Vegetarian Planet - Dairy-Free Almond Orange Cake

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* Exported from MasterCook *

 

Dairy-Free Almond-Orange Cake

 

Recipe By :Vegetarian Planet - Didi Emmons

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Orange-Almond Cake:

1 cup whole almonds -- lightly toasted

2 cups unbleached white flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup canola oil

1 cup soy milk

2/3 cup honey

1 tablespoon vanilla extract

1/2 teaspoon almond extract

or

1 teaspoon maple extract

Chocolate Icing:

5 ounces semisweet or bittersweet chocolate (my

favorite brand is Sweet River) -- broken into small

pieces

or

5 ounces chocolate chips

4 tablespoons soy margarine

2 tablespoons honey

3 drops vanilla extract

or

1 tablespoon Amaretto liqueur

 

When I was pastry chef at a restaurant in New York City, I created this cake for

a vegan wedding. I was happy to find out that everyone there, non-vegans

included, really enjoyed the cake. If you are getting married, you can easily

multiply the recipe.

 

Preheat the oven to 350F. Grease a 9- or 10-inch cake pan by rubbing or

spraying it with a bit of oil. Grind the almonds in a food processor or blender

(you'll need to grind them in two batches if you use a blender). Transfer the

almonds to a large bowl. Add the flour, baking powder, baking soda, and salt.

Mix well.

 

In a smaller bowl, combine the oil, soy milk, honey, vanilla, and almond or

maple extract. Pour about half this mixture into the flour mixture, and stir

briefly. Add the remaining liquid, and stir until the batter is smooth. Pour

it into the prepared pan.

 

Bake the cake for 40 to 45 minutes, or until a knife inserted into the cake

comes out clean. Let the cake cool in its pan on a rack for 15 minutes, then

loosen the cake with a sharp knife. Place a plate on top of the pan, and invert

the cake onto the plate. Let the cake cool completely.

 

Make the icing: Melt the chocolate in the top of a double boiler or in a bowl

set over a saucepan of simmering water. Once the chocolate is melted, add the

margarine 1 tablespoon at a time, whisking after each addition. Whisk in the

honey and vanilla or liqueur.

 

Ice the cake, using a cake spatula or butter knife. If the cake won't be eaten

within 5 hours, store it in the refrigerator.

 

 

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Per Serving (excluding unknown items): 587 Calories; 45g Fat (65.6% calories

from fat); 8g Protein; 46g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

380mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 8 1/2 Fat; 2 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0