This is the one I want to make a long time ago, just wondering when it started on my to-do-list?
Nevermind, I am going to wipe off from the list today!
Chocolate chip is the essential item for baking a chocolate cake or making cookies. And I always think to buy the vegan chocolate chips are too far expensive to me. That’s the reason I always want to make it myself.
Missed all of you for nearly 3 months, I have been away and it has lots of fantastic things happened recently.
Today is Valentine’s day, it seems we haven’t celebrated this special day since a long time ago.
Despite that, I like to bake this little chocolate cake for my hubby. 🙂
This is a simple, no fuss and easy to achieve success even a new baker.
You can get a lave cake from this simple recipe, but I have baked a little bit over-time accidentally. Sadly, I can’t have a lovely lava cake that I want to. This is what I get at last: a fluffy, soft chocolate cake.
Vegan Chocolate Cake (Lava Cake)
Ingredient: (Make 2 ramekins)
1/2cup Plain flour
3 tbsp cacao powder
Pinch of sea salt
1/4tsp Baking soda
5tbsp Unrefined brown sugar
2tbsp Vegetable oil
1/2tbsp Lemon juice or vinegar
1/2tsp vanilla extract
2 Dark chocolate cubes, 75% cocoa, (dairy-free)
Preheat the oven to 200C.
Sieve the plain flour in a bowl, with the salt, cacao powder, and baking soda, set aside.
Put sugar and cold water in another small bowl, stir until the sugar dissolved.
Add the vanilla extract and lemon juice, mix well.
Add the wet ingredients into the dry ingredients. Mix until well combined but not over mix.
Pour the batter in the greased ramekins.
Then, place one chocolate cube in the batter, press down to immerse into the batter.
Place in the hot oven and bake for 27 minutes. Don’t overcook if you want a lava cake.
Remove out from the oven and leave to cool 2 to 3 minutes. Then gently invert the ramekins on a serving plate.
Tap the base of the mould and let the cake slid on the plate.
Dust some cocoa powder or icing sugar on top. Then serve immediately.
Japanese Vegan Matcha Sponge Cake with Adzuki Bean Filling
Tell you guys honestly, I want to make this cake a long time ago. But I don’t know why it takes that such long journey to let my dream come true. Now I can move out one of my to-do-list at last! 🙂
How about you? Have you got a long list work you still haven’t finish? I do, not only one page but few pages stead. Every time, something or some ideas flashing on my head. I will note down on my list. But… you can guess what happened to me then! :p
Have I used teff flour for my baking before? Mmm, for my weak memory, don’t think so! But why do I use it today? Cause it was on sale for the price 50p instead of the original price £1.50. It is quite dear for the weight 120g only, right? Because I like to explore most of the weird ingredients, it is one of my to-do-list. So why not have a go for 50p. >_<
Today is my big day! Because my blog: matchamochimoo was born three years ago. Can’t believe it can happen to me, but it is real and still alive. Between these three years, 403 posts were published. Sounds impossible to me! But I learned a lot from the other bloggers, some of them became friends with me. It is amazing that’s I haven’t expected when I started. And, my Facebook fans reach to 1100+. Absolutely fantastic! Thanks ALL!
It is the most adorable and favourable cake for my kids, they always inquire about all the time! So, I give them a special treat today!
It can’t become wrong by adding chocolate to their cake. I’m not sure how many times I have made this for their tea since their childhood. I think it is the one that will pass it on to their kids in the future, oh yeah, my grandchildren!
People may not fond of the raw beetroot with the earthy flavour, but they can experience the raw beet smoothie, funny, isn’t it? Yes, our taste bud will be quite strange sometimes! Anyway, we can’t deny the awesome nutrient from them.
I was busy again in my kitchen with my kids when they’re came back to home for weekend, we had a lots of fun and played around in kitchen. We decided to make some cakes from scratch and found all the ingredients from our fridge and pantry. I thought I need to finish the buttermilk soon or later, that’s why they made up this recipe to help me kill off all the buttermilk, good idea!
And I add some suggestion as well, need to lower sugar, better no butter and use vegetable oil instead to reduce the saturated fat intake, and add more fibre and even vitamin C. Haha, mum got lots of restrict rules, I liked it!
I specially want to make this pudding for mother’s day! The difference of this little chocolate pudding with the others, this one is low fat, low calories, not finish yet, I gave it a high score of the taste! Definitely a guilt-free chocolate pudding. Because I did cut off half of the fat to use fat free yogurt instead. Try to use the finesse organic dark chocolate, you will feel the difference!
Such a temptation! Such a scrumptious cake! Such a fascinating cupcakes! Don’t know how to use a suitable word to describe it! I beg you will feel the same way with me! Trust me, I haven’t try this best and moisture cake before, that’s all I can say!