baking without eggs

Anna’s vegan marble cake

23rd December 2014

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This cake is based on the magical spice cake which is a regular in our house.  An amazing vegan moist cake that my brilliant friend, Anna has recently been experimenting with, and sharing those experiments via email. First, there was the orange-zested cranberry cake, and more recently, this marble cake.

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Anna’s vegan marble cake

When I told my son that there was cake when he arrived home from school, he looked at the cake, and then at me and said, – “Yes! – This is THE good one. “

Makes one 9-inch cake or 12 cupcakes (Reduce baking time to 35 minutes. When making into cupcakes, fill the cupcake liners halfway with the vanilla batter, then mix in the cocoa powder into the remaining batter and evenly distribute amongst the 12 cupcake. Take a chopstick and swirl the mixture together.)

ingredients 

1 cup + 2 tsp/130g whole-wheat flour

1 cup/120g unbleached white flour

2 tsp baking powder

1 tsp baking soda

½ tsp fine rock salt

2 Tbsp cocoa powder

½ cup/100g coconut oil

1 cup/280g pure maple syrup (can replace with 1 cup/180g brown sugar + ½ cup almond milk)

1 cup/225g almond milk

1 Tbsp apple cider vinegar

2 Tbsp vanilla essence

for the glaze 

1 cup powdered sugar

1 Tbsp water/lemon

preparation 

1.  Preheat the oven to 350F/180C.  Grease a bundt pan well with oil, making sure to get every nook and cranny (I used a ring pan as recommended by Anna).

2.  In a medium bowl, sift together the flours, baking powder, baking soda, and salt (not the cocoa powder) – whisk to combine.

3.  In another medium bowl, combine the coconut oil, maple syrup, nut milk, vinegar, and vanilla – whisk until the ingredients are emulsified, then pour into the dry ingredients, whisking until all the liquid ingredients are absorbed.  The batter will be quite wet.

4.  Pour ¾ of the batter evenly into the greased cake tin.

5.  With the remaining batter, add the cocoa powder and mix well, then pour over the white batter. Using a toothpick, create a marble effect into the cake.  Don’t mix too much as the chocolate and vanilla will blend and there will not be any difference between the two.

6.  Place on a middle rack in the oven and bake for 40 – 45 minutes, or until the cake is springy to touch and a toothpick inserted comes out clean.  Let the cake cool in the pan and run a thin knife around the edges of the cake, as it can be a bit delicate coming out.

7.   For the glaze, place the powdered sugar into a small bowl and mix with a little water, until you get a thick but pourable consistency.  Spoon the glaze over the top, allowing it to drip down the sides or serve on the side.

Enjoy with love, light, celebrations and blessings!

variation

  • For a more contrast in the marbling, omit the whole-wheat, and use all white flour.
  • For a non-vegan alternative, create a butter icing by adding 2 heaped tablespoons room temperature butter to the glaze and beat/whisk until well combined and thick.  Using a knife spread over the top and sides.

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coconut banana cake spiced with cardamom (vegan)

6th December 2011

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I went pecan picking today to make you this cake

To get there I walked through the neighbour’s olive grove

Stepping into a pecan forest

 green, green, grass below

 blue, blue sky above.

So quiet.

Almost forgot why I was there.  Filled my hat with pecans.

And back through the olive orchard, olives squishing underfoot, arriving back home inspired.

Did I tell you I absolutely love this time of year?

It fills me up, inspires and holds me, so snugly.

Banana Coconut Spiced Cardamom Cake

Inspired by this cake 

ingredients 

¼ cup nut milk

6 Tbsp olive/coconut oil

½ cup maple syrup

1 tsp pure vanilla extract

2 ¼ cups mashed, VERY ripe bananas – 5 medium bananas

1 cup white flour

1 cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

½ tsp rock salt

1  Tbsp cardamom powder

1 cup shredded dried coconut

½ cuppecans, finely chopped 

preparation 

1.  Preheat oven to 350F/180C. Lightly oil an 8″ x “8 loaf pan.

2.  Place milk, oil, maple syrup, vanilla extract and bananas in a blender – blend until smooth. Set aside.

3.  In a large bowl, combine the dry ingredients, then add banana mixture and combine using as few strokes as possible, gently fold in the nuts.

4.  Pour into a loaf tin and smooth the top.

5.  Bake until a toothpick inserted in the centre comes out clean (times vary greatly according to your oven – mine took 45 minutes).  I had to cover mine for the last 10 minutes with foil to prevent too much browning on top.

Goodness from Stacey

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