Nutritionist and coauthor of the popular Skinny Bitch series, Kim Barnouin, teaches us all we need to know about the pleasures of vegan home baking in her new cookbook, Skinny Bitch Bakery.
This stunning creation is so delicious, nobody will ever believe you made it in your own kitchen. The combination of the chocolate, coffee, and raspberry should be illegal in some states. Yep, it’s that good. Each little cake serves two people.
Chocolate Espresso Raspberry Gâteau
1 1/2 cups almond milk
2 teaspoons apple cider vinegar
3 tablespoons Bob’s Red Mill Egg Replacer
1/2 cup water
1/2 cup chocolate chips
11/2 cups brewed espresso or strong coffee, hot
21/2 cups all-purpose flour
11/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
11/4 teaspoons salt
1 cup Vegan Chocolate Ganache (see page 197)
Raspberries, for garnish
Preheat the oven to 300˚F. Lightly grease four 4- or 5-inch springform pans and set aside. In a small bowl, combine the almond milk and apple cider vinegar and let stand for 2 minutes. In another small bowl, pour in the egg replacer and the 1/2 cup water, whisking until smooth, and set aside. Put the chocolate chips in a large bowl and pour the coffee over the chips. Let stand for 5 minutes, and then stir until the chocolate is completely melted. Set aside.
In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Pour the almond milk and egg replacer mixtures into the coffee, whisking to combine. Gradually add the flour mixture, beating with a whisk or an electric mixer until well combined. Pour the batter into the prepared pans. Bake until slightly puffed in the center, about 50 minutes; cakes will still be a little gooey in the center but not liquid. (If using a larger pan, cook 15 to 20 minutes longer.) Remove from the oven and let cool to room temperature on wire racks.
Once the cakes have cooled, remove them from the pans and place on a wire rack over a baking sheet. Pour the Vegan Chocolate Ganache over the cakes, letting it cover the top and drip down the sides. Let the ganache set for 5 to 10 minutes before adding the raspberries. Refrigerate until the ganache has set, about 20 minutes.
Bring out the very best vegan baker in you with the new cookbook, Skinny Bitch Bakery, by Kim Barnouin. On sale today!