Tuesday, December 20, 2011


Winter is a wonderful time to cozy up to a moist and comforting mocha cake. This is an adaptation from the Moosewood cookbook. Lhamo and I served it at Thanksgiving with rave reviews.

Many of you know I'm currently writing my second cookbook: FOODHISATTVA, COOKING ON THE PATH. It will be a compilation of my cooking experiences in the lovely kitchen at Vajra Vidya Retreat Center last summer. Used organic and local ingredients for the best flavor. Please stay tuned for more installments...

In the meantime, make this tasty VEGAN treat and invite some neighbors for tea!

Vegan Mocha Cake with Glaze
makes one 9 inch round cake or 8 4 inch tartlet cakes

Preheat oven to 375 (350 for sea level)
Prepare your pans with butter and flour or oil and flour

1.5 cups flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 teaspoon sea salt
1 cup sugar

Sift those ingredients in a medium bowl

1 cup cold or room temp coffee
1/2 cup sunflower oil
2 tsp vanilla

Whisk the wet ingredients in a small bowl then add to the dry ingredients
With a rubber spatula GENTLY fold the dry and wet together; don't overmix
Then when finished add

2 Tablespoons balsamic vinegar
Mix well but gently with a folding motion
Pour into prepared pans and bake for about 25 minutes (less for smaller cakes)
Toothpick inserted will come out clean and cake will pull away from sides

1/2 pound good quality dark chocolate chopped fine
3/4 cup hot coffee

Pour hot coffee over chocolate in a small bowl
Let sit 4 minutes
Gently stir until combined and glossy
Let sit until cakes cool, glaze will thicken

Glaze cooled cakes

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