Have Your Cake and Vegan Too (18 page)

 

Bake for 28 to 35 minutes, until a toothpick inserted into the center comes out clean and the top is golden. Let the cake rest on a cooling rack for 5 minutes. Loosen the edges of the cake with a butter knife and invert onto a platter. Leave the pan on the cake and let it sit, upside-down, for 5 more minutes. Then carefully remove the pan and peel off the parchment. Serve warm or at room temperature. Store leftover cake sealed at room temperature.

 

SERVINGS:
8 to 10

 

INGREDIENTS

CAKE

1
^¾
cups
all-purpose flour
1
1/2
cups
organic granulated sugar
^¾
cup
baking cocoa, sifted
1
1/2
teaspoons
baking powder
1
1/2
teaspoons
baking soda
1/8
teaspoon
salt
1
1/2
cups
nondairy milk
1/2
teaspoon
mild vinegar
1/2
cup
canola or other mild vegetable oil
2 teaspoons
vanilla extract
1 cup
boiling water

 

LEMON PUDDIN'

1/4
cup
cornstarch
1 cup
organic granulated sugar
2
1/2
cups
nondairy milk
1 medium
lemon, zested
1/4
cup
lemon juice

 

DIRECTIONS

 

Preheat the oven to 350°F. Lightly grease and flour a 9 x 13-inch pan.

 

To make the cake, in a medium bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. In a large bowl combine the milk and vinegar and let sit for a minute to react. 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. Add the boiling water and mix to combine. The batter will look very thin. Spread the batter evenly into the prepared pan.

 

Bake for 37 to 42 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a cooling rack.

 

While the cake is baking, make the pudding. In a medium saucepan, combine the cornstarch and sugar and mix to break up any lumps. Whisk in the milk and mix well to combine. Cook over medium-high heat for about 10 minutes, whisking constantly, until the mixture begins to bubble. Lower the heat to medium-low and add the lemon zest and juice. Mix well and continue to cook for 5 to 8 minutes, until the mixture begins to thicken and coats the back of a spoon. Remove from the heat.

 

With the end of a wooden spoon, poke holes all over the cake. Pour half of the warm pudding mixture over the cake and smooth over to fill the holes. Let the remaining pudding cool to room temperature, stirring occasionally. Spread the remaining pudding over the cake as the topping. Store the cake covered in its pan in the refrigerator. Cut and serve the cake cold from the pan.

 

SERVINGS:
12