I haven’t baked in a while but the cloudy weather and quiet household has got me into a baking mood today.
I was too lazy to turn on the computer so I browsed through some of the cooking magazines I had laying around the house.
I wanted a simple recipe.
But without the fuss.
Chocolate VEGAN cake.
I had adapted/veganized this cupcake recipe from a Martha Stewart Living Magazine and thanks to Foodbuzz Tastemaker program with Godiva Coffee, I got to use one of Godiva Coffee’s latest seasonal flavors, the Caramel Pecan Bark, in this recipe. I was so pleased with the results because the cupcakes turned out perfectly light, fluffy and moist!
Thank you so much Foodbuzz and Godiva for the indulgence!
Maybe there should be more cloudy, quiet days…
1 1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup agave
1/4 cup brown sugar
1 1/2 t baking soda
1/2 t double acting baking powder
1/4 t salt
2 T flaxseeds + 1/2 cup of water
1 cup warmly brewed Godiva Caramel Pecan Bark Coffee
1/2-3/4 cup water
1 T apple cider vinegar
3 T oil
1 t vanilla extract
Preheat oven to 350F. Spread oil and flour onto a pan or use silicone baking cups as I had done.
Sift flour, cocoa powder, sugar, baking soda, baking powder and salt.
Grind the flaxseeds and water until thick mixture.
Mix flax “eggs,” warm coffee, honey, water, oil, vinegar, and vanilla. Add dry mixture into wet. Add more water if the batter looks too dry.
Pour mixture into baking cups or pan. Bake for about 25 mins in baking cups or 50 minutes in a pan.