Cake

Gracious Vegan Almond Poppy Seed Cake

By the Gracious Vegan

Almond cake with White Chocolate filling square.jpg

This is a barely adapted recipe from Vegan Richa. The reason I am not simply linking to it is that her recipe is difficult to triple (I rounded some to the nearest familiar measure for ease) and I added extra nondairy milk, because every time I made her recipe it was too thick. Note that the cake will be darker if you use almond flour made from unblanched almond. I think it’s prettier to use blanched, but both ways work well. This cake has a phenomenal flavor as well as texture. It has a moist, delicate crumb.

Preheat the oven to 350°F. Line a 9” round cake pan with parchment or wax paper, or use a tube pan. Spray the sides of the pan with spray oil.

In a medium-large mixing bowl, mix the flax and milk and let them sit for 5 minutes. 

  • 1 cup nondairy milk 

  • 3/8 cup (6 Tablespoons) flaxseed meal

After 5 minutes, add the following ingredients and mix well.

  • 1/2 cup granulated organic cane sugar

  • 1/2 cup maple syrup

  • 1 Tablespoon vinegar (white or apple cider vinegar)

  • 1 Tablespoon vanilla extract

  • 3/4 teaspoon almond extract (if lemon flavor is preferred, you can use lemon extract or your desired amount of lemon zest)

In another bowl, mix the dry ingredients together and break up any lumps with a spoon or whisk. 

  • 3 cups almond flour

  • 3/4 cup starch (recommended: 1/2 cup potato starch + 1/4 cup tapioca starch)*

  • 3 Tablespoons poppy seeds

  • 1 Tablespoon baking powder

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon salt

Add the dry ingredients to the wet and mix well until smooth. Scrape the batter into the prepared pan.

Bake at 350°F for 30 minutes or until a toothpick from the center comes out clean.

Cool for 15 minutes, then remove from the pan. Cool completely before icing. For a layer cake, slice the 9” round in half and fill with Vegan White Chocolate Cashew Buttercream, then top with a berry sauce and berries. Note that spreading frosting on the cut side of one of these layers is difficult, because the crumbs come off the cake and onto the frosting. It works best by piping the filling or turning over the bottom layer so that the bottom of the cake is in the middle.

* A note about starches. Too much tapioca starch (which is the same as tapioca flour) or cornstarch can make baked goods too dense. Too much potato starch (not the same as potato flour) can make baked goods too crumbly. This is why Vegan Richa suggests the blend she does. This cake’s texture is on the crumbly side, which is one reason I like it. You could go half potato starch and half tapioca or cornstarch.

Timing: 15 minutes to prepare it, 30 to bake, and 15 to cool

Nutrition: Mostly healthy, though it contains some sugar

Gluten-free

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Vegan Flourless Chocolate Cake

By the Gracious Vegan

Vegan Flourless Chocolate Cake FB 16x9.jpg

This miraculous concoction has no butter, oil, eggs, or sugar. The almond flour is the key for moisture and texture, and the dates kick in the sweetness. The result is a dense but not gooey cake—to me, that’s perfect.

Preheat oven to 325°F. Grease an 8" round cake pan lined with parchment paper.

Sift these ingredients into a medium/large bowl. 

  • 1/2 cup cocoa powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon baking powder

Add the flour and salt into the sifted ingredients, stir or whisk them together, and set aside. 

  • 1.5 cups almond flour (superfine or fine is best for the texture)

  • Pinch salt

Place the dates and liquids in a blender. Blend until a smooth paste forms.

  • 1.5 cups packed pitted dates

  • 3/4 cup water

  • 1/3 cup nondairy milk

Blend the following ingredients into the date paste for about 30 seconds so that the thickeners are activated.

  • 1 Tablespoon cornstarch

  • 2 teaspoons vanilla

  • 1/4 teaspoon xanthan gum

Add the wet mixture to the dry mixture and stir until smooth. Spread the batter in the pan. 

Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool for at least 10-15 minutes before serving so that it has time to set.

Serve at room temperature or chilled. Serve with fruit, date-sweetened Vegan Whipped Cream, Healthy Chocolate Fudge Sauce, toasted nuts, and/or chocolate banana ice cream.

Timing: About 50 minutes total, then cooling time

Nutrition: Whole-food unprocessed WFPBNO

Gluten-free

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Gracious Vegan Fruitcake

By the Gracious Vegan

Gracious Vegan Fruitcake square.jpg

Fruitcake without candied fruit, just dried fruit! What a joy! This recipe has been a long journey for me, but it's been worth it. It all started with a "Wall Street Journal" mention of a recipe by Brian Paul, which I can't find online anymore. I had to veganize it, and it took about 5 years (making it once a year) to get right. But now it works incredibly well, and it's delicious.

The Fruit and Rum. Chop everything up into small pieces with a heavy, sharp knife. (The vegan cake batter doesn’t hold large fruit pieces together well; having small pieces is key to the cake not crumbling.) Place in a gallon Ziplock bag. Of course, try your own combination of fruits if you like -- aim for a total of about 2 pounds of dried fruit. 

  • Dried apples (6 oz.)

  • Dried pineapple (4 oz.)

  • Date bits (4 oz.)

  • Dried apricots (4 oz.)

  • Golden raisins, currants, or dried blueberries (4 oz.)

  • Dried cranberries (4 oz.)

  • Dried cherries (4 oz.)

Pour ¾ cup of Myers's dark rum (golden rum also fine) over the fruit bits, close the bag, toss them, and let them sit for a few hours to absorb the liquid. If they absorb the ¾ cup, add more in ¼-cup increments.

The Nuts. 1.5 pounds pecans, well chopped (again, the vegan cake batter has trouble holding large nut pieces together).

The Pans. I use four disposable 8” x 4” aluminum pans, or sometimes 3 of those plus 3 smaller pans (so that I can give them away as gifts). Loaf pans, ring molds, or other pans are fine, too. Coat aluminum pans with cooking oil spray. For others, spray and line with parchment paper. Don't use waxed paper.

The Batter. Whisk these together in a small bowl. Let sit 10 minutes while you prep the next ingredients.

  • 3/4 cup warm water

  • 3 Tablespoons ground flaxseed

  • 1 Tablespoon Ener-G powder

Sift together in a bowl or bag

  • 3 cups all-purpose flour

  • 1 Tablespoons baking powder

  • 1/2 teaspoon salt

  • 2.5 teaspoons cinnamon

  • 2 teaspoons cloves

  • 2 teaspoons allspice

  • 2 teaspoons nutmeg

  • 1 teaspoon mace

Combine these in a small bowl. 

  • 1/2 cup nondairy milk

  • 2 teaspoons vanilla extract

Start batter. Cream together 5 minutes or until fluffy

  • 1.5 cups sugar

  • 1/2 cup vegan margarine (room temperature)

Add flaxseed-Ener-G mixture and beat until combined.

Alternate dry and wet ingredients and use low speed to combine without over-beating.  

Put the soaked fruit in a very large bowl—discard (or otherwise dispose of…hint hint) any extra rum that the fruit did not absorb.

Spoon the batter on top of the fruit in the large bowl, then add the nuts. Use a wooden spoon or just plunge in with your hands. Mix it all up. You will have a mixture that is mostly fruits and nuts with just enough batter to hold it together.

Assembly and Baking. Place the finished batter in the prepared pans, pressing down very well to fill in the corners. You can fill the pans almost to the brim because the cake will rise only slightly.

Place the pans in the lower third of a 275 degree oven for about 1 hour and 50 minutes, until a knife or testing stick comes out clean, the top is golden brown, and the fruit on top starts to change to darker colors. Timing is extremely variable. Small cakes will cook quicker, and larger cakes take longer. Test each cake separately and take it out as soon as your tester comes out clean. To paraphrase the old Orson Welles wine commercial: "We will take no fruitcake from the oven before its time."

When the cakes are done, let them cool on racks in their pans. When they are cool, use a plastic knife to loosen any stuck spots as you gently remove the cakes from the pans.

Sprinkle the cakes all over with rum or juice to get the outsides good and moist. Enclose them in plastic bags or, if you use aluminum pans, put them back in their pans and enclose the pans in plastic bags or cover well with plastic wrap or foil.

We like to eat one loaf starting on Day 2, like a Beaujolais wine. Other loaves we let mature in the refrigerator or other cool space for at least a couple of weeks to blend the flavors. If they seem to be getting dry, sprinkle on more liquid, but don't make them wet and soggy. After 3 months or so they lose their tastiness, so enjoy within 3 months.  

For chocolate-covered fruitcake. Slice the fruitcake.  Melt 1 cup chocolate chips and 1.5 Tablespoons vegetable oil. Spoon and spread the chocolate on one side of the slices, laying each on a sheet of waxed paper, then coat the other side and let harden in the refrigerator or at room temperature.

Timing: About equal processed and unprocessed ingredients

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Easy Vegan Cream Cheese Frosting

By Mattie of www.veganbaking.net

Link to recipe here

GV comments: I found out that I don't like the taste of commercial vegan cream cheese, which meant I didn't really like frosting made with them. But then I found Mattie's site and a recipe for cream cheese frosting that works surprisingly well. To get enough frosting for a double layer cake, you have to double this recipe. Mattie has other wonderful recipes on his site. His brownies won my Gracious Vegan Test Kitchen brownie taste test (see here.) 

Timing: Under 30 minutes

Nutrition: Significant fat/sugar/processed

Gluten-free

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Crazy for Carrot Cake

By Robin Robertson

Link to recipe here

GV comments:  I thought I would never taste carrot cake again after giving up eggs and dairy, but this brought me back from deprivation. It’s as good as my old recipe, if not better. Everyone loves this cake. I must say, though, that I don't like commercial vegan cream cheese, so I don't make the cream cheese frosting in this recipe. I recommend Easy Cream Cheese Frosting.

Timing: 60-120 minutes

Nutrition: About equal processed/unprocessed

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Apple Raisin Cake

By The Gracious Vegan

The recipe for this lovely and very reliable apple cake is adapted from Gourmet magazine. My friend Jo found the recipe, and another friend, Patty, veganized it. It doesn’t need frosting, but you could dust it with powdered sugar,  top it with an apple or cinnamon glaze, or—my favorite—top it with a dollop of whipped coconut cream.  

Preheat oven to 350⁰. Use cooking spray to coat 12-cup bundt or tube pan. Wipe off excess with paper towel. Gently flour if your pan needs it. 

Create egg substitute in a small bowl by whisking together

  • 2 Tablespoons Ener-G powder
  • 1/2 cup warm water

Sift together in a medium bowl 

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Whisk together separately in a large bowl

  • 1 cup canola or vegetable oil
  • ½ cup unsweetened applesauce
  • 1.5 cups granulated sugar
  • ½ cup packed light brown sugar
  • 1 Tablespoon cinnamon
  • ½ teaspoon grated nutmeg
  • 1 Tablespoon dark rum
  • 1 generous teaspoon vanilla

Fold the flour mixture and the egg replacements into the wet ingredients until just combined.

Fold in apples and raisins and spoon into the pan. Even out the batter.

  • 3 Cortland or Empire apples, peeled and cut into ¼-inch dice
  • ½ cup raisins

Bake in the middle of the oven until a tester comes out clean. Check after 55 minutes, but it may take up to 75 minutes. Cool in pan or rack for 10 minutes, then turn out on a rack to cool completely.

Timing: Over 2 hours

Nutrition: About equal processed/unprocessed

Not gluten-free

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