Have Your Cake and Vegan Too (7 page)

 

DIRECTIONS

 

Preheat the oven to 350°F. Grease and flour 2 (8-inch) round pans or 1 (9 x 13-inch) pan. Line with parchment paper, if using.

 

In a medium bowl, combine the sorghum flour, brown rice flour, tapioca flour, potato starch, sugar, cocoa, xanthan gum, baking powder, baking soda, and salt. In a large bowl, preferably with an electric mixer, combine the milk and vinegar and let sit for a few minutes to activate the vinegar. Add the oil and vanilla and beat until combined. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Add chocolate chips, if using, and mix just until distributed. Divide the batter between the prepared pans and spread evenly.

 

Bake for 25 to 28 minutes for 2 round cakes, 33 to 38 minutes for a sheet cake, until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a cooling rack before decorating. Run a butter knife around the edge of the pan and invert onto another cooling rack. Store covered at room temperature.

 

SERVINGS:
12

CHAPTER 2

Breakfast and Snack Cakes

Nothin' says lovin' like cake for breakfast. From simple and mature coffee cakes to more indulgent Bundt cakes, you are sure to find something to satisfy your morning sweet tooth or to curb your appetite throughout the day when you want a little something, but nothing too crazy.

 

INGREDIENTS

3 to 4 cups (about 1 pound)
sweet cherries,
pitted and chopped
2/3
cup plus 1 tablespoon
organic granulated sugar
1
1/2
cups
all-purpose flour
1/2
cup
quick-cooking or
old-fashioned oats
1 teaspoon
baking powder
1/2
teaspoon
baking soda
1/4
teaspoon
salt
1/4
cup
margarine, melted
3 tablespoons
agave nectar
2/3
cup
nondairy milk
1/4
teaspoon
mild vinegar
1/2
teaspoon
vanilla extract
powdered sugar for dusting

 

DIRECTIONS

 

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

 

Toss the cherries in the 1 tablespoon sugar and scatter evenly in the bottom of the prepared pan. In a small bowl, combine the flour, oats, baking powder, baking soda, and salt. In a medium bowl, preferably with an electric mixer, cream together the remaining
^2/3
cup sugar and the margarine until combined. Add the agave, milk, vinegar, and vanilla and mix well. 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. Carefully spread the batter over the cherries.

 

Bake for 35 to 40 minutes, until the cake is browned and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a cooling rack. This cake is served directly out of the pan, because of the cherry bottom. Dust with powdered sugar. Store covered at room temperature.