We are nearly at the end of Vegan Mofo now…the month has flow by! I’ve enjoyed my oaty experiments and also following other vegan bloggers along the way. One last round-up of inspring recipes tomorrow but for now I give you chocolate!!
Just other day I was contemplating something chocolately, I was also contemplating whoopie pies…something I have not yet attempted to create.
The result of my kitchen experiment were these light as a cloud chocolate pillows, not a whoopie pie as such as they don’t have a frosting (no reason you couldn't whip up a batch of healthy banana frosting or this jam and cashew cream to sandwich between them) and anyway I wasn't really attempting a full on whoopie pie quite yet. I love the way they rose and cracked the surface as they baked.
The best thing about the these little flat sponge cakes are so versatile, much more so than a cupcake. They also have a healthy dose of fruit (you could also add some beetroot!) and are fat free. Healthy fats are an important part of any diet, but its sometimes nice to create a cake on the lighter side- plus you then have the option to dress these up with a slather of peanut butter…oh yeah!
I've used wholemeal spelt flour for these cakes as I've found it typically gives a lighter crumb than GF flours, particularly when baking fat free, but there is no reason at all why you shouldn't try substituting your favourite gluten free mix- you could add a little oil if you wished to ensure a good texture.
One of my variations for an afternoon snack was a light covering of sugar free raspberry jam with a handful of fresh garden raspberries on the side…yummy!
What variations will you be coming up with?
Recipe: chocolate pillow cakes
Makes approx. 12-16 pillow cookies (depending on size)
1 cup wholemeal spelt flour
½ cup cocoa powder
¾ tsp baking soda
½ tsp cinnamon
½ tsp chocolate extract (optional for a more intense flavour)
1 tsp vanilla extract
¼ cup agave and a pinch (1/6th tsp) stevia
½ cup apple puree
1/3 cup vegan yoghurt
1 tbs balsamic vinegar
Up to 1/3 cup soy milk (or other vegan milk) to achieve required consistency
Mix the dry ingredients in a medium bowl.
Mix the wet ingredients in a separate bowl and add to the dry and mix through evenly.
Add just enough soy milk to achieve a smooth batter, not to runny so that it flattens right out when spooned onto the baking sheet, but not so thick that the surface does not have a smooth appearance.
Bake at 180C for 10 mins or until just beginning to brown and the sponge springs back when pressed with fingertips.