Stovetop Chocolate Cake

I love the magazine, Milk Street. Under the genius guide, Christopher Kimball, the editors and writers develop amazing recipes that are quite accurate. Now for me, they require adapting, a lot of adapting, but because their recipes are so precise, adapting is easy. This steamed cake is simply luscious. It will be my go-to cake all summer long when I just can’t light the oven on a hot day.

 

Makes 8-10 servings

Ingredient List: 

1 cup (130 grams) whole wheat pastry or sprouted whole wheat flour

1/3 cup (29 grams) unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon sea salt

1 cup (218 grams) lightly packed coconut sugar

1 teaspoon instant espresso powder

2 servings egg replacer (equiv of 2 eggs) (I use Bob’s Red Mill)

½ cup silken tofu, pureed with 1 teaspoon apple cider vinegar until smooth

6 tablespoons vegan butter substitute, melted (you may use avocado oil instead)

2 teaspoons pure vanilla extract

Step By Step Instructions: 

Cut an 18-inch length of foil and scrunch into a thick ‘rope’ about an inch thick. Shape it into a circle and fit it in the bottom of a large Dutch oven. Pour water to cover  ¾ of the coil. Lightly oil and bottom and sides of a 9-inch round cake pan. Lay a piece of parchment on the bottom of the pan and lightly oil the parchment. Set aside.

 

Sift together the dry ingredients until well-combined. In a stand  mixer, whip the egg replacer, silken tofu mixture, vegan butter and vanilla until creamy. Slowly add the dry ingredients and mix until just combined. Spread the batter evenly in the cake pan. Place the cake pan in top of the coil and cover the pan.

 

Bring to a boil and reduce heat to low. Cook until the cake is firm and a toothpick comes out clean, 25-30 minutes. Remove the lid and allow the pan to cool enough to handle. Lift the cake pan onto a cooling rack and cool completely. Run a knife around the rim of the pan and carefully invert onto a plate. Remove the parchment and lay a serving plate on the cake and invert it again to serve.

 

Cook’s Tip: This rich cake needs no frosting, but sometimes I make a light chocolate glaze to drizzle over the top for ‘prettiness.’