In a small bowl, combine the flour, baking powder, and salt. In a large bowl, preferably with an electric mixer, cream together the oil and sugar until combined. Add the applesauce, milk, vinegar, and vanilla and beat until combined. Let sit for a few minutes to activate the vinegar. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Divide the batter between the prepared pans and spread evenly.
Bake for 25 to 30 minutes for 2 round cakes, 37 to 42 minutes for a sheet cake, until a toothpick inserted into the center comes out clean. Let cool in the pan on cooling racks for 15 minutes. Run a butter knife around the edge of the pan and invert onto another cooling rack. Let cool completely before decorating. Store covered at room temperature.
DIFFICULTY:
SERVINGS: 12
BASIC CHOCOLATE CAKE
This chocolate cake is my go-to recipe. It yields the fluffiest, moistest chocolate cake you could ever wish for and works well with a variety of toppings and fillings.
INGREDIENTS
1¾ cups
all-purpose flour
11/2 cups
organic granulated sugar
¾ cup
baking cocoa, sifted
11/2 teaspoons
baking soda
11/2 teaspoons
baking powder
1/8 teaspoon
salt
11/2 cups
nondairy milk
½ teaspoon
mild vinegar
½ cup
canola or other mild vegetable oil
2 teaspoons
vanilla extract
1 cup
boiling water
DIRECTIONS
Preheat the oven to 350°F. Lightly grease and flour 2 (8-inch) round pans or 1 (9 x 13-inch) pan. Line with parchment paper, if using.
In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. In a large bowl, preferably with an electric mixer, combine the milk and vinegar and let sit for a minute to activate the vinegar. Add the oil and vanilla and beat until combined. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Add the boiling water and mix to combine. The batter will look very thin. Divide the batter between the prepared pans and spread evenly.
Bake for 28 to 32 minutes for 2 round cakes, 38 to 42 minutes for a sheet cake, until a toothpick inserted into the center comes out clean. Let cool in the pans on cooling racks for 15 minutes. Run a butter knife around the edge of the pan and invert onto another cooling rack. Let cool completely before decorating. Store covered at room temperature.
DIFFICULTY:
SERVINGS: 12
GLUTEN-FREE BASIC VANILLA CAKE
Gluten-free doesn’t have to mean cake-free! This versatile vanilla cake is just what you need when you can’t have gluten but must have cake.
INGREDIENTS
11/2 cups
brown rice flour
½ cup
tapioca starch
1/4 cup
potato starch
11/4 cups
organic granulated sugar
1 teaspoon
baking powder
½ teaspoon
baking soda
1 teaspoon
xanthan gum
1/4 teaspoon
salt
1/4 cup
unsweetened applesauce
1/4 cup
canola or other mild vegetable oil
11/4 cups
nondairy milk
1/4 teaspoon
mild vinegar
1 tablespoon
vanilla extract
DIRECTIONS
Preheat the oven to 350°F. This recipe makes 2 thin layers or one thick layer cake, so grease and flour 1 or 2 (8-inch) round pans. Line with parchment paper, if using.
In a small bowl, combine the brown rice flour, tapioca starch, potato starch, sugar, baking powder, baking soda, xanthan gum, and salt. Whisk to combine. In a large bowl, combine the applesauce and oil. Add the milk and vinegar and beat until combined, then let sit for a few minutes to activate the vinegar. Add the vanilla and beat until combined. Incorporate half the dry ingredients into the wet ingredients, blending until just combined, then repeat with the other half. Divide the batter between the prepared pans and spread evenly.
Bake for 22 to 25 minutes for a double-layer cake, 35 to 40 minutes for a single layer, until a toothpick inserted into the center comes out clean. Let the cake(s) cool completely in the pan on a cooling rack. Run a butter knife around the edge of the pan and invert onto another cooling rack. Let cool completely before decorating. Store covered at room temperature.
DIFFICULTY:
SERVINGS: 12
GLUTEN-FREE BASIC CHOCOLATE CAKE
This recipe makes one 9 x 13-inch sheet cake or 2 (8-inch) round cakes, perfect for a birthday cake. Even a discerning palate will be enamored with this moist, chocolaty cake.
INGREDIENTS
1 cup
sorghum flour
1 cup
brown rice flour
½ cup
tapioca flour
1/4 cup
potato starch
1½ cups
organic granulated sugar
2/3 cup
baking cocoa, sifted
1 teaspoon
xanthan gum
2 teaspoons
baking powder
1 teaspoon
baking soda
1/4 teaspoon
salt
2½ cups
nondairy milk
1/2 teaspoon
mild vinegar
1/3 cup
canola or other mild vegetable oil
2 teaspoons
vanilla extract
1/2 cup
chocolate chips (optional)
DIRECTIONS
Preheat the oven to 350°F. Grease and flour 2 (8-inch) round pans or 1 (9 x 13-inch) pan. Line with parchment paper, if using.
In a medium bowl, combine the sorghum flour, brown rice flour, tapioca flour, potato starch, sugar, cocoa, xanthan gum, baking powder, baking soda, and salt. In a large bowl, preferably with an electric mixer, combine the milk and vinegar and let sit for a few minutes to activate the vinegar. Add the oil and vanilla and beat until combined. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Add chocolate chips, if using, and mix just until distributed. Divide the batter between the prepared pans and spread evenly.
Bake for 25 to 28 minutes for 2 round cakes, 33 to 38 minutes for a sheet cake, until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a cooling rack before decorating. Run a butter knife around the edge of the pan and invert onto another cooling rack. Store covered at room temperature.
DIFFICULTY:
SERVINGS: 12
CHAPTER 2
Breakfast and Snack Cakes
Nothin’ says lovin’ like cake for breakfast. From simple and mature coffee cakes to more indulgent Bundt cakes, you are sure to find something to satisfy your morning sweet tooth or to curb your appetite throughout the day when you want a little something, but nothing too crazy.
CHERRY OAT SNACK CAKE
This recipe takes a delicious summer staple and turns it into an elegant little cake that will please big and little kids alike. The oatmeal adds a bit of chewy texture, and the mixture of liquid and solid sweetener gives the top of the cake a light crunch in contrast to the sticky sweet cherry bottom.
INGREDIENTS
3 to 4 cups (about 1 pound)
sweet cherries,
pitted and chopped
2/3 cup plus 1 tablespoon
organic granulated sugar
11/2 cups
all-purpose flour
1/2 cup
quick-cooking or
old-fashioned oats
1 teaspo
on
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
1/4 cup
margarine, melted
3 tablespoons
agave nectar
2/3 cup
nondairy milk
1/4 teaspoon
mild vinegar
1/2 teaspoon
vanilla extract
powdered sugar for dusting
DIRECTIONS
Preheat the oven to 350°F. Lightly grease and flour an 8-inch round or square pan.
Toss the cherries in the 1 tablespoon sugar and scatter evenly in the bottom of the prepared pan. In a small bowl, combine the flour, oats, baking powder, baking soda, and salt. In a medium bowl, preferably with an electric mixer, cream together the remaining 2/3 cup sugar and the margarine until combined. Add the agave, milk, vinegar, and vanilla and mix well. Let sit for a few minutes to activate the vinegar. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Carefully spread the batter over the cherries.
Bake for 35 to 40 minutes, until the cake is browned and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a cooling rack. This cake is served directly out of the pan, because of the cherry bottom. Dust with powdered sugar. Store covered at room temperature.
DIFFICULTY:
SERVINGS: 9
NUTTY ’NANA SNACK CAKE
This cake takes peanut butter and bananas and marries them in an amazing treat that is not only a delicious midday snack but is also just nutritious enough to make you feel like you’re healthy for eating it. Almost.
INGREDIENTS
1¾ cups
all-purpose flour
1/4 cup
firmly packed brown sugar
1/4 cup
organic granulated sugar
1 teaspoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
ground cinnamon
1/8 teaspoon
salt
1/2 cup
melted margarine,
at room temperature
2/3 cup
natural peanut butter
1/3 cup
nondairy milk
1 large
ripe banana, mashed
coarse sugar for sprinkling
DIRECTIONS
Preheat the oven to 350°F. Lightly grease an 8-inch square pan or line with parchment paper.
In a medium bowl, combine the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Add the margarine and mix until crumbly. To make the topping, transfer ¾ cup of the mixture to another bowl, add the peanut butter, mix to combine, and set aside. In another bowl, whisk together the milk and banana. Add the wet ingredients to the original flour mixture and mix to combine. Spread the banana batter evenly into the prepared pan. Crumble the reserved peanut butter topping over the batter and sprinkle with coarse sugar.
Bake for 32 to 37 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a cooling rack. This cake is served from the pan. Store at room temperature, loosely covered.
DIFFICULTY:
SERVINGS: 9
MY-OH-MEYER LEMON BUNDT CAKE
If you can’t find Meyer lemons, substitute a mixture of lemon and tangerine zest and juice, but when Meyers are in season, they’re a must-have. Tangy and delicious, this cake will perk up the drizzliest winter day.
INGREDIENTS
2 cups
all-purpose flour
11/4 cups
coarsely ground quick-cooking or
old-fashioned oats
11/4 cups
organic granulated sugar
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
11/2 cups
nondairy milk
about 3 Meyer lemons
zested and juiced (about 1/3 cup
juice)
1/3 cup
canola or other mild vegetable oil
1/2 teaspoon
vanilla extract
1 cup
fresh or frozen berries, such as
blueberries or raspberries
powdered sugar for dusting
DIRECTIONS
Preheat the oven to 350°F. Lightly grease and flour a 15-cup Bundt or other large tube pan.
In a medium bowl, combine the flour, ground oats, sugar, baking powder, baking soda, and salt. In a large bowl, combine the milk and lemon zest and juice and let sit for a few minutes to activate the citrus. Add the oil and vanilla and mix to combine. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Add the berries and gently fold in to avoid streaking. Spread the batter evenly into the prepared pan.
Bake for 48 to 52 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan on a cooling rack for 20 minutes. Run a butter knife around the edge of the pan and invert onto another cooling rack, then cool completely. Serve with a light dusting of powdered sugar. Store loosely covered at room temperature.
DIFFICULTY:
SERVINGS: 12
THE GREAT PUMPKIN BUNDT CAKE
This cake has all of the great things of autumn: pumpkin, spices, and a light glaze all wrapped up into a treat that pairs beautifully with tea or coffee, making you feel like you’re in some picturesque warm beverage commercial . . . except they don’t let you lick the plate clean on TV.
INGREDIENTS
3 cups
all-purpose flour
1 cup
organic granulated sugar
1 tablespoon
baking powder
2 teaspoons
pumpkin pie spice
1 teaspoon
ground cinnamon
1/4 teaspoon
salt
1 cup
pumpkin puree
(not pumpkin pie filling)
1¾ cups
nondairy milk
1/2 cup
canola or other mild vegetable oil
2 tablespoons
molasses
1 teaspoon
vanilla extract
1 recipe
Cinnamon Glaze (page 130)
1/2 cup
walnuts or pecans, coarsely
chopped (optional)
powdered sugar for dusting
DIRECTIONS
Preheat the oven to 350°F. Lightly grease a 15-cup Bundt or tube pan.
In a medium bowl, combine the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt. In a large bowl, whisk together the pumpkin, milk, oil, molasses, and vanilla. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Spread the batter evenly into the prepared pan.
Bake for 42 to 47 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan on a cooling rack for about 5 minutes. Run a butter knife around the edge of the pan and invert onto another cooling rack. Drizzle the glaze over the warm cake and top with the nuts, if using. After completely cooled, finish the cake with a light dusting of powdered sugar. Store loosely covered at room temperature.
DIFFICULTY:
SERVINGS: 12
SNAZZY, RAZZY ALMOND COFFEE CAKE
Simple yet fancy looking, this coffee cake has a unique texture due to the helping hand of almond meal. It’s delicious and pretty, and sure to make you the king of the office, should you choose to share.
INGREDIENTS
11/3 cups
almond meal
1 2/3 cups
all-purpose flour
2/3 cup
organic granulated sugar
2 teaspoons
>
baking powder
1/4 teaspoon
salt
1 medium
lemon, zested and juiced
(about 2 tablespoons juice)
11/4 cups
nondairy milk
3 tablespoons
canola or other mild vegetable oil
1/2 teaspoon
almond extract (optional)
1 cup raspberries
(fresh, or mostly thawed if frozen)
2 tablespoons
coarse raw sugar
3 tablespoons
slivered almonds
DIRECTIONS
Preheat the oven to 350°F. Lightly grease an 8-inch square pan.
In a small bowl, combine the almond meal, flour, sugar, baking powder, and salt and mix well. In a large bowl, combine the lemon zest and juice and milk. Let sit for a minute to activate the citrus. Add the oil and almond extract, if using. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Carefully fold in the raspberries. Spread the batter evenly into the prepared pan. Sprinkle the coarse sugar and almonds over the top.
Have Your Cake and Vegan Too Page 3
