Cocoa-berry Cake From ‘Sweet Utopia’: Cook That Book

There’s an unhappy relationship between cakes and my waistline but something about this Cocoa-berry Cake  made me want to toss the tape measure and start stuffing my face.

A few weeks back I got in the mail a review copy of Sweet Utopia by Sharon Valencik. It immediately grabbed my attention with its cover picture of a scrumptious-looking, three-layer cake with a thick layer of icing on top. Delving in, I fell in love with the fact that the author used almost none of those strange-sounding vegan baking ingredients that throw the non-vegans among us (and some vegans as well) into a confused daze.


The Cocoberry Cake looked particularly enticing: a two-layer cocoa-brown cake with a topping of berry-pink soy cream cheese, it sounded decadent enough but not without some healthy goodness mixed in. Since I had most of the ingredients needed in my pantry, and I had a chance to grab some deliciously fresh berries that morning on my trip to Whole Foods, there seemed to be no better way to spend my Sunday afternoon than to bake this cake and then eat it too. All the while watching reruns of I Love Lucy.

But no sooner had I started mixing things up than I realized that the proportions were, ahem, a bit off.

Normally I wouldn’t change a thing when cooking for a review. But my half cup of berries, which were supposed to yield 3 tbsp of juice according to the writer, only yielded about 1 tbsp (and I swear my berries were darn juicy and I rubbed them through the sieve until my fingers were sore!). Then, when I was mixing up the batter, I had a couple of tense moments when everything went lumpy after I’d mixed the soymilk and vinegar into the vegan-butter-and-sugar mixture (this was not a problem, as it turned out, but I’d have appreciated a heads-up in the recipe instructions).

Finally, the batter, after I’d added the flour, turned out to be too thick, almost doughy. So I ended up adding another 1/2 cup of soymilk at the end to bring it to a more cake-batter consistency. But that also required me to mix the batter a few more seconds, which is not a great thing while making cake because you don’t want to develop the gluten in the flour. Also, as I whipped up the icing, I got a feeling that it was not going to be enough to coat the sides of the cake, as the writer suggested.

The rest of the process went along fine and the cakes came out nicely baked and unmolded easily enough (I lined my cake pans with parchment paper). I iced the cake (although not the sides because as I’d expected the icing wasn’t nearly enough), decorated it with a medley of berries, then sifted over it a soft snowstorm of confectioners’ sugar. I sat back and admired it while Desi photographed it in the late afternoon sunlight. And then we sat down to eat.

The cake was delicious, but I am not sure that the 3 tbsp of cocoa in the recipe (hence cocoa-berry) helps it: in fact, it might have been better without, because the cake tasted neither chocolatey nor delicately white. The icing, with the pureed, crushed berries mixed in, was perfect.

Will I cook again from this cookbook? Absolutely. Who wouldn’t want to make divine-sounding treats like Minty Green Tea Stars, Strawberry Fields Cake with Unbeetable Buttercream Frosting, and Chocolate-Pecan Paradise Pie? There are also some beautiful pictures accompanying the recipes– wonderful to ogle at even when one’s not actually in a mood to bake.

Here’s the recipe for the Cocoa-berry Cake. Enjoy!

Cocoa-berry Cake With Berry Cream Frosting

(Slightly adapted from the cookbook Sweet Utopia. Nutrition information calculated for 16 servings)

Ingredients:

2 cups all-purpose flour (try using half whole-wheat pastry flour)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 tbsp cocoa powder

1/2 cup of berries (one kind or mixed. I used raspberries and blackberries)

1 1/2 cups soymilk (Valencik’s recipe calls for 1 cup minus 2 tbsp but that proportion, for me, made for a doughy rather than cakey batter)

1 tsp vinegar

2 tsp vanilla extract

1/2 cup (8 tbsp) vegan butter (I used Earth Balance sticks)

1 1/2 cups vegan cane sugar (or turbinado)

For the Berry Cream Frosting:

1 1/4 cup powdered sugar (confectioners’ sugar)

1/2 cup vegan cream cheese, like Tofutti

1/2 cup of vegan butter substitute, like Earth Balance, slightly softened

1 tsp vanilla extract

Press the berries through a fine strainer or sieve to extract the juice. This is supposed to yield 3 tbsp of juice but I got only about 1 tbsp from my berries. Set the juice aside and reserve the crushed fruit to add to the frosting.

Combine the flour, cocoa, baking powder and baking soda in a bowl and stir together until there are no lumps.

In a separate bowl, beat the butter substitute and sugar with a wooden spoon until fluffy (I did this in a stand mixer)

Beat in the soymilk, reserved berry juice, vanilla extract and vinegar.

Add the flour mixture and stir until everything has just combined.

Divide the batter evenly between two greased and floured 8-inch cake pans (I lined the bottoms of mine with parchment paper).

Bake in a preheated 350-degree oven for 28 minutes or until a toothpick inserted in the center comes out clean.

Remove to a rack and let the cakes cool completely before frosting.

To make the frosting, combine the crushed berries, powdered sugar, vegan cream cheese, butter substitute and vanilla extract using a blender or, as I did, a hand mixer.

Refrigerate for about 30 minutes before frosting the cake.

To put the cake together, unmold one of the cakes and cover the top with about one-third of the frosting.

Place the other cake on top of it and layer on the remaining frosting.

Decorate with berries.

I found this cake tasted even better the day after.

(Nutrition estimate per serving: Calories 294,  Total Fat 12.9 grams, Cholesterol 0 mg, Carbohydrates 42.4 grams, Dietary Fiber 1.1 grams, Protein 2.7 grams)

***

Hungry for more?

Carrot Cake
Mango Cheesecake
Peach Upside-Down Cake 
Orange Cake

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

16 thoughts on “Cocoa-berry Cake From ‘Sweet Utopia’: Cook That Book

  1. Permalink  ⋅ Reply

    Manasi

    March 15, 2011 at 2:25pm

    OH Heaven! There’s an unhappy relationship between cakes and my waistline…. I know, I know same here.

  2. Permalink  ⋅ Reply

    Nikki

    March 15, 2011 at 2:57pm

    Yum, this looks beautiful. Haha, waistline… so true, but I’ll never stop eating cake :)

  3. Permalink  ⋅ Reply

    Priya

    March 15, 2011 at 3:49pm

    Wat a fabulous looking cake, simply gorgeous..

  4. Permalink  ⋅ Reply

    Reshmi

    March 15, 2011 at 9:08pm

    hi vaishy, u’ve made perfect use of vegan ingredients.. cake looks super delicious… I’m not a vegan but I’m trying to become one..

    First time here and I’m in love with ur vegan recipes.. following u!!

  5. Permalink  ⋅ Reply

    divya

    March 15, 2011 at 11:12pm

    yummy and delicious cake…luks amazing.

  6. Permalink  ⋅ Reply

    saffronstreaks

    March 16, 2011 at 6:41am

    oh..my..what a droolworthy pics, gorgeous and mouth watering
    simply fabulous , and soymilk and vegan cheese(googling now) are intelligent way to useit in cake

  7. Permalink  ⋅ Reply

    Gauri Radha गौरी राधा

    March 16, 2011 at 8:19pm

    That cake looks very gorgeous!!!!!!!!!!

  8. Permalink  ⋅ Reply

    Anonymous

    March 16, 2011 at 8:43pm

    Hi Vaishali,

    I have been following your blog for a while now. Leaving comments whenever I can. But I came to realize that you are a strong-willed no nonsense woman. People with such good intentions and thoughts and a strong care towards animals and for life in general would be ideal examples to be followed by little children- our future. I could make out that you don’t have children yet, but for someone so kind and giving, I just could not understand why you did not adopt as well. I hope you wont get offended by this question because it is sincerely not how it is meant to be. With every post of yours, I felt there was a message you wanted to impart. God has his own ways and we don’t know the reasons but what we can do is spread the love to many many children who don’t have parents and give them a dignified life. Apologies if you felt this was too intrusive and I understand if you don’t want to answer. But if good people do not give a dignified life to the unfortunate little ones, then who will in this world ??
    God bless your heart,
    Manu
    Manu_s099@yahoo.com

  9. Permalink  ⋅ Reply

    Kitchen Flavours

    March 17, 2011 at 10:39am

    Love the new and refreshing look of the blog…..cake looks scrumptious….extremely yum….

  10. Permalink  ⋅ Reply

    Anonymous

    March 18, 2011 at 3:01am

    So Yummy. Thanks for another Vegan Frosting Recipe.

    Though none of my business, I would like to express my thoughts about previous anonymous’s comments. Having or not having a child is personal decision or there could be other reasons. If a reader says that she has been following your blog looks like she hasn’t understood correctly that all your pets mean kids or may be more than kids for you and Desi. You have adopted them from shelter where many animals undergo Euthanasia. You have always specified in your blog that the breeders breed more and more dogs/cats because humans want a puppies. Excess number of little grown puppies are sent to shelter if they don’t get home. Adopting a child is one form of being kind but humans need to be kind to animals and nature as well. One doesn’t have to adopt a child to show kindness. Being environment friendly is a kindness and gratefulness towards nature. May be she should visit PETA website to see animal suffering in this world and might understand your blog.

    Thanks

  11. Permalink  ⋅ Reply

    Gauri Radha गौरी राधा

    May 7, 2011 at 6:54am

    This cake looks amazing!!! :)

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