I love and like pancakes. Well, who doesn’t? They may or may not be my most favorite thing/food right now. I just woke up one sunless morning looking for pancakes (less bacon, lol) in my kitchen. What I basically know about pancakes is that there are store bought ready-made mixes where you just add water and egg to create the batter that you would carelessly pour on your griddle. Yes there’s egg, so that automatically cuts short of the vegan rule.
I tried making pancakes before and they ended up like soggy pieces of crepe. I remember that they resemble much of the “hotcakes” sold in the neighborhood where they smother a piece with margarine and a lot of sugar. Don’t get me wrong but those hotcakes are equally devouring as well. But hey, my tummy is screaming fluffy pancakes, not those. I thought I’d figure out what makes “just add water and egg” mixes fluffy. The culprit? Baking powder. I was right. Continue Reading
One of the most challenging circumstances of going vegan is giving up dairy hence saying goodbye to sinful chocolate lava cakes, crispy thin chocolate chip cookies, and thick & rich chocolate mousse. But in the culinary world there would always be a good amount of substitutes to compensate for an ingredient missing, lacking, or have to be given up.
For today’s vegan recipe, I’ll be sharing a new favorite dessert called eggless banana chocolate cake. Since I’ve been searching for vegan desserts to try and been eyeing to tick off an item (#21) on my bucket list, I thought why not do it right now. It’s like hitting two birds with one stone.
1 cup all purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
2 tbsp. cocoa powder
2-3 medium sized overripe bananas
1/2 cup oil
1/2 cup sugar
1 tsp. vanilla extract
1 tbsp. chia seed/flax seed powder + 3 tbsp. water
First things first, preheat the oven to 180 deg. Celsius.
Grease the bundt pan (or any cake pan) with olive oil.
Mix the chia seed powder with water and set aside until it forms a gelatinous consistency.
Sieve the flour, baking powder, baking soda, and cocoa powder in a mixing bowl.
Peel the bananas and mash them with fork. For an easier way and a smoother purée, throw them in a food processor.
Add all the ingredients and mix well until lumps are gone.
Pour the cake mixture into the pan and bake for 20-25 minutes.
To check, insert a toothpick. If it comes out clean then your cake is done.
Let it cool down before removing from the pan and serving.
My cake turned out to be moist and dense just what I expected. I ate mine with a glass of soymilk for an afternoon snack. I personally think that this cake would also go best with tea and coffee in the morning.
Obviously, I did not consume the whole cake and stored it in the fridge for midnight and early morning munchies. I then discovered that this cake tastes even better when chilled. The texture is somewhat similar to store bought caramel or chocolate bars.
After writing this post, I am off to researching more dairy free (vegan) baked goods to try in the future. I have cookies, muffins, and more cakes in mind.