March 10, 2010

Stevia Week Recipe #3: Chocolate Ginger Cake

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Did you miss Stevia Week Recipes #1 & #2?

Or, God forbid, the stevia giveaway itself?

Assuming you’ve got that taken care of, onward with experimental recipe #3! And I do mean experimental—I do not consider myself a skilled baker, and at first I thought my Chocolate Ginger Cake idea didn’t turn out very well. After a night in the fridge, however, it tasted a lot better to me! Go figure. Sometimes I think the fridge is a better cook than I am, or that it must at least have some mysterious, Magical Deliciousness Elves living in it. Perhaps they’re related to the Magical Deliciousness Elves that live in my slow cooker.

Anyway, for this recipe, I used NuNaturals NuStevia Sweetener Stevia Baking Blend in place of sugar. This can be substituted for sugar in a 1:1 ratio. No-brainer!

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Chocolate Ginger Cake (Vegan)

Ingredients:

  • 1/4 cup unsweetened applesauce
  • 2 tbsp coconut oil
  • 1/3 cup NuNaturals Stevia Baking Blend (or sugar)
  • 1 cup non-dairy milk (I used hemp)
  • 1 tsp vanilla extract
  • 1 cup whole wheat pastry flour
  • 1/4 cup unsweetened cocoa
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup crystallized ginger, chopped

Directions:

  1. Preheat oven to 350*.
  2. Mix applesauce through vanilla in a large bowl.
  3. Whisk together dry ingredients (flour through salt) in a smaller bowl.
  4. Add dry mixture to the wet mixture gradually, stirring until just combined.
  5. Stir in the candied ginger. Pour batter into a greased baking dish (I used an 8”x8” square, glass dish).
  6. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

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Now for a few words about this cake: it probably doesn’t taste quite like you’d imagine it does. As I said a few posts ago, I prefer to err on the side of less sweet where stevia is concerned, and in retrospect, I could have probably safely used 1/2 cup baking blend in this recipe. It’s not sweet like birthday cake from a boxed mix is sweet.

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I guess that’s what I was expecting when I first tasted it, though, and that’s why I originally thought this was a bit of a fail. Kind of surprising, considering how great it smelled while baking, not to mention that there’s nothing much better than baked goods fresh from the oven.

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After cooling in the fridge, though, it totally grew on me. Part of this is the expectation, though. As you can see from the pictures, this is not the kind of cake you frost and stick candles in. The combination of chocolate, ginger and coconut oil gives it a mildly sweet yet somehow slightly salty flavor that begs for a cozy-hot beverage and bitchy girl talk. Or high tea. Same difference.

So what do you prefer: cake, cookies or ice cream? We’ve had all three this week already…what ever could tomorrow’s stevia recipe be??? ;)

15 comments:

Gabriela said...

Good God woman, you're amazing in that kitchen! When I break my Lenten promise, I'm totally blaming you :)

Christine (The Raw Project) said...

I'm drooling, ginger AND chocolate - amazing! :-)

sophia said...

I'm not a cake person, but ginger? Nice! I guess it's a sweeter, more chocolatey version of gingerbread, which I love!

moretolifethanlettuce said...

i've been wondering what your next stevia creation would be, this one was a surprise and i love it! hmm..i think i'm a cookie person. actually, like a cakey bread, like pumpkin/banana bread always reigns king

Averie (LoveVeggiesAndYoga) said...

it looks great and i beg to differ, id love to stick a candle in it and frost it! that would so festive and fun! Seriously though, coconut oil, cocoa powder, agave, whisk til you have frosting, dash of vanilla, and even just drizzling it may give you that added oomph you may want without it overpowering but i am all for overpowering. i mean sweet tooth is my middle name !

Erica said...

Isn't it crazy how certain things need to sit in the fridge to really develop awesome flavor (i.e. chili & lasagna??). Looks good to me. I like frozen yogurt best! I'm not too into cakes or pies...in fact...I'd really prefer chips and salsa :)

balancejoyanddelicias said...

another great creation! hard to choose which one I prefer... warm cake with a bowl of ice cream would be perfect! ;)

Gina said...

mmm, these look so good!! Ginger, chocolate, and coconut, yes, soungs perfect. I have never used stevia in a recipe, unless you count Truvia, which I only use in smoothies.
As for what I prefer, I prefer brownies with ice cream, OR cake and ice cream. I can choose two, right?! :)

greensandjeans said...

holy food porn! I'm such an ice cream person but this cake looks crazy good!

Sophie @ yumventures said...

I love ginger! Mmmm how amazing for a spring treat! This looks incredible!

If I didn't have to worry about gluten I would say I prefer cake, but for a good go to, its always ice cream =)

Jenny said...

ah this recipe is a hybrid of my two favorite things -- chocolate, and Gingers ;) lovez it!

Fayinagirl (means Free One) said...

Dessert heaven!!!

I actually prefer pie ;-) (hate to be difficult. lol!) But...I like cookies too. =)

HangryPants said...

I really like chocolate and ginger together. What are you doing with all of this deliciousness anyway?

My fav is ice cream!

Gena said...

I am a genuine ginger FANATIC. I can juice it and down shots, and I'll put it in anything. This looks like a marriage of my two fave things: ginger and cocoa!

Successfully Slim said...

Oh my GOODness that looks delicious - it seeems rich and moist, and the ingredients are pretty healthy too. I'll definitely give it a go.

PS I know what you mean by the slow cooker elves!