I’m bringing a vegan chocolate cake to a dinner party tonight, And to go along with a cake, one needs a frosting or a sauce, right?
Last weekend I made a gluten-free chocolate/vanilla layercake with a traditional buttercream frosting for a friend’s birthday. It was way sweet, and full of, obviously, butter. And since the cake was vegan, logic follows that I shouldn’t just dump some animal by-product frosting on top, right?
In a pastry class I took a few years ago I learned how to make chocolate mousse out of silken tofu. Figuring the texture was the first thing to worry about with a vegan sauce, I grabbed a container of the stuff from Whole Foods and figured I’d improv the rest.
Okay, here’s the list of what eventually made it into my new food processor. It took a bit of trial-and-error-and-trial-more.
- 1 package silken tofu, drained
- 2 teaspoons pure maple syrup
- 3 teaspoons vanilla extract
- 1 vanilla bean, the insides only
- 1 tablespoon of wild clover honey
- 2 tablespoons of palm sugar
- 1 rounded tablespoon instant coffee granules
A mess of ingredients, right? I mean, palm sugar and maple syrup and honey?
Originally I had meant to make a maple vanilla sauce. But I only had about 2 teaspoons of syrup left. Not wanting to use the dreaded agave, I thought maybe palm sugar would suffice. Nope. Adding more vanilla to the original teaspoon? Well, it was something. Adding honey for sweetness? A bit better. But the darned thing still tasted like tofu!
(By the way, I totally just swore and then edited myself. It was a frustrating scenario but even when things are dusty, one must retain her propriety, right?)
So the sauce wouldn’t be a maple vanilla sauce. I was determined not to melt chocolate and throw it in. Then, brilliance struck (while Sigur Ros was playing, as often happens in my kitchen, for some reason. Icelandic magic, maybe).
Coffee brings out the richness in chocolate and the depth of vanilla. Would it save the sauce?
It did!! I now have a mildly sweet and richly complex sauce to drizzle over the chocolate cake. For friends who, by the way, have no food allergies or special dietary requests. I will probably reel from the amount of sugar in what I’ll be sampling – I just hope it’s enough for their taste buds to do a happy-dance.