Have Your Cake and Vegan Too
Page 5
DIFFICULTY:
SERVINGS: 12
AMY’S HUH WHAT PEACH CAKE
Essentially an upside-down cake, this confection was inspired by my BFF Amy’s love of summer fruit and inappropriate taste in music, along with the flavors of the famous Peach Melba. The peach cake is incredibly impressive for minimal effort. It’s tender and delicious and becomes intoxicating when paired with the raspberry crème topping.
INGREDIENTS
2 tablespoons
organic granulated sugar
2 tablespoons
cold margarine,
cut into small pieces
3 to 4
ripe but firm peaches, pitted, and
cut into slices ¾ to 1 inch wide
(about 8 slices per peach)
11/2 cups
all-purpose flour
2 teaspoons
baking powder
1/4 teaspoon
salt
1/4 cup
unsweetened applesauce
¾ cup
firmly packed brown sugar
1/3 cup
canola or other mild vegetable oil
¾ cup
nondairy milk
1 teaspoon
vanilla extract
1 recipe
Raspberry Crème (page 135)
DIRECTIONS
Preheat the oven to 350°F. Grease well and flour an 8-inch round pan and line the bottom with parchment paper. If you do not use parchment, be sure to grease the bottom really well or use a springform pan to ensure the peaches will release.
In the bottom of the prepared baking pan, sprinkle the granulated sugar and scatter the margarine. Arrange the peach slices in a single-layer circle, covering the bottom of the pan. In a small bowl, combine the flour, baking powder, and salt. In a medium bowl, preferably with an electric mixer, cream together the applesauce and brown sugar until combined. Add the oil, milk, 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 over the peach mixture, being careful not to disturb the peaches. Leave a ¾—inch margin at the top of the pan.
Bake for 40 to 45 minutes, until the cake is browned and a toothpick inserted into the center comes out cleanish (because of the peaches, it will not be completely clean). Let cool for 5 minutes in the pan on a cooling rack. Loosen the edges of the cake with a butter knife and invert onto a platter. Let sit for a few moments as the peaches release, then carefully remove the pan. Serve the cake warm with the crème. Store leftover cake covered in the refrigerator.
DIFFICULTY:
SERVINGS: 12
PAPPY’S PISTACHIO TEA CAKE
My grandfather used to make pistachio pudding when I was a child, and I always eagerly anticipated eating it up, warm from the stovetop. This cake is moist and delicate, while the fragrance of the pistachios makes it subtle yet perfectly decadent.
INGREDIENTS
1 cup
ground pistachios (about 8 ounces
shelled pistachios; salted is fine)
1¾ cups
all-purpose flour
1 cup
organic granulated sugar
2 teaspoons
baking powder
1/4 teaspoon
salt (1/8 teaspoon if using salted
pistachios)
1 (8-ounce) container
soy cream cheese, at room
temperature
11/3 cups
nondairy milk
1/4 cup
canola or other mild vegetable oil
1 teaspoon
vanilla extract
1 recipe
Chocolate Sauce (page 133)
pistachios for garnish
shelled, chopped or whole
DIRECTIONS
Preheat the oven to 350°F. Grease and flour an 8- or 9-inch pan and/or line the bottom with parchment paper.
In a small bowl, combine the ground pistachios, flour, sugar, baking powder, and salt. In a medium bowl, preferably using an electric mixer, mix the cream cheese and some of the milk until combined. Incorporate half the remaining milk, blending until just mixed, then repeat with the other half. 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. Spread evenly into the prepared pan.
Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out mostly clean, but there might be some little crumbs clinging to it. Let cool in the pan on a cooling rack for 15 minutes. Run a butter knife around the edge of the pan and invert onto another cooling rack. Let cool completely. Serve the cake with warm chocolate sauce drizzled on top and some pistachio garnish. Store leftover cake in the refrigerator.
DIFFICULTY:
SERVINGS: 12
TORTA LIMONE
This cake is very grown-up. Subtle, with unusual ingredients and lots of nuance in each bite, it is at once complex yet understated. Be sure to use a finely ground cornmeal so you don’t end up with hard bits.
INGREDIENTS
11/3 cups
all-purpose flour
1/3 cup
finely ground cornmeal
1 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
1 cup
organic granulated sugar
1/3 cup
olive oil
1 medium
lemon, zested and juiced (about
2 tablespoons juice)
2/3 cup
nondairy milk
1 recipe
Basic Glaze (page 130)
DIRECTIONS
Preheat the oven to 350°F. Lightly grease and flour an 8-inch round pan or springform pan.
In a small bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, combine the sugar and olive oil and mix until well combined. Add the lemon zest and juice and the milk and mix 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.
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. Run a butter knife around the edge of the pan and gently transfer onto a platter. Spread the glaze on the cooled cake. Store loosely covered at room temperature.
DIFFICULTY:
SERVINGS: 12
CARDAMOM CASHEW CAKE
Kheer is a traditional Indian rice pudding that incorporates cardamom, cashews, and raisins into heavenly perfection. This cake is inspired by those flavors and is a unique change from more traditional cakes.
INGREDIENTS
11/2 cups
all-purpose flour
2 teaspoons
baking powder
1 1/2 teaspoons
ground cardamom
1/2 teaspoon
ground cinnamon
1/4 teaspoon
salt
1/4 cup
unsweetened applesauce
1 cup
organic granulated sugar
¾ cup
nondairy milk
1/3 cup
canola or other mild vegetable oil
1 teaspoon
vanilla extract
1/2 cup
golden raisins
1/3 cup
raw cashew bits
1 recipe
Cashew Icing (page 132)
DIRECTIONS
Preheat the oven to 350°F. Lightly grease and flour an 8-inch pan. Line the bottom with parchment paper, if using.
In a medium bowl, combine the flour, baking powder, cardamom, cinnamon, and salt. In a large bowl, using an electric mixer, combine the applesauce and sugar. Add the milk, oil, and vanilla and mix until creamy. Incorporate half the dry ing
redients into the wet ingredients, blending until just mixed, then repeat with the other half. Gently mix in the raisins and cashew bits. Spread the batter evenly into the prepared pan.
Bake for 32 to 36 minutes, until golden and 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 invert onto a platter. Pour the icing over the completely cooled cake and gently spread to coat. Store covered at room temperature.
DIFFICULTY:
SERVINGS: 12
GLUTEN-FREE MEXICAN CHOCOLATE TORTE
This cake is simple, yet so rich and complex in flavor and texture that you’ll feel like it took a lot more effort than you did to make it. So put your feet up and enjoy a slice of your hard work! If you’re feeling adventurous, add the chipotle pepper. Feeling more conservative? The cinnamon is delicious on its own. Don’t need gluten-free? Omit the brown rice flour and use 1/4 cup all-purpose flour.
INGREDIENTS
11/4 cups
chocolate chips
1/2 cup
margarine
1/2 (12-ounce) package
firm silken aseptic tofu
1/2 cup
organic granulated sugar
11/2 cups
almond meal
1/4 cup
brown rice flour
1 teaspoon
ground cinnamon
1/8 to 1/4 teaspoon
ground chipotle pepper (optional)
1/4 cup
powdered sugar for dusting
DIRECTIONS
Preheat the oven to 300°F. Lightly grease an 8- or 9-inch springform pan and dust with gluten-free flour.
In a small saucepan, melt the chocolate and margarine, stirring frequently. Remove from the heat and let cool. In the bowl of a food processor, puree the tofu. Add the chocolate mixture and blend until smooth. Add the sugar, almond meal, flour, cinnamon, and chipotle, if using, and blend until creamy. Spread the mixture evenly into the prepared pan.
Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out relatively clean. Let the cake 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. Leave the cake on the springform pan bottom. Dust with powdered sugar. Store covered at room temperature.
DIFFICULTY:
SERVINGS: 12
BANANAS FOSTER CAKE
This elegant, simple cake is best served fresh and warm. While somewhat unusual, its flavor is intoxicating and will quickly win over the biggest skeptics.
INGREDIENTS
1/4 cup
margarine
3 tablespoons
organic granulated sugar
2 tablespoons
rum
2 to 3 large or 3 to 4 medium
ripe but firm bananas
11/2 cups
all-purpose flour
¾ cup
firmly packed brown sugar
1 1/2 teaspoons
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
1/2 teaspoon
vanilla extract
1 teaspoon maple extract
(optional, replace
with vanilla if not using)
DIRECTIONS
Preheat the oven to 350°F. Grease and flour an 8-inch round pan and line with parchment paper. Parchment is very important for this recipe. Otherwise, you can try using a wellgreased springform pan, with the bottom wrapped in tin foil to avoid any dripping, but be warned that the bottom will leave a pattern on your bananas!
In a small saucepan, combine the margarine, granulated sugar, and rum. Heat on medium heat until the margarine is melted and all the ingredients are incorporated. Pour into the prepared pan. Slice the bananas in half lengthwise and then in half crosswise. Arrange the bananas with the rounded side down in the pan, cutting and arranging as needed to fill the bottom of the pan. In a small bowl, combine the flour, brown 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, vanilla, and maple extract, if using, whisking 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, being mindful to not disturb the bananas. Leave a ¾—inch margin at the top.
Bake for 32 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan on a cooling rack for 5 minutes. Run a butter knife around the edge of the pan and invert onto a platter. Let sit for 5 minutes before removing the pan and carefully peeling back the parchment. This cake is best served the day it’s made, as the bananas begin to look a little strange, but you can store it covered in the refrigerator.
DIFFICULTY:
SERVINGS: 8
ANISE ORANGE CAKE
This simple cake features an unusual topping: a mixture of sugar and orange zest. The oil from the zest provides just enough moisture to transform the sugar into a crunchy little topping, contrasting the light, moist anise cake. You can choose to serve this cake by itself or accompany with the orange cranberry compote.
INGREDIENTS
CAKE
11/2 cups
all-purpose flour
1 teaspoon
baking powder
¾ teaspoon
anise seeds, or 1/2 teaspoon ground
anise
1/4 teaspoon
salt
1/2 cup
margarine, at room temperature
1 cup
organic granulated sugar
¾ cup
nondairy milk
1/2 teaspoon
mild vinegar
1/2 teaspoon
vanilla extract
ORANGE CRANBERRY COMPOTE
1 medium
orange, zested and segmented
¾ cup
chopped cranberries
1/4 cup
agave nectar
1/2 teaspoon
vanilla extract
TOPPING
3 tablespoons
organic granulated sugar
DIRECTIONS
Preheat the oven to 350°F. Lightly grease and flour an 8-inch round pan and line the bottom with parchment paper, if using.
To make the cake, in a small bowl, combine the flour, baking powder, anise, and salt. In a large bowl, preferably with an electric mixer, cream together the margarine and sugar until smooth and creamy. Add the milk, vinegar, and vanilla and blend 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.
Bake for 32 to 36 minutes, until lightly golden and a toothpick inserted into the center comes out clean. Let cool in the pan on a cooling rack for 20 minutes. Loosen the edges of the cake with a butter knife and invert onto another cooling rack. Let cool completely before decorating.
While the cake is cooling, make the compote, if using. In a saucepan, combine the orange segments (reserve the orange zest for the topping), cranberries, agave, and vanilla. Cook on medium heat, stirring often, for about 5 minutes, until the cranberries burst and begin to release their juices. Remove from the heat and let cool. Store the compote in the refrigerator.
When the cake is cool, make the topping. In a small bowl, mix the sugar and reserved orange zest until mealy, with a texture like moist sand. Spread the topping over the cake and let sit for about 20 minutes, until dried and set. If using, bring the compote to room temperature before serving.
DIFFICULTY:
SERVINGS: 12
POTLUCK PINEAPPLE UPSIDE-DOWN CAKE
The addit
ion of the semolina flour gives this cake a delicate crumb, which pairs deliciously with the buttery pineapple. Your grandma would be proud.
INGREDIENTS
1/4 cup
margarine
1/4 cup
firmly packed brown sugar
¾ cup
semolina flour
¾ cup
all-purpose flour
1/3 cup
organic granulated sugar
1 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
¾ cup
nondairy milk
1/4 teaspoon
mild vinegar
3 tablespoons
canola or other mild vegetable oil