I recently veganized our favorite spice cake--now it's delicious without all the butter, milk, and white sugar. This cake gets its moisture from almond butter and plant yogurt and its sweetness from maple syrup. Spelt flour and spices do all the rest! You can make this into a double layer cake (I like the naked style) or into cup cakes by dividing the recipe in half.
Ingredients:
(Divide ingredients in half for 12 cupcakes.)
1/2 cup almond butter
1 cup unsweetened plain Foragers Cashew yogurt
4 flax eggs (4 tbsp ground flax + 10-12 tbsp water)
1 cup unsweetened plant milk
2 tsp cider vinegar
2 tsp vanilla
Dry ingredients
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tbsp cacao powder
2 1/2 cups spelt flour
3 tsp cinnamon
1/2 tsp grond nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1 tsp ground ginger
Instructions:
Preheat the oven to 350 degrees.
Prepare two 8 or 9 inch cake pans by rubbing with oil and dusting with flour. Place parchment paper over the bottom of the pans (cut a circle to fit the bottom of the pan).
Mix flax eggs together by combining the ground flax and water. Let sit for at least 5 minutes to gel.
Mix vinegar and plant milk together and let sit for five minutes (this will 'sour' the milk for buttermilk).
Combine dry ingredients in a small bowl and set aside.
In a large mixing bowl, beat the maple syrup, almond butter, and yogurt until smooth and creamy.
Add the vanilla and flax eggs (add the flax eggs in 3 separate scoops beating well after each one).
Add the dry ingredients in thirds alternating with the plant milk, beating after each addition---starting and ending with dry ingredients. [1. Add about 1/3 of the dry ingredients and beat. 2. Add about 1/2 of the milk and beat. 3. Add about 1/3 of the dry ingredients and beat. 4. Add the remainder of the milk and beat. 5. Add the remainder of the dry ingredients and beat.]
Pour equal amounts of batter into the two prepared cake pans.
Bake for 35-45 minutes or until a toothpick stuck in the middle comes out clean. Let cakes cool completely on wire baking racks and remove from pans.
Ice cake with cream cheese frosting. Below is enough frosting to frost a naked style cake (not fully frosted). To frost a full cake, use 2 containers of Kite Hill cream cheese and increase sugar to desired consistency--I try to use as little sugar as possible.
Cream Cheese Frosting:
11/2 containers plain Kite Hill cream cheese (12 ounces)
3-5 cups sifted Lakanto powdered sugar (or regular powdered sugar)
11/2 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp 5 spice
Pinch of salt
Beat all of the above ingredients together--start with 3 cups sugar and add more to get the desired stiffness of icing.
Taste and adjust flavoring to your preference, adding additional preferred spices.
(Note: Sometimes I add orange flavoring and orange rind. Sometimes I add 1-2 tbsp liquor such as Grand Marnier, Amaretto, rum, or Cognac.)
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