Chocolate Loaf Cake with (or without) Strawberries

Forget plain old pound cake with strawberries and whipped cream. Why not add chocolate, and make it a real dessert?

This loaf was easy to make, in the oven in about 10 minutes. I used soy yogurt instead of eggs, but other egg substitutes could be used as well: whizzed tofu, or banana.

By itself, the loaf was delicious, but with strawberries popping up in my green grocer's shelves, and Soyatoo whipped cream on my refrigerator shelf, I easily imagined something even more spot on.

Continue reading to see how it's done.

Chocolate Loaf with Strawberries

2/3 cup cocoa powder
1¼ cup boiling water

1¼ cup sugar
4 tablespoons margarine
½ cup soy yogurt

1¾ cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Combine cocoa powder and boiling water, stirring well. Let cool.

With a mixer, combine the sugar and margarine thoroughly. Stir in the yogurt. Sift together the flour, baking powder, baking soda, and salt. Add to the margarine mixture and mix with a mixer until thoroughly combined.

Pour in the water/cocoa mixture, and pour into a prepared loaf pan.

Bake in a 350F/180C oven for 40 minutes, then cover with foil and bake another 20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool 10 minutes.

To serve, sprinkle with cocoa powder and powdered sugar. Scoop strawberries and squirt whipped soy cream on top. Or eat it plain.

Comments

[vasu]

hello :)....thank you for posting this recipe, and the absolutely sensual pictures.

And you should patent this recipe, honestly. Why, you ask? Well....

I'm not a big fan of chocolate, especially in cake, but your pictures of this one were just so seductive that i had to make it (after actually dreaming - not daydreaming - about it...). My husband, who also isn't a big fan of chocolate cake, tried to dissuade me, until he heard the "usp" (I had to persuade him....): "it's eggless!" well, I made it Tuesday midnight (grad student life forces one to be innovative with the clock) as a reward for some painful writing, and it lasted less than 24 hours. Even though we were asleep for at least 8 of them, and in school for at least another 9.

Yup, the whole cake lasted us all of 7 hours. Max.

And I've just popped my second one into the oven. (With walnuts this time, just to experiment.) This cake seriously tastes better than any egg-ful cake i've ever eaten.

Did I mention, you must patent this recipe?

Thank you so very much for making it, and posting the recipe...from the bottom of my heart, thank you. You've probably just trimmed a month (at least) off the time taken for my phd (with a reward like this, i can write 4 pages every day!!!) No jokes.

Thank you :).

- an Indian (the eastern variety) living in America

[KathyF]

Vasu, I'm glad I trimmed some time off you PhD. We try to help struggling PhD students whenever possible!

Sorry I haven't answered sooner, the comments don't show up for some reason.

[vasu]

Kathy, everyone I know just LOVES this recipe and strawberries - whipped cream combo (I make it whenever I want to impress anyone with minimal effort). I would like to make it with N0 dairy though (just turned vegan, from vegetarian): how much tofu should I use (and what sort)? And how many bananas, if I go with them?

Thank you!

[KathyF]

Vasu, I used soy yoghurt, not regular yogurt. Can you find that where you live? My recipes are all vegan, btw. Good luck with going vegan.

[heather]

Oh my goodness I have made this twice in last three days, um, and eaten the entirety all by my lonesome... :)
added chopped apricots and sultanas to today's batch- delish- and I used a bit of oil instead of margarne, and it still came out so well- very forgiving recipe!
thanks so much!

[KathyF]

Apricots?! What a great idea! Reminds me of chocolate dipped apricots...yumm!