Have Your Cake and Vegan Too (29 page)

 

Preheat the oven to 350°F. Lightly grease an 8-inch round pan and dust with gluten-free flour.

 

In a food processor or a large bowl, combine the oats, brown rice flour, tapioca starch, the remaining
^1/4
cup sugar, the baking powder, baking soda, and salt. Add the margarine in chunks, cutting it into the flour by pulsing or with a fork, until the mixture is coarse. Slowly pour in the milk until the mixture comes together into a sticky batter. Spread the batter evenly in the prepared pan.

 

Bake for 20 to 25 minutes, until lightly golden and a toothpick inserted into the center comes out clean. Let cool in the pan on a cooling rack. Serve with the berries and the cream.

 

SERVINGS:
8

This recipe makes one tall, full loaf of pound cake and a nummy side of berry compote. Perfect for sharing, it's a potluck hit, for sure.

 

INGREDIENTS

2 cups
all-purpose flour
2 teaspoons
baking powder
1/2 teaspoon
baking soda
^1/4
teaspoon
salt
2 small
lemons, zested and juiced
^¾
cup
nondairy milk
1 teaspoon
vanilla extract
^1/4
cup
margarine, at room temperature
1/2 (8-ounce) container
soy cream cheese
1 cup
organic granulated sugar
1 recipe
Berry Compote (page 137)

 

DIRECTIONS

 

Preheat the oven to 350°F. Lightly grease and flour a 9 x 5-inch loaf pan.

 

In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a small bowl, combine the lemon zest and juice, milk, and vanilla. Let sit for a few minutes to activate the lemon juice. In a large bowl, preferably using an electric mixer, cream together the margarine and cream cheese until combined. Add the sugar and mix well. Add the milk mixture to the margarine mixture and combine. 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.

 

Bake for 42 to 47 minutes, until a toothpick inserted into the center comes out clean and the loaf is lightly browned. Let cool in the pan on a cooling rack. Serve slices of the cake with the berry compote. Store covered, at room temperature.

 

SERVINGS:
10

 

INGREDIENTS

BROWNIE CRUST

1/3
cup
chickpea flour
1/4
cup
organic granulated sugar
2 tablespoons
brown rice flour
2 tablespoons
tapioca starch
2 tablespoons
baking cocoa
1/4
teaspoon
baking powder
1/8
teaspoon
guar gum
a pinch
salt
3 tablespoons
margarine, at room
temperature
1/3
cup
unsweetened applesauce
1/4
cup
nondairy milk

 

FILLING

1 (12-ounce) package
aseptic firm tofu
1 (8-ounce) container
soy cream cheese
^¾
cup
organic granulated sugar
^¾
cup
natural peanut butter
1 teaspoon
lemon juice
1 teaspoon
vanilla extract
1/4
cup
melted dark chocolate

 

DIRECTIONS

 

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