Have Your Cake and Vegan Too Read online

  Table of Contents

  Title Page

  Dedication

  Acknowledgements

  Introduction

  CAKE MAKING TOOLS

  VEGAN BAKING: THE 411

  CAKE COSMETIC SURGERY: GOING AU NATUREL

  CHAPTER 1 - Basic Cakes

  BASIC VANILLA CAKE

  BASIC CHOCOLATE CAKE

  GLUTEN-FREE BASIC VANILLA CAKE

  GLUTEN-FREE BASIC CHOCOLATE CAKE

  CHAPTER 2 - Breakfast and Snack Cakes

  CHERRY OAT SNACK CAKE

  NUTTY ’NANA SNACK CAKE

  MY-OH-MEYER LEMON BUNDT CAKE

  THE GREAT PUMPKIN BUNDT CAKE

  SNAZZY, RAZZY ALMOND COFFEE CAKE

  CHOCOLATE CRUMB CAKE

  TIE AN APPLE RIBBON ’ROUND MY COFFEE CAKE

  INTENSELY CHOCOLATE BUNDT CAKE

  SPICED CRUMB CAKE

  PRESSED PLUM COFFEE CAKE

  CHAPTER 3 - Simple Layer Cakes

  BANANA FUDGE STRIPED CAKE

  ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING

  AMY’S HUH WHAT PEACH CAKE

  PAPPY’S PISTACHIO TEA CAKE

  TORTA LIMONE

  CARDAMOM CASHEW CAKE

  GLUTEN-FREE MEXICAN CHOCOLATE TORTE

  BANANAS FOSTER CAKE

  ANISE ORANGE CAKE

  POTLUCK PINEAPPLE UPSIDE-DOWN CAKE

  SUNNY PUDDIN’ POKE CAKE

  CHAPTER 4 - Multilayer Cakes

  BIG DEBBIE’S CREAM CAKE

  PEANUT BUTTER CHOCOLATE DREAM CAKE

  ALMOND MOCHA CAKE

  CHOCOCONUTTY CREAM CAKE

  DAD IS GREAT CHOCOLATE CAKE

  SPUMONI CAKE

  BUBBIE’S CHUBBY TUXEDO CAKE

  GLUTEN-FREE MONKEY MAPLE CAKE

  SNICKERDOODLE CAKE

  MATCHA MADE IN HEAVEN CAKE

  GERMAN GIRL SCOUT CAKE

  CHAPTER 5 - Think Outside the Round Cakes

  POUND OF MAPLE SUGAR CAKE

  ORANGE YOU GLAD IT’S PUDDIN’ CAKE?

  GLUTEN-FREE LEMON POPPY CHEESECAKE

  PLUMPY PUMPKIN ROLL

  GLUTEN-FREE BERRY SHORTCAKE

  LOVELY LEMON POUND CAKE

  GLUTEN-FREE PERFECT PB BROWNIE CHEESECAKE

  TASTES GREAT FRUITCAKE

  CHAPTER 6 - No-Bake Cakes

  SPICED-RICE CRANBERRY CAKE

  BLACK FOREST CROCK CAKE

  NECKING WITH BLUEBERRIES SLUMP

  MOCHA MELT CAKE, TWO WAYS

  SLOW AS APPLE PIE CAKE

  GLUTEN-FREE SLUMP INTO FALL

  CHAPTER 7 - Cake Accoutrements

  CINNAMON GLAZE

  BASIC GLAZE

  MAPLE GLAZE

  CASHEW ICING

  CHOCOLATE SAUCE

  CHOCOLATE GANACHE

  CHOCOLATE CRÈME

  RASPBERRY CRÈME

  COCONUT CREAM TOPPING

  BERRY COMPOTE

  CREAM CHEESE FROSTING

  CINNAMON CREAM CHEESE FROSTING

  VANILLA BUTTERCREAM

  CHOCOLATE BUTTERCREAM

  COFFEE BUTTERCREAM

  MATCHA BUTTERCREAM

  MAPLE BUTTERCREAM

  INDEX

  ABOUT THE AUTHOR

  Copyright Page

  To Trisha Mikelonis, for teaching me the joy of serving good food to my loved ones. And for Marlene Gaige, for teaching me to make my own opportunities.

  ACKNOWLEDGMENTS

  A big thank you and mad props to all of my loyal testers: Lynda Bascelli, Courtney Blair, Katie Bolt, Smyth Campbell, Jamie Coble, Erica DeCouteau, Aimee Kluiber, Amie Kolesar, Ana Lucas, Clea Mahoney, Karen Mallonee, Karie Miller, Maggie Muggins, Meghan-Rose O’Neill, Josiane Richer, Marcia Torpey, Molly Walter, and Soozie Zawistowski. Your hard work and troubleshooting efforts were greatly appreciated. A special shout out to super-tester Lee Ann Light, who not only tested almost every single recipe but also suggested two of the more unique recipes to make the cut.

  Thanks to all of my blog readers and the readers and users of my previous books. Your encouragement and feedback are always appreciated and I truly value you. Getting to know you and share the gift of delicious vegan food has been one of the greatest joys of my life.

  Of course, special thanks to my friends and family, my lovely and crazymaking kittehs, and especially my husband, Jim. I owe you a lifetime of gratitude for all of the buttercream-bowl-washing, scraping-frosting-offthe-ceiling, late-night-running-for-ingredients, sweeping-up-flour, andwhatever-else goodness you provided. Your love and support, along with your endless stomach and capacity for taste testing, are priceless.

  INTRODUCTION

  What is a cake?

  Yes, I’m going to wax poetic about cake. What can I say—it’s been on my mind quite a bit lately.

  Some say that unless it’s got two layers and is smothered in frosting, it’s nokt a cake. Others eschew tradition and say that the line-crossing cheesecake is fully cemented in cakehood. Still others couldn’t care less, so long as they get a slice.

  In working on this collection of recipes, I thought a lot about cake. It would have been easy to whip up a basic cake recipe and replay it fifty times, with a slight variance of flavors and add-ins, but that’s not my style. Within these pages, expect to have your own definition of cake challenged and expanded. Single-layer cakes. Double-layer cakes. Coffee and crumb cakes. Snack cakes. Upside-down cakes. Cakes without topping or icing. Cakes that don’t even require an oven! And if you’ve ever doubted the ability to make a tasty cake without eggs, butter, or milk, think again. These pages contain the keys to the vegan cake kingdom, unlocking moist, fluffy cakes with a tender crumb and more toppings than you can shake a stick at, plus plenty of options for our gluten-free friends.

  The unifying factors to all of these recipes is that they are cruelty-free and delicious and provide options for every cake-consuming opportunity in life: fancy cake events (birthdays, showers, weddings), more casual events (dinner parties and afternoon visits), and everyday eating (morning, noon, and night). One major thing to love about cakes is their versatility. Cake is the shape-shifter of baked goods—it can morph from one form to the next within the blink of an eye (or just a different kind of pan!).

  If you’re new to the land of cakes, never fear. The sheer beauty of a cake is almost to its detriment. They seem overwhelming and labor intensive, which is quite the opposite of the truth. In fact, cakes are so simple that once you make a couple you’ll shake your head and wonder, “Why did I think this would be so hard?” And then you’ll sit down and eat some more cake!

  Whether you split a slice with family or bring half a coffee cake to cheer up a friend, the act of sharing cake is such an ancient way of connecting, it’s akin to breaking bread. A slice of moist, delectable cake is a sure way to put some pep in your step and spread that joy to those around you.

  I hope you and yours enjoy these recipes.

  Happy Baking,

  Kris

  CAKE MAKING TOOLS

  Here are some tools for your arsenal that are essential for cake-baking perfection.

  Pans As basic as it gets, your pan is your first line of defense against bad cakes. Metal pans are best for baking as metal distributes heat most evenly. Purchase pans without nonstick, when possible. Nonstick coating browns the outer part of a cake too quickly and with darker cakes can actually burn them. Glass pans are a good second choice, if you don’t have metal pans available. I do not use or recommend silicone bakeware. It’s very easy to tear your cake, they bake less evenly, and frankly they haven’t been around long enough for me to believe that they are safe. Look at what we’re learning about nonstick coating thirty years later. I understan
d their fat-free appeal, but seriously? We’re baking cakes, and a light pan greasing isn’t going to make or break it.

  Here are the basic pans you should have to seamlessly navigate the land of cakes:

  8-INCH ROUND PAN Having two of these is optimal, as it makes baking layer cakes easier. Not only does baking each layer in a separate pan make filling and stacking them a breeze, they bake up better than one round full of batter. You can use 9-inch rounds instead, but you will need to be mindful of your baking time and decrease it by a few minutes because the layers will be thinner.

  8-INCH SQUARE PAN This size pan is perfect for coffee cakes. It is problematic to find in metal, but you can use a glass pan instead. An 9-inch square pan can also be used, but the baking time may decrease by a few minutes because the layer will be thinner.

  9 X 13-INCH PAN This is the standard size you see for many “sheet cakes,” when in fact it is actually a quarter of the size of a sheet cake from a professional bakery, so keep that in mind if you ever order one! This size pan is great if you want to make a square double-layer cake, too, as you can just cut it in half and stack.

  8- OR 9-INCH SPRINGFORM PAN Springform pans have removable sides, which is perfect for cakes that are more delicate or can’t be flipped, such as cheesecakes, crumb cakes, or anything else with a topping or delicate texture. Having one trusty springform pan will make your life much easier.

  LOAF PAN These are typically 9 x 5 inches and are fabulous for pound cakes. Try to find one with vertical sides, rather than tapered, to make fun layered loaf cakes.

  BUNDT PAN A standard Bundt pan holds 15 cups and is 10 inches in diameter. While the Bundt is the most recognizable shape, they are interchangeable with other tube pans of similar volume. Bundt pans bake pretty cakes that require minimal decoration and help us think outside the square or traditional round.

  JELLY ROLL PAN Meant for baking very flat, thin cakes, these are typically 10 x 15 inches and have a short lip. While not a necessary tool of the trade, they are quite handy.

  ELECTRIC HANDHELD OR STAND MIXER Overbeating cake batter is your worst enemy. Using an electric mixer is efficient and helps prevent overbeating. While using a whisk or spatula is technically fine, an electric mixer is recommended for most of these recipes. It is also essential in creating smooth, creamy frosting with no lumps.

  PARCHMENT PAPER A cousin to waxed paper, although not interchangeable, parchment paper can withstand the high temperatures of an oven and is used to line pans to make removing cakes easier and less messy. It is essential to ensure success with certain baked goods, like upside-down cakes or cakes with more delicate textures.

  SIFTER Both powdered sugar and baking cocoa get very lumpy, so a sifter is essential for getting those lumps out. Sifting your flour (after measuring) also makes for a fluffier cake.

  RACKS A basic staple, cooling racks are used for cooling cakes and other baked goods. Placing a hot pan on hot pads or the top of your oven traps the heat on the bottom, causing cakes to cool slowly and unevenly. Having at least two racks is also helpful when you invert a cake out of the pan and then flip it right side up again.

  THERMOMETER Does this seem like overkill? You’d be surprised. For example, I have a very trusty, newer oven. Yet, when it says it’s preheated it actually has about 50°F to go. And when I need to bake something at 375°F, I need to set it for 365°F. A thermometer is a cheap investment to ensure your baked goods are in the right environment.

  PROCESSOR OR BLENDER Some recipes call for pureeing. A food processor is optimal, but a quality blender can work, too.

  CONVERSIONS

  MEASURE EQUIVALENT METRIC

  1 teaspoon ----- 5 milliliters

  1 tablespoon 3 teaspoons 14.8 milliliters

  1 cup 16 tablespoons 236.8 milliliters

  1 pint 2 cups 473.6 milliliters

  1 quart 4 cups 947.2 milliliters

  1 liter 4 cups + 3½ tablespoons 1000 milliliters

  1 ounce (dry) ----- 28.35 grams

  1 pound 16 ounces 453.49 grams

  2.21 pounds 35.3 ounces 1 kilogram

  VEGAN BAKING: THE 411

  Okay, so we’re going to bake a bunch of cakes—from classics to zany new creations—and we’re not using eggs? We’re going to make creamy, fluffy buttercream without butter? We’re going to make cheesecake without cheese . . . what?! Yes, I am here to tell you not only will all your recipes be animal-free, they’ll be delicious as well. Delicate crumbs. Mouthwatering flavors. Creamy toppings. Your finicky friends and family will never know the difference, and your food will be that much more enjoyable, knowing that you’re eating animal-friendly.

  REPLACING EGGS

  Eggs provide moisture, structure, and texture in baked goods. There are many different ways to get around eggs, ranging from applesauce to soy yogurt to flaxseed. When creating a recipe, my goal is to figure out what eggs would normally do for that sort of cake and then formulate my ingredient list accordingly. Here are the tricks you’ll most commonly see in this book:

  UNSWEETENED APPLESAUCE Perfect for cakes, applesauce’s fibrous nature provides some structure while retaining moisture. It’s used in such small quantities that you can’t taste it.

  VINEGAR By reacting with other elements in a cake (curdling soy milk, activating baking soda, and performing the gastronomical two-step with cocoa powder), vinegar adds lift to cakes and it locks in moisture. Be sure to use a mild vinegar such as white distilled or apple cider to ensure there is no aftertaste.

  SILKEN TOFU This usually comes in a little aseptic cardboard box, although occasionally you may find it water-packed. The little boxes are shelf stable, so you might find silken tofu in the Asian foods section of your grocery store, although some markets do refrigerate it.

  It’s much creamier than the traditional water-packed tofu, but if it’s hard to find, soft water-packed tofu can work in a pinch but might require a bit more blending to make it smooth.

  If you have some nonvegan recipes you’d like to veganize, on page 6 is a handy chart to help rid your baked goods of those pesky eggs. Do keep in mind, though, that very egg-heavy recipes (calling for 3 or more eggs) may need to be slightly reworked in addition to replacing the eggs so they don’t get too moist.

  EGG REPLACER AMOUNT TO USE TO REPLACE 1 EGG WHERE IT WORKS BEST

  Unsweetened applesauce 1/4 cup Quick breads, muffins, cakes, bars, and cookies

  Plain or vanilla soy yogurt 1/4 cup Cakes, bars, quick breads, and muffins

  Ground flaxseed 1 tablespoon flaxseed plus 3 tablespoons water, whipped up and then let to set for a few minutes (it becomes thick like an egg white) Great for baked goods that are chewy, such as brownies and cookies, and also in yeasted breads, especially sweet ones

  Silken tofu 1/4 cup, pureed Cakes which are slightly dense in texture, pies, quick breads, and muffins

  “Sour” milk 1/4 teaspoon mild vinegar (white or apple cider) plus enough milk to make 1/4 cup Cakes, muffins, and quick breads; works as a hybrid leavening and binder, making things rise and stay moist

  Various fruits or vegetables, pureed or shredded, such as canned pumpkin, mashed banana, zucchini, carrots, or pears 1/4 cup Muffins, quick breads, cakes, and brownies

  Milk 1 tablespoon If a pureed or shredded fruit or vegetable is already in the recipe, you can typically substitute milk for the eggs

  Ener-G egg replacer See directions on box This boxed replacer is not my favorite, but it’s easy to find and is shelf stable. It’s starch based, so I don’t recommend it for things that you want to stay really moist, such as cake.

  THE SKINNY ON FAT

  Many of the cakes in this book use oil for their fat. Unless otherwise stated, a mild vegetable oil is the best choice (like canola or a vegetable blend).

  The butter that you would normally find in cakes that have a denser crumb or in frosting is easily replaced with a quality margarine. Look for brands like Earth Balance or Spectrum in the health food section of your grocery store. If they aren’
t available to you, look for margarines that are truly dairy-free (many have whey and other pesky milk byproducts in them). Most margarine has salt in it, which is why most of the cake recipes call for less salt than you may be used to seeing.

  Earth Balance and Spectrum also produce some excellent shortenings. If you can’t find one of these products, Crisco is vegan. Shortening and margarine are sometimes both called for to make buttercream. While the shortening can be replaced with more margarine, be aware of the shortening’s purpose: Margarine doesn’t have the same levels of saturated fat, so it doesn’t stay as firm at room temperature as shortening does. While margarine can replace shortening, your buttercream may be a little soft.

  Some recipes call for the margarine to be at a certain temperature. For room-temperature margarine, that’s exactly what you want: room temperature. Letting it sit out of the refrigerator for about 30 minutes should do the trick. For softened margarine, I usually microwave a stick in 10 second intervals until it’s soft enough that it’s easily flattened with my finger or a spatula. It should be creamy but not liquefied. Melted margarine should be cooled but liquid, and cold margarine means straight out of the refrigerator.

  DON’T GOT MILK

  The number of nondairy milks is always on the rise—soy, rice, almond, hemp, hazelnut, oat, coconut (both traditional and suited for drinking)—the list goes on and on. These recipes were tested with a variety of milks and unless one is recommended over another, feel free to use what you prefer. I don’t refer to nondairy milks as “milk” because they are milks in their own rights, and I find the quotation marks patronizing.

  POUR SOME SUGAR ON ME

  Conventional sugar is processed using bone char, and many companies add bleach. Yum. Thankfully, there are plenty of options out there. From organic granulated sugar to evaporated cane juice and less processed sugar like demerara to liquid sweeteners like maple syrup and agave nectar, there are plenty of ways to please your sweet tooth.