Have Your Cake and Vegan Too (17 page)

SERVINGS:
8

 

INGREDIENTS

CAKE

1
1/2
cups
all-purpose flour
1 teaspoon
baking powder
^¾
teaspoon
anise seeds, or
1/2
teaspoon ground
anise
1/4
teaspoon
salt
1/2
cup
margarine, at room temperature
1 cup
organic granulated sugar
^¾
cup
nondairy milk
1/2
teaspoon
mild vinegar
1/2
teaspoon
vanilla extract

 

ORANGE CRANBERRY COMPOTE

1 medium
orange, zested and segmented
^¾
cup
chopped cranberries
1/4
cup
agave nectar
1/2
teaspoon
vanilla extract

 

TOPPING

3 tablespoons
organic granulated sugar

 

DIRECTIONS

 

Preheat the oven to 350°F. Lightly grease and flour an 8-inch round pan and line the bottom with parchment paper, if using.

 

To make the cake, in a small bowl, combine the flour, baking powder, anise, and salt. In a large bowl, preferably with an electric mixer, cream together the margarine and sugar until smooth and creamy. Add the milk, vinegar, and vanilla and blend well. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Spread the batter evenly into the prepared pan.

 

Bake for 32 to 36 minutes, until lightly golden and a toothpick inserted into the center comes out clean. Let cool in the pan on a cooling rack for 20 minutes. Loosen the edges of the cake with a butter knife and invert onto another cooling rack. Let cool completely before decorating.

 

While the cake is cooling, make the compote, if using. In a saucepan, combine the orange segments (reserve the orange zest for the topping), cranberries, agave, and vanilla. Cook on medium heat, stirring often, for about 5 minutes, until the cranberries burst and begin to release their juices. Remove from the heat and let cool. Store the compote in the refrigerator.

 

When the cake is cool, make the topping. In a small bowl, mix the sugar and reserved orange zest until mealy, with a texture like moist sand. Spread the topping over the cake and let sit for about 20 minutes, until dried and set. If using, bring the compote to room temperature before serving.

 

SERVINGS:
12

The addition of the semolina flour gives this cake a delicate crumb, which pairs deliciously with the buttery pineapple. Your grandma would be proud.

 

INGREDIENTS

1/4
cup
margarine
1/4
cup
firmly packed brown sugar
^¾
cup
semolina flour
^¾
cup
all-purpose flour
1/3
cup
organic granulated sugar
1 teaspoon
baking powder
1/2
teaspoon
baking soda
1/4
teaspoon
salt
^¾
cup
nondairy milk
1/4
teaspoon
mild vinegar
3 tablespoons
canola or other mild vegetable oil
1 teaspoon
vanilla extract
1 (20-ounce) can
pineapple rings, drained
maraschino cherries (optional)

 

DIRECTIONS

 

Preheat the oven to 350°F. Lightly grease and flour the sides of an 8- or 9-inch round pan. Line the bottom with greased parchment paper. If you don't have parchment, grease the bottom of the pan really well.

 

In a saucepan, combine the margarine and brown sugar and cook on medium heat, stirring often, until the margarine is melted and the sugar dissolves. Remove from the heat. In a large bowl, combine the semolina flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a medium bowl, combine the milk and vinegar and let sit for a few minutes to activate the vinegar. 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. Scrape the brown sugar mixture into the prepared pan and spread evenly. Arrange the pineapple rings and cherries, if using, on top of the brown sugar mixture in a single layer. Spread the cake batter evenly on top of the pineapple. Leave a
^¾
—inch margin at the top of the pan.