Have Your Cake and Vegan Too (14 page)

 

SERVINGS:
12

 

INGREDIENTS

2 tablespoons
organic granulated sugar
2 tablespoons
cold margarine,
cut into small pieces
3 to 4
ripe but firm peaches, pitted, and
cut into slices
^¾
to 1 inch wide
(about 8 slices per peach)
1
1/2
cups
all-purpose flour
2 teaspoons
baking powder
1/4
teaspoon
salt
1/4
cup
unsweetened applesauce
^¾
cup
firmly packed brown sugar
1/3
cup
canola or other mild vegetable oil
^¾
cup
nondairy milk
1 teaspoon
vanilla extract
1 recipe
Raspberry Crème (page 135)

 

DIRECTIONS

 

Preheat the oven to 350°F. Grease well and flour an 8-inch round pan and line the bottom with parchment paper. If you do not use parchment, be sure to grease the bottom really well or use a springform pan to ensure the peaches will release.

 

In the bottom of the prepared baking pan, sprinkle the granulated sugar and scatter the margarine. Arrange the peach slices in a single-layer circle, covering the bottom of the pan. In a small bowl, combine the flour, baking powder, and salt. In a medium bowl, preferably with an electric mixer, cream together the applesauce and brown sugar until combined. Add the oil, milk, and vanilla and mix well. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Spread the batter evenly over the peach mixture, being careful not to disturb the peaches. Leave a
^¾
—inch margin at the top of the pan.

 

Bake for 40 to 45 minutes, until the cake is browned and a toothpick inserted into the center comes out cleanish (because of the peaches, it will not be completely clean). Let cool for 5 minutes in the pan on a cooling rack. Loosen the edges of the cake with a butter knife and invert onto a platter. Let sit for a few moments as the peaches release, then carefully remove the pan. Serve the cake warm with the crème. Store leftover cake covered in the refrigerator.

 

SERVINGS:
12

 

INGREDIENTS

1 cup
ground pistachios (about 8 ounces
shelled pistachios; salted is fine)
1
^¾
cups
all-purpose flour
1 cup
organic granulated sugar
2 teaspoons
baking powder
1/4
teaspoon
salt (
^1/8
teaspoon if using salted
pistachios)
1 (8-ounce) container
soy cream cheese, at room
temperature
1
^1/3
cups
nondairy milk
1/4
cup
canola or other mild vegetable oil
1 teaspoon
vanilla extract
1 recipe
Chocolate Sauce (page 133)
pistachios for garnish
shelled, chopped or whole

 

DIRECTIONS

 

Preheat the oven to 350°F. Grease and flour an 8- or 9-inch pan and/or line the bottom with parchment paper.

 

In a small bowl, combine the ground pistachios, flour, sugar, baking powder, and salt. In a medium bowl, preferably using an electric mixer, mix the cream cheese and some of the milk until combined. Incorporate half the remaining milk, blending until just mixed, then repeat with the other half. Add the oil and vanilla and mix until combined. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Spread evenly into the prepared pan.

 

Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out mostly clean, but there might be some little crumbs clinging to it. Let cool in the pan on a cooling rack for 15 minutes. Run a butter knife around the edge of the pan and invert onto another cooling rack. Let cool completely. Serve the cake with warm chocolate sauce drizzled on top and some pistachio garnish. Store leftover cake in the refrigerator.