Guest guest Posted August 19, 2002 Report Share Posted August 19, 2002 These irresistible egg- and dairy-free desserts really TAKE THE CAKE. Author/s: Richard Pierce Issue: May, 1999 Cake is a universal symbol of celebration. And these five desserts that rely on neither eggs nor dairy will enable you to launch your festivities both healthfully and deliciously. The challenge of making a nondairy, eggless cake is to produce a baked good that's still appealing. This sort of cake will not have the texture of one that utilizes milk, eggs, white sugar and refined flour, but it will be light, moist and flavorful if you use the right alternative ingredients. With one exception, these cakes are made with equal parts of whole-wheat pastry flour and unbleached white flour. Pastry flour is made from soft winter wheat, which is lighter in color and texture than hard wheat and contains less gluten. Cakes and muffins can be made using 100 percent pastry flour, but I've added unbleached white flour to give the cakes a little more substance. Once you master the basic recipe, try experimenting with the ratio of white flour to pastry flour to see what works best for you. If you are sensitive to wheat, try substituting spelt flour for the wheat flour. Spelt is related to wheat, but its genetic makeup is such that often it can be tolerated by those with wheat allergies. A combination of baking powder and baking soda acts as a leavener, taking the place of eggs. Select a nonaluminum baking powder because those with sodium aluminum sulfate can cause allergic reactions in some people. The powder should also be double-acting, meaning that it creates gas bubbles when it first comes into contact with a liquid, and then again when heated. These bubbles create air pockets that give baked goods a lighter texture. Baking soda, or sodium bicarbonate, creates gas bubbles when it comes in contact with acid and liquid. Since baking soda is not double-acting, a batter containing it should be put into the oven right away. If you use too much baking powder and/or baking soda, the cake may rise too quickly and subsequently fall while cooling. I prepared an emulsion made from flaxseeds (available at natural food stores) to serve as a binding agent; it also makes eggless baked goods moist. Flaxseeds are an excellent source of omega-3 fatty acids and vitamin E. It is important to store them in the refrigerator or freezer since the oil they contain can easily become rancid. Oil is also an essential binding agent in cakes--I use canola because it's light and almost tasteless. Deep-colored and full-flavored pure maple syrup is my sweetener of choice. Be sure to buy a high-quality organic syrup for the best flavor. You're guaranteed to get a rich-tasting baked good if you pair maple syrup with a flavoring such as pure vanilla extract. Orange, almond and other extracts can also add an interesting flavor, but use them with a light hand since their impact can be quite intense. Whether you make my rich Carrot Cake, fluffy Spice Cake or dark- chocolate cake, the next egg- and dairy-free dessert you bake will send the message that you definitely can have your cake and eat it too. Basic Cake 10 SERVINGS DAIRY-FREE This recipe makes a fabulous snack or not-too-rich dessert. For even more flavor, serve with fresh berries. 1 Tbs. flaxseeds 3/4 cup soy milk 3/4 cup whole-wheat pastry flour 3/4 cup unbleached white flour 1 1/2 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1/2 tsp. salt 1/2 cup maple syrup 6 Tbs. canola oil 1 Tbs. pure vanilla extract 1 1/2 tsp. cider vinegar Rice Syrup Glaze (optional; see recipe) PREHEAT OVEN TO 350 [degrees] F. Grease an 8-inch square baking pan. In coffee grinder or small food processor, grind flaxseeds. Transfer to blender along with 1/4 cup soy milk; let mixture soak 5 minutes. Meanwhile, in large bowl, sift both flours, baking powder, baking soda, cinnamon, nutmeg and salt. To mixture in blender, add maple syrup, oil, vanilla extract, cider vinegar and remaining 1/2 cup soy milk and blend thoroughly. Gradually add maple syrup mixture to flour mixture, mixing well with wooden spoon. Pour batter into prepared pan, spreading evenly. Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, 25 to 30 minutes. Let cool for 10 minutes in pan. To remove from pan, run knife around edge of pan and turn cake out onto wire rack. If desired, using pastry brush, spread warm Rice Syrup Glaze over cake. PER SLICE: 267 CAL.; 3G PROT.; 9 G TOTAL FAT (1 G SAT. FAT); 456 CARB.; 0 CHOL.; 299 MG SOD.; 2 G FIBER Rice Syrup Glaze MAKES 1/4 CUP DAIRY-FREE (30) Quick and simple, this glaze adds a nice gloss and a touch of sweetness to both cakes and muffins. 2 Tbs. unfiltered apple juice 2 Tbs. rice syrup 1/8 tsp. pure vanilla extract 1 1/2 tsp. kudzu (see glossary, p. 111) IN SMALL SAUCEPAN, combine apple juice, rice syrup and vanilla extract. Heat mixture over low heat for 3 minutes. In cup, dissolve kudzu in 1 tablespoon water, then whisk into apple juice mixture. Cook, whisking constantly, until mixture is slightly thickened, about 5 minutes. Use glaze while warm. PER RECIPE: 130 CAL.; 0 G PROT.; 0 TOTAL FAT (0 SAT. FAT); 35G CARB.; 0 CHOL; 50 MG SOD.; 0 FIBER Devil's Food Cake with Mocha Cream-Filling 12 SERVINGS DAIRY-FREE This cake can go from " merely delicious " to " extraordinary " by splitting the layers as described in the Cherry-Filled Lemon Cake recipe and making four cream-filled layers. If you do this, be sure to double the Mocha Cream Filling recipe. 2 Tbs. flaxseeds 1/2 cup unfiltered apple juice 2 cups unbleached white flour 1 cup whole-wheat pastry flour 1 cup unsweetened cocoa powder 1 Tbs. baking powder 2 tsp. baking soda 1 tsp. ground cinnamon 1 tsp. salt 1 1/2 cups soy milk 1 1/4 cups maple syrup 3/4 cup canola oil 2 Tbs. pure vanilla extract 1 Tbs. cider vinegar 1 recipe Mocha Cream Filling (see recipe) 1 recipe Glossy Chocolate Icing (optional; see recipe) PREHEAT OVEN TO 350 [degrees] F. Grease two 9-inch round cake pans. In coffee grinder or small food processor, grind flaxseeds. Transfer to blender along with apple juice. Let mixture soak 5 minutes. Meanwhile, in large bowl, sift both flours, cocoa powder, baking powder, baking soda, cinnamon and salt. To mixture in blender, add soy milk, maple syrup, oil, vanilla extract and vinegar and blend thoroughly. Gradually add maple syrup mixture to flour mixture and mix well with rubber spatula. Divide batter between prepared pans. Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, 25 to 30 minutes. Let cool for 10 minutes in pan. To remove from pan, run knife around edge of pan and turn cake out onto wire rack. Cool completely. Reserve best cake layer for top. Place other layer upside-down on serving plate and spread with Mocha Cream Filling. Top with remaining layer and gently press into place. If desired, pour Glossy Chocolate Icing onto center of cake. Using metal spatula, spread icing over sides and top of cake. Let stand 10 minutes to set. PER SLICE: 549 CAL.; 8 G PROT.; 25 G TOTAL FAT (6 G SAT. FAT); 81 G CARB.; 0 CHOL.; 465 MG SOD.; 7 G FIBER Mocha Cream Filling MAKES 2 1/4 CUPS DAIRY-FREE (30) 1 cup unfiltered apple juice 3 1/2 Tbs. agar-agar flakes (see glossary; p. 111) 1 Tbs. kudzu (see glossary, p. 111) 2 cups vanilla soy milk 3 Tbs. maple syrup 2 Tbs. pure vanilla extract 2 tsp. almond extract 2 Tbs. almond butter 2 tsp. coffee granules 1/4 tsp. salt 1/4 tsp. ground cardamom IN SMALL SAUCEPAN, mix apple juice and agar-agar flakes. Let stand 10 minutes. Bring mixture to slow simmer over medium heat, whisking occasionally, about 5 minutes. Cook, whisking often, 10 minutes, lowering heat if necessary (do not boil). Meanwhile, in medium bowl, dissolve kudzu in 1/4 cup soy milk. Whisk in remaining soy milk, maple syrup, both extracts, almond butter, coffee, salt and cardamom. Whisk kudzu mixture into apple juice mixture and cook over medium-low heat, whisking often, about 15 minutes. Pour into shallow dish and cool to room temperature. Refrigerate for at least 1 hour. Transfer to food processor and puree before using. PER 1/10 RECIPE: 86 CAL.; 3 G PROT.; 4 G TOTAL FAT (1 G SAT. FAT); 14 G CARB.; 0 CHOL.; 67 MG SOD.; 4 G FIBER Glossy Chocolate Icing MAKES 2 2/3 CUPS DAIRY-FREE (30) 10 oz. dairy-free chocolate chips (1 1/2 cups) 1/3 cup rice syrup 2 tsp. pure vanilla extract 1 Tbs. kudzu (see glossary, p. 111) 2 Tbs. unfiltered apple juice, or more if needed PLACE CHOCOLATE CHIPS in top of double boiler over barely simmering water over medium heat. Stir until melted. Stir in rice syrup and vanilla extract until blended. In cup, dissolve kudzu in apple juice; stir into chocolate mixture. Cook, stirring constantly, until creamy and cloudiness has disappeared, 2 to 3 minutes. If icing is too thick to spread easily, stir in a little more apple juice. Use immediately. PER 1/10 RECIPE: 144 CAL.; 2 G PROT.; 7 G TOTAL FAT (4 G SAT. FAT); 27 G CARB.; 0 CHOL.; 6 MG SOD.; 1 G FIBER Spice Cake 8 TO 10 SERVINGS DAIRY-FREE This cake uses a wide range of spices to create a deep, heady flavor. Don't worry if you're missing a particular spice--just use a bit more of another. 1/2 cup currants 1 cup unsweetened shredded coconut 1 Tbs. flaxseeds (see glossary, p. 111) 3/4 cup soy milk 3/4 cup whole-wheat pastry flour 3/4 cup unbleached white flour 1 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2 tsp. ground cinnamon 1/2 tsp. ground allspice 1/2 tsp. ground nutmeg 1/2 tsp. ground cardamom 1/4 tsp. ground cloves 1/4 tsp. ground ginger 1/4 tsp. dry mustard 1/2 cup maple syrup 6 Tbs. canola oil 1 Tbs. vanilla extract 2 tsp. cider vinegar Coconut Cream (optional; see recipe) PREHEAT OVEN TO 350 [degrees] F. Grease 9-inch round cake pan. In small bowl, combine currants and enough hot water to cover; let soak 20 minutes. Spread coconut in small baking pan and bake until light golden brown, about 5 minutes. Remove from oven; maintain oven temperature. In coffee grinder or small food processor, grind flaxseeds. Transfer to blender along with 1/4 cup of soy milk. Set mixture aside to soak. Meanwhile, in large bowl, sift both flours, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, cardamom, cloves, ginger and mustard. Stir in coconut. To mixture in blender, add maple syrup, oil, vanilla extract, vinegar and remaining 1/2 cup soy milk and blend thoroughly. Gradually add maple syrup mixture to flour mixture, mixing well with wooden spoon. Drain currants, then stir into batter. Scrape batter into prepared pan, spreading evenly. Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, about 30 minutes. Let cool for about 10 minutes in pan, To remove from pan, run knife around edge of pan and turn cake out onto wire rack. Cool completely, then frost with Coconut Cream if desired. PER SLICE: 219 CAL.; 5 G PROT.; 4 G TOTAL FAT (1 G SAT. FAT); 45 G CARB.; 0 CHOL.; 318 MG SOD.; 3 G FIBER Coconut Cream MAKES 3/4 CUP DAIRY-FREE (30) This rich-tasting coconut cream makes a scrumptious frosting for our fragrant Spice Cake (see recipe, p. 50). 1/4 cup unfiltered apple juice 1 Tbs. agar-agar flakes (see glossary, p. 111) 1 tsp. kudzu (see glossary, p. 111) 1 cup lite or regular coconut milk (see glossary, p. 111) 2 Tbs. maple syrup IN SMALL SAUCEPAN, mix apple juice and agar-agar flakes. Let stand for 10 minutes. Meanwhile, in medium bowl, dissolve kudzu in 2 tablespoons water. Whisk in coconut milk and maple syrup, then whisk into apple juice mixture. Bring mixture to slow simmer over low heat, whisking constantly, about 4 minutes. Cook, whisking often, until agar-agar is completely dissolved, about 10 minutes (do not boil). Pour into shallow dish and cool to room temperature. Press Coconut Cream through fine-meshed sieve before using. PER 1/8 RECIPE: 52 CAL.; 16 PROT.; 36 TOTAL FAT (1 G SAT. FAT); 7G CARB.; 0 CHOL.; 21 MG SOD.; 0 FIBER Orange-Poppy Seed Muffins MAKES 20 DAIRY-FREE (30) Fresh orange juice, sweet maple syrup and toasted poppy seeds add loads of flavor to these muffins. Be sure the poppy seeds are fresh because old ones can be bitter. The trick to making great muffins is not to overwork the batter, which results in a dense, heavy texture. 1 Tbs. flaxseeds (see glossary, p. 111) 1 cup soy milk 1/2 cup poppy seeds 1 1/2 cups whole-wheat pastry flour 1 1/2 cups unbleached white flour 1 Tbs. baking powder 2 tsp. baking soda 1 tsp. salt 1 tsp. ground cardamom 1 cup maple syrup 3/4 cup canola oil 1/2 cup fresh orange juice 2 Tbs. pure vanilla extract 2 Tbs. grated orange peel Orange Glaze (optional; see recipe) PREHEAT OVEN TO 350 [degrees] F. Coat twenty 2 1/2-inch muffin cups with cooking spray. In coffee grinder or small food processor, grind flaxseeds. Transfer to blender along with 1/2 cup soy milk; let soak 5 minutes. Meanwhile, in small skillet, preferably cast iron, toast poppy seeds over low heat until fragrant, stirring constantly, 2 to 3 minutes. Remove from heat and let cool. In large bowl, sift both flours, baking powder, baking soda, salt and cardamom. Stir in poppy seeds. To mixture in blender, add maple syrup, oil, orange juice, vanilla extract and remaining 1/2 cup soy milk and blend thoroughly. Add orange peel and pulse to combine. Make well in center of dry ingredients and add maple syrup mixture, stirring with wooden spoon just until blended. Spoon batter into prepared cups, filling each three-quarters full. Bake until muffins a cake tester inserted into center comes out clean, 17 to 20 minutes. Let cool 10 minutes in pan. To remove, run knife around edge of cups and turn muffins out onto wire rack. Cool completely. Using pastry brush, spread Orange Glaze over muffins if desired. PER MUFFIN: 221 CAL.; 3 G PROT.; 10 G TOTAL FAT (1 G SAT. FAT); 30 G CARB.; 0 CHOL.; 238 MG SOD.; 2 G FIBER Orange Glaze MAKES 1 CUP DAIRY-FREE (30) Kudzu has a very chunky texture--crush it up a bit with your fingers to measure it accurately. Use this glaze for the Orange-Poppy Seed Muffins. 1/4 cup unfiltered apple juice 1 tsp. kudzu (see glossary, p. 111) 1/4 cup fresh orange juice 1/4 cup maple syrup 1 Tbs. grated orange peel 1 tsp. pure vanilla extract IN SMALL SAUCEPAN, combine apple juice and 1/4 cup water; dissolve kudzu in mixture. Bring mixture to slow simmer over medium heat, whisking constantly, about 5 minutes. Mixture will be cloudy at first, but will clear after a few minutes. Whisk in Orange juice, maple syrup, orange peel and vanilla extract. Cook for 4 more minutes, whisking constantly. Reduce heat to low and cook, whisking, until mixture is syrupy, about 5 minutes. Remove from heat and let cool slightly. PER 1/20 RECIPE: 13 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 3 G CARB.; 0 CHOL.; 0 SOD.; 0 FIBER Carrot Cake 12 SERVINGS DAIRY-FREE Because this recipe is full of carrots and raisins, which add and hold moisture, it doesn't include flaxseeds. And because it's so moist, it doesn't need a topping. If you decide to use one, keep it simple--try the Rice Syrup Glaze or a dusting of powdered sugar. 1/2 cup raisins 1 cup coarsely chopped walnuts (4 oz.) 1 1/2 cups whole-wheat pastry flour 1 1/2 cups unbleached white flour 1 Tbs. baking powder 2 tsp. baking soda 2 tsp. ground cinnamon 1 tsp. salt 1 tsp. ground allspice 3/4 tsp. ground nutmeg 1 cup maple syrup 3/4 cup canola oil 1/2 cup soy milk 2 Tbs. pure vanilla extract 1 Tbs. cider vinegar 3 cups packed, finely grated carrots PREHEAT OVEN TO 350 [degrees] F. Grease 10-inch tube pan. In small bowl, combine raisins and enough warm water to cover and let soak for 20 minutes. Meanwhile, spread walnuts in small baking pan and bake until toasted, stirring once or twice, about 10 minutes. Remove from oven; maintain oven temperature. In large bowl, sift both flours, baking powder, baking soda, cinnamon, salt, allspice and nutmeg. In another large bowl, stir together maple syrup, oil, soy milk, vanilla extract and vinegar. Sprinkle grated carrots into flour mixture and mix until well coated (mixture will appear dry and crumbly). Gradually add maple syrup mixture, stirring with wooden spoon. Drain raisins and stir into batter along with toasted walnuts (batter will be rather stiff). Spoon batter into prepared pan, spreading evenly. Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, 45 to 60 minutes. Let cool 20 minutes in pan. To remove from pan, run knife around edge of pan and turn cake out onto wire rack. Cool completely, then remove inner tube. PER SLICE: 400 CAL.; 6 G PROT.; 21G TOTAL FAT (2 G SAT. FAT); 51 G CARB.; 0 CHOL.; 404 MG SOD.; 4 G FIBER Cherry-Filled Lemon Cake 10 SERVINGS DAIRY-FREE Ideal for any occasion, this light and elegant cake is sure to be a hit with your friends. 1 Tbs. flaxseeds (see glossary, p. 111) 3/4 cup soy milk 1 1/2 cups unbleached white flour 1 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/2 tsp. ground cinnamon 1/4 tsp. ground turmeric 1/2 cup maple syrup 1/2 cup fresh lemon juice 6 Tbs. canola oil 1 Tbs. vanilla extract 2 Tbs. grated lemon peel, plus more for garnish Cherry Filling (see recipe) PREHEAT OVEN TO 350 [degrees] F. Grease 9-inch round cake pan. In coffee grinder or small food processor, grind flaxseeds. Transfer to blender along with 1/4 cup soy milk; let mixture soak 5 minutes. Meanwhile, in large bowl, sift flour, baking powder, ,baking soda, salt, cinnamon and turmeric. To mixture in blender, add maple syrup, lemon juice, oil, vanilla extract and remaining 1/2 cup soy milk. Add lemon peel and pulse once or twice to combine. Gradually add maple syrup mixture to flour mixture, mixing well with wooden spoon. Pour batter into prepared pan. Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, about 25 minutes. Let cool for 10 minutes in pan. To remove from pan, run knife around edge of pan and turn cake out onto wire rack. Cool completely. Using long serrated knife, cut cooled cake horizontally into two layers. Using flat bottom of 9-inch tart pan or Other thin, flat surface, remove top layer. Spoon Cherry Filling onto bottom layer, then carefully place second layer on top. Spread remaining filling over sides and top of cake. Sprinkle cake with lemon peel. PER SLICE: 232 CAL.; 3 G PROT.; 9 G TOTAL FAT (1 G SAT. FAT); 36 G CARD.; 0 CHOL.; 239 MG SOD.; 16 FIBER Cherry Filling MAKES 2 cups DAIRY-FREE (30) The idea for this cherry filling was inspired by a friend who sent me a package of naturally dried Ding cherries from California. If you can't find Ding, buy any cherries that are unsulfured and unsweetened, or substitute with another dried fruit. 6 oz. dried unsulfured cherries (1 cup) 2 Tbs. maple syrup 1 3/4 cups unfiltered apple juice 1 Tbs. kudzu (see glossary, p. 111) 2 tsp. grated lemon peel IN SMALL BOWL, combine cherries and warm water to cover. Let soak 30 minutes. Drain cherries and transfer to blender along with maple syrup and 1 1/2 cups apple juice. Blend until smooth. Pour mixture into small saucepan. Heat over medium-low heat, stirring often, for 5 minutes. In cup, dissolve kudzu in remaining 1/4 cup apple juice. Whisk into cherry mixture along with lemon peel. Cook, whisking often, until slightly thickened, about 5 minutes (mixture will thicken further as it cools). Cool completely before using. PER 1/10 RECIPE: 40 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 10 G CARD.; 0 CHOL.; 2 MG SOD.; 1 G FIBER Flaxseeds Quickly gaining a reputation as the " miracle " seed, flaxseeds are chockfull of omega-3 fatty acids, which are essential for proper functioning of the brain, adrenal gland and inner ear as well as for lowering blood pressure and cholesterol and maintaining healthy skin. The shells of the flaxseed also contain the highest concentration of lignans, a phytochemical that extensive research has shown to possess more anticancer, antibacterial and antiviral properties than any other food around. These properties make flaxseed a popular supplement--but why cheat yourself out of enjoying its great nutty flavor? ************************** Mocha Marble Cake Ingredients (8 servings) 1/2 c Honey, or other sweetener 1/2 c Warm water 1/4 c Canola oil 2 tb Tahini 1 tb Coffee substitute 1 lb Firm tofu, cut into chunks 2 ts Vanilla 1/4 c Chocolate glaze, see recipe 1/2 c Graham cracker crumbs Instructions Pre-heat oven to 350F. Blend the honey, water, oil, tahini. Blend in coffee substitute. Add tofu chunks, one at a time. Mix till creamy. Lightly oil 9 " pie pan. Sprinkle in cracker crumbs. Pour in half the tofu mixture. Drizzle chocolate glaze over it. Cover with the rest of the tofu. Gently insert a knife into the pie & pull up the chocolate, making swirling designs. Bake for 20 to 25 minutes. " Vegetarian Times " , April 1991 ******************* Fudge Icing Ingredients (8 servings) 4 tb Butter or vegan margarine 3 tb Water 1 2/3 c Confectioners' sugar 3 dr Vanilla extract Instructions Heat the butter or vegan margarine and water in a saucepan until melted. Remove from the heat and sift in the confectioners' sugar. Add the vanilla and beat well. The icing will thicken up as it cools. ***************** Fruit Cake Ingredients (1 servings) 1 c Raisins 2 c Water 2 c Sugar 2/3 c Shortening 1 ts Baking soda 2 ts Baking powder 4 c White flour 1/2 ts Cinnamon 1 1/2 ts Allspice 1 ts Cloves 1 c Mixed fruit 1 c Currants Instructions In a pot, combine the first four ingredients. Bring to a boil & simmer for 1 minute. Set aside to cool. Sift together dry ingredients. Make a well in the centre & fold in the boiled ingredients. Mix well. Bake at 300F for 60 minutes. Test to see if done all the way through. If not, return to oven for a few more minutes. Cool on a wire rack. 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