1 of 3
1
Flour Low Fat Vegan Chocolate
Posted: 09 April 2012 12:59 AM   [ Ignore ]
Administrator
Avatar
RankRankRankRank
Total Posts:  1148
Joined  2009-11-24

Ohter than cream cheese frosting, this is my first recipe from Flour.  My little cousin can only have vegan desserts.  So finally for Resurrection Sunday dinner, I remembered to find something and bake it.  She loved it (she is 8).  Children are generously honest.  Her Mom loved it.  I thought it a bit dry…..perhaps a 90 seconds or so too long in the oven.  Perhaps also needing a little more moisture.  I have no idea why it domed so or whether it was supposed to.

Image Attachments
April8Cakes_056.jpg
 Signature 

So many recipes - so little time.

Profile
 
 
Posted: 09 April 2012 12:13 PM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1534
Joined  2011-02-17

Did you bake that in a 6 inch round? I baked that cake and mine looked exactly like that. I thought it was dry too. I also baked the Vegan chocolate cake in Extraordinary Cakes. I didn’t like that at all.

Fran Costigan has a cake called Chocolate Cake To Live For.

http://californiaoliveranch.com/recipes/desserts/chocolate-cake-to-live-for

I haven’t tried it yet but it is on my to-bake list.

This is her book:

http://www.amazon.com/MORE-GREAT-DAIRY-FREE-DESSERTS-NATURALLY/dp/1570671834/ref=sr_1_1?s=books&ie=UTF8&qid=1333984304&sr=1-1

And this book has an awesome frosting recipe:

http://www.amazon.com/The-Joy-Vegan-Baking-Compassionate/dp/1592332803/ref=sr_1_1?s=books&ie=UTF8&qid=1333984374&sr=1-1

Profile
 
 
Posted: 09 April 2012 12:27 PM   [ Ignore ]   [ # 2 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  279
Joined  2011-10-15

I’ve been wanting to bake this cake for a while…...now I’m not so certain after these reviews smile

How was the flavour?

Profile
 
 
Posted: 09 April 2012 12:27 PM   [ Ignore ]   [ # 3 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  880
Joined  2009-05-25

I have made the recipe too, but as cupcakes!  I don’t find them overly dry.  In the case of cupcakes, peaking a little is ok.  I sometimes warm cake slightly in the micro if it seems a bit dry.

Profile
 
 
Posted: 09 April 2012 12:38 PM   [ Ignore ]   [ # 4 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  3128
Joined  2010-04-25

Yikes!  That is quite a dome.  Not unattractive, but one doesn’t like these types of unexpected surprises—one worries for the future, cakewise, if you know what I mean. 

You know, I was thinking of making Flo Braker’s spice cake, and between this cake being maybe a little dry and you finding the Food and Wine (also Flo, correct?) ganache a little sweet in your coconut cake post, I think I’ll stick to Rose’s (but use BA’s spice mix)!!!!!!!!!  Thanks for the nudge on the decision!

Profile
 
 
Posted: 09 April 2012 12:59 PM   [ Ignore ]   [ # 5 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  1148
Joined  2009-11-24
Sophia - 09 April 2012 03:27 PM

I’ve been wanting to bake this cake for a while…...now I’m not so certain after these reviews smile

How was the flavour?

Sophia, I thought the taste was fine… Like a chocolate cake, it just needed more moisture.  I will try other recipes and perhaps this one again….when I want to bake vegan.

 Signature 

So many recipes - so little time.

Profile
 
 
Posted: 09 April 2012 01:00 PM   [ Ignore ]   [ # 6 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  1148
Joined  2009-11-24
Flour Girl - 09 April 2012 03:13 PM

Did you bake that in a 6 inch round? I baked that cake and mine looked exactly like that. I thought it was dry too. I also baked the Vegan chocolate cake in Extraordinary Cakes. I didn’t like that at all.

Fran Costigan has a cake called Chocolate Cake To Live For.

http://californiaoliveranch.com/recipes/desserts/chocolate-cake-to-live-for

I haven’t tried it yet but it is on my to-bake list.

This is her book:

http://www.amazon.com/MORE-GREAT-DAIRY-FREE-DESSERTS-NATURALLY/dp/1570671834/ref=sr_1_1?s=books&ie=UTF8&qid=1333984304&sr=1-1

And this book has an awesome frosting recipe:

http://www.amazon.com/The-Joy-Vegan-Baking-Compassionate/dp/1592332803/ref=sr_1_1?s=books&ie=UTF8&qid=1333984374&sr=1-1

Thank you Flour Girl, I will look into these books….or perhaps just refer them to the one who needs it ....

 Signature 

So many recipes - so little time.

Profile
 
 
Posted: 09 April 2012 02:39 PM   [ Ignore ]   [ # 7 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1534
Joined  2011-02-17
Anne in NC - 09 April 2012 03:38 PM

Yikes!  That is quite a dome.  Not unattractive, but one doesn’t like these types of unexpected surprises—one worries for the future, cakewise, if you know what I mean. 

You know, I was thinking of making Flo Braker’s spice cake, and between this cake being maybe a little dry and you finding the Food and Wine (also Flo, correct?) ganache a little sweet in your coconut cake post, I think I’ll stick to Rose’s (but use BA’s spice mix)!!!!!!!!!  Thanks for the nudge on the decision!

I never tried Flo’s spice cake but every time I make her rhubarb cake, eggnog cake and snack banana cake I am told to go into the cake baking business.  Her recipes are THAT good.

Flo is my second favorite baking author wink

Profile
 
 
Posted: 09 April 2012 02:49 PM   [ Ignore ]   [ # 8 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1534
Joined  2011-02-17
CRenee - 09 April 2012 04:00 PM
Flour Girl - 09 April 2012 03:13 PM

Did you bake that in a 6 inch round? I baked that cake and mine looked exactly like that. I thought it was dry too. I also baked the Vegan chocolate cake in Extraordinary Cakes. I didn’t like that at all.

Fran Costigan has a cake called Chocolate Cake To Live For.

http://californiaoliveranch.com/recipes/desserts/chocolate-cake-to-live-for

I haven’t tried it yet but it is on my to-bake list.

This is her book:

http://www.amazon.com/MORE-GREAT-DAIRY-FREE-DESSERTS-NATURALLY/dp/1570671834/ref=sr_1_1?s=books&ie=UTF8&qid=1333984304&sr=1-1

And this book has an awesome frosting recipe:

http://www.amazon.com/The-Joy-Vegan-Baking-Compassionate/dp/1592332803/ref=sr_1_1?s=books&ie=UTF8&qid=1333984374&sr=1-1

Thank you Flour Girl, I will look into these books….or perhaps just refer them to the one who needs it ....

You’re welcome!

This morning I made a chocolate bundt from Cook’s Illustrated Best Light recipes.  It uses 108g oil (I used organic canola). It calls for 3 eggs. Instead, I used 1 whole egg and 2 whites.  It looks really, really moist. In 2 hours I’ll pour their vanilla glaze over it substituting the low-fat milk for soy milk. 

Here it is, still cooling

Image Attachments
IMG_5593_2.jpg
Profile
 
 
Posted: 09 April 2012 02:51 PM   [ Ignore ]   [ # 9 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1534
Joined  2011-02-17
Anne in NC - 09 April 2012 03:38 PM

Yikes!  That is quite a dome.  Not unattractive, but one doesn’t like these types of unexpected surprises—one worries for the future, cakewise, if you know what I mean. 

You know, I was thinking of making Flo Braker’s spice cake, and between this cake being maybe a little dry and you finding the Food and Wine (also Flo, correct?) ganache a little sweet in your coconut cake post, I think I’ll stick to Rose’s (but use BA’s spice mix)!!!!!!!!!  Thanks for the nudge on the decision!

Yes, mine had the exact same dome. I thought it might have worked better in either an 8” pan as opposed to a 6” or a tube pan. I had the pan wrapped in Rose’s cake strip but it didn’t help in this situation.

Profile
 
 
Posted: 09 April 2012 03:09 PM   [ Ignore ]   [ # 10 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  279
Joined  2011-10-15
Flour Girl - 09 April 2012 05:39 PM

I never tried Flo’s spice cake but every time I make her rhubarb cake, eggnog cake and snack banana cake I am told to go into the cake baking business.  Her recipes are THAT good.

Flo is my second favorite baking author wink

I just received my copy of Flo Braker’s Baking for All Occasions….the recipes you’ve mentioned sound sooo good but there are so many in the book, I don’t know where to start!

CRenee - 09 April 2012 03:59 PM

Sophia, I thought the taste was fine… Like a chocolate cake, it just needed more moisture.  I will try other recipes and perhaps this one again….when I want to bake vegan.

Thank you, I may still try it then, perhaps under-baking it a little (and planning a frosting to hide the leveled dome smile )

Profile
 
 
Posted: 09 April 2012 03:36 PM   [ Ignore ]   [ # 11 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  3128
Joined  2010-04-25

I never tried Flo?s spice cake but every time I make her rhubarb cake, eggnog cake and snack banana cake I am told to go into the cake baking business.  Her recipes are THAT good.

Well, phooey, FG.  I may have to try it, then, just for sake of variety!!!!

Here’s the recipe, BTW:  http://www.foodandwine.com/recipes/spice-cake

And here (http://my.firedoglake.com/alanaclaire/2009/11/01/food-sunday-buttermilk-spice-cake/)
and here (http://pghtasted.blogspot.com/2008/02/spice-cake-with-maple-icing-and-toasted.html)
are two people who made it.

I’d be using peach, rather than orange, frosting.

Your bundt looks fabulous!!!!!!!!!

—ak

Profile
 
 
Posted: 09 April 2012 03:56 PM   [ Ignore ]   [ # 12 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1534
Joined  2011-02-17
Sophia - 09 April 2012 06:09 PM
Flour Girl - 09 April 2012 05:39 PM

I never tried Flo’s spice cake but every time I make her rhubarb cake, eggnog cake and snack banana cake I am told to go into the cake baking business.  Her recipes are THAT good.

Flo is my second favorite baking author wink

I just received my copy of Flo Braker’s Baking for All Occasions….the recipes you’ve mentioned sound sooo good but there are so many in the book, I don’t know where to start!


If you like banana, start with the Banana Streusel Snack Cake on page 157. Some of the comments…“my sister’s banana cake is good but this is like CRACK”, “It’s Amazing” My husband wants this to be my foundation cake should I decide to go into business.

The Almond Rhubarb Snack Cake is a really good cake and different, on page 79.

For our Christmas party I made the Eggnog Pound Cake on page 180. The next day I had to make another one for my brother-in-law to take back with him on his trip home. Also, my step-son told me it is now his favorite cake so I baked one for him for the holiday too.

However, in my opinion, the glaze is way too sweet.  But, I am the only one who thinks it.

I have not made anything else in that book because I constantly go to the library and try recipes in different books.

I’d love to know which recipes you bake.

Flo uses a triple sifter in all her recipes.  I do sift but with a standard sifter. I sift twice.

Good luck and enjoy!!

Profile
 
 
Posted: 09 April 2012 04:12 PM   [ Ignore ]   [ # 13 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1534
Joined  2011-02-17
Anne in NC - 09 April 2012 06:36 PM

I never tried Flo?s spice cake but every time I make her rhubarb cake, eggnog cake and snack banana cake I am told to go into the cake baking business.  Her recipes are THAT good.

Well, phooey, FG.  I may have to try it, then, just for sake of variety!!!!

Here’s the recipe, BTW:  http://www.foodandwine.com/recipes/spice-cake

And here (http://my.firedoglake.com/alanaclaire/2009/11/01/food-sunday-buttermilk-spice-cake/)
and here (http://pghtasted.blogspot.com/2008/02/spice-cake-with-maple-icing-and-toasted.html)
are two people who made it.

I’d be using peach, rather than orange, frosting.

Your bundt looks fabulous!!!!!!!!!

—ak

Thank you!

Anne, that spice cake is not in either of the 2 books I have (Baking For All Occasions and The Simple Art Of Perfect Baking). 

She uses 130g unsifted cake flour per cup according to her table of weights and measures on page 380, However, in her banana cake, she calls for 2 cups of cake flour @ 225g/4 oz.

If you need any other weight measurements, let me know.

Profile
 
 
Posted: 09 April 2012 04:36 PM   [ Ignore ]   [ # 14 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  3128
Joined  2010-04-25

She uses 130g unsifted cake flour per cup

Isn’t that strange?  I saw another recipe that uses 130g per cup, and it kind of freaked me out, since Rose uses 100g.  It seems a huge difference, doesn’t it?????

Profile
 
 
Posted: 09 April 2012 05:15 PM   [ Ignore ]   [ # 15 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1534
Joined  2011-02-17

It does! I follow the recipe as it is written.  When she gives her weights, I would stick to that because that is the way she baked it.

All I can say is that banana cake is perfect and it uses 225g/2 cups.

Flo’s older books have different measurements. I believe she is self-taught.  She has recipes in Baking with Julia and Baker’s Dozen, all volume.

Anne, I would not swear by a recipe gotten from the internet. Sometimes, it is tweaked.

If you want her banana cake or any other recipe from her book, I will be happy to type it and message it to you.

Profile
 
 
   
1 of 3
1
Back to top