Whenever I Poll for my readers what they would like to see more of here, I always get some desserts applications without dairy products. I must admit that I generally prefer cooking with the ingredients I am familiar with as butter, eggs and milk because I know what to expect, but I like to change things now and then. A good friend got engaged last week and since she is vegan, I wanted to surprise her with a rich and decadent dessert that she could actually eat.
I swear you never know ever these cookies were vegan and everyone in his party commitment agreed. The chocolate cake is rich and moist with chocolate "butter" cream of the cream sauce and salted caramel made from coconut cream instead of butter and cream. I must admit that coconut oil, milk and cream really make cooking without dairy for me, as I love the natural flavors and they also add this amazing texture.
cakes and frosting recipes were super easy and does not require more effort than a normal recipe, but I must admit that the caramel sauce stumbled a little. I will salted caramel sauce all the time, and I've never had a problem with it galling after I add butter and cream. In this situation, an enormous amount of sweets as formed as soon as I added the coconut cream and for a moment I was afraid I have to give it all. If this happens, do not worry too much. I put the whole pot over low heat and just agitated and stirred until the mass of candy as started to shatter and dissolve in the liquid. You can also use an immersion blender to make sure it is perfectly smooth without chunks. (Or run everything through a food processor.) It is possible that you will not even need, but I'm relieved to discover that this need not be discarded. In the ended up being perfectly smooth and totally delicious with a sweet coconutty flavor.
- for the cake:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- powder ¼ cup cocoa
- 1 teaspoon baking soda coffee
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 cup of water
- 1 cup non-hydrogenated shortening
- 3½ cups powdered sugar,
- 2 tablespoons cocoa powder soup
- 1½ teaspoons vanilla extract
- 2-4 tablespoons coconut milk
- 1 cup sugar
- ½ coconut cream cup cold *
- 1 teaspoon sea salt flakey
- Preheat oven to 375F. Line 12 paper baking cups of muffin cups, set aside.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Make a well in the dry ingredients and add oil, vanilla, vinegar and water. Whisk until smooth and lump-free.
- Divide batter between cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool cupcakes on wire rack while you make the caramel sauce
- Place a 2 or 3-quart heavy bottom. saucepan over medium-high heat and sprinkle on a tablespoon of sugar in the background.
- Lift the pan on the heat and shake / stir the sugar until it begins to melt. Continue swirling around the pan until the sugar is melted and no lumps.
- Sprinkle a little sugar on top and repeat the "swirl and shake" on the fire until the sugar is incorporated and again melted in the first batch. (Sugar will start to caramelize at this stage which is why if you want to lift off the heat, preventing it from burning.)
- Repeat the previous step with the remaining sugar, sprinkle a little at a time until it is molten and a dark amber color.
- Remove pan from heat and add the coconut cream very gradually, whisking constantly.
- If the mixture enters and form clumps, return the heat to low and continue to stir, breaking up clods until they dissolve. Stir in sea salt
- Pour the caramel sauce in a glass jar and let it cool in the refrigerator or freezer while you make the glaze
- Beat shortening until fluffy. Add sugar and cocoa and beat for about 3 minutes.
- Add vanilla and coconut milk, a tablespoon at a time, and beat for 5 to 7 minutes until frothy, adding more coconut milk if necessary.
- spread or pipe the frosting on small cooled cake and sprinkle with caramel sauce and sprinkle with sea salt flakey if you wish.
- notes
* cream coconut is the thick layer on top of the coconut milk box, keep refrigerated until use to ensure it is separated. Use a little more milk to thin the frosting.