A moist and flavorful cake featuring the richness of dates and pecans, perfect for a cozy tea-time treat or a casual dessert. Swap the pecans or dates for your favorite nuts or dried fruits to suit your taste!
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.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy the cake as is, or take it up a notch with a quick rum-vanilla icing by replacing the lemon juice in the Lemony French Cake’s icing recipe with rum and adding a few drops of vanilla extract. Drizzle over the cake for a decadent finish.Wine Advice:Pair with a sweet dessert wine like Muscat or a spiced chai tea for a complementary flavor.
A rich and indulgent double-layer German Chocolate Cake that’s perfect for special occasions! With a decadent coconut-pecan topping, this cake is a showstopper.
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.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a dollop of nondairy whipped cream or a scoop of vegan vanilla ice cream for extra indulgence.Wine Advice:Pair with a rich dessert wine like Banyuls or a sweet Riesling.
This rich, moist chocolate cake can be enjoyed as is or transformed into a decadent Sacher Torte variation with a layer of raspberry jam and a smooth chocolate ganache.
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.
Notes / Tips / Wine Advice:
Serving Tip:Dust with powdered sugar or top with fresh raspberries for a simple garnish.Wine Advice:Pair with a sweet dessert wine like Port or a rich, robust red wine such as Cabernet Sauvignon.
Bake this dense, luscious Strawberry Bundt Cake using fresh strawberries, free from artificial colors or flavors. Perfectly sweetened by nature and served with powdered sugar and fresh berries.
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.
Notes / Tips / Wine Advice:
Serving Tip:Top with whipped coconut cream or serve alongside a dollop of vegan vanilla ice cream for extra indulgence.Wine Advice:Pair with a light Rosé or sparkling Moscato for a refreshing accompaniment.
This lemony cake, reminiscent of a classic pound cake, is moist, tangy, and even better when left overnight. Perfect with a light glaze or as a layered treat!
1cup240 g plain or vanilla soy or other nondairy yogurt
½cup120 ml canola oil
1teaspoonpure vanilla extract
2teaspoonspure lemon extract
1teaspoonlemon zest
1½cups188 g all-purpose flour
1cup120 g powdered sugar
2teaspoonsbaking powder
For the icing:
¾cup90 g powdered sugar
1 to 2tablespoons15 to 30 ml fresh lemon juice
Instructies
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.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a cup of herbal tea or sprinkle fresh berries on top for an extra pop of color and flavor.Wine Advice:Pair with a crisp Sauvignon Blanc or a lightly sparkling Prosecco.
Get your dose of veggies in cake form with this moist, flavorful carrot cake topped with zesty orange frosting! Perfect for celebrations or a treat anytime.
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.
Notes / Tips / Wine Advice:
Serving Tip:Decorate the top with candied orange slices or a sprinkle of orange zest for added flair.Wine Advice:Pair with a chilled Moscato or a lightly sweet Riesling.
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.
Notes / Tips / Wine Advice:
Serving Tip:Pair with a glass of iced tea or a scoop of vanilla ice cream for the ultimate comfort dessert.Wine Advice:A light dessert wine like Moscato d’Asti pairs perfectly with the buttery sweetness of this yellow cake.
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).
Notes / Tips / Wine Advice:
Serving Tip:Serve with fresh berries or a scoop of vanilla ice cream for the ultimate vanilla experience.Wine Advice:Pair with a smooth, lightly sweet Riesling or a glass of creamy Chardonnay.
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.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a light dusting of ground almonds or sliced fresh oranges for an extra burst of flavor.Wine Advice:Pair with a crisp Sauvignon Blanc or a refreshing glass of chilled Prosecco.
2tablespoons30 ml triple sec or other orange-flavored liqueur
2teaspoonspure vanilla extract
¼cup60 ml canola oil
1cup224 g agave nectar
1cup95 g fresh or frozen cranberries
Instructies
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.
Notes / Tips / Wine Advice:
Serving Tip:Top with a dollop of coconut whipped cream or a sprinkle of powdered sugar for extra flavor.Wine Advice:Pair with a chilled glass of Moscato d’Asti or a light Prosecco for a delightful treat.