I started to make a cake earlier in the day, but the raw mixture/batter always tastes better than the cooked product (unless you use coconut oil or cocoa butter, then the cooked cake is perfection). So it didn’t reach the oven.
It’s great as a late night pick-me-up, chocolate body paint (I guess?) or maybe even porridge topping.
I wouldn’t say it’s 100%, but as Genevieve says, “What the world needs is not another recipe for cake but the perfection of edible dough!”. Surely a worthwhile mission. I’m a big fan of raw Anzac biscuit dough, which may make it closer to perfection next time.
Vegan cake mix, no cooking required!
(could be rebranded as “Vegan chocolate pudding”)
Based on Mandy Stone’s Vegan Chocolate Cake from Martha Stewart, but halved (approximately) to try and modify dough intake.
1/3 cup hazelnut meal
1 cup of white flour (or coconut flour)
1/3 cup cocoa powder
1 teaspoon bicarb soda
½ teaspoon salt
1 cup sugar
2/3 cup melted vegan margarine
good dash of vanilla essence
2 tablespoons of apple cider vinegar
1/3 cup desiccated coconut
1/8 cup cacao nibs
1/3 cup chopped walnuts
Mix hazelnut meal, flour, cocoa powder, bicarb soda, salt and sugar.
Add melted vegan margarine, vanilla essence, and apple cider vinegar. Mix quickly.
Add desiccated coconut, cacao nibs, chopped walnuts.
Present a sundae glass (fancy!), or if we share slobbiness, eat out of the mixing bowl. I am normally against this, but you could double dip your spoon if you want to mark it as your private eating territory. Top with coconut cream if you need to wind back the sugary taste.
Avoid the temptation to add coconut essence – it is often made of glycerine which can be derived from animal fat.
My tummy hurts from eating too much cake mix – if I had cooked it I would have eaten less, but with 30% less enjoyment. Tummy and willpower need to talk.
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