Everyday Almond Cake
from "Sweet Vegan Treats" by Hannah Kaminsky
Makes 10-12 Servings
For a more decadent rendition, she suggests to double the recipe for both cake and ganache and create a double-decker layer cake by sandwiching extra ganache between the two rounds! Served that way at Nourish Cafe in San Francisco.
1/2 cup almond meal
3/4 cup white whole wheat flour
1/2 cup garbanzo bean flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup olive oil
1 cup nondairy milk
1/2 cup maple syrup
2 tablespoons maple syrup
1/2 teaspoon apple cider vinegar
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
7 ounces dark chocolate, chopped
1/4 cup full fat coconut milk
1 tablespoon maple syrup
whole almonds, for garnish
Preheat your oven to 350 F and generally grease one 8" cake pan.
Combine the almond meal, both flours, baking power, baking soda and salt. Stir to combine and set aside.
Separately, whisk together the oil, nondairy milk, maple syrup, and vinegar vigorously until the mixture is slightly frothy and bubbly on the surface. Incorporate the two extracts. Slowly add in the dry mixture, whisking just until everything is combined. Don't be alarmed if the batter seems thin, almost like crepe batter rather than your traditional cake. That means you've done it right!
Pour the batter into your prepared pan and bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before turning out on a wire rack to cool. Make sure it's completely cool before decorating.
To make your ganache, heat the chocolate, coconut milk, and maple syrup together in a medium saucepan over very low heat, stirring well until completely smooth. Pour generously over the top of the cake, allowing it to run down the sides. Use a flat spatula to smooth over any gaps until it's fully covered. Place whole almonds decoratively around the border, if desired. Let the ganache cool and set completely before serving.
Gram's Banana Cake
2 1/2 cups sugar
1 cup butter
1 cup sour cream
2 teaspoons baking soda
3 cups all-purpose flour
1 tablespoon pure vanilla extract
2 1/2 cups ripe bananas, mashed
1. Preheat the oven to 350. Grease and flour 3 9" cake pans and set aside.
2. Mash the bananas and place in a measuring cup. Cream the butter and sugar together until well mixed. Add the eggs and beat well. Mix in the sour cream. In a separate bowl, sift together the flour and baking soda. Add to creamed mixture and beat well. Add the mashed bananas and vanilla and mix well.
3. Divide evenly among the prepared cake pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool a few minutes and remove from pans. Cool completely before frosting.
5 cups powdered sugar
1/2 cup cocoa powder
1/2 cup butter, softened
2-4 tablespoons brewed black coffee
Sift the powdered sugar and cocoa together into a large bowl. Add the softened butter and mix on very low speed until they are incorporated. Add the coffee starting with 2 tablespoons and mix until it reaches your desired spreading consistency.
I ended up adding too much coffee and added Xanthan gum to thicken it back up. Again, I am not a fan of powdered sugar/random liquid based frostings!... help.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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