This past weekend I had a strong craving for a cake. I used my "Sinfully Vegan" cookbook by Lois Dieterly to make Chocolate Covered Golden Cake. It was and still is quite delicious. I did make a few changes to the recipe. One, I find white flour to be an abomination, so I used whole wheat pastry flour instead. I also find artificially solidified oils to be something you shouldn't put in your body. Instead of margarine, I used canola oil. It looks like all Dieterly wants you to use as a sweetener throughout the book is maple syrup. She must live on a maple syrup farm because where I live, it is very expensive. Her cake recipe called for a cup and a half of maple syrup. Instead, I used half a cup of maple syrup and half a cup of Succant. For the whipped chocolate frosting, I only used about half of what I made. I put the other half in the refrigerator. In hindsight, the cake I made was very dense and could have been split in two with a layer of frosting between the layers. My wife's description of the cake was that it taste like "a muffin with chocolate pudding on top." I need to think of ways to lighten up the batter without having to resort to white flour. Any ideas?
Delicious-looking cake! You can lighten the cake by adding extra baking soda and a little of an acid (apple cider vinegar) for a bubbly reaction in your cake to make it ligher.
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