Have Your Cake and Vegan Too (12 page)

 

DIRECTIONS

 

Preheat the oven to 350°F. Lightly grease and flour a 9-inch springform pan or an 8-inch square pan.

 

To make the topping, in a medium bowl, preferably with an electric mixer, cream together the margarine, sugar, cinnamon, and salt until combined. Add the flour,
^1/4
cup at a time, until a crumbly mixture comes together that you can easily form with your hands. Set aside.

 

To make the cake, in a medium bowl, preferably with an electric mixer, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cardamom, and salt. In a large bowl, cream together the margarine, sugar, and applesauce until combined. Add the milk, molasses, 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 into the prepared pan. Crumble the topping over the batter.

 

Bake for 35 to 40 minutes, until lightly browned and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a cooling rack. Dust with powdered sugar and store covered at room temperature.

 

SERVINGS:
12

This is a simple cake that really shows off the beautiful colors and vibrant flavors of the plums in a moist, dense cake that's perfect for breakfast.

 

INGREDIENTS

1
1/2
cups
all-purpose flour
1 teaspoon
baking powder
1/4
teaspoon
salt
1/4
cup
margarine, at room temperature
1/3
cup
firmly packed brown sugar
1/3
cup
nondairy milk
1/4
cup
unsweetened applesauce
^1/3
teaspoon
vanilla extract
1
^1/3
cups
pitted and quartered plums
2 tablespoons
coarse sugar

 

DIRECTIONS

 

Preheat the oven to 375°F. Grease and flour an 8-inch round or square pan. Line the bottom with parchment paper, if using.

 

In a small bowl, combine the flour, baking powder, and salt. In a medium bowl, preferably with an electric mixer, cream together the margarine and sugar until combined. Add the milk, applesauce, and vanilla and whisk 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. Toss the plum quarters with 1 tablespoon of the coarse sugar and press the plums into the batter, cut side up. Sprinkle the remaining 1 tablespoon sugar over the batter.

 

Bake for 32 to 38 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 carefully transfer to a platter. Store covered at room temperature.

 

SERVINGS:
10 to 12