Free Have Your Cake and Vegan Too by Kris Holechek

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.
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    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.
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    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.
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    DIFFICULTY:
    SERVINGS: 10 to 12

MATCHA MADE IN HEAVEN CAKE
    Matcha powder is incredible but expensive! Save yourself the heart attack and see if you can get it in bulk so you can minimize the pain to the pocketbook while maximizing the pleasure in your belly. This recipe makes a two-layer cake, but you can make one thick layer, baking it for 38 to 42 minutes.
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    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)
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    DIRECTIONS
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    Preheat the oven to 350°F. Lightly grease and flour 2 (8-inch) round pans.
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    In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a large bowl, preferably using an electric mixer, combine the oil and applesauce. Add the milk, matcha, 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. Carefully fold in the blueberries with a spatula. Divide the batter between the prepared pans and spread evenly.
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    Bake for 22 to 26 minutes, until golden and a toothpick inserted into the center comes out clean. Let cool completely in the pans on cooling racks.
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    To assemble the cake, loosen the edge of one of the layers with a butter knife and place on a platter. If needed, level the top of the cake using a cake level or a knife. Spread the top with a generous helping of buttercream. Remove the other layer from its pan, place on the bottom layer, and level it if you’d like. Frost the top and sides of the cake with the remaining buttercream. (See page 14 for more tips on frosting cakes.) Garnish with blueberries. Store covered at room temperature.
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    DIFFICULTY:
    SERVINGS: 8 to 10

GERMAN GIRL SCOUT CAKE
    Inspired by the classic German Chocolate Cake and the Girl Scouts’ Samoa cookies, this cake is a chocolate and coconut lover’s dream come true! Lowfat coconut milk is a nice option for the coconut spread.
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    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
1/2 teaspoon
baking soda
1/4 teaspoon
salt
1 cup
nondairy milk,
at room temperature
1/4 teaspoon
mild vinegar
1/4 cup
chocolate chips, melted
1/4 cup
canola or other
mild vegetable oil
1 teaspoon
vanilla extract
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    COCONUT SPREAD
    2 tablespoons
cornstarch
1/3 cup
organic granulated sugar
¾ cup
nondairy milk
1/2 teaspoon
vanilla extract
3 cups
unsweetened shredded
coconut
1 recipe
Chocolate Ganache
(page 133)
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    DIRECTIONS
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    Preheat the oven to