Have Your Cake and Vegan Too (19 page)

CHAPTER 4

Multilayer Cakes

The multilayer cake, bringer of much fear to many a kitchen. Relax! It's not as scary as it seems. These recipes will prove to you what a badass baker you truly are as you level, layer, and frost your way through these cakes.

 

INGREDIENTS

CAKE

1 cup plus
1/4
cup
nondairy milk
1 cup
raisins
1/2
cup
margarine, melted
1 tablespoon
molasses
2 teaspoons
vanilla extract
1
1/2
cups
quick-cooking or old-fashioned
oats
1 cup
all-purpose flour
1/2
cup
organic granulated sugar
1 teaspoon
baking powder
2 teaspoons
ground cinnamon
1/4
teaspoon
salt

 

CREAM FILLING

1/4
cup
margarine, at room temperature
1/4
cup
shortening, at room temperature
1/2
teaspoon
vanilla extract
2 cups
powdered sugar, sifted
a splash
nondairy milk

 

DIRECTIONS

 

Preheat the oven to 350°F. Grease and flour 2 (8-inch) round pans and line with parchment paper.

 

To make the cake, in a small saucepan, combine 1 cup milk and the raisins. Cook over medium heat until the liquid comes to a simmer. Remove from the heat and let cool. Transfer the mixture to a food processor and pulse until the raisins are pureed into the milk. Add the margarine, molasses, vanilla, and the remaining
^1/4
cup milk and process to combine. In a small bowl, combine the oats, flour, sugar, baking powder, cinnamon, and salt. 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 28 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pans on cooling racks. Cool completely before filling.

 

To make the filling, using an electric mixer, cream the margarine and shortening together. Add the vanilla and powdered sugar, and beat well, until fluffy. If the cream is not as smooth as you would like, add the splash of milk.

 

To assemble the cake, run a butter knife around the edge of one of the layers and invert onto a platter. This will have the bottom layer upside down, so its top should be flat. Spread the cream evenly on top. Remove the other layer from its pan and place on the bottom layer. Store in a sealed container at room temperature. This cake is actually better made a day ahead so the flavors have time to meld.

 

SERVINGS:
12

 

INGREDIENTS

CAKE

1
1/2
cups
all-purpose flour
1/4
cup
baking cocoa (preferably
Dutch processed), sifted
1 cup
organic granulated sugar
1 teaspoon
baking powder
1/4
teaspoon
salt
1 cup
nondairy milk, at room
temperature
1/4
teaspoon
mild vinegar
1/4
cup
chocolate chips, melted
and cooled
1/4
cup
canola or other mild
vegetable oil
1 teaspoon
vanilla extract

 

PB FILLING

^1/3
cup
natural peanut butter
2 tablespoons
margarine, at room
temperature
1 cup
powdered sugar, as needed
1 teaspoon
nondairy milk, if needed

 

PB GANACHE TOPPING

1 recipe
Chocolate Ganache
(page 133)
1 tablespoon
natural peanut butter

 

DIRECTIONS

 

Preheat the oven to 350°F. Grease and flour 2 (8-inch) round pans and line with parchment paper.