Cook on low for 5 to 51/2 hours, or on high for 2 to 21/2 hours, until a toothpick inserted into the center comes out clean of batter (the apples will cause some unavoidable moisture on the toothpick) and the top of the cake springs back when touched. Condensation from the lid can cause the center of the cake to look uncooked, even when it is cooked, so don’t be deceived. Once baked, turn the slow cooker off and remove the pan from the unit. Let cool in the pan on a cooling rack for at least 20 minutes before serving. Scoop the cake and apple bottom from the pan with a large spoon. Serve warm with ice cream. Store leftover cake in a covered container in the refrigerator. This cake keeps remarkably well, especially for being baked in a slow cooker.
DIFFICULTY:
SERVINGS: 12
GLUTEN-FREE SLUMP INTO FALL
This slump combines the delicious texture of apples and pears with a lightly spiced cake that is fluffy and gluten-free. Don’t need gluten-free? Omit the sorghum flour, tapioca starch, and guar gum and replace with ¾ cup plus 2 tablespoons all-purpose flour.
INGREDIENTS
2 tablespoons
canola or other mild vegetable oil,
divided
5 to 6 cups
peeled ½-inch slices apples and
pears (about 11/2 pounds)
½ cup
organic granulated sugar, divided
¾ cups
sorghum flour
1/4 cup
tapioca starch
½ teaspoon
ground cinnamon
1/4 teaspoon
guar gum
1/4 teaspoon
baking powder
1/4 teaspoon
baking soda
1/8 teaspoon
salt
½ cup plus 2 tablespoons
nondairy milk
½ teaspoon
lemon juice
1 teaspoon
vanilla extract
DIRECTIONS
In a medium pot with a tight-fitting lid, heat 1 tablespoon of the oil on medium heat. Add the apples and pears and 1/4 cup of the sugar. Cook, stirring often, for 10 to 15 minutes, until the fruit begins to soften.
In a small bowl, combine the remaining 1/4 cup sugar, the sorghum flour, tapioca starch, cinnamon, guar gum, baking powder, baking soda, and salt. Add the milk, the remaining 1 tablespoon oil, the lemon juice, and the vanilla and mix until just combined. Spoon scoops of the batter on top of the fruit mixture. The batter might look sparse and if it doesn’t cover the whole thing, that’s fine, as it will expand while cooking.
Cover with the lid and lower the heat to medium-low. Without removing the lid, cook for 15 minutes, or until a toothpick inserted into the center comes out clean. When done, remove the lid and remove the pot from the heat. Scoop and serve immediately.
DIFFICULTY:
SERVINGS: 6
CHAPTER 7
Cake Accoutrements
Every cake needs some topping, sometimes. Every cake needs some filling, somehow . . . And here those needs and wishes are satisfied, with a wide array of fillings, frostings, and toppings that you can mix and match with any cake for an endless variety of treats!
CINNAMON GLAZE
Makes: 1/8 to 1/4 cup
INGREDIENTS
2 tablespoons
nondairy milk
1 teaspoon
cinnamon
1½ to 2 cups
powdered sugar, sifted
DIRECTIONS
In a medium bowl, combine the milk with the cinnamon. Whisk in the powdered sugar until thick enough to coat a spoon but thin enough to drizzle.
BASIC GLAZE
Makes: 1/8 to 1/4 cup
INGREDIENTS
¾ to 11/4 cups
powdered sugar, sifted
1 to 2 teaspoons
nondairy milk
DIRECTIONS
In a small bowl, whisk the powdered sugar into the milk, starting with smaller increments, adding more as needed to make a creamy, lightly spreadable glaze.
MAPLE GLAZE
Makes: 1/8 to 1/4 cup
INGREDIENTS
1 tablespoon
nondairy milk
½ teaspoon
vanilla extract
¾ teaspoon
maple extract
1 to 1½ cups
powdered sugar, sifted
DIRECTIONS
In a medium bowl, combine the milk, vanilla extract, and maple extract. Whisk in the powdered sugar until the glaze reaches a smooth consistency.
CASHEW ICING
Makes: 1/4 to 1/3 cup
INGREDIENTS
1/4 cup
raw cashews, or
3 tablespoons cashew butter
1 tablespoon
nondairy milk
2 tablespoons
margarine, at room temperature
1 cup
powdered sugar, sifted
DIRECTIONS
Put the cashews in the bowl of a food processor and process until well ground. Add the milk and margarine and process until it becomes a thin paste. Add the powdered sugar and process, scraping down the sides of the bowl, until all the ingredients are well incorporated.
CHOCOLATE SAUCE
Makes: 2/3 cup
INGREDIENTS
1/2 cup
chopped dark chocolate
3 tablespoons
nondairy milk
1 tablespoon
margarine
DIRECTIONS
Combine the chocolate, milk, and margarine in a double boiler over barely simmering water and melt until smooth. If you don’t have a double boiler, put 1 to 2 inches of water in a pot and place a heatproof bowl over it, making sure the bottom of the bowl is suspended over the water. Remove from the heat. Use the sauce warm.
CHOCOLATE GANACHE
Makes: 1/2 cup
INGREDIENTS
1/3 cup
chocolate chips or chopped dark
chocolate
1 tablespoon
margarine
2 tablespoons
nondairy milk
DIRECTIONS
Place the chocolate, margarine, and milk in a small saucepan and cook over mediumlow heat, stirring often, until melted. Remove from the heat and let cool.
CHOCOLATE CRÈME
Makes: 21/4 cups
INGREDIENTS
11/4 cups
chocolate chips
1 (12-ounce) package
firm silken aseptic tofu,
at room temperature
2 tablespoons
brown rice syrup
or agave nectar
1/4 teaspoon
vanilla extract
DIRECTIONS
In a double boiler over barely simmering water, melt the chocolate until smooth, stirring often. If you don’t have a double boiler, put 1 to 2 inches of water in a pot and place a heatproof bowl over it, making sure the bottom of the bowl is suspended over the water.
In the bowl of a food processor or blender, crumble the tofu. Blend for about 30 seconds, until fairly smooth. Add the melted chocolate, brown rice syrup, and vanilla and blend until well incorporated, scraping down the bowl or canister as needed. Transfer the crème to a container and chill in the refrigerator for at least 1 hour.
RASPBERRY CRÈME
Makes: 2 cups
INGREDIENTS
1 (12-ounce) package
aseptic firm tofu
1 cup
fresh or thawed
frozen raspberries
1/3 cup
organic granulated sugar
1/2 teaspoon
vanilla extract
DIRECTIONS
In a food processor or blender, combine the tofu, raspberries, sugar, and vanilla. Puree, scraping down the sides of the bowl, for about 2 minutes, until smooth. Transfer to a container and chill in the refrigerator for at least 1 hour.
COCONUT CREAM TOPPING
Makes: 1 cup
An all-purpose cream topping to w
oo your friends and family.
INGREDIENTS
1 (131/2 -ounce) can
regular coconut milk (not low-fat),
refrigerated for at least 3 hours
1/2 cup
powdered sugar
1/2 teaspoon
vanilla extract
DIRECTIONS
Chill a bowl and the beaters from an electric mixer in the freezer for 15 minutes. Remove the coconut milk from the refrigerator and remove the entire lid from the can. Scoop out the coconut cream from the can (do not include the liquid) and add to the chilled bowl. Add the powdered sugar and vanilla and whip until creamy. Store in the refrigerator. Serve cold.
BERRY COMPOTE
Makes: 2 cups
INGREDIENTS
2 teaspoons
cornstarch
1/4 cup
organic granulated sugar
2 cups
mixed berries, roughly chopped
2 tablespoons
water
DIRECTIONS
In a medium pot, combine the cornstarch and sugar and whisk until any lumps are gone. Add the berries and water and cook on medium heat, stirring often, until the berries release their juices and the sugar dissolves. Once the mixture begins to bubble and spit, reduce the heat to medium-low and continue to stir for about 10 minutes, until the berries break down and the compote begins to thicken. You can crush the berries with a potato masher if you’d like it to be less chunky. Once the mixture coats the back of a spoon and the cornstarch and sugar are well dissolved, remove from the heat.
CREAM CHEESE FROSTING
Makes: 11/4 to 11/2 cups
INGREDIENTS
1/2 (8-ounce) container
soy cream cheese
2 tablespoons
margarine, at room temperature
1/2 teaspoon
vanilla extract
1 to 11/2 cups
powdered sugar, sifted
DIRECTIONS
In a medium bowl, using an electric mixer, combine the cream cheese and margarine until smooth. Add the vanilla and mix in. Add the powdered sugar, 1/2 cup at a time, until the frosting is the desired sweetness and consistency.
CINNAMON CREAM CHEESE FROSTING
Makes: 11/4 to 11/2 cups
INGREDIENTS
1 (8-ounce) container
soy cream cheese, at room
temperature
2 tablespoons
margarine, at room temperature
2 to 3 cups
powdered sugar
1 to 2 teaspoons
ground cinnamon
1 tablespoon
nondairy milk
DIRECTIONS
In a medium bowl, using an electric mixer, blend the cream cheese and margarine together until smooth. Sift 1 cup powdered sugar and 1 teaspoon cinnamon into the cream cheese mixture, blending until smooth. Gradually add the milk and the remaining sugar and cinnamon until a smooth but spreadable mixture is achieved. The cinnamon flavor becomes more prominent as the frosting sits, so err on the side of caution—you don’t want your frosting to taste like a stick of Big Red!
VANILLA BUTTERCREAM
Makes: 11/2 cups
A fabulous all-purpose recipe, this makes a great frosting and, with a little less sugar, a decadent filling.
INGREDIENTS
1/2 cup
margarine, at room temperature
1/2 cup
shortening, at room temperature
1 teaspoon
vanilla extract
3 to 4 cups
powdered sugar, sifted
a splash
nondairy milk, if needed
DIRECTIONS
In a medium bowl, using an electric mixer, cream the margarine and shortening together. Add the vanilla and blend. Incorporate the powdered sugar 1 cup at a time, mixing well, until the frosting is firm but spreadable and has your desired sweetness. If the buttercream is not as smooth as you would like, add the milk.
CHOCOLATE BUTTERCREAM
Makes: 11/2 cups
INGREDIENTS
1/4 cup
chocolate chips,
melted and cooled
1/2 cup
margarine, at room temperature
2 to 3 cups
powdered sugar
2 tablespoons
baking cocoa
1 to 2 tablespoons
nondairy milk
DIRECTIONS
In a medium bowl, using an electric mixer, cream together the chocolate and margarine until smooth. In another bowl, sift the powdered sugar and cocoa powder together. Add 2 cups of the sugar mixture to the chocolate mixture and beat well, then add more until the frosting is firm but spreadable and has your desired sweetness. Add the milk and mix until firm but smooth and spreadable.
COFFEE BUTTERCREAM
Makes: 11/2 cups
INGREDIENTS
1/4 cup
margarine, at room temperature
1/4 cup
shortening or margarine,
at room temperature
1/2 to 1 teaspoon
instant coffee granules, depending
on desired intensity of flavor
1 tablespoon
nondairy milk
2 to 3 cups
powdered sugar, sifted
DIRECTIONS
In a medium bowl, using an electric mixer, cream together the margarine and shortening until combined. Dissolve the coffee in the milk and beat into the margarine mixture. Add the powdered sugar, 1 cup at a time, until the frosting is firm but spreadable and has your desired sweetness.
MATCHA BUTTERCREAM
Makes: 11/2 cups
INGREDIENTS
1/2 cup
margarine, at room temperature
11/2 teaspoons
matcha powder
1 tablespoon
nondairy milk
1/2 teaspoon
vanilla extract
2 to 3 cups
powdered sugar, sifted
DIRECTIONS
In a large bowl, using an electric mixer, cream the margarine. In a small bowl, dissolve the matcha powder in the milk. Add the matcha mixture and vanilla to the margarine and mix well. Incorporate the powdered sugar 1 cup at a time, mixing well, until the frosting is firm but spreadable and has your desired sweetness.
MAPLE BUTTERCREAM
Makes: 11/2 cups
INGREDIENTS
1/4 cup
margarine, at room temperature
1/4 cup
shortening or margarine,
at room temperature
11/2 to 2 cups
powdered sugar, sifted
1/2 to 1 teaspoon
maple extract
a splash
nondairy milk, if needed
DIRECTIONS
In a large bowl, using an electric mixer, cream the margarine and shortening together. Add the powdered sugar 1 cup at a time and combine until the frosting is firm but spreadable and has your desired sweetness. Add maple extract to taste. Add the splash of milk, if needed, to make the buttercream smooth.
INDEX
A
Almond Mocha Cake
Amy’s Huh What Peach Cake
Anise Orange Cake
Applesauce
B
Baking powder
Baking soda
Banana Fudge Striped Cake
Bananas Foster Cake
Basic cakes
Basic Chocolate Cake
Basic Glaze
Basic Vanilla Cake
Berry Compote
Big Debbie’s Cream Cake
Black Forest Crock Cake
Blenders
Breakfast cakes
Have Your Cake and Vegan Too Page 10
