Yes, this is a diary-free, low fat cake make with soy and prunes. If you don't tell anybody, they will never know, I swear. I had originally made this cake for Parker's 1st birthday as he was having a problem with dairy. He has now been given a go on dairy from the allergist, but now my little bro is lactose intolerant after a bad stomach flu. So lactose intolerant that a smear of butter on bread at Easter made him sick. That is rough. Since he hosted Dad's birthday dinner and all, I figured should be nice and make a cake that he can actually eat. It was a no-brainer really, because this cake is amazing.
What's even more amazing is the icing I used in this third incarnation of this cake. I shared a link to Just Chocolate Mousse in my last "Bookmarked" post. That is what I iced the cake with. This stuff is like magic. You know that normally water + chocolate is like kryptonite + Superman, right? Well, this mousse turns that truism upside down. It is made of only water and chocolate. I still can't believe that the photo above came out of these two ingredients (one of which is free. Score!).
If you are using this mousse as frosting, keep in mind that it thickens up to a nearly un-spreadable consistency quickly after whipping it to what you think is the perfect point. Make sure you have everything ready to go to frost the cake as soon as the mousse is ready. I made the mousse, it got too hard, so I melted and re-whipped it again and the same thing happened again. I could have probably melted it again with some added water to keep it softer, but it was late so I just ended up working with what I had. Let's just say there was a hair-dryer involved.
One Year Ago: Easiest Ever Chicken
Two Years Ago: Roasted Tomato and Goat Cheese Pasta (one of my favourite meals ever!)
PARKER'S CHOCOLATE CAKE
The frosting in the original recipe linked above is amazing as well if you don't want to use the chocolate mousse to frost the cake. The mousse frosting actually turns out more like a really fudgy, decedent chocolate coating rather than a fluffy mousse.
- 1 cup (250 mL) whole-wheat flour
- 2/3 cup (150 mL) all purpose flour
- 1½ cups (375 mL) granulated white sugar
- 2/3 cups (150 mL) natural cocoa powder
- 1½ tsp (7 mL) baking soda
- ¼ cup (60 mL) canola oil
- 1 cup (250 mL) fortified organic chocolate soy beverage
- 2 tsp (10 mL) fresh lemon juice
- 1 - omega-3 egg
- 1 - 4.5 oz. (128 mL) jar baby food strained prunes
- 1 tbsp (15 mL) pure vanilla extract
- Just Chocolate Mousse on Food52
In a large bowl mix together the whole wheat flour, all-purpose flour, sugar, cocoa powder, and baking soda. Add the chocolate soy beverage, lemon juice, oil, egg, prunes and vanilla. Beat the ingredients together for 1 minute, scraping the bowl often.
Turn the speed up to medium or whisk like your life depended on it for 2 minutes. Pour into prepared pan or pans, even out the top, and bake in the centre of the oven. For the 9x13-inch pan bake for 30-35 minutes or until a toothpick inserted in the centre of the cake comes out clean. For the two 8-inch round cake pans bake for 20-25 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool on a wire rack for 10 minutes then remove from the pans and continue cooling.
Once cakes are completely cooled, make the frosting. To frost the cake without mess, place the bottom layer of the cake on whatever you are using to serve the cake. Place parchment or waxed paper just under the outside edge of the cake all the way around. Once the cake is frosted and decorated, remove the paper. Leave frosted cake uncovered at room temperature up to 1 day. If keeping for longer, cover and refrigerate.