Reading "Don't kill the birthday guest" and looking for a sweet solution to a risky allergy situation? We've got you covered.
Sticky Fingers Chocolate Love Cake or Cupcakes
Recipe courtesy of Doron Petersan, owner of Sticky Fingers Sweets & Eats in Washington, D.C.
1 1/2 cups unbleached flour
1 cup sugar (preferably Florida Crystals Evaporated Cane Juice™)
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
3/4 cup water
1/4 cup coffee (cooled, either brewed or from instant)
1/3 cup vegetable oil
1 tsp pure vanilla extract
1 tsp distilled white vinegar
Preheat oven to 350 degrees.
In a big bowl, combine all the dry ingredients (flour, sugar, cocoa powder, baking soda, salt) and mix evenly with a whisk. In a separate bowl, combine the oil, vanilla, water, and coffee and mix. Add the liquids into the dry bowl, pouring over a wooden spoon and mixing evenly with the whisk. Rest the vinegar on top of mixture and fold in gently (color will change where vinegar makes contact, leaving streaks; these should not be fully mixed in).
For cupcakes, scoop into 18-24 cupcake cups until each cup is 3/4 full, then bake for at least 18 minutes (until a toothpick pulls clean from the batter).
For cakes, pour into two nine-inch round pans until each is about 3/4 full, then bake for at least 25 minutes (until a toothpick pulls clean from the batter).
1 lb vegan chocolate chips (preferably Ghirardelli dark chocolate)
1 can coconut milk (must be at least 65 degrees/room temperature)
Shake can of coconut milk thoroughly before opening, then pour 1/4 cup and set aside. Melt chocolate chips gradually using a bain-marie (water bath) or by microwaving in a Pyrex container, but do not completely liquify. Gradually add the 1/4 cup of coconut milk into melted chocolate, stirring in until it drizzles from spoon. Dip individual cupcakes into ganache to apply as topping.
Read - Don't kill the birthday guest
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Give me the piece of CAKE baby. Happy birthday. I will do follow from your blog so much.
Would love a good recipe like this that is gluten free! Thanks for the wonderful article.
Ghirardelli chocolate is not safe for people with nut allergies, due to the manufacturing process. There's a cross-contamination risk. For chips, I'd use Guittard or Hershey's semi-sweet. For baking chocolate, Baker's is not fancy but it is safe.
The Ganache says 1 can of coconut milk but then says to use 1/4 cup. What gives?
As an employee of Sticky Fingers Sweets & Eats, I can verify that the flour measurement is a misprint. It should read 1 1/2 cups of flour.
This recipe is similar to Wacky Cake. The flour should be 1 1/2 cups. You can also make a vanilla version using 1 cup water, 1 teaspoon vanilla, omit the coffee and cocoa.
Many parents are concerned about issues of cross contamination in baking supplies as well that only certain brands of ingredients are safe (nothing from bulk food bins). It is best to either allow the parent to bring their child a safe item or ask them to supply the name of a safe bakery/store bought item.
Thank you for raising this issue.
The recipe asks for 1/2 cup flour, 1 cup sugar and 1 cup water..something doesn't add up, the flour measure seems to be way off.
the first item is wheat flour not good for some allergies
Didn't specify wheat, so I'm assuming one could use non-wheat flour if that's an issue.
wheat or gluten free is not quite that easy if you are trying to make it from scratch. Gluten free from scratch is not just a matter of swapping one for one, but those of us w/celiac can generally make the transition. It would have been nice though, to see this w/a gluten free translation, as the focus is on food allergies, gluten/wheat is a big one.
I think my son will love this!!! Thanks so much for helping bring food allergies to the forefront–most people don't understand that it's not just itching or a runny nose, but life and death.
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