During my chubby childhood days, I would indulge in sweet treats made with sticks of butter, heavy cream and everything else from the local dairy farm.
I fell in love with the decadent desserts my grandmother would prepare for my many siblings and me: rich and creamy vanilla pudding, lemon meringue pies, blueberry cobbler, spiced pumpkin cookies, peanut butter fudge. You get the idea.
So now imagine my young heart breaking upon discovering the painful truth, that I am and will forever be lactose-intolerant. This made my sweet dream of becoming a pastry chef more of a challenge. I embarked on discovering dairy-free dessert recipes that were as appealing as those made with creamy butter and milk—I had much success.
I’m sharing with you a delicious recipe that I’ve constructed and tweaked for the vegan and lactose-intolerant bakers of the world.
Please enjoy a rustic version of the classic, German Sacher Torte.
1 1/2 cups unbleached white flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 1/4 cups water
1/4 cup canola oil
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons apple cider vinegar
1 1/2 cups applesauce for topping
Preheat oven to 375 degrees F.
In an electric mixer, combine flour, cocoa, baking soda, salt and sugar. Mix on low just until well blended.
In a small bowl, whisk together water, oil and extracts. Slowly add liquid mixture to dry ingredients, mixing at medium speed for about one minute.
Lastly add the vinegar, and mix just until vinegar is distributed around the batter.
Pour mixture into a 9×6-inch baking pan.
Bake for 25-30 minutes.
Let cool, then top with a dollop of apple sauce and freshly cut apple slices.
Love elephant and want to go steady?
Assistant Editor: Kathryn Rutz/Editor: Catherine Monkman
Photo: courtesy of the author