Berry Chocolate Cake
1/2 cup margarine
1/2 cup sugar - any combination white, brown, turbinado, etc. (I prefer equal parts
all three)
1/4 cup maple syrup
2 tablespoons soy yogurt - vanilla, plain, or berry flavor
2 1/4 cups flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups soy milk
1 1/2 to 2 cups berries (blueberries, raspberries, strawberries, etc. I prefer a
combination of blue, rasp and blackberries), thawed frozen (with juice) or fresh
1 cup chocolate chips
Preheat oven to 375, and grease the bottom of an 8 round or square pan (if you desire greasing.)
In a big bowl, mix the vegan margarine and vegan sugars (including vegan maple syrup) mix in the yogurt.
In another bowl, mix together the dry ingredients - flour, baking powder and salt.
Add the dry ingredients to the big bowl, alternating with soymilk if you have patience (I don't, so I add them both together and mix away).
Fold in the berries. The amount you add should vary on your taste. I like lots of fruit in every bite, so I put in at least 2 cups.
Melt the chocolate chips. You can do this in the microwave or on the stove. I prefer on the stove, so I can stir the whole time to prevent burning. After they've melted completely, or are pretty close, add the chocolate to the batter. Stir it in quickly, because it will want to form chocolatey lumps as it cools. (This might suit you fine, though.)
Pour into pan, and bake for 30-45 minutes, until toothpick/fork/knife comes out clean.
SO HOW'D IT GO?
My daughter picked this for her birthday cake AND asked me to make another for her veggie friend who said you NEEDED eggs to make good cake.
TIPS: Tried it first with 2.5 tsp baking soda then 2.5 tsp baking powder and it tasted better with baking powder. Ingredient list should be To avoid lumping chocolate, reserve a tablespoon of margarine to melt with chocolate and then mix it in batter BEFORE the berries. To keep berries from sinking to the bottom during baking (and ensure a more even bake) dust berries with flour before folding them into cake. ;)b
Question to anyone who's made this--Did you use baking soda or baking powder? The ingredient list says baking soda, but the directions in the recipe mention baking powder. It seems that most of the recipes I've seen with baking soda use vinegar to react with it, but there's no vinegar in this recipe. Hmmm, I'm leaning toward baking powder. Also, the amount of baking powder/soda sounds like a lot if it's the baking soda. Any ideas out there?? I'm in the midst of this, so any replies would be great. Thanks!
this cake is AMAZING! i made it with just raspberries and i blended them in the processor first, and toppied it off with coconut pecan frosting ;D