Have Your Cake and Vegan Too
Page 4
Bake for 42 to 47 minutes, until golden and a toothpick inserted into the center comes out clean. This cake is served from the pan. Store loosely covered at room temperature.
DIFFICULTY:
SERVINGS: 9
CHOCOLATE CRUMB CAKE
This moist, dense cake is chocolaty and delicious, with a topping that adds crunch. Perfect with a light dusting of powdered sugar and a cup of joe. For an added treat, add1/3 cup chopped dried cherries to the cake batter.
INGREDIENTS
CRUNCHY CHOCOLATE TOPPING
1 cup plus 2 tablespoons
all-purpose flour
2/3 cup
organic granulated sugar
1/4 cup
baking cocoa, sifted
a pinch
salt
1/2 cup
margarine, melted
1/3 cup
chocolate chips
CAKE
11/4 cups
all-purpose flour
1/3 cup
baking cocoa, sifted
1 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
1/3 cup
canola or other mild vegetable oil
1/2 cup
organic granulated sugar
¾ cup
nondairy milk
1 teaspoon
vanilla extract
DIRECTIONS
Preheat the oven to 350°F. Lightly grease a 9-inch springform pan and dust with cocoa.
To make the topping, in a medium bowl, combine the flour, sugar, cocoa, and salt. Drizzle the margarine over the top and mix with a fork until the mixture is lumpy and the margarine is well incorporated. You may need to use your hands. Add the chocolate chips and mix, then set aside.
To make the cake, in a small bowl, combine the flour, cocoa, baking powder, baking soda, and salt. In a large bowl, preferably with an electric mixer, cream together the oil and sugar until well combined. Add the milk and vanilla and mix well. Incorporate half the dry ingredients into the wet ingredients, mixing until the batter just comes together, then repeat with the other half. Pour the batter into the prepared pan and spread evenly. Crumble the topping over the batter.
Bake for 32 to 36 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a cooling rack. Run a butter knife around the edge of the pan and release the sides of the springform pan. Store leftover cake loosely covered at room temperature.
DIFFICULTY:
SERVINGS: 12
TIE AN APPLE RIBBON ’ROUND MY COFFEE CAKE
This looks like your typical coffee cake. Beige. Square. Cakey. But underneath that exterior lies a highly addictive substance, so consider yourself warned. Thin ribbons of apple create a toothsome texture against the cinnamon topping. Breakfast nom nom nom.
INGREDIENTS
CAKE
2 medium
apples
2 cups
all-purpose flour
¾ cup
quick-cooking or old-fashioned
oats, coarsely ground
1 teaspoon
ground cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
1/2 cup
margarine, at room temperature
1 cup
organic granulated sugar
1/2 cup
unsweetened applesauce
1 cup
nondairy milk
1 teaspoon
vanilla extract
CINNAMON TOPPING
¾ cup
organic granulated sugar
1/3 cup
all-purpose flour
1 tablespoon
ground cinnamon
1/4 cup
cold margarine
DIRECTIONS
Preheat the oven to 350°F. Lightly grease and flour a 9 x 13-inch pan.
To make the cake, peel and thinly slice the apples into strips; this is most easily done by cutting the apples into sections with an apple cutter and then thinly slicing the sections. Set aside. In a small bowl, combine the flour, oats, cinnamon, baking powder, baking soda, and salt. In a large bowl, preferably with an electric mixer, cream together the margarine and sugar until combined. Add the applesauce, milk, and vanilla and whisk until smooth. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Carefully fold in the apple slices and spread the batter evenly in the pan.
To make the topping, in a small bowl, combine the sugar, flour, and cinnamon. With the back of a fork, mix in the margarine until the mixture is crumbly. Sprinkle the topping over the cake.
Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a cooling rack. This cake is served from the pan. Store cake loosely covered at room temperature.
DIFFICULTY:
SERVINGS: 12
INTENSELY CHOCOLATE BUNDT CAKE
This cake is not for the faint of heart: Chocolate cake. Chocolate chips. Chocolate syrup. It’s a moist, fudgy Bundt cake that any serious cacao lover will appreciate.
INGREDIENTS
CAKE
21/4 cups
all-purpose flour
1/2 cup
baking cocoa, sifted
1 1/2 cups
organic granulated sugar
1 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
11/2 cups
nondairy milk
1/2 cup
canola or other mild vegetable oil
1 teaspoon
vanilla extract
1/2 cup
chocolate chips, coarsely chopped
1/2 cup
chopped walnuts
or pecans (optional)
CHOCOLATE SYRUP
1/4 cup
baking cocoa, sifted
1/2 cup
organic granulated sugar
1/2 cup
water
1/2 teaspoon
vanilla extract
DIRECTIONS
Preheat the oven to 350°F. Grease and flour well a 15-cup Bundt pan.
To make the cake, in a medium bowl, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. In a large bowl, preferably with an electric mixer, combine the milk, oil, and vanilla. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Gently fold in the chocolate chips and the nuts, if using. Spread the batter evenly into the prepared pan.
Bake for 38 to 43 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan on a cooling rack for 20 minutes.
To make the syrup, combine the cocoa and sugar in a saucepan until there are no more lumps. Whisk in the water and vanilla. Cook on medium heat until the mixture begins to bubble, stirring often. Reduce the heat to low and continue to cook until the sugar dissolves. Remove from the heat and let cool slightly.
While the cake is still warm, using a butter knife, carefully loosen the edges and center from the pan. Poke holes with a toothpick over the exposed part and carefully pour half of the syrup over the cake. The syrup will take a moment to absorb, then quickly invert the pan onto a platter. Let the cake sit for a minute to help it release before removing the pan. Pour the remaining syrup over the top of the cake. Let the cake cool completely before serving. Store covered at room temperature.
DIFFICULTY LEVEL:
SERVINGS: 12
SPICED CRUMB CAKE
Moist cake, crunchy crumb, dense, simple, and delicious: This cake is perfect for those who like a real coffee cake they can enjoy in the morning with little fuss.
INGREDIENTS<
br />
CRUNCHY CRUMB TOPPING
1/2 cup
margarine, melted
2/3 cup
firmly packed brown
or other dark sugar
2 teaspoons
ground cinnamon
a pinch
salt
11/4 cups
all-purpose flour
CAKE
11/2 cups
all-purpose flour
1 teaspoon
baking powder
1/2 teaspoon
baking soda
2 teaspoons
ground cinnamon
1 teaspoon
ground ginger
1/4 teaspoon
ground nutmeg
1/4 teaspoon
ground cardamom
1/4 teaspoon
salt
6 tablespoons
margarine,
at room temperature
1/2 cup
organic granulated sugar
1/4 cup
unsweetened applesauce
2/3 cup
nondairy milk
1 tablespoon
molasses
1 teaspoon
vanilla extract
powdered sugar for dusting
DIRECTIONS
Preheat the oven to 350°F. Lightly grease and flour a 9-inch springform pan or an 8-inch square pan.
To make the topping, in a medium bowl, preferably with an electric mixer, cream together the margarine, sugar, cinnamon, and salt until combined. Add the flour, 1/4 cup at a time, until a crumbly mixture comes together that you can easily form with your hands. Set aside.
To make the cake, in a medium bowl, preferably with an electric mixer, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cardamom, and salt. In a large bowl, cream together the margarine, sugar, and applesauce until combined. Add the milk, molasses, and vanilla and mix well. 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. Crumble the topping over the batter.
Bake for 35 to 40 minutes, until lightly browned and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a cooling rack. Dust with powdered sugar and store covered at room temperature.
DIFFICULTY:
SERVINGS: 12
PRESSED PLUM COFFEE CAKE
This is a simple cake that really shows off the beautiful colors and vibrant flavors of the plums in a moist, dense cake that’s perfect for breakfast.
INGREDIENTS
11/2 cups
all-purpose flour
1 teaspoon
baking powder
1/4 teaspoon
salt
1/4 cup
margarine, at room temperature
1/3 cup
firmly packed brown sugar
1/3 cup
nondairy milk
1/4 cup
unsweetened applesauce
1/3 teaspoon
vanilla extract
11/3 cups
pitted and quartered plums
2 tablespoons
coarse sugar
DIRECTIONS
Preheat the oven to 375°F. Grease and flour an 8-inch round or square pan. Line the bottom with parchment paper, if using.
In a small bowl, combine the flour, baking powder, and salt. In a medium bowl, preferably with an electric mixer, cream together the margarine and sugar until combined. Add the milk, applesauce, and vanilla and whisk until well combined. 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. Toss the plum quarters with 1 tablespoon of the coarse sugar and press the plums into the batter, cut side up. Sprinkle the remaining 1 tablespoon sugar over the batter.
Bake for 32 to 38 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a cooling rack. Run a butter knife around the edge of the pan and carefully transfer to a platter. Store covered at room temperature.
DIFFICULTY:
SERVINGS: 10 to 12
CHAPTER 3
Simple Layer Cakes
These single-layer cakes are things of beauty: no fillings, no stacking of layers. Heck, some of them even have their topping built-in—just bake and flip! Simple, sweet, and in your mouth, just the way a cake should be.
BANANA FUDGE STRIPED CAKE
This is a supersimple sheet cake that’s perfectly sweet by itself, but rocks warm with a scoop of ice cream. Nom!
INGREDIENTS
FUDGE STRIPE SAUCE
1/3 cup
chocolate chips
1 teaspoon
agave nectar, corn syrup,
or brown rice syrup
1 tablespoon
nondairy milk
2 tablespoons
margarine
CAKE
2 cups
all-purpose flour
11/4 cups
organic granulated sugar
2 teaspoons
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
¾ cup
nondairy milk
1/2 teaspoon
mild vinegar
1 cup
mashed ripe banana
1/4 cup
canola or other mild vegetable oil
1 teaspoon
vanilla extract
1 large
ripe but firm banana,
sliced into thin rounds
DIRECTIONS
To make the sauce, in a small saucepan, combine the chocolate chips, agave, milk, and margarine. Cook on medium heat, stirring frequently, until the chocolate and margarine melt. Whisk to combine and remove from the heat. Let the mixture cool.
Preheat the oven to 350°F. Lightly grease and flour an 8-inch square pan.
To make the cake, in a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a large bowl, combine the milk and vinegar and let sit for a few minutes to activate the vinegar. Add the mashed banana, oil, and vanilla and mix until combined. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Fold in the banana slices. Spread the banana mixture evenly into the prepared pan. Drizzle the cooled fudge sauce in stripes along the banana mixture. Run a butter knife through the stripes to make a nice zigzag pattern.
Bake for 37 to 42 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan on a cooling rack for 40 to 60 minutes before serving. Store covered in the refrigerator.
DIFFICULTY:
SERVINGS: 9
ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING
Oh. My. Goodness. This is such a perfect cake for summer. A light, simple, creamy, flavorful, moist zucchini cake with cinnamon cream cheese frosting. Yes, please! You can opt to make this cake as a double-layer cake rather than a single one. There is ample frosting.
INGREDIENTS
11/2 cups plus 2 tablespoons
all-purpose flour
¾ cup plus 2 tablespoons
organic granulated sugar
1 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
1 cup
nondairy milk
1/4 teaspoon
mild vinegar
1/4 cup
canola or other mild vegetable oil
1 teaspoon
vanilla extract
1 cup
packed finely shredded zucchini,
drained of excess juice
1 recipe
Cinnamon Cream Cheese Frosting
(see page 138)
DIRECTIONS
Preheat the oven to 350°F. Lightly grease and flo
ur the sides of 1 or 2 (8- or 9-inch) round pans and line with parchment paper.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a large bowl, combine the milk and vinegar and let sit for a few minutes to activate the vinegar. 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 zucchini and mix until evenly distributed. Divide the batter between the prepared pans and spread evenly.
Bake for 22 to 28 minutes for 1 cake, 40 to 45 minutes for 2 cakes, until a toothpick inserted into the center comes out clean and the cake is light and springs back to the touch. Let cool in the pans on a cooling rack for 20 minutes. Run a butter knife around the edge of one of the layers and invert onto the cooling rack. Let cool completely before frosting. Spread the frosting over the top. Remove the other layer from its pan and place on the bottom layer. Spread more frosting over the top and sides. If you are making 1 layer, you will have enough frosting to bust out the piping bag and add some decorative frosting work to the top. You will need to add a little more sugar to the piping frosting to make it a bit stiffer so it holds its shape. (See page 14 for more tips on frosting cakes.) Store covered in the refrigerator.