) if the cake calls for cocoa (either in the cake or in the icing) use chopped ground or melted hard chocolate

mainly nondairy bittersweet chocolate) to replace some or all of the cocoa tablespoons of cocoa is the

(

equivalent of ounce ( grams) of hard chocolate

FAT REPLACERS

See the discussion in "Dessert Notes" earlier in this book In general I always use at least a little applesauce (or

fresh apple puree) in the batter (even when making a "decadent" cake) because I think it gives the cake a very

desirable moistness

FLOUR

I like brown rice flour best in cakes because it produces a fine texture has a light flavor and is not as gritty as

some other flours (eg amaranth flour) If grinding the flour yourself be sure to use shortgrain brown rice See

the "Dessert Notes" discussion earlier in this book for more information

SWEETENERS

Maple syrup is the natural unrefined sweetener of choice for making cakes Agave syrup is a good choice as well

and can be used for in place of maple syrup Sucanat (in its dry form see Sucanat in the "Glossary of

Ingredients") can be used for in place of maple syrup (with the liquid ingredients) but maple syrup gives the

cake more moisture If sucanat is used in place of maple syrup additional liquid will be needed

I have not had good luck in using heavier liquid sweeteners (such as brown rice syrup and barley malt syrup) in

cakes it makes the cake too dense and often causes the inside of the cake to stay uncooked But I have

successfully used blackstrap molasses for making cakes

For icings I generally prefer to use a different natural unrefined sweetener such as brown rice syrup or barley malt

syrup (depending on what flavor I am looking for) in combination with maple syrup or agave syrup The heavier

syrups (such as brown rice syrup) work well in icings (even helping the icing to set to the cake since they are often

thicker) and they are less expensive and contain a higher ratio of complex sugars to simple sugars than maple

syrup

For a more detailed discussion of sweeteners refer to "Dessert Notes" earlier in this book

OILS

See the discussion "Dessert Notes" earlier in this book

Cake Notes Continued in "Cake Notes "

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

URLhttp://wwwvitalitacom/

Desserts of Vitality

Desserts Of Vitality