Surprisingly, a little umami in sweets is not a bad thing. Hope you all enjoy this Soy Sauce Caramel Chocolate Cake cake that is not only vegan and gluten-free, but is made in a microwave!!
A special thanks to Lee Kum Kee () for sponsoring this recipe. Hope you all enjoy!
1/4 cup soaked dates
1 cup coconut milk divided
1/2 cup demeurera sugar
2 tablespoons gluten free soy sauce (more or less according to taste)
1 tablespoon arrowroot or cornstarch
1/4 cup + 1 1/2 teaspoons garbanzo bean flour
3 tablespoons sugar
2 1/4 tablespoons cocoa powder
3/4 teaspoon instant coffee (optional)
1/3 teaspoon baking powder
1/2 teaspoon gluten free soy sauce
1/4 cup + 1 1/2 teaspoons soy or nut milk
2 1/4 tablespoons vegetable oil
1 1/2 tablespoon vegan butter
kinako, for dusting ()
Music by Vexento
Hi Everyone!! So I have a pretty neat recipe for you today – a soy sauce chocolate cake! I first mixed savory ingredients into sweets when I experimented with a miso meringue several years back. The results were just like this cake – surprisingly delicious! The soy sauce not only adds salt, but an umaminess that also has a bit of tang. It works so well in the caramel sauce and is perfect in the uber fudgy and moist chocolate cake (cooked in just 1 minute!!). Anyways, hope you all enjoy!❤️
wow, looks really good, ima have to try putting tamari in my chocolate sweets haha
What an interesting blend of flavors! I definitely have to try this.
Oh my gosh! It’s the best when you mix something you generally use for savory things and turn it into a dessert 🙂 It’s probably how maple bacon donuts got started 😊