flavor you like
1 tablespoon arrowroot or
3½ teaspoons cornstarch
dissolved in ⅓ cup water
In a small saucepan over medium heat, whisk together the jam and the arrowroot mixture. Bring to a simmer, whisking until thickened and no longer milky-looking, about 3 minutes. Cool thoroughly before spreading on cooked, cooled, chilled cheesecake.
Vanilla Cake with Frosting
Serves 10 to 12
1 cup refined coconut oil,
plus more for pans
4 cups whole wheat pastry flour,
plus more for cake pans
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon fine sea salt
1½ cups rice or soy milk
1 cup silken tofu
⅓ cup safflower oil
1½ tablespoons vanilla extract
2 cups evaporated cane sugar
(or other dry sweetener)
4 cups Vanilla or Chocolate Frosting
(recipe follows)
Try not to eat the entire batch of frosting before you put it on the cake, pig.
Preheat oven to 350°F. Oil and flour two 9-inch cake pans and line the bottoms with parchment. Oil the parchment and dust the pans lightly with flour.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
In a food processor, combine the milk, tofu, safflower oil, and vanilla; set aside.
In the bowl of a stand mixer or in a large bowl with a hand mixer, combine the coconut oil and sugar, mixing on medium-high speed until fluffy, 3 to 5 minutes. With the mixer on low speed, add the flour mixture in 3 additions, alternating with the tofu mixture, mixing until just combined.
Transfer the batter to the prepared pans and smooth the surfaces. Bake for 30 to 35 minutes, or until the cakes spring back when lightly touched in the center and begin to pull away from the sides of the pan. Cool on racks for 10
minutes. Unmold the cakes and return to racks to thoroughly cool.
Spread each cake with about ¼ of the Vanilla Frosting or Fudgy Chocolate Frosting. Stack the cakes, then use the remaining frosting to coat the sides of the cake and your boobs.
VANILLA FROSTING
Makes about 4 cups
½ cup refined coconut oil
8 to 10 tablespoons soy milk
or nondairy creamer
2 teaspoons vanilla extract
¼ teaspoon salt
8 cups (about 2 pounds) powdered
evaporated cane sugar
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream the coconut oil, mixing on medium-high speed for about 3 minutes. Add 8 tablespoons of the milk or creamer, the vanilla, and salt, mixing until well combined. With the mixer on low speed, add the sugar, about ½ cup at a time. If the frosting seems too stiff, add 1 to 2 tablespoons more milk. Increase the speed to high and beat until smooth and fluffy, 1 to 2 minutes.
FUDGY CHOCOLATE FROSTING
Makes about 4 cups
14 tablespoons refined coconut oil
2 cups evaporated cane sugar
1½ cups unsweetened cocoa powder
1 cup soy creamer
½ teaspoon pure vanilla extract
¼ teaspoon fine sea salt
In a 2- to 3-quart saucepan over medium heat, melt the oil. Stir in sugar and cocoa powder. Gradually stir in creamer. Heat, stirring almost constantly, until mixture is smooth and hot, but not boiling. Remove from heat and stir in vanilla and salt. Set aside to cool to room temperature, until thick enough to spread.
Carrot Cake with Cream Cheese Frosting
Serves 10 to 12
1 cup safflower oil,
plus more for the pans
3 cups whole wheat pastry flour,
plus more for the pans
2 cups evaporated cane sugar
(or other dry sweetener)
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon refined sea salt
2 cups finely shredded carrots
(about 2 carrots)
2 cups unsweetened applesauce
2 teaspoons vanilla
1½ cups chopped walnuts
4 cups Vegan Cream Cheese
Frosting (recipe follows)
Preheat oven to 350°F. Oil two 9-inch cake pans and line the bottoms with parchment. Oil the parchment and dust the pans lightly with flour.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt; set aside.
In another large bowl, combine the oil, carrots, applesauce, and vanilla, stirring until smooth. Stir
1 tablespoon arrowroot or
3½ teaspoons cornstarch
dissolved in ⅓ cup water
In a small saucepan over medium heat, whisk together the jam and the arrowroot mixture. Bring to a simmer, whisking until thickened and no longer milky-looking, about 3 minutes. Cool thoroughly before spreading on cooked, cooled, chilled cheesecake.
Vanilla Cake with Frosting
Serves 10 to 12
1 cup refined coconut oil,
plus more for pans
4 cups whole wheat pastry flour,
plus more for cake pans
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon fine sea salt
1½ cups rice or soy milk
1 cup silken tofu
⅓ cup safflower oil
1½ tablespoons vanilla extract
2 cups evaporated cane sugar
(or other dry sweetener)
4 cups Vanilla or Chocolate Frosting
(recipe follows)
Try not to eat the entire batch of frosting before you put it on the cake, pig.
Preheat oven to 350°F. Oil and flour two 9-inch cake pans and line the bottoms with parchment. Oil the parchment and dust the pans lightly with flour.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
In a food processor, combine the milk, tofu, safflower oil, and vanilla; set aside.
In the bowl of a stand mixer or in a large bowl with a hand mixer, combine the coconut oil and sugar, mixing on medium-high speed until fluffy, 3 to 5 minutes. With the mixer on low speed, add the flour mixture in 3 additions, alternating with the tofu mixture, mixing until just combined.
Transfer the batter to the prepared pans and smooth the surfaces. Bake for 30 to 35 minutes, or until the cakes spring back when lightly touched in the center and begin to pull away from the sides of the pan. Cool on racks for 10
minutes. Unmold the cakes and return to racks to thoroughly cool.
Spread each cake with about ¼ of the Vanilla Frosting or Fudgy Chocolate Frosting. Stack the cakes, then use the remaining frosting to coat the sides of the cake and your boobs.
VANILLA FROSTING
Makes about 4 cups
½ cup refined coconut oil
8 to 10 tablespoons soy milk
or nondairy creamer
2 teaspoons vanilla extract
¼ teaspoon salt
8 cups (about 2 pounds) powdered
evaporated cane sugar
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream the coconut oil, mixing on medium-high speed for about 3 minutes. Add 8 tablespoons of the milk or creamer, the vanilla, and salt, mixing until well combined. With the mixer on low speed, add the sugar, about ½ cup at a time. If the frosting seems too stiff, add 1 to 2 tablespoons more milk. Increase the speed to high and beat until smooth and fluffy, 1 to 2 minutes.
FUDGY CHOCOLATE FROSTING
Makes about 4 cups
14 tablespoons refined coconut oil
2 cups evaporated cane sugar
1½ cups unsweetened cocoa powder
1 cup soy creamer
½ teaspoon pure vanilla extract
¼ teaspoon fine sea salt
In a 2- to 3-quart saucepan over medium heat, melt the oil. Stir in sugar and cocoa powder. Gradually stir in creamer. Heat, stirring almost constantly, until mixture is smooth and hot, but not boiling. Remove from heat and stir in vanilla and salt. Set aside to cool to room temperature, until thick enough to spread.
Carrot Cake with Cream Cheese Frosting
Serves 10 to 12
1 cup safflower oil,
plus more for the pans
3 cups whole wheat pastry flour,
plus more for the pans
2 cups evaporated cane sugar
(or other dry sweetener)
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon refined sea salt
2 cups finely shredded carrots
(about 2 carrots)
2 cups unsweetened applesauce
2 teaspoons vanilla
1½ cups chopped walnuts
4 cups Vegan Cream Cheese
Frosting (recipe follows)
Preheat oven to 350°F. Oil two 9-inch cake pans and line the bottoms with parchment. Oil the parchment and dust the pans lightly with flour.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt; set aside.
In another large bowl, combine the oil, carrots, applesauce, and vanilla, stirring until smooth. Stir
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