Have Your Cake and Vegan Too (30 page)

 

To make the crust, in a small bowl, combine the chickpea flour, sugar, brown rice flour, tapioca starch, cocoa, baking powder, guar gum, and salt. In a large bowl, preferably with an electric mixer, cream together the margarine and applesauce until smooth. Add the milk and mix in. Incorporate half the dry ingredients into the wet ingredients, blending just until mixed, then repeat with the other half. Spread the batter evenly into the prepared pan and bake for 10 minutes. Remove and let cool.

 

To make the filling, in the bowl of a food processor or blender, add the tofu, cream cheese, and sugar. Process until mostly blended. Add the peanut butter, lemon juice, and vanilla, scraping down the sides as needed, until the mixture is creamy and smooth. Transfer one-half of the mixture to another bowl and reserve, then add the melted chocolate and mix until well incorporated. Alternate the plain peanut butter mixture with the chocolate peanut butter mixture side by side on top of the crust and swirl with a knife.

 

Bake for 40 to 45 minutes. The top should look set and almost like it has a “skin” on it, but the cake should still jiggle a little if tapped. Let cool to room temperature in the pan on a cooling rack. Remove the springform rim before serving. Store covered in the refrigerator.

 

SERVINGS:
12

 

INGREDIENTS

1 cup
all-purpose flour
2 tablespoons
organic granulated sugar
1/2
teaspoon
baking powder
1/8
teaspoon
salt
1/3
cup
agave nectar
1/2
cup
orange juice, or
^1/4
cup orange juice
and
1/4
cup rum or bandy if you're
going for the boozy taste
2 tablespoons
applesauce
2 tablespoons
canola or other mild vegetable oil
1 teaspoon
vanilla extract
1/2
cup
chopped nuts, such as walnuts
or pecans
1/2
cup
chopped sweet dried fruit,
such as dates, figs, raisins
1/2
cup
chopped tart dried fruit,
such as apricots, candied orange
peel, tart cherries
1/3
cup
apple cider or alcohol (same as
used in batter) for soaking

 

DIRECTIONS

 

Preheat the oven to 325°F. Lightly grease and flour 1 (9 × 5-inch) loaf pan or 4 (2
1/2
× 4-inch) mini loaf pans.

 

In a small bowl, combine the flour, sugar, baking powder, and salt. In a medium bowl, combine the agave, orange juice, applesauce, oil, and vanilla. Whisk until combined. Incorporate half the dry ingredients into the wet ingredients, blending just until mixed, then repeat with the other half. Add the nuts and dried fruit and mix until just combined. Divide the batter between the prepared pans and spread evenly.

 

Bake mini cakes for 24 to 28 minutes, a full loaf for 45 to 50 minutes, until lightly golden and a toothpick inserted into the center comes out clean. Remove from the oven and set the pans on cooling racks. While warm, poke the cake randomly with a toothpick to create pinholes. Slowly and evenly pour the apple cider or remaining alcohol over the cakes, allowing it time to be absorbed. Let cool in the pan on the cooling rack for 20 minutes. Loosen the edges of the cake with a butter knife and invert onto another cooling rack. Let cool to room temperature. Store wrapped or in a sealed container in the refrigerator.

 

YIELD:
1 large loaf or 4 mini loaves