Link to Vegan Chocolate Pudding Cake 
1 c. flour
TBL. baking powder 
1/4 c. cocoa powder 
1/4 tsp. salt 
1/2 c. dry sweetener (I used organic sugar or cane juice) 
1/3 c. oil 
1/2 c. soymilk 
1 tsp. vanilla extract 
3/4 c. dry sweetener 
1/4 c. cocoa powder 
2 c. boiling water

What to do:
1) Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).
2) Add in the 1/2 c. sugar, oil, soy milk and vanilla. Mix gently until just combined (don't overmix). 3) The mixture will resemble cookie dough more than cake batter.  Spread it into a lightly oiled casserole dish or loaf pan and set aside.  (My batter was fluid-like cake batter.  Also, I used either a 8 X 8  inch pan)
4) Clean and dry out your bowl then mix together the 3/4 c. of sugar and the other 1/4 c. of cocoa. Sprinkle this evenly on top of the cake mixture.
5) Carefully pour the boiling water over top of everything - and DO NOT MIX! it really does do it's own thing in the oven. Bake for 40 minutes and enjoy!

Not going to lie, this one made me nervous!  Since the recipe didn't specific what size pan to use, I pulled out the first reasonably sized pan from the cabinet.  The recipe is fairly straightforward and then throws a complete curve ball - pour 2 cups of boiling water over top of everything, really?!  Fortunately, the water did not spill over the top of the 8 X 8 inch pan but it certainly came close.

Now, folks, on to the Caramelized Banana and Almond Topping... 
1/4 c. unsalted butter Earth Balance
4 small bananas (approx 1 pound) (I only had three 'nonnies lying around so I just used scant measurements of all the other ingredients)
1/2 c. sugar brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
TBL. banana liqueur (optional) or 2 tablespoons syrup (optional) Disaronno Amaretto
1 tsp. vanilla extract almond extract

What to do:
1) Melt the Earth Balance in a large saucepan.
2) Slice the bananas and heat in the butter until they soften.  Add the brown sugar, cinnamon and ground nutmeg.
3) Add the Amaretto and the almond extract
4) Serve warm or at room temperature

First of all, I am really liking the "strike-through" font as you can see vegan substitutions for the ingredients.  Quite possibly my new favorite font.

MM enjoyed this dessert recipe enough to have a large serving before embarking on a 7 mile run.

NMcL was a little turned off by the banana topping.

Try it for yourself and YOU decide!

1 comment:

  1. This looks tasty. But the recipe is so mysterious. Your font is in black:)