Tag Archives: Cake

Vegan Raspberry “Buttermilk” Cake

It’s mildly embarrassing to me that the raspberry bush that the “birds planted” in my yard does better than the one that I water and actually care for regularly. No matter, the birds dropped it in the perfect spot, my old garden box, so I get to benefit from their ingenuity I suppose in some form. The raspberries that humans planted were sparse, but large, red and delicious while the raspberries that the birds left us are small, black and a little more tart so I looked for a recipe where I could combine them to get the best of both worlds and I found it, in a cake on one of my fave websites The Smitten Kitchen. I veganized it and was good to go with what is now one of my favorite recipes for any berry. This recipe makes one thin 9-inch cake.

macro shot of raspberry cake from side angle

1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter substitute, softened ( I used Earth Balance )
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided ( make sure it’s a vegan brand )
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest ( it’s optional but man does it take this to a new level of yum )
1 large (57 grams) vegan egg of choice, I used a flax egg
1/2 cup (118 ml) well-shaken buttermilk ( to make vegan buttermilk, I took 1T of white vinegar – you could also use lemon juice for this – and added it to 1/2C unsweetened Califia almond milk, let it set for a few minutes and then beat the crap out of it with a whisk – very technical, I know)
1 cup (5 ounces or 140 grams) fresh raspberries, I used a mix of red and black

Preheat oven to 400°F with rack in middle. “Butter” and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat vegan butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with vegan buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Be careful, make sure the middle is not more dense than the sides here or you will have a dry outside and too moist of a middle. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Raspberry Cake 2

Adapted from Gourmet, June 2009 and veganized from Smitten Kitchen

 

Gluten Free Vegan Banana Oat Cake

I work in a diet-diverse office, mostly omnivores; however, I have one gluten free coworker, a dairy free coworker, a vegan coworker and me, a vegetarian dabbling in the world of veganism.  Every now and again, I find a recipe on  a blog or try to veganize something and can usually hit on most of the dietary restrictions, but this cake hits on ALL!  Even the lady that hates peanut butter, liked this cake, just omitted the “frosting”.  This recipe credit belongs to Oh, She Glows.  Visit her blog for a smattering of vegetarian and vegan deliciousness.

Cake:

  • 2 cups Bob’s Red Mill Gluten Free regular oats, processed into a flour (locally these are available at Harvest Health & Horrocks perhaps even Meijer)
  • 1/2 cup Bob’s Red Mill Gluten Free regular oats (not processed)
  • 1/2 cup brown sugar, packed firmly
  • 1/2 tsp ground cinnamon
  • 1/8th tsp ground nutmeg
  • 1/16th tsp ground cloves (optional)
  • 1/16th tsp ground ginger (optional)
  • 2 tbsp cane sugar (or regular white)
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 tbsp coconut oil, melted (or other light tasting oil)
  • 2 medium very ripe bananas, peeled
  • 1/3 cup applesauce (I used sweetened and backed down the white sugar above)
  • 1/4 cup almond milk
  • 1 tsp pure vanilla extract
  • Fold in: 1/2 cup dark chocolate chips; 1/4 cup walnuts (optional), chopped; 1 ripe banana, cut into chunk

Preheat oven to 350F and lightly grease a 8 inch (4 cup) casserole dish or 8” cake pan. Take 2 cups of regular oats and process them in a food processor until flour like in consistency.

In a large bowl, whisk together the dry ingredients (processed oats, regular oats, sugars, spices, baking powder, and salt).

In another bowl, mix together the oil, applesauce, almond milk, and vanilla. Add in the two peeled bananas and smash into the wet ingredients until smooth.

Add the wet mixture to the dry and stir until just combined. Now fold in the chips, optional walnuts, and the chopped banana.

Spread into prepared pan and bake for 36 minutes at 350F or until a toothpick comes out clean. The cake must be cooled for at least 15-20 minutes before attempting to remove.

Once fully cooled, slice and top with PB Banana Glaze. Store in the fridge for up to 3 days.  I found that this also freezes beautifully.

Frosting:

  • 1 ripe banana (but not too ripe, you still want it solid!)
  • 2 tbsp peanut butter (I used Koeze’s crunchy)
  • 1/2 cup icing sugar, sifted
  • Pinch of kosher salt, to taste

Mash banana in a bowl until smooth. Add in peanut butter and mash until combined. Sift in the salt and icing sugar and stir until fully combined. Makes about 2/3 cup glaze. Store in fridge in a sealed contained for 1-2 days.

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An Inspired Chocolate Cake

Chocolate Stout Cake with Peanut ButterCream Frosting

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Adapted from Donna Hay

#author’s note: you will need a small scale to measure some of these items, I converted to US measure where possible.

Cake:

  • 1 C Guinness or any other stout beer
  • 225g butter, chopped into small pieces
  • ¾ C cocoa, sifted
  • 2 eggs at room temp
  • 2/3 C sour cream, light is okay
  • 2 C plain, all-purpose flour sifted
  • 1 ½ tsp baking soda, sifted
  • 2 C superfine sugar

Peanut ButterCream Frosting:

  • 1 C confectioner’s sugar
  • 1 C smooth peanut butter
  • 80g butter, softened
  • 1 tsp vanilla extract
  • 1/3 C heavy whipping cream

Instructions:

Preheat oven to 325. Place the stout and butter in a saucepan over medium heat and stir to dissolve butter.  Remove from heat and whisk in cocoa.  Set aside.

Whisk together the eggs and sour cream.  Add to the stout mixture with the flour, soda, sugar and whisk to combine.  Pour into a lightly greased loaf pan lined with non stick baking or parchment paper.  Bake for 1 hour 20 minutes or until cooked when tested with a skewer.  Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

To make the peanut butter frosting, place the sugar, peanut butter, butter and vanilla in an electric mixer and beat for 6 minutes or until light and fluffy.  Add the cream and beat for a further 2 minutes.  Spread the peanut butter frosting over the cake and then serve.

You can also make these as cupcakes.  Cook for approximately 20-30 minutes until toothpick comes out clean.