recipes

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a 9-inch (23-cm) round pie plate with nonstick cooking spray.
• In a medium-size bowl, pour the boiling water over the chopped dates.
• Stir in the baking soda and let sit for 10 minutes, allowing the mixture to cool.
• In a large mixing bowl, cream together the nondairy butter and Sucanat using an electric mixer or by hand.
• Add the applesauce and the date mixture to the creamed butter and stir until well combined.
• Sift the whole wheat pastry flour, baking powder, salt, and cinnamon on top of the wet mixture.
• Fold the dry ingredients into the wet, taking care not to overmix.
• Gently fold in the chopped pecans.
• Pour the batter into the prepared pie plate, spreading it evenly.
• Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool on a wire rack before serving.

To make the cake:

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat two 9-inch (23-cm) round cake pans with nonstick cooking spray.
• In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
• In a medium bowl, mix together the nondairy milk, yogurt, applesauce, oil, and vanilla extract.
• Fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Divide the batter equally between the prepared cake pans.
• Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool completely before assembling.

To make the filling and topping:

• In a saucepan, combine the nondairy butter, brown sugar, and nondairy milk.
• Bring to a boil and let it boil for 3 minutes, ensuring the sugar is fully dissolved.
• Remove from heat and stir in the flaked coconut and chopped pecans.

To assemble the cake:

• Level one of the cakes by trimming off its dome.
• Place this cake on a serving plate or cake stand.
• Spread a ½-inch-thick (1.
• 3-cm) layer of the coconut-pecan filling on top.
• Place the second cake, flat side down, on top of the filling.
• Either spread the remaining filling over the top layer, allowing some to drip over the edges for a rustic look, or frost the cake with a double batch of Chocolate Agave Frosting (page 447) before topping with the remaining filling.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8-inch (20-cm) round cake pan with nonstick cooking spray.
• In a large bowl, whisk together the yogurt, canola oil, vanilla extract, and chocolate extract (if using).
• Sift the flour, powdered sugar, cocoa powder, baking powder, and salt over the wet ingredients.
• Stir until just combined, being careful not to overmix.
• Pour the batter into the prepared pan, spreading it evenly.
• Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan on a cooling rack for 1 hour before removing.
• For the best texture, chill the cake overnight before serving.

Sacher Torte Variation:

• Double the cake recipe and bake in two separate 8-inch (20-cm) round cake pans.
• Spread ¼ to ½ cup (80 to 160 g) all-fruit raspberry jam evenly over one of the cakes, then place the second cake on top.
• Double the Chocolate Ganache recipe (see page 74) or prepare a single recipe of Chocolate Agave Frosting (see page 447).
• Spread the frosting or ganache over the top and sides of the layered cake.
• Let the cake cool for several hours before serving.
• For optimal flavor, prepare the cake a day in advance.

Prepare the strawberries:

• Add the strawberries, granulated sugar, and lemon juice to a saucepan.
• Heat over medium-low heat, cooking uncovered for 20 minutes, stirring often.
• Remove from heat and let cool.

Preheat the oven:

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a Bundt pan with nonstick cooking spray.

Prepare the cake batter:

• In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cardamom.
• In a medium bowl, combine the soymilk and lemon juice, letting it sit for a few minutes to curdle into buttermilk.
• Stir the buttermilk mixture, vanilla, and applesauce into the cooled strawberry mixture.
• Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.

Bake the cake:

• Pour the batter evenly into the prepared Bundt pan.
• Tap the pan gently on the counter to remove air bubbles.
• Bake for 40 to 45 minutes, or until golden and a toothpick inserted into the center comes out clean.

Cool and serve:

• Let the cake cool completely in the pan before inverting onto a serving platter.
• Dust with powdered sugar and serve with fresh berries.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8-inch (20-cm) round cake pan with nonstick cooking spray.
• In a large bowl, whisk together the yogurt, canola oil, vanilla extract, lemon extract, and lemon zest until smooth.
• Sift the all-purpose flour, powdered sugar, and baking powder on top of the wet ingredients.
• Stir gently until just combined, being careful not to overmix.
• Pour the batter into the prepared cake pan and smooth the top with a spatula.
• Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan on a cooling rack for 1 hour before attempting to remove it.
• Let the cake cool completely before applying icing.
• To make the icing, sift the powdered sugar into a medium bowl.
• Gradually add fresh lemon juice, stirring constantly, until the icing reaches a spreadable consistency that clings to the back of a spoon.
• Spread the icing evenly over the cooled cake using a spatula.
• Chill the cake before serving for best results.

Variation:

For a layered version:

• Double the cake recipe and bake in two separate pans.
• Use the Cream Cheese Frosting from Pumpkin Cupcakes (adjusted with lemon flavor: replace vanilla extract with half the amount of lemon extract or add 2 teaspoons of lemon zest).
• Apply frosting between the layers, then cover the top and sides with the remaining frosting.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat two 8-inch (20-cm) cake pans with nonstick cooking spray.
• In a medium bowl, whisk together the soy milk, canola oil, applesauce, Sucanat, vanilla, cinnamon, and salt until smooth.
• In a large bowl, combine the whole wheat pastry flour and baking powder.
• Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Fold in the grated carrots.
• Divide the batter evenly between the prepared pans.
• Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool for a few minutes before transferring them to a wire rack.
• Cool completely before frosting.
• To make the frosting, cream together the shortening and butter in a medium bowl using an electric mixer.
• Sift in the powdered sugar and beat until combined.
• Gradually add orange juice (1 tablespoon at a time) and beat until fluffy, about 2 minutes.
• Stir in the orange zest.
• Apply a layer of frosting on top of one cake, then stack the second cake and frost the top and sides.
• Store in the fridge until ready to serve.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a 9-inch cake pan with nonstick cooking spray.
• In a medium-size bowl, combine the flour, baking soda, baking powder, and salt.
• In a large-size bowl, use an electric mixer to cream together the nondairy butter and sugar.
• Add the vanilla extract and nondairy yogurt to the butter-sugar mixture, and beat until smooth and creamy.
• Gradually add the dry ingredients and mix on low speed until just combined.
• Pour the batter evenly into the prepared cake pan.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely before frosting with Chocolate Agave Frosting, if desired.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a 9-inch cake pan with nonstick cooking spray.
• In a large mixing bowl, whisk together the flour, baking soda, baking powder, vanilla powder, and salt.
• In a separate bowl, mix the vanilla yogurt, sugar, oil, vanilla extract, and vanilla bean scrapings.
• Carefully fold the wet ingredients into the dry ingredients, ensuring not to overmix.
• Pour the batter evenly into the prepared cake pan.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before frosting with a double batch of Cream Cheese Frosting (optional).

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8-inch square baking pan with nonstick cooking spray.
• In a medium-size bowl, whisk together the flax meal and water.
• Set aside to thicken.
• In a large-size bowl, whisk together the flour, ground almonds, sugar, cardamom, salt, baking powder, and baking soda.
• Whisk the fresh orange juice, canola oil, and both extracts into the flax mixture.
• Carefully fold the wet ingredients into the dry ingredients, being cautious not to overmix.
• Pour the batter into the prepared baking pan.
• Bake for 24 minutes, or until a toothpick inserted into the center comes out clean.
• Leave the cake in the pan for at least 30 minutes before transferring to a wire rack to cool completely.
• To make the icing: In a medium-size bowl, combine the powdered sugar and orange juice (adding juice drop by drop).
• Stir vigorously until the mixture is smooth and easily spreadable.
• Once the cake is cool, apply the icing to the top using an icing spatula.

• Preheat the oven to 325°F (170°C, or gas mark 3).
• Lightly coat 4 mini Bundt cake pans or the cups of a standard muffin tin with nonstick cooking spray.
• In a large-size bowl, whisk together the flour, arrowroot powder, baking powder, baking soda, and salt.
• In a medium-size bowl, whisk together the almond milk, orange juice, vodka, triple sec, vanilla extract, canola oil, and agave nectar.
• Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Fold in the cranberries.
• Divide the batter among the prepared pans.
• For mini Bundt pans, bake for 20 minutes, then cover with foil and bake for another 20 minutes, or until a toothpick inserted into the center comes out clean.
• For a standard muffin tin, bake for 15 minutes, then cover with foil and bake for an additional 5 to 10 minutes.
• Remove from the oven and cool on a wire rack for 30 minutes before removing from the pans.
• Let the cakes cool completely before serving.