Have Your Cake and Vegan Too (23 page)

SERVINGS:
12

 

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.

 

SERVINGS:
12

 

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.