Have Your Cake and Vegan Too (22 page)

 

Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan on a cooling rack for 15 minutes. Run a butter knife around the edge of the pan and invert onto another cooling rack. Let cool completely before frosting.

 

To assemble the cake, carefully cut the cake horizontally into thirds using a cake leveler or knife. Spread one-third of the chocolate crème on top of the bottom layer and place the middle layer on top. Spread one-half of the remaining cream on that layer, then place the top layer on. Spread the remaining cream on top of the cake. Garnish with crumbled cookies or chocolate shavings. Store in a sealed container in the refrigerator.

 

SERVINGS:
8 to 10

 

INGREDIENTS

3 cups
all-purpose flour
2 teaspoons
baking powder
1/2
teaspoon
salt
2 cups
organic granulated sugar
2 teaspoons
unsweetened applesauce
1/2
cup
canola or other
mild vegetable oil
1
1/2
cups
nondairy milk
1 teaspoon
vanilla extract

 

CHOCOLATE ADD-IN

3 tablespoons
nondairy milk
1/4
cup
baking cocoa, sifted

 

CHERRY ADD-IN

1/3
cup
pureed cherries
(fresh or frozen and thawed)
4 to 5 drops
red food coloring (optional)

 

PISTACHIO ADD-IN

1/3
cup
finely ground pistachios
2 tablespoons
nondairy milk
4 to 5 drops
green food coloring
(optional)
1 recipe
Cream Cheese Frosting
(page 137)

 

DIRECTIONS

 

Preheat the oven to 350°F. Lightly grease and flour a 9 x 13-inch pan and line with parchment paper, if using. If not using, be sure to grease and flour the bottom well.

 

In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, using an electric mixer, combine the sugar, applesauce, and oil and mix until the sugar is thoroughly wet. Add the milk and vanilla and combine well. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Divide the batter among three bowls (it doesn't need to be exact, eyeballing it is fine). Combine the chocolate ingredients (milk and cocoa) and gently incorporate into the batter in one of the bowls. Add the cherry puree and red food coloring, if using, to one of the other bowls. Combine the pistachio ingredients (pistachios, milk, and food coloring, if using) and gently incorporate into the final bowl. Drop alternating blobs of batter (about
^2/3
cup at a time) into the prepared pan, until all the batter has been added. Using a butter knife, cut through the batter a couple of times to incorporate, but don't overblend.

 

Bake for 38 to 43 minutes, until a toothpick inserted into the center comes out clean. The cherry sections will remain slightly more moist, so be sure to check a chocolate or pistachio part. Let cool in the pan on a cooling rack.

 

To assemble the cake, cut the cooled cake in half, into 2 pieces 9 x 6.5 inches. You may also like to cut off the edges of the cake, to make the colors visible. Place one of the cake halves on your platter. Level as needed using a cake level or knife. Spread a generous smear of frosting on it and top with the other half of the cake. Spread the remaining frosting on top. Store the leftover cake covered in the refrigerator.