Have Your Cake and Vegan Too (16 page)

SERVINGS:
12

 

INGREDIENTS

1
1/4
cups
chocolate chips
1/2
cup
margarine
1/2
(12-ounce) package
firm silken aseptic tofu
1/2
cup
organic granulated sugar
1
1/2
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.

 

SERVINGS:
12

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
1
1/2
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.