Today is my lovely husband’s birthday and in the spirit of an inclusive family celebration we embarked upon another vegan feast. Our daughters choice to move from vegetarian to vegan has lead to a rise in more clean and interesting food around here. It’s not nearly as tricky as most people would imagine and I must say that it has opened my eyes to a few things that have made me rethink some of my own choices.
It’s easy to think that being vegetarian, vegan, gluten free, insert your own brand of special here, can mean that you miss out on the fun stuff. Tonight we proved that it doesn’t have to be that way. Vive la difference I say !
For dinner we had oh so yummy Japanese inspired broth with udon noodles, silken tofu, mushrooms and lots of yummy greens from the ever prolific vege garden with pickled ginger, daikon and spring onions. El Yummo. From the sound of all the slurping of slippery noodles and salty/sweet broth it seemed like the tribe were pretty happy.
The happiness quotient jumped up in a big way when I pulled out the (vegan, dairy, wheat and egg free) chocolate cake. It was SO good. There was nothing lacking or substandard about it. Just a good, old fashioned, moist and crumbly chocolate cake which we ate with chocolate ganache, strawberries and some soy icecream on the side.
Happy vegan daughter, happy birthday boy.
Here it is …. Let them eat cake – yes, all of you. Finally a cake where no-one misses out.
1 cup soy or nut milk
2 teaspoons apple cider vinegar
1/3 cup oil
1 teaspoon vanilla
3/4 caster sugar
1/2 cup cocoa
1 cup gluten free flour
1/2 teaspoon baking powder
1/2 teaspoon bicarb
1/2 teaspoon salt
Mix together milk and vinegar and whisk for a minute till frothy. Leave to stay for a few minutes.
Add in oil, vanilla and sugar.
Sift all dry ingredients and combine with the milk mixture. Beat only until smooth, don’t worry if there are some smallish lumps.
Bake in a 20cm round pan for about 35 minutes.
This is not a huge cake but it’s enough for about 8 smallish servings.
Ganache – what is a chocolate cake without some oozy chocolate for the top ?
200g dark chocolate
1/4 cup soy milk
Melt chocolate over a pan of simmering water. Remove from heat and whisk in milk till smooth. This will firm up as it cools so adjust amount of milk depending on if you want to serve this as a sauce or icing for cake. I personally like it a bit runnier so it oozes about. If yo happen to get some lumps or would like to soften it up again simply place bowl back over pan of hot water and it will loosen as it warms.