Have Your Cake and Vegan Too (8 page)

 

DIFFICULTY:

SERVINGS: 9

 

INGREDIENTS

1
^¾
cups
all-purpose flour
1/4
cup
firmly packed brown sugar
1/4
cup
organic granulated sugar
1 teaspoon
baking powder
1/2
teaspoon
baking soda
1/2 teaspoon
ground cinnamon
1/8
teaspoon
salt
1/2
cup
melted margarine,
at room temperature
2/3
cup
natural peanut butter
1/3
cup
nondairy milk
1 large
ripe banana, mashed
coarse sugar for sprinkling

 

DIRECTIONS

 

Preheat the oven to 350°F. Lightly grease an 8-inch square pan or line with parchment paper.

 

In a medium bowl, combine the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Add the margarine and mix until crumbly. To make the topping, transfer
^¾
cup of the mixture to another bowl, add the peanut butter, mix to combine, and set aside. In another bowl, whisk together the milk and banana. Add the wet ingredients to the original flour mixture and mix to combine. Spread the banana batter evenly into the prepared pan. Crumble the reserved peanut butter topping over the batter and sprinkle with coarse sugar.

 

Bake for 32 to 37 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a cooling rack. This cake is served from the pan. Store at room temperature, loosely covered.

 

SERVINGS:
9

 

INGREDIENTS

2 cups
all-purpose flour
1
^1/4
cups
coarsely ground quick-cooking or
old-fashioned oats
1
1/4
cups
organic granulated sugar
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1/4
teaspoon
salt
1
1/2
cups
nondairy milk
about 3 Meyer lemons
zested and juiced (about
^1/3
cup
juice)
1/3
cup
canola or other mild vegetable oil
1/2
teaspoon
vanilla extract
1 cup
fresh or frozen berries, such as
blueberries or raspberries
powdered sugar for dusting

 

DIRECTIONS

 

Preheat the oven to 350°F. Lightly grease and flour a 15-cup Bundt or other large tube pan.

 

In a medium bowl, combine the flour, ground oats, sugar, baking powder, baking soda, and salt. In a large bowl, combine the milk and lemon zest and juice and let sit for a few minutes to activate the citrus. Add the oil and vanilla and mix to combine. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Add the berries and gently fold in to avoid streaking. Spread the batter evenly into the prepared pan.

 

Bake for 48 to 52 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan on a cooling rack for 20 minutes. Run a butter knife around the edge of the pan and invert onto another cooling rack, then cool completely. Serve with a light dusting of powdered sugar. Store loosely covered at room temperature.