1 teaspoon
vanilla extract
1 (20-ounce) can
pineapple rings, drained
maraschino cherries (optional)
DIRECTIONS
Preheat the oven to 350°F. Lightly grease and flour the sides of an 8- or 9-inch round pan. Line the bottom with greased parchment paper. If you don’t have parchment, grease the bottom of the pan really well.
In a saucepan, combine the margarine and brown sugar and cook on medium heat, stirring often, until the margarine is melted and the sugar dissolves. Remove from the heat. In a large bowl, combine the semolina flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a medium bowl, combine the milk and vinegar and let sit for a few minutes to activate the vinegar. Add the 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. Scrape the brown sugar mixture into the prepared pan and spread evenly. Arrange the pineapple rings and cherries, if using, on top of the brown sugar mixture in a single layer. Spread the cake batter evenly on top of the pineapple. Leave a ¾—inch margin at the top of the pan.
Bake for 28 to 35 minutes, until a toothpick inserted into the center comes out clean and the top is golden. Let the cake rest on a cooling rack for 5 minutes. Loosen the edges of the cake with a butter knife and invert onto a platter. Leave the pan on the cake and let it sit, upside-down, for 5 more minutes. Then carefully remove the pan and peel off the parchment. Serve warm or at room temperature. Store leftover cake sealed at room temperature.
DIFFICULTY:
SERVINGS: 8 to 10
SUNNY PUDDIN’ POKE CAKE
Essential for potlucks and summer picnics, this cake delivers a nostalgic taste mixed with a lesser-used flavor combination: chocolate and lemon. The result is pure magic.
INGREDIENTS
CAKE
1¾ cups
all-purpose flour
11/2 cups
organic granulated sugar
¾ cup
baking cocoa, sifted
11/2 teaspoons
baking powder
11/2 teaspoons
baking soda
1/8 teaspoon
salt
11/2 cups
nondairy milk
1/2 teaspoon
mild vinegar
1/2 cup
canola or other mild vegetable oil
2 teaspoons
vanilla extract
1 cup
boiling water
LEMON PUDDIN’
1/4 cup
cornstarch
1 cup
organic granulated sugar
2 1/2 cups
nondairy milk
1 medium
lemon, zested
1/4 cup
lemon juice
DIRECTIONS
Preheat the oven to 350°F. Lightly grease and flour a 9 x 13-inch pan.
To make the cake, in a medium bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. In a large bowl combine the milk and vinegar and let sit for a minute to react. Add the 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. Add the boiling water and mix to combine. The batter will look very thin. Spread the batter evenly into the prepared pan.
Bake for 37 to 42 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a cooling rack.
While the cake is baking, make the pudding. In a medium saucepan, combine the cornstarch and sugar and mix to break up any lumps. Whisk in the milk and mix well to combine. Cook over medium-high heat for about 10 minutes, whisking constantly, until the mixture begins to bubble. Lower the heat to medium-low and add the lemon zest and juice. Mix well and continue to cook for 5 to 8 minutes, until the mixture begins to thicken and coats the back of a spoon. Remove from the heat.
With the end of a wooden spoon, poke holes all over the cake. Pour half of the warm pudding mixture over the cake and smooth over to fill the holes. Let the remaining pudding cool to room temperature, stirring occasionally. Spread the remaining pudding over the cake as the topping. Store the cake covered in its pan in the refrigerator. Cut and serve the cake cold from the pan.
DIFFICULTY:
SERVINGS: 12
CHAPTER 4
Multilayer Cakes
The multilayer cake, bringer of much fear to many a kitchen. Relax! It’s not as scary as it seems. These recipes will prove to you what a badass baker you truly are as you level, layer, and frost your way through these cakes.
BIG DEBBIE’S CREAM CAKE
When I was in school, no lunch was complete without a Little Debbie snack of some sort. Now you can enjoy a full-size vegan oatmeal cream cake. Be sure to pair a slice with an oversize glass of soy milk.
INGREDIENTS
CAKE
1 cup plus 1/4 cup
nondairy milk
1 cup
raisins
1/2 cup
margarine, melted
1 tablespoon
molasses
2 teaspoons
vanilla extract
1 1/2 cups
quick-cooking or old-fashioned
oats
1 cup
all-purpose flour
1/2 cup
organic granulated sugar
1 teaspoon
baking powder
2 teaspoons
ground cinnamon
1/4 teaspoon
salt
CREAM FILLING
1/4 cup
margarine, at room temperature
1/4 cup
shortening, at room temperature
1/2 teaspoon
vanilla extract
2 cups
powdered sugar, sifted
a splash
nondairy milk
DIRECTIONS
Preheat the oven to 350°F. Grease and flour 2 (8-inch) round pans and line with parchment paper.
To make the cake, in a small saucepan, combine 1 cup milk and the raisins. Cook over medium heat until the liquid comes to a simmer. Remove from the heat and let cool. Transfer the mixture to a food processor and pulse until the raisins are pureed into the milk. Add the margarine, molasses, vanilla, and the remaining 1/4 cup milk and process to combine. In a small bowl, combine the oats, flour, sugar, baking powder, cinnamon, and salt. 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 28 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pans on cooling racks. Cool completely before filling.
To make the filling, using an electric mixer, cream the margarine and shortening together. Add the vanilla and powdered sugar, and beat well, until fluffy. If the cream is not as smooth as you would like, add the splash of milk.
To assemble the cake, run a butter knife around the edge of one of the layers and invert onto a platter. This will have the bottom layer upside down, so its top should be flat. Spread the cream evenly on top. Remove the other layer from its pan and place on the bottom layer. Store in a sealed container at room temperature. This cake is actually better made a day ahead so the flavors have time to meld.
DIFFICULTY:
SERVINGS: 12
PEANUT BUTTER CHOCOLATE DREAM CAKE
Decadent, but not too rich, this cake will make the PB and chocolate lovers in your life swoon! This is a favorite recipe in our house. Whoever gets the last piece reigns triumphant but is responsible for baking the cake next time.
INGREDIENTS
CAKE
11/2 cups
all-purpose flour
1/4 cup
baking cocoa (preferably
Dutch processed), sifted
1 cup
&
nbsp; organic granulated sugar
1 teaspoon
baking powder
1/4 teaspoon
salt
1 cup
nondairy milk, at room
temperature
1/4 teaspoon
mild vinegar
1/4 cup
chocolate chips, melted
and cooled
1/4 cup
canola or other mild
vegetable oil
1 teaspoon
vanilla extract
PB FILLING
1/3 cup
natural peanut butter
2 tablespoons
margarine, at room
temperature
1 cup
powdered sugar, as needed
1 teaspoon
nondairy milk, if needed
PB GANACHE TOPPING
1 recipe
Chocolate Ganache
(page 133)
1 tablespoon
natural peanut butter
DIRECTIONS
Preheat the oven to 350°F. Grease and flour 2 (8-inch) round pans and line with parchment paper.
To make the cake, in a small bowl, combine the flour, cocoa, sugar, baking powder, and salt. In a large bowl, combine the milk and vinegar and let sit for a few minutes to activate the vinegar. Add the melted chocolate, oil, and vanilla, whisking well. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Divide the batter into the prepared pans and spread evenly.
Bake for 25 to 28 minutes until a toothpick inserted into the center comes out clean. Let cool in the pans on cooling racks for 15 minutes. Loosen the edges of the cake with a butter knife and invert onto other cooling racks. Let cool completely before frosting.
To make the filling, in a medium bowl, using an electric mixer, combine the peanut butter and margarine. Add the powdered sugar in batches until the filling is sweetened to your desire. Add the milk, if needed, to make the mixture spreadable.
Wait until you are almost ready to assemble the cake before making the topping. Prepare the ganache according to the directions, with the addition of the peanut butter.
To assemble the cake, center the bottom layer on a platter. If needed, level the top of the cake using a cake level or a knife. Spread the peanut butter filling evenly over the top. Place the other layer on top of the frosted bottom. Carefully spread on the ganache and let set for about 30 minutes before serving. (See page 14 for more tips on frosting cakes.) Store in a covered container.
DIFFICULTY:
SERVINGS: 8
ALMOND MOCHA CAKE
This cake has it all: moist cake, creamy chocolate ganache filling, and a velvet coffee buttercream that will delight even the fussiest coffee haters.
INGREDIENTS
1¾ cups
all-purpose flour
¾ cup
almond meal
1 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
1/2 cup
margarine, at room temperature
11/4 cups
organic granulated sugar
1/4 cup
unsweetened applesauce
1 cup
nondairy milk
1/2 teaspoon
almond extract (optional)
1 recipe
Chocolate Ganache (page 133)
1 recipe
Coffee Buttercream (page 141)
coffee beans or chocolate-covered
espresso beans for decoration
DIRECTIONS
Preheat the oven to 350°F. Grease and flour 2 (8-inch) round pans and line with parchment paper. This cake is a bit delicate, so if not using parchment, make sure the pans are very well greased and floured.
In a small bowl, combine the flour, almond meal, baking powder, baking soda, and salt. In a large bowl, preferably using an electric mixer, cream together the margarine and sugar until smooth. Add the applesauce, milk, and almond extract, if using, and mix until combined. 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 28 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pans on cooling racks.
To assemble the cake, run a butter knife around the edge of one of the layers and invert onto a platter. Be sure to remove parchment paper from the bottom of the cake, if used. If needed, level the top of the cake using a cake level or a knife. Spread the ganache on top, within 1/4 inch of the edge. Remove the other layer from its pan and place on the bottom layer. Level it if you’d like. Spread the coffee buttercream over the top and sides. (See page 14 for more tips on frosting cakes.) Decorate with coffee beans or chocolate-covered espresso beans. Store covered at room temperature.
DIFFICULTY:
SERVINGS: 8 to 10
CHOCOCONUTTY CREAM CAKE
Here’s a cake for people who love the flavor of coconut, but not so much the texture, and chocolate, too, of course! This moist cake is filled with coconut custard and a chocolaty frosting, reminiscent of milk chocolate.
INGREDIENTS
CAKE
2 cups
all-purpose flour
1/2 cup
finely ground coconut
(process the finely shredded
kind in a food processor)
2 teaspoons
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
11/2 cups
organic granulated sugar
1/4 cup
unsweetened applesauce
1/4 cup
canola or other mild vegetable oil
1 teaspoon
vanilla extract
1/2 cup
coconut milk
1/2 cup
other nondairy milk
COCONUT CUSTARD
1/4 cup
organic granulated sugar
2 tablespoons
cornstarch
1 cup
coconut milk
1 recipe
Chocolate Buttercream (page 140)
flaked coconut for garnish
(optional)
DIRECTIONS
Preheat the oven to 350°F. Lightly grease and flour 2 (8-inch) round pans and line with parchment paper.
To make the cake, in a small bowl, combine the flour, ground coconut, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, combine the sugar, applesauce, and oil until creamy. Add the vanilla and mix. Add the coconut milk and half the dry ingredients and mix until just blended. Then add the remaining milk and the other half of the dry ingredients and mix until the batter is just moist—you don’t want to overmix. Divide the batter between the prepared pans and spread evenly.
Bake for 20 to 25 minutes until golden and a toothpick inserted into the center comes out clean. Let cool in the pans on cooling racks for 10 minutes. Run a butter knife around the edge of one of the layers and invert onto another cooling rack. Cool completely before filling and frosting.
While the cakes are cooling, prepare the custard. In a small saucepan, whisk together the sugar and cornstarch until there are no lumps. Add the coconut milk slowly, whisking to incorporate. Cook over medium heat, whisking constantly, until it begins to lightly boil. Lower the heat and continue to cook for about 10 minutes, whisking, until the mixture begins to thicken and easily coats the back of a spoon. Pour the custard into a heatproof bowl. Let cool to room temperature, periodically whisking to keep it from getting lumpy.
To assemble the cake, run a butter knife around the edge of one of the layers, invert onto a platter, and peel off the parchment. If needed, level the top of the cake using a cake level or a knife. Spread the custard over the top, startin
g in the middle and spreading within 1/2 inch of the edge. Remove the other layer from its pan, place on the bottom layer, and level it if you’d like. Carefully spread the buttercream over the sides and top of the cake. (See page 14 for more tips on frosting cakes.) Garnish with flaked coconut, if using.
DIFFICULTY:
SERVINGS: 8 to 10
DAD IS GREAT CHOCOLATE CAKE
If you’re not familiar with Bill Cosby’s chocolate cake sketch, do me a kindness and Google it. Then, do yourself a bigger kindness and make this cake. It’s perfectly decadent, remarkably simple, makes a beautiful presentation, and is not too rich.
INGREDIENTS
11/2 cups
all-purpose flour
1 cup
organic granulated sugar
1/3 cup
baking cocoa, sifted
1 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
1 cup
nondairy milk
Have Your Cake and Vegan Too Page 6
