Have Your Cake and Vegan Too (21 page)

SERVINGS:
8 to 10

 

INGREDIENTS

CAKE

2 cups
all-purpose flour
1/2
cup
finely ground coconut
(process the finely shredded
kind in a food processor)
2 teaspoons
baking powder
1/2
teaspoon
baking soda
1/4
teaspoon
salt
1
1/2
cups
organic granulated sugar
1/4
cup
unsweetened applesauce
1/4
cup
canola or other mild vegetable oil
1 teaspoon
vanilla extract
1/2
cup
coconut milk
1/2
cup
other nondairy milk

 

COCONUT CUSTARD

1/4
cup
organic granulated sugar
2 tablespoons
cornstarch
1 cup
coconut milk
1 recipe
Chocolate Buttercream (page 140)
flaked coconut for garnish
(optional)

 

DIRECTIONS

 

Preheat the oven to 350°F. Lightly grease and flour 2 (8-inch) round pans and line with parchment paper.

 

To make the cake, in a small bowl, combine the flour, ground coconut, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, combine the sugar, applesauce, and oil until creamy. Add the vanilla and mix. Add the coconut milk and half the dry ingredients and mix until just blended. Then add the remaining milk and the other half of the dry ingredients and mix until the batter is just moist—you don't want to overmix. Divide the batter between the prepared pans and spread evenly.

 

Bake for 20 to 25 minutes until golden and a toothpick inserted into the center comes out clean. Let cool in the pans on cooling racks for 10 minutes. Run a butter knife around the edge of one of the layers and invert onto another cooling rack. Cool completely before filling and frosting.

 

While the cakes are cooling, prepare the custard. In a small saucepan, whisk together the sugar and cornstarch until there are no lumps. Add the coconut milk slowly, whisking to incorporate. Cook over medium heat, whisking constantly, until it begins to lightly boil. Lower the heat and continue to cook for about 10 minutes, whisking, until the mixture begins to thicken and easily coats the back of a spoon. Pour the custard into a heatproof bowl. Let cool to room temperature, periodically whisking to keep it from getting lumpy.

 

To assemble the cake, run a butter knife around the edge of one of the layers, invert onto a platter, and peel off the parchment. If needed, level the top of the cake using a cake level or a knife. Spread the custard over the top, starting in the middle and spreading within
1/2
inch of the edge. Remove the other layer from its pan, place on the bottom layer, and level it if you'd like. Carefully spread the buttercream over the sides and top of the cake. (See page 14 for more tips on frosting cakes.) Garnish with flaked coconut, if using.

 

SERVINGS:
8 to 10

 

INGREDIENTS

1
1/2
cups
all-purpose flour
1 cup
organic granulated sugar
1/3
cup
baking cocoa, sifted
1 teaspoon
baking powder
1/2
teaspoon
baking soda
1/4
teaspoon
salt
1 cup
nondairy milk
1/3
cup
canola or other mild vegetable oil
1
1/2
teaspoons
vanilla extract
1/4
teaspoon
mild vinegar
1 recipe
Chocolate Crème (page 134)
3 tablespoons
crushed chocolate cookies or
shaved chocolate for garnish

 

DIRECTIONS

 

Preheat the oven to 350°F. Lightly grease a 9 × 5-inch loaf pan and dust with cocoa powder.

 

In a small bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. In a large bowl, combine the milk, oil, vanilla, and vinegar. Let sit for a few minutes to activate the vinegar. 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.