Free Have Your Cake and Vegan Too by Kris Holechek Page A

350°F. Grease and flour 2 (8-inch) round pans and line with parchment paper.
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    To make the cake, in a small bowl, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. In a large bowl, combine the milk and vinegar and let sit for a few minutes to activate the vinegar. Add the melted chocolate, oil, and vanilla, whisking well. 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 25 to 28 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pans on cooling racks for 10 minutes. Loosen the edges of the cakes with a butter knife and invert onto other cooling racks. Cool completely before frosting.
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    To make the spread, in a small saucepan, combine the cornstarch and sugar. Whisk well to break up any lumps. Add the milk and vanilla and whisk thoroughly. Cook over medium heat for about 8 minutes, whisking constantly, until the mixture begins to bubble. Lower the heat and continue stirring until the mixture begins to thicken. Remove from the heat and mix in the coconut until well coated. Let the mixture cool.
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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. Cover the top with half of the spread. Drizzle on half of the ganache. Place the other layer on top and level it if you’d like. Cover the top of the cake with the remaining spread and drizzle with the remaining ganache. (See page 14 for more tips on frosting cakes.) Store in a covered container at room temperature.
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    DIFFICULTY:
    SERVINGS: 10 to 12

CHAPTER 5
    Think Outside the Round Cakes
    Cakes need not always be fancy rounds bedazzled with frosting or simple coffee cakes perfect for snacking on. They come in many shapes and sizes, and we’re equal opportunity cake-consumers, so no cake is left out!

POUND OF MAPLE SUGAR CAKE
    This rich brown sugar pound cake is dense, moist, and delectable. Topped with a delicious maple glaze, what more could you ask for?
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    INGREDIENTS
    2 cups
all-purpose flour
2 teaspoons
baking powder
1/4 teaspoon
salt
1/2 cup
margarine, at room temperature
1 cup
firmly packed brown sugar
1/4 cup
unsweetened applesauce
1/2 cup
nondairy milk
1 tablespoon
molasses
1/2 teaspoon
vanilla extract
1 recipe
Maple Glaze (page 131)
1/2 cup
chopped walnuts (optional)
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    DIRECTIONS
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    Preheat the oven to 325°F. Lightly grease and flour a 9 x 5-inch loaf pan.
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    In a small bowl, combine the flour, baking powder, and salt. In a large bowl, cream together the margarine and brown sugar until combined. Add the applesauce, milk, molasses, and vanilla and mix well. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Spread the batter evenly into the prepared pan.
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    Bake for 42 to 48 minutes, until brown and 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. Let cool completely before glazing.
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    Spread the glaze over the cooled cake and decorate with walnuts, if using. Store loosely covered at room temperature.
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    DIFFICULTY:
    SERVINGS: 10

ORANGE YOU GLAD IT’S PUDDIN’ CAKE?
    This is one of those simple, delightful recipes that’s easy to throw together and is the ultimate comfort food on a cold day. The top gets a light crunch, which gives way to the moist, fragrant cake and creamy pudding bottom.
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    INGREDIENTS
    1 cup
all-purpose flour
1/2 cup plus 1/4 cup
organic granulated sugar
1/2 teaspoon
baking powder
1/4 teaspoon
baking soda
a scant sprinkle
salt
1/4 cup
margarine, melted
1/2 cup
nondairy milk, warmed
1 medium
orange, zested, plus 1/2 cup juice
1 1/2 teaspoons
vanilla extract
1