Have Your Cake and Vegan Too (15 page)

 

SERVINGS:
12

 

INGREDIENTS

1
^1/3
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.

 

SERVINGS:
12

 

INGREDIENTS

1
1/2
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 ingredients 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.