SERVES 8
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR
When in doubt, serve red velvet cake. Anytime, anywhere—everyone loves it. I like to under bake my cakes. I take the pans out of the oven five to ten minutes early, because the cake continues to bake while it cools and can lose moisture. No one likes dried-out cake.
Baking is a guessing game. Ovens vary so much that you have to learn by trial and error whether your oven is fast, slow, or right on the mark. I have burned things, and I have served raw or undercooked food. Luckily, no one gets sick if there are no animal products in the dish! I figured it out and so will you. Laugh, because it might take a while.
FOR CAKE BATTER:
| 3½ | cups whole wheat pastry flour |
| 1 | cup cane sugar |
| 2 | teaspoons baking soda |
| 1 | teaspoon sea salt |
| 2½ | teaspoons cacao powder |
| 2 | cups hemp milk |
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cup canola oil |
| 3 | tablespoons red food coloring |
| 2 | tablespoons distilled white vinegar |
| 1 | tablespoon vanilla extract |
FOR BUTTERCREAM FROSTING:
| 1 | cup Earth Balance “butter,” at room temperature |
| 5 | cups confectioners’ sugar |
| 2 | tablespoons vanilla extract |
| 4½ | tablespoons hemp milk |
1. Preheat oven to 350°F. Lightly oil two 8-inch round cake pans.
2. To make the batter: In a large bowl, combine flour, sugar, baking soda, salt, and cacao powder. Create a well in the center, add milk, oil, food coloring, vinegar, and vanilla, and mix until thoroughly combined.
3. Divide cake batter evenly between oiled pans. Place pans in the middle of the oven spaced evenly apart. Bake for 25 to 30 minutes, rotating halfway through. When the cakes pull away from the side of the pans and a toothpick inserted into the center of each comes out clean, they are ready.
4. Let cakes cool for 10 minutes in the pans, then run a knife around the edges to loosen them from the sides. Invert one layer onto a plate and then reinvert onto a cooling rack, rounded-side up. Do the same with the other layer on another part of the rack. Let cool completely.
5. For the frosting, with an electric hand or stand mixer, cream the Earth Balance “butter” until it is smooth and begins to fluff. With the mixer on low speed, add confectioners’ sugar and fluff for another few minutes. Add vanilla and hemp milk. Combine well, then beat on high until frosting is light and fluffy, 3 to 4 minutes. Add 1 or 2 tablespoons more milk to achieve the right consistency. Cover the icing with plastic wrap to prevent it from drying out until you’re ready to use it. Rewhip before using.
6. To frost cake, place one layer, rounded-side down, on a plate or a cake stand. Using a palette knife or offset spatula, spread some frosting over top of the cake. Carefully set the other layer on top, rounded-side down, and repeat. Cover entire cake with remaining frosting.
MAKES 16 2-INCH SQUARES
TOTAL TIME: 25-30 MINUTES
These are terrific for everyone. Kids love them, and they are great to bring as presents or to donate to a bake sale.
| 2½ | cups rolled oats |
| 1 | cup almond meal |
| 1 | cup unsweetened shredded coconut |
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cup cacao powder |
| ½ | cup extra-virgin coconut oil |
| 1 | cup agave |
| 1 | cup dairy-free chocolate chips |
1. Preheat oven to 275°F.
2. Combine oats, almond meal, shredded coconut, and cacao powder in a large bowl. Mix well.
3. Combine coconut oil and agave in a saucepan over medium heat. Stir until mixture is hot, not boiling.
4. Pour syrup over oat mixture and stir until well mixed and cooled slightly. Stir in dairy-free chocolate chips quickly but thoroughly.
5. Press the mixture into an ungreased 8-by 8-inch pan and bake for 20 minutes.
6. Remove from oven and cool completely. Cut into 2-inch squares.