Monday, November 14, 2011

Dairy, Egg, and Nut Free Mocha Cake with Coffee Frosting

I love chocolate and I love coffee.  They are a natural match made in dessert heaven!  This recipe is one that I have been working on and trying out numerous times.  Not that I mind that.  I'm still not sure that I'm 100% satisfied with it yet, but I want to know what other home bakers think.  

2 ½ c flour
2 c sugar
2/3 c cocoa
2 tsp b powder
½ tsp salt
1 tsp b soda
1 tsp vanilla
2/3 c canola oil
1 c soy milk plus 2 tbs coffee syrup and 3 tbs vinegar
1 c hot decaf coffee (double strength)

Preheat the oven to 350 degrees.  Grease 2 round cake pans with shortening and dust with flour.  Add the dry ingredients to a large mixing bowl and stir together.  Make a well in the center and add the remaining ingredients.  Mix with an electric mixer until well blended.  Spoon the batter into the pans and bale for 35 minutes at 350 degrees.  Cool on racks for 10 minutes and remove from pans.  Cool completely and frost with Coffee Frosting.   

Coffee Frosting


3 c powdered sugar
1/3 c soybutter or shortening
1 ½ tsp vanilla
2 tbs double strength decaf coffee

Cream together all ingredients with an electric mixer until well blended.  Frosts and fills a two layer round cake or 24 cupcakes.  Double the recipe for lots of frosting when piping cupcakes.  

Dairy, Egg and Nut Free Pumpkin Pancakes

Well, I apologize for not posting in months!!!  I have started a new part time job and although I have been working on new recipes, I have not had them ready to post.  I hope that you have all still been baking and creating treats for your loved ones.  As usual around here, my husband has been telling me to stop baking and making a mess (I know, he was born without a sweet tooth!)

Lately, I have been trying out some new pumpkin recipes.  These pancake came out nicely, however only 2 of my 3 kids liked them.  Oh well, more for me to eat!

1 ¼ c all-purpose flour
2 tbs brown sugar
2 tsp b powder
1/2 tsp cinnamon
½ tsp ground ginger                                                                     
½ tsp salt
1/8 tsp nutmeg
dash of ground cloves
1 c soymilk
6 tbs canned pumpkin puree
1/3 c canola oil

Measure the dry ingredients into a medium sized bowl and stir.  Make a well in the center and add the soymilk, pumpkin puree, and canola oil.  Gently whisk together the batter.  Melt some soybutter in a skillet over medium heat.  Spoon batter by the ladleful onto the hot skillet and cook pancakes about 3 minutes per side.  Serve with soybutter and Vermont maple syrup. Makes 8 to 10.