Big Momma Freedom Chocolate Cake
from Vegan World Fusion Cuisine, by Mark Reinfeld and Bo Rinaldi of the Blossoming Lotus, Kaua'i
2 1/2 C Spelt Flour (I used whole wheat pastry flour)
2 C Sucanat
3/4 C Cocoa Powder
1 12 tsp Baking soda
1/2 tsp Sea salt, or to taste
1/2 tsp Cinnamon powder
6 Tbl Safflower oil (I used Sunflower)
2 1/4 C Filtered water
2 Tbl Apple cider vinegar, raw
1 tsp Vanilla extract, alcohol free
Preheat oven to 350 degrees. Place dry ingredients in a large mixing bowl and mix well. Combine wet ingredients in a small bowl. Add wet to dry and mix well. Pour into a parchment paper lined 9" X 13" baking pan and bake until a toothpick comes out clean, approximately 35 - 40 minutes.
Amy's Notes: I used an oiled 11" springform pan which worked fabulously. Also, I baked the cake for 35 minutes on the middle rack - when I checked it, it wasn't done in the middle, so I moved it to a lower shelf in the oven and cooked for an additional 15 - 18 minutes.
Vegan Fusion Frosting Recipe (which I did not make - see next option)
2 C Chocolate chips
12.3 oz Silken firm tofu or ripe avocado
2 Tbl Maple syrup
1 1/2 tsp Vanilla extract, alcohol free
Place chocolate chips in a double broiler on medium heat until chips are melted, stirring frequently. Combine with the remaining indredients and blend or food process until smooth and creamy. Refrigerate until it thickens. Cool cake before frosting.
~ OR ~
1 pint raspberries
1 tsp lemmon or orange juice (I used lemon)
1 Tbs maple syrup, honey or agave nectar (I used maple syrup)
Put in blender and blend until smooth.
Serving suggestions ~
I placed some raspberry sauce on the plate and put the cake on top of it, and then drizzled some on the top of each piece. Other suggestions from VF are to garnish with toasted coconut flakes, strawberries (or any favorite berry!), toasted pecans and/or chocolate chips.
Variation: replace chocolate chips and cocoa powder with carob chips and carob powder.