"My Grandma's Thunder Cake"
Cake
Carrot Cake
Elainie's Basic Vanilla Cake
Elainie's Chocolate Cake
Elainie's Spelt Cupcakes
Fantastic (very rich) Chocolate Cake
Wedding Cake
Yellow Cake posted by Elainie
(from Patrica Polacco's book Thunder Cake)
1 cup shortening (I used canola oil instead)
1 3/4 cup sugar (we use fructose sugar)
1 teaspoon vanilla
3 eggs (I used egg-replacer=3 tablesp. egg replacer to 6 tablesp. water beaten
well until thick. The recipe calls for you to blend yolks in and then beat egg
whites until stiff and fold them in.)
1 cup cold water
1/3 cup pureed tomatoes (very weird ingredient in my mind but it doesn't taste
at all tomatoey and I think that that is why it is so fabulous- really- there
is no taste at all)
Sift together (I just poured it on top of the wet- I much more of a one bowl baker):
2 1/2 cups cake flour (I used regular white flour)
1/2 cup cocoa (I used non-dairy organic hot cocoa mix the stuff that is already
sweetened and has a bear on the front- and I upped it to just under 1 cup )
1 1/2 teaspoon baking soda
1 teaspoon salt
Mix dry into wet. Bake 350 degrees for 35-40 mins in two 8 1/2 cake pans- greased (I used canola oil) and floured. Done when inserted knife/toothpick comes out clean (it took me about 45-55 mins). Polacco says to serve it with chocolate butter frosting and top it with strawberries.
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Here's another one which would need to be tripled to serve 30 people
1 cup whole grain flour plus 2 tab
1 cup unbleached flour plus 2 tab
1 1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup oil or melted coconut oil
3/4 cup maple syrup
3/4 cup almond or other milk
2 tsp apple cider vinegar and 3 tsp vanilla extract
Oil and flour the baking pans
preheat oven to 350
Sift the dry ingredients tigether in a bowl. Whisk the wet ingredients in anotherbowl.
Add to the dry ans stir. Don;t ovwermix. Pour into the prepared pans and bake
20- 25 min. Let cool and then invert onto a cooling rack.
Place the bottom layer on a disk so you can frost it.
Tofu frosting
1 pound tofu blanched in boiling water and pressed between towels and a brick
to get rid of the excess water
1/2 cup maple syrup
2 tab lemon juice
1/2 tsp sea salt
1 tab vanilla extract
1 tsp almond extract
2 tab cashew or almond butter
1/2 cup water
3 tab agar flakes
3/4 cup almond or other milk
3 tab kuzu diluted in 5 tab water
Process the tofu with the maple syrup, lemon juice, sea salt, extracts in a food processor until creamy. Add the nut butter and process again.
bring the water to a simmer in a pot with the agar flakes.
Simmer 5 min and then add the milk. Now add the diluted kuzu and cook until
VERY thick.. Add this to the creamey mixture snd process. taste to adjust sweetener
etc.. Chill. This will be very firm. if it's too firm to pipe through a pastry
bag then process againb and chill for 30 min then proceed to frost abd pipe
thew decorations. You can color it too with beet juice, parsley juice etc..
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2 cups whole spelt flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp cardomom ground
1 1/2 tsp cinnamon ground
1/2 cup cold pressed walnut oil
2/3 cup maple syrup
2/3 cup almond or oat milk
1/2 tsp fine sea salt
3 cups grated (fine grate) carrots
topping
14 oz coconut milk
1/8 cup maple syrup or more to taste
1 tab. kuzu or arrowroot diluted in 1/4 cup water
1 tsp lemon juice
pinch of cardomom
preheat oven to 350 oil and flour a 9-inch cake p
sift dry ingredients together in a bowl.
whisk oil , syrup , milk , until blended.
add oil mixture to dry ingredients.
add carrots and mix until moistened.
with a spatula pour into cake pan.
bake 25 min.
take out and let cool
for topping
in a saucepan combine coconut milk
syrup , and cardomom.
bring to a simmer and add diluted kuzu
stir until thickened.
add lemon juice
taste and adjust flavors( you can add some vanilla)
let cool remove cake from cake pan and transfer to platter
pour sauce over cake and sprinkle whole cake with large
flaked coconut
Enjoy!
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Basic vanilla cake
1 cup white spelt flour
1 cup whole grain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 - 3/4 cup maple syrup (depending on how sweet you like it)
2/3 cup water
1/3 cup olive oil or melted coconut oil
2 tsp apple cider vinegar
1 tab. vanilla extract
350 degree oven
sift dry ingredients together, whisk wet together. Add the wet mixture to the
dry and pour iinto an oiled (greased) and floured 9 inch cake pan.
Bake for 25-30 min until a toothpick come out clean.
You can serve this with a warm peach sauce, a raspberry sauce, strawberry sauce
etc..
Here is one
2 cups whole spelt flour
2 cups white spelt flour
1 tab plus 1 tsp baking powder
1 1/2 tsp baking soda
1 cup cocoa
1 tsp sea salt
1 cup olive oil
2 1/2 cups maple syrup
2 tsp. apple cider vinegar
4 tsp vanilla extract
2 cups water
Frosting
6 tab. agar flakes
1 1/2 cups water
3/4 cup cocoa
1 cup maple syrup (you can use more if you like)
pinch sea salt
1 1 /2 tsp vanilla extract
4 1/2 tab arrowroot dissolved in 6 tab. almond milk
350 degree oven Grease and flour 2- 9 inch springform pans.
Sift dry ingredients together. Whisk together wet ingredients.
Add to the dry mixture and stir (just be sure not to overmix it).
Divide the batter amonng the two pans and bake for 35 min or until a toothpick
come out clean. Cool cakes and then invert onto a cooling rack
For frosting
place the agar flakes, water in a pot and simmer until dissolved. Add the cocoa
, maple syrup, sea salt and vanilla.
Then add the dissolved arrowroot mixture and simmer until thickened (1 min).
Pour this into a glass bowl and put it in the fridge to harden (gell).
Then cut the frostiing into squares and process in a foood processor until creamy
(this is like a fudge frosting).
Spread the frosting on one layer, place the other layer on top and then frost the sides and top. Enjoy!
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I just made it up though. I used 2 cups of flour and 1 of the cups was 1/2
milet and 1/2 oat flour. About 1/4 cup coconut oil (melted)
1/3 cup maple syrup, 2 tsp vanilla, 1/2 tsp sea salt, 2 1/2 tsp baking powder
and get this, I can't remember how much almond milk! I think it may have been
about 2/3 of a cup or a bit more. I used 1 egg. Mix dry and then mix all the
wet ingredients together well and add to dry. ladle into lined muffin tin and
bake at 350 for 25 min .
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Ingredients:
1 and a half cups unbleached white flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup sugar
half a cup of mixed, chopped nuts (optional)
1/2 cup vegetable oil
half a cup cold water or soy milk
half a cup of orange juice
2 teaspoons vanilla extract
2 tablespoons vinegar
Preheat oven to 375 degrees. Sift dry ingredients into 8" square or 9" round baking pan. Mix liquids (except vinegar) and whisk into dry. When batter is smooth, add vinegar and stir quickly, until it is evenly distributed. Put it in the oven, don't let it stand around (that has something to do with the vinegar) Bake for 25-30 minutes...or longer until done.
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150g (5oz) Trex cooking fat
150g (5oz) Barbados sugar
1 well-filled tbs molasses
1 tbs lemon juice
300g (10oz) mixed Dried Fruit, cleaned beforehand
300g (10oz) wholemeal flour
50g (2oz) soya flour
1/2 tsp Cream of Tartar
Rather less Bicarbonate of Soda
280ml (1/2 pint) water (approx)
1 tbs chopped candied peel
Line a 7" cake tin with 2 sheets of greaseproof paper and switch oven to
200 degrees C (400 degrees F, Gas mark 6). Beat the Trex and sugar to a cream,
add the molasses then the lemon juice. Beat well. Stir in the fruit. Mix the
flours and gradually beat this into the fruit mixture alternately with cold
water. Lastly add the cream of tartar and bicarbonate of soda. Turn into the
cake tin, cover with 2, or even 3 sheets of paper and bake for 10-15 minutes
before lowering the heat to 150 degrees C (300 degrees F) for a further 2 hours.
When cold brush with diluted jam, usually apricot. Cover with marzipan and then
Royal Icing.
Marzipan
180g (6oz) ground almonds
Juice & grated rind of 1 lemon
Almond essence
50g (2oz) soya flour
225g (8oz) soft brown sugar
Mix nuts, flour and lemon rind. Add a few drops of essence and sufficient lemon
juice to bind to a stiff consistency. Cover the cake when cold and decorate.
"Butter" Icing
180g (6oz) sieved icing sugar
120g (4oz) vegan margarine
Beat the margarine and sugar together until thick and creamy.
For a vanilla "butter" icing, add a tsp of vanilla essence.
Glace Icing
450g (1lb) icing sugar
3 1/2 tbs warm water
Place water in a basic and add the icing sugar slowly beating all the time.
Keep warm. It will be ready to use when a thick sauce consistency. Transparent
icing. A second coat will make it less transparent. It can be coloured by adding
a few drops of colouring or flavoured with essences.
Royal Icing
Melt a block coconut cream in a basin over very hot water and beat in enough
icing sugar (up to twice the amount of coconut) to give a fairly thick but spreadable
cream. Cover the cake promptly, remembering this icing goes really hard, and
smooth with a palette knife dipped in hot water. Candle holders or other decoration
should go on as soon as the icing is smoothed. Alternatively, make royal icing
using a standard recipe but substituting the egg whites for an egg white replacer
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Adapted from The Cake Bible-
Yellow cake
6 egg yolks
1 cup almond milk
1 1/2 cups white spelt flour sifted
1 1/2 cups millet flour sifted
2 1/4 tsp vanilla extract
3/4 cup maple sugar (the original recipe calls for 1 1/2 cups)
1 tab. plus one teaspoon baking powder
1/4 tsp. sea salt
8 tab. coconut butter
preheat oven to 350
line 2 nine inch by 1 1/2 inch cake pans with parchment circle (bottom only)
grease and flour the pans.
Use a mixer, mix the flour and sugar , sea salt , and baking powder to blend.
Add coconut butter and 3/4 cup almond milk.
Increase to medium speed and continue to mix 1 1/2 min.
In the remaining almond milk, blend the egg yolks and then gradually add that
mixture to the flour mixture in 3 batches, beating for 20 seconds after each
addition.
Pour into the prepared pans and bake 25- 35 min. until a toothpick or tester
comes out clean in the middle.. Let cool in the pans 10 min. and then invert
onto a cooling rack.
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