Jessica’s Vegan Cake (with variations)
1/3 whole wheat flour
1/3 unbleached flour
1/3 rolled oats
2 T ea. oat bran, wheat bran, ground flax seeds (the flax seeds bind and emulsify the mixture)
1/2 t salt
1 1/2 t baking powder
1 t baking soda
1/3 – 1/2 c brown sugar (less if you use maple syrup too)
1/4 t cinnamon (maybe also pinch of cloves, nutmeg, mace)
Mix and Match:
1 c ea chocolate chips, walnut pieces, raisins
2 c crunchy fruit, such as apples; or berries…
1/2 c organic canola oil
1 – 1 1/2 c vanilla or plain soy milk (or 1/2 apple juice, 1/2 milk)
1/3 c maple syrup (more if you don’t use any sugar)
1 t vanilla (if using plain soy milk)
Mix and Match:
2 c wet fruit such as pineapples, peaches, pears
(if you use canned fruit including liquid, use less milk)
Stir all dry ingredients in a large bowl, mix well. Whisk liquids in smaller bowl; stir in canned fruit after oil, milk, etc. are well blended. Pour wet ingredients into dry ingredients; stir but not too much; batter should be like thick mud. Pour into greased baking pan (I use a pyrex glas pan, 9 x 12). Bake at 350 or 375 degrees for about 30 – 40 min; check with tooth pick if done.
Which Combinations Go Together Well:
Chocolate chips + walnuts (no raisins); doesn’t need fruit but if you want to add some, maybe pineapple or canned mandarins (haven’t tried this, but could be good). Candied ginger pieces may be good in chocolate cake.
To make it REALLY chocolately, add unsweetened cocoa powder (will need some more sugar or sweetener).
Apples, raisins, walnuts (that’s when I like to add ALL the spices; cloves, mace, etc.)
Somebody gave me some frozen peach sauce; their trees had this super-crop last summer. I put canned peaches at the bottom of the baking pan and used the sauce instead of soy milk; added walnuts, no raisins. It was good!
You can also experiment with different flours — I once used some rye flour by mistake, but it worked…
The Festive Touch: For special occasions, you may want to add a frosting. I like the chocolate mousse from the Millennium Cookbook (with recipes from the Millennium Restaurant in San Francisco; they serve gourmet vegetarian/vegan dishes that should convert any meat-eater who believes that vegans live on bird seed and rabbit food).
2 c (16 oz) dark (nondairy) chocolate chips
2 boxes extra-firm low-fat organic silken tofu
¼ c Sucanat
1 t vanilla extract
1/8 t sea salt
Melt chocolate chips in double boiler. In blender or food processor, combine tofu, Sucanat, vanilla, and salt. Process, then add the melted chocolate and blend for 2 minutes, or until very smooth and completely combined. Refrigerate for at least 2 hours.
Use recipe above to bake a chocolate cake in a spring pan. When cool, completely cover cake with the mousse; decorate with fresh berries, pieces of chocolate, edible flowers, or whatever looks and tastes great.