Have Your Cake and Vegan Too (23 page)

BOOK: Have Your Cake and Vegan Too
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SERVINGS:
12
BUBBIE'S CHUBBY TUXEDO CAKE
Named after my favorite black-and-white kitteh, this cake will please
chocolate and vanilla lovers alike, and for those sandwich cookie folks—over the
moon! It's made from a vanilla cake sandwiched between two layers of
chocolate cake, all held together with a delicious buttercream frosting,
speckled with cookie bits. Soy milk works especially well in this cake,
but you may choose another nondairy milk if you wish.
 
INGREDIENTS
3 cups
all-purpose flour
1
1/2
teaspoons
baking powder
1/2
teaspoon
baking soda
1/4
teaspoon
salt
1/2
cup
canola or other mild vegetable oil
2 cups
organic granulated sugar
1
2/3
cups plus 3 tablespoons
nondairy milk
1/2
teaspoon
mild vinegar
2 teaspoons
vanilla extract
1/4
cup
baking cocoa, sifted
1
1/2
recipes
Vanilla Buttercream (page 139)
1 cup
crushed sandwich cookies
plus extra for decoration
 
DIRECTIONS
 
Preheat the oven to 350°F. Grease and flour 2 (8-inch) round pans and line with parchment paper.
 
In a small bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, preferably using an electric mixer, cream together the oil and sugar until combined. Add the 1
2/3
cups milk, vinegar, and vanilla. 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. In a small bowl, combine the cocoa powder and the remaining 3 tablespoons milk. Transfer half the batter to another bowl, gently add the cocoa mixture, and mix until just combined. Pour the plain batter into one of the prepared pans and the chocolate batter into the other and spread evenly.
 
Bake for 28 to 32 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pans on cooling racks for 15 minutes. Loosen the edges of the cakes with a butter knife and invert onto other cooling racks.
 
Make the buttercream as directed and then add the crushed cookies at the end. To assemble the cake, carefully split the chocolate cake in half horizontally. Place the bottom layer on your platter. Add a thick layer of frosting and top with the vanilla cake. If needed, level the top of the cake using a cake level or a knife. Smear another layer of frosting and top with the top chocolate cake layer. Level it if you'd like. Frost the top and sides with the remaining buttercream and decorate with the extra sandwich cookies as desired. Store leftover cake in a sealed container at room temperature.
 
DIFFICULTY:
SERVINGS:
12
GLUTEN-FREE MONKEY MAPLE CAKE
Shhh . . . This delectable cake has a moist, flavorful crumb and lovely flavor
combination, and no one will ever know it's gluten-free. The combination of maple and
banana is heavenly, and it's simple to throw together yet fancy enough to accept lots
of praise for making. Don't need gluten-free? Omit the brown rice flour, sorghum flour,
tapioca flour, and guar gum and replace with 1
¾
cups all-purpose flour.
 
INGREDIENTS
1 cup
brown rice flour
1/2
cup
sorghum flour
1/2
cup
tapioca flour
1 teaspoon
guar gum
1 teaspoon
baking powder
1/2
teaspoon
baking soda
1/4
teaspoon
salt
1/3
cup
melted margarine
1
1/4
cups
organic granulated sugar
2 medium
ripe bananas, mashed, plus 1 or 2
bananas for garnish
¾
cups
nondairy milk
1 teaspoon
vanilla extract
1 recipe
Maple Buttercream (page 142)
 
DIRECTIONS
 
Preheat the oven to 350°F. Lightly grease and flour 2 (8-inch) round pans and line with parchment paper, if using.
 
In a small bowl, combine the brown rice flour, sorghum flour, tapioca flour, guar gum, baking powder, baking soda, and salt. In a large bowl, preferably using an electric mixer, cream together the margarine and sugar until well incorporated and smooth. Add the mashed bananas and mix until combined. Add the milk and vanilla and mix until smooth. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Divide the batter between the prepared pans and spread evenly.
 
Bake for 24 to 28 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pans on cooling racks for 15 minutes. Loosen the edges of the cakes with a butter knife and invert onto other cooling racks. Cool completely before frosting.

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