Have Your Cake and Vegan Too (24 page)

 

To assemble the cake, place one of the layers on a platter. If needed, level the top of the cake using a cake level or a knife. Spread with a healthy smear of buttercream and top with slices of the remaining bananas. Place the other layer on the bottom layer and level it if you'd like. Frost the top of the cake with the remaining buttercream. You might have enough left to do some decorating to dress it up. (See page 14 for more tips on frosting cakes.) Store leftover cake in a sealed container in the refrigerator.

 

SERVINGS:
8 to 10

Essentially, this is a 'nilla cake recipe. Dressed up with some cinnamon and a crunchy sugar topping, you have yourself a serious winner.

 

INGREDIENTS

3 cups
all-purpose flour
1
1/2
teaspoons
baking powder
1/2
teaspoon
baking soda
2 teaspoons plus 1
1/2
teaspoons
ground cinnamon
1/4
teaspoon
salt
1/2
cup
canola or other mild vegetable oil
2 cups
organic granulated sugar
3 tablespoons
unsweetened applesauce
1
1/2
cups plus 1 tablespoon
nondairy milk
1/2
teaspoon
mild vinegar
2 teaspoons
vanilla extract
1 recipe
Vanilla Buttercream (page 139)
3 tablespoons
coarse sugar

 

DIRECTIONS

 

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

 

In a small bowl, combine the flour, baking powder, baking soda, the 2 teaspoons cinnamon, and the salt. In a large bowl, preferably using an electric mixer, cream together the oil and sugar until combined. Add the applesauce, milk, vinegar, and vanilla. 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 28 to 32 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pans on cooling racks for 15 minutes. Loosen the edges of the cake with a butter knife and invert onto another cooling rack. Cool completely before frosting.

 

To assemble the cake, place one of the layers on a platter. If needed, level the top of the cake using a cake level or a knife. Spread with a healthy smear of buttercream. Place the other layer on top and level it if you'd like. Frost the sides and top with the remaining buttercream. You might have enough left to do some decorating, so gussy it up! Combine the coarse sugar with the remaining 1
1/2
teaspoons cinnamon and top the cake with the crunchy mixture. (See page 14 for more tips on frosting cakes.) Store leftover cake covered at room temperature.

 

SERVINGS:
10 to 12

 

INGREDIENTS

1
1/2
cups
all-purpose flour
1 cup
organic granulated sugar
1 teaspoon
baking powder
1 teaspoon
baking soda
1/4
teaspoon
salt
1/3
cup
canola or other mild vegetable oil
1/4
cup
unsweetened applesauce
1 cup
nondairy milk
1 teaspoon
matcha powder
1 teaspoon
vanilla extract
1 cup
blueberries plus extra for garnish
1 recipe
Matcha Buttercream (page 141)

 

DIRECTIONS

 

Preheat the oven to 350°F. Lightly grease and flour 2 (8-inch) round pans.