“Cake or death?” “Is it vegan?”

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Cake:

  • 1 3/4 Cup Unbleached Cake Flour
  • 1/2 – 3/4 Cup Unsweetened Cocoa
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 3 tsp Ener-G Egg Replacer
  • 1 Cup Almond Milk
  • 1/2 Cup Natural Peanut Butter
  • 1 1/2 Cup Coconut Sugar
  • 2 teaspoons Vanilla Extract
  • 1 Cup Boiling Coffee
Baking is something we love to do together around here even though we rarely have a sweet tooth.  Since adopting a no processed foods lifestyle, we really stopped baking much of anything except wheat breads.  I made this recipe into a two layer round cake and had enough batter left over to put a thin layer into a rectangle cake pan and it was the perfect consistency to make a swiss cake roll.  This cake doesn’t rise much but it is very moist and sturdy.  It would also work very well as cupcakes, in a single layer sheet cake or whatever you can think up!
Preheat the oven to 350F and prepare your “egg”.  Ener-G calls for 2 Tablespoons of water for every 1.5 teaspoons.  You can use any egg replacer like chia or flax if you like.  Start by mixing the dry ingredients together in a separate bowl.  I use King Arthur Unbleached Cake Flour.  I prefer a less rich chocolate flavor so I only used a scant 3/4 cup of cocoa – closer to 1/2 cup, but there is room for fluctuation depending on your taste.  Then put the Ener-G, almond milk, peanut butter, sugar and vanilla into a mixer and beat on medium for a few minutes.  Any kind of non dairy milk will work and oil can be used in place of peanut butter.  Slowly add the dry ingredients and beat until well mixed, then add the boiling coffee and continue to mix until smooth.
Pour the batter into your greased cake pans and bake for 25-30 minutes.  You will know it is done when a toothpick inserted into the middle comes out clean and the sides start to pull away from the edge of your pan.  Once your cake is in the oven, it’s on to the frosting!

Frosting:

  • 1/4 Cup Earth Balance
  • 16oz Vegan Cream Cheese
  • 2/3 Cup Powdered Sugar
The frosting is easy.  Throw your ingredients into the mixer and beat on medium speed until it’s smooth and fluffy.  Because there are no dry ingredients, this frosting is very soft.  Refrigerate it immediately after mixing and leave it there until ready to use.  If you prefer a thinner and sweeter frosting, only use one 8oz package of cream cheese.
When the cake comes out, I put it directly into the freezer uncovered and leave it there until it is frozen firm.  This makes it much easier to handle the layers for cutting and frosting.  When it’s time to frost the cake, use a long bread knife to cut the tops off of the layers so they are flat and stackable.  Apply a layer of frosting to the top of the bottom half, then stack on the top half and cover the entire cake with a thick, even layer of frosting.  If there’s any left after the initial serving, stick it in the freezer!  We love it as a frozen treat!
As I mentioned in the beginning, I used the leftover batter to make a thin layer for a swiss cake roll.  As soon as it cooled, it was the perfect pliability for rolling up but I waited a bit too long with this one and it dried a little as it sat waiting for me to finish the big cake.  When I finally got around to trying to roll it up it cracked a little but I’m certain it would have looked beautiful had I shaped it first.  Either way it tasted great!  We’re so happy to have a sugar free, non processed go-to for desserts and celebrations!

I’m so excited that we can once again say “Cake, please”!

Eddie Izzard – Cake or Death

Ingredients

  • Cake:
  • 1 3/4 Cup Unbleached Cake Flour
  • 1/2 – 3/4 Cup Unsweetened Cocoa
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 3 tsp Ener-G Egg Replacer
  • 1 Cup Almond Milk
  • 1/2 Cup Natural Peanut Butter
  • 1 1/2 Cup Coconut Sugar
  • 2 teaspoons Vanilla Extract
  • 1 Cup Boiling Coffee
  • Frosting:
  • 1/4 Cup Earth Balance
  • 8oz Vegan Cream Cheese
  • 2/3 Cup Powdered Sugar

Instructions

  1. Preheat the oven to 350F
  2. Mix together dry ingredients and set aside
  3. In a stand mixer, combine the Ener-G, milk, peanut butter, agave and vanilla and mix on medium for a few minutes
  4. Add the dry ingredients and continue to beat on medium for two more minutes
  5. Add the boiling coffee and mix in
  6. Divide into two greased cake pans
  7. Bake for 25-30 minutes until the cake begins to pull away from the edges and a toothpick inserted in the center comes out clean
  8. Frosting:
  9. Combine the Earth Balance, Vegan cream cheese and powdered Sugar and whip on medium until smooth and fluffy
  10. Refrigerate until ready to use

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegan

Diet tags: Vegan

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 1 review(s)