baking without eggs

Anna’s vegan marble cake

23rd December 2014

4V7A0780_1980x1297

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.

4V7A0833_1980x12974V7A0830_1980x12974V7A0825_1980x12974V7A0846_1980x1297

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. “

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.

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 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!

4V7A0803_1980x1297

Goodness shared by Stacey

coconut banana cake spiced with cardamom (vegan)

6th December 2011

P1010578

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

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie