Peters - Have Your Cake and Vegan Too

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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 ONeill, 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.

ABOUT THE AUTHOR

KRIS HOLECHEK is a vegan baker, blogger, and recipe formulating mad scientist. She is the author of The Damn Tasty! Vegan Baking Guide and The 100 Best Vegan Baking Recipes, and the writer of www.nomnomnomblog.com. She lives in Eugene, Oregon, with her husband, cats, and a selfadmittedly ridiculous amount of kitchen gadgets.

CHAPTER 1

Basic Cakes

The basics are a good starting ground. Everyone needs reliable recipes they can turn to for vanilla cake and chocolate cake. Here, you have a traditional option and also a gluten-free version. These cakes can be dressed up with classic vanilla buttercream or chocolate buttercream frosting (pages 139 and 140) or any other number of toppings. The only limit is your imagination!

BASIC VANILLA CAKE

This is a basic yellow cake recipe, perfect to have under your belt for birthdays, anniversaries, baby showers, Fridays...

INGREDIENTS

3 cups
all-purpose flour
teaspoons
baking powder
1/4teaspoon
salt
cup
canola or other mild vegetable oil
2 cups
organic granulated sugar
2 tablespoons
unsweetened applesauce
1/2 cups plus 1 tablespoon
nondairy milk
1/2 teaspoon
mild vinegar
2 teaspoons
vanilla extract

DIRECTIONS

Preheat the oven to 350F. Grease and flour 2 (8-inch) round pans or 1 (9 x 13-inch) pan. Line with parchment paper, if using.

In a small bowl, combine the flour, baking powder, and salt. In a large bowl, preferably with an electric mixer, cream together the oil and sugar until combined. Add the applesauce, milk, vinegar, and vanilla and beat until combined. Let sit for a few minutes to activate the vinegar. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Divide the batter between the prepared pans and spread evenly.

Bake for 25 to 30 minutes for 2 round cakes, 37 to 42 minutes for a sheet cake, until a toothpick inserted into the center comes out clean. Let cool in the pan on cooling racks for 15 minutes. Run a butter knife around the edge of the pan and invert onto another cooling rack. Let cool completely before decorating. Store covered at room temperature.

DIFFICULTY:

SERVINGS: 12

BASIC CHOCOLATE CAKE

This chocolate cake is my go-to recipe. It yields the fluffiest, moistest chocolate cake you could ever wish for and works well with a variety of toppings and fillings.

INGREDIENTS

1 cups
all-purpose flour
1/2 cups
organic granulated sugar
cup
baking cocoa, sifted
1/2 teaspoons
baking soda
1/2 teaspoons
baking powder
1/8teaspoon
salt
1/2 cups
nondairy milk
teaspoon
mild vinegar
cup
canola or other mild vegetable oil
2 teaspoons
vanilla extract
1 cup
boiling water

DIRECTIONS

Preheat the oven to 350F. Lightly grease and flour 2 (8-inch) round pans or 1 (9 x 13-inch) pan. Line with parchment paper, if using.

In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. In a large bowl, preferably with an electric mixer, combine the milk and vinegar and let sit for a minute to activate the vinegar. Add the oil and vanilla and beat until combined. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Add the boiling water and mix to combine. The batter will look very thin. Divide the batter between the prepared pans and spread evenly.

Bake for 28 to 32 minutes for 2 round cakes, 38 to 42 minutes for a sheet cake, until a toothpick inserted into the center comes out clean. Let cool in the pans on cooling racks for 15 minutes. Run a butter knife around the edge of the pan and invert onto another cooling rack. Let cool completely before decorating. Store covered at room temperature.

DIFFICULTY:

SERVINGS: 12

GLUTEN-FREE BASIC VANILLA CAKE

Gluten-free doesnt have to mean cake-free! This versatile vanilla cake is just what you need when you cant have gluten but must have cake.

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