This is a VERY rich pie so you only need the thinnest slice. It freezes well too.
Chocolate Silk Pie
20 oz semi-sweet or dark chocolate
20 oz silken tofu, 1&1/2 packs (preferably soft, but firm works too)
2 tsp vanilla extract
1 (9-inch) pie shell, baked
1. Melt chocolate in the top of a double boiler over hot water, stirring often (you can also just use a heavy bottom pot and use very low heat)
2. While the chocolate is melting, puree the tofu in a food processor, stopping a few times to scrape down the sides. puree until completely smooth (if you're using firm silken tofu you might need to add a couple tablespoons of water to help smooth it out.)
3. Add the melted chocolate to the tofu in the processor and blend, then add the vanilla and pulse to blend.
4. Pour the chocolate/tofu mixture into the baked pie shell. use a spatula to fill it evenly.
5. Refrigerate the pie to set the filling for at least 1hr.
Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
Whole Wheat Chocolate Cake
This recipe is derived from The Amazing Wheat book by LeArta Moulton. I have made some notes and changed the recipe name so it's easier to search on search engines. (In the book it's called "Anything Goes Cake" on page 170.)
Whole Wheat Chocolate Cake
3 cups whole wheat flour
2 cups brown sugar or succanat OR 1 1/2 cups honey**
4 T carob powder or cocoa powder
2 t baking soda
1 T salt
3/4 cup cooking oil (I used canola)
2 T vinegar (probably apple cider vinegar, but I often use white vinegar)
2 t vanilla (a trusted friend told me to double the vanilla in recipes...always, so I did 4 t vanilla)
2 c liquid, mashed fruit or vegetable*
Mix dry ingredients, then add liquids. Mix together. Bake in ungreased 9x13 inch pan at 350 degrees for 30 minutes. For 24 cupcakes, fill into cupcake liners, bake 350 degrees for 17 minutes.
*To this basic cake recipe, just about any leftovers can be added. Try tomato soup, mashed potatoes, vegetables or fruit, squash, etc. (The consistency will be a little different if the the fruit or vegetable is more liquid or solid, but it doesn't affect the taste. The main difference would be either a light fluffy cake versus a brownie texture.)
** NOTE: When I use mashed bananas, they are already sweet so I just put in 1 cup of succanat instead of 2 cups. (Judge according to your taste buds. You can eat this batter since it has no raw eggs!)
Whole Wheat Chocolate Cake
3 cups whole wheat flour
2 cups brown sugar or succanat OR 1 1/2 cups honey**
4 T carob powder or cocoa powder
2 t baking soda
1 T salt
3/4 cup cooking oil (I used canola)
2 T vinegar (probably apple cider vinegar, but I often use white vinegar)
2 t vanilla (a trusted friend told me to double the vanilla in recipes...always, so I did 4 t vanilla)
2 c liquid, mashed fruit or vegetable*
Mix dry ingredients, then add liquids. Mix together. Bake in ungreased 9x13 inch pan at 350 degrees for 30 minutes. For 24 cupcakes, fill into cupcake liners, bake 350 degrees for 17 minutes.
*To this basic cake recipe, just about any leftovers can be added. Try tomato soup, mashed potatoes, vegetables or fruit, squash, etc. (The consistency will be a little different if the the fruit or vegetable is more liquid or solid, but it doesn't affect the taste. The main difference would be either a light fluffy cake versus a brownie texture.)
** NOTE: When I use mashed bananas, they are already sweet so I just put in 1 cup of succanat instead of 2 cups. (Judge according to your taste buds. You can eat this batter since it has no raw eggs!)
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