>> Friday, July 2, 2010
Would you believe me if I told you Greek yogurt is in this chocolate-y cake? How about if it's in the frosting, too? Believe it. I simply can't get enough OIKOS! I eat it with fruit and granola for breakfast. I blend it with oatmeal for lunch. And now I'm sticking it in my desserts! It's thick and creamy -- and it's the perfect substitution for higher-fat stuffs in baking.
There's not much else to say. I'm in love. Well that -- AND -- you should try this tasty recipe! The cake is adapted from Martha Stewart's "Devil's Food Cupcakes" (it's a half recipe, so excuse the strange measurements). You can find the original in this awesome cookbook. The frosting is a creation all my own!
To make this recipe vegan, I suggest substituting So Delicious coconut yogurt. Otherwise, Stonyfield's OIKOS all the way!
What you'll need . . . for the cake:
- 1/4 plus 1/8 cup dark cocoa powder (Dutch-process)
- 1/4 plus 1/8 cup hot water
- 1-1/2 cups wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3/4 cup canola oil
- 1 plus 1/8 cup natural sugar (I used Sugar in the Raw)
- Egg replacer for TWO eggs (I used Bob's Red Mill egg replacer)
- 1 tablespoon vanilla extract
- 1/2 cup OIKOS Greek yogurt
Method . . .
- Preheat oven to 350 degrees F. Lightly grease a 9 by 13 inch pan and dust with flour (for easy cake removal later).
- Whisk together the cocoa powder and hot water in a small bowl.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer, use the whisk attachment to blend the oil and sugar. Turn the powder to medium-low and add in the egg replacer. Then stir in the vanilla and cocoa mixture.
- Reduce speed to low. Add half of the flour mixture. When that's well combined, add half the Greek yogurt. Add the other half of the flour. Then the other half of the yogurt. Mix until JUST combined.
- Pour into your cake pan and spread evenly.
- Bake for 30 minutes, rotating halfway through. A toothpick should come out clean when inserted into the middle of the cake.
- Let cool completely before frosting.
What you'll need . . . for the frosting:
- 6 ounces OIKOS Greek yogurt (plain will do)
- 1 Tbsp vanilla
- 1/2 cup MaraNatha dark chocolate almond spread (or regular peanut or almond butter)
- 3/4 cup powdered sugar
- Whisk the yogurt, almond butter and vanilla until all ingredients are well incorporated.
- Add the powdered sugar 1/4 cup at a time -- whisking until well incorporated.
- When cake has cooled -- frost. Then keep it in the fridge for freshness. Top with Newman-Os, etc. for fun.