This is the cake I made:

http://www.cacaoweb.net/flourlesschocolatecake.html

I followed the directions carefully - it wasn't awfully hard, and believe me if someone as generally inept in the kitchen can do it, anyone can! - and the only modification I made was to add 1 tsp of vanilla extract.  

Very good stuff.  I think this is going to become a birthday and holiday staple for us!

Cheri

Quoted from dragonsgold5

This is the cake I made:
http://www.cacaoweb.net/flourlesschocolatecake.html ..........  the only modification I made was to add 1 tsp of vanilla extract.  

made the cake, but forgot about adding the vanilla.......that would've really yummy'd it up .         I will make it again,  and will add the vanilla, but will also add a bit of salt and cut the sugar by 1/2. I actually used agave. Not bad tho.  

Quoted from pkarmeier

made the cake, but forgot about adding the vanilla.......that would've really yummy'd it up .         I will make it again,  and will add the vanilla, but will also add a bit of salt and cut the sugar by 1/2. I actually used agave. Not bad tho.  

So it turned out okay with the agave nectar?  I'm always worried about substituting a wet ingredient for a dry one.  Did you use only agave nectar, or did you use some sugar, too?  I am totally planning on making this cake again down the road, and it would be great to have a little less sugar in it.  

Cheri

Good to hear that the cake was enjoyed- lots of great recipees on that net - thanks for sharing
- the only weird thing for me is that the chocolate recomended is only 45-50 % cocoa - while the chocolate we get here is minimun 60 % more likely 70 % - I guess that is why I found the recipe ok and not too sweet- just yummi

Quoted from dragonsgold5

So it turned out okay with the agave nectar?  I'm always worried about substituting a wet ingredient for a dry one.  Did you use only agave nectar, or did you use some sugar, too?  I am totally planning on making this cake again down the road, and it would be great to have a little less sugar in it.  

Cheri

I haven't made this 'cake' (yet  ), but I haven't used sugar in a recipe in ages. I almost exclusively use agave. In fact, the only time I use white sugar is when I fill up the hummingbird feeder.

Quoted from dragonsgold5

So it turned out okay with the agave nectar?   Did you use only agave nectar, or did you use some sugar, too?

It turned out fine w/ agave......yes, I used only agave.......no sugar.

Quoted from outdoordrea

the only time I use white sugar is when I fill up the hummingbird feeder.

Poor birdies..........

I used 70% cocoa when I made this ganache, and it had a lovely bitter edge to it that offset the sweetness. Now I'll have to try it with agave. Thanks Pat! Btw, how much agave did you use?

Quoted from Brighid45

how much agave did you use?

exactly what the recipe calls for..........don't know what I was thinking as I always use only 1/2 the sweetener for which a recipe calls . would hold true in this case as well.  

Agave....the next time I make the ganache, I'll use agave.  Probably 1/2 what the recipe calls for would make it plenty sweet.  Isn't agave sweeter than sugar anyway?  Or am I just imagining things?  Wouldn't be the first time.

Also, I suggest adding 1 tsp vanilla extract - adds dimension to the flavor, IMHO.

Cheri

I have a recipe for a great vegan chocolate cake - uses spelt flour, leavening is baking soda with a little vinegar. It's made with cocoa so it's incredibly chocolatey and it stays really moist.

Quoted from dragonsgold5

Also, I suggest adding 1 tsp vanilla extract - adds dimension to the flavor, IMHO.

great idea.......I'll try that as well.  

Quoted from zola

I have a recipe for a great vegan chocolate cake - uses spelt flour, leavening is baking soda with a little vinegar. It's made with cocoa so it's incredibly chocolatey and it stays really moist.

and you didn't post it?    if you wouldn't mind.  

Quoted from zola

I have a recipe for a great vegan chocolate cake - uses spelt flour, leavening is baking soda with a little vinegar. It's made with cocoa so it's incredibly chocolatey and it stays really moist.

Yeah!  I second that.  No withholding the chocolate, now!  

Cheri

Thanks for the reply Pat

If you are able please post the recipe, Zola. A new chocolate cake recipe is always welcome!

REally good chocolate cake

3 C flour
2 tsp baking soda (bs) - this one doesn't use vinegar
1/2 tsp. salt
3/4 C cocoa powder
3/4 cup butter (or compliant substitute)
1 1/2 C sweetener
1/4 C water
2 C soy milk (it really just works as a liquid so it can be rice milk, etc.)
2 tsp. vanilla extract

Oven @350 F. Mix dry ingredients (leave out sweetener) in large bowl - whisk together.  Blend wet ingredients (including fat and sugar) and add to dry mixture til "just mixed" Pour into lightly oiled cake pan & bake til done - about 30 minutes.

Enjoy with or without icing.

thanks for sharing your recipe!