>> Tuesday, February 19, 2013
Not much talk of exercise on this blog lately, which is funny because I'm doing all sorts of things with cross-training and strength while getting in a steady 25-30 miles a week. I ran a frigid 10-miler with my friend Ariana on Sunday. Gusts of 30MPH blew against us for probably 3/4 of the way.
I'll have a running post for you tomorrow -- promise.
Today, we'll eat cake.
Technically I'm calling this recipe a chocolate loaf because I baked it in -- you guessed it -- a loaf pan. It's really just a nice, dense chocolate cake that you can slice and top with peanut butter or whatever else you like to spread on sweet breads.
vegan recipe, don't skip the coconut milk
What you'll need . . .
- 1 cup wheat flour
- 1 cup unbleached white flour
- 1/3 cup cocoa powder
- 1 cup organic sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 can full fat coconut milk
- 6 tablespoons Earth Balance
- 1 teaspoon vanilla extract
Method . . .
- Preheat your oven to 350 degrees F. Grease a loaf pan, 9" x 5", with Earth Balance and set aside.
- In a large bowl, whisk together the dry ingredients -- flours, cocoa powder, sugar, baking powder, and salt. Set aside.
- On the stove, heat a small pot over medium-low heat and melt the Earth Balance and coconut milk together. Let cool until warm, not hot.
- Pour the wet mixture -- including the vanilla extract -- into the dry and mix until incorporated fully.
- Pour into the loaf pan and bake for 45 to 55 minutes. Until a toothpick inserted into the center of the bread comes out mostly clean.
- Let cool a while before removing from loaf pan and placing onto a drying rack.
- Let cool entirely before slicing. Or not. It will just fall apart more if you don't wait.
I bet Elvis would have enjoyed this "bread" with some honey-glazed bacon on top.
I enjoyed mine straight out of the oven (no, I didn't wait for it to cool -- but do as I say, not as I do!) with peanut butter and sliced banana. I'm going to toast some later and spread some coconut butter on it. I'll let you know how it turns out.
You can read about why we switched Ada from hemp milk to organic whole milk on Writing Chapter Three. Even if you don't have kids, you might be surprised at the not-so-friendly ingredient that's hiding in your favorite organic products.
Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!