Chocolate Cake and Baking Mix is a fantastic staple to have in your pantry. An easy mix that can be turned into countless chocolate desserts.
I am lucky to have a chance to share with you a recipe from a new cookbook titled The Homemade Vegan Pantry, the Art of Making your own Staples.
From condiments, thru non-dairy necessities, meatless wonders, soups, pastas and grains it is all wrapped up with sweet endings.
Miyoko Schinner has been a leader in gourmet vegan cuisine for decades. A restaurateur and baker she also revolutionized at-home vegan cheesemongering with her cookbook Artisan Vegan Cheese.
I discovered Miyoko through Miyoko’s Kitchen. A wonderful blog featuring artisanal vegan cheeses and it is a home away from home for me.
This is just a taste to explain the expertise that is on the pages of this new lovely cookbook. Color photos throughout and variations for more cooking adventures.
Anxiously, I have been waiting for her next cookbook. Today I have the opportunity to introduce The Homemade Vegan Pantry and a recipe to you.
Above are all of the colors and flavors that appear in the recipe Chocolate Cake and Baking Mix. It has been so handy in recipe especially for one that I have on the blog.
Party Triple Chocolate Cupcakes has this baking mix but I broke it down for you over on that page. Either way you use it the mix of ingredients is perfect.
Without further ado here is Miyoko’s introduction and recipe:
With this in the pantry, you’ll have no reason to deny yourself a chocolate fix when the mood strikes. If you’re looking for that perfect chocolate cake—rich, complex, but light— look no further.
How about deep, fudgy brownies (pictured opposite)? It’s right here. Or almost guilt-free and oil-free chocolate muffins? Got those covered, too.
Best of all, if you have kids like mine who tell you at ten o’clock at night that they need a treat to take to school the next day, you’ll be the supermom who can whip out amazing desserts “from scratch” in moments.
Chocolate Cake and Baking Mix
- 3 cups whole wheat pastry flour
- 3 cups unbleached flour
- 4 1/2 cups coconut sugar or 4 cups organic sugar
- 1 1/2 cups cocoa powder, not Dutch-processed
- 6 tablespoons very finely ground coffee, espresso grind
- 2 tablespoons baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon sea salt
- Sift together all of the ingredients into a large bowl, then using a wire whisk, mix well until the mixture looks perfectly combined.
- Alternatively, you can use an electric mixer or food processor.
- Store in an airtight container or ziplock bags at room temperature for 3 to 4 months.
Reprinted from THE HOMEMADE VEGAN PANTRY Copyright © 2015 by Miyoko Schinner. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Pretty special, huh? I will be using this cookbook for years. In fact, I think I might download it too because I am afraid I am going to get it real dirty, real quick!