A gorgeously decorated cake means one thing and one thing only: party time. I often find myself sending out a freshly frosted cake and imagining people standing around oohing and aahing as it’s cut. Or singing “Happy Birthday” as someone makes a wish and blows out the candles. Since the cakes we make at the bakery are exclusively for celebration purposes, making them is such a positive process, and we pour extra love into every step, from batter to frosting.
We’ve included lots of lovely cake options in this chapter, from a simple pound cake (page 143) for tea parties to my favourite, the tricked-out Ashley’s Delight Cake (page 139), a banana-berry cake dream.
Makes one 9-inch double-layer cake
This cake is at the epicentre of Bunner’s birthday-ness. It basically spells “Happy Birthday” in rainbow frosting. Every year, Kevin and I celebrate our birthdays a mere four days apart, and every year we make a giant vanilla cake with chocolate frosting to thank our amazing customers. This people-pleaser is the only cake you’ll need on your birthday, not just because everyone will love it but because the most important person at the party will—you!
1½ cups brown rice flour
1½ cups Bob’s Red Mill garbanzo and fava flour
⅓ cup potato starch
¼ cup arrowroot starch
1½ tablespoons gluten-free baking powder
2 teaspoons sea salt
½ teaspoon baking soda
½ teaspoon xanthan gum
1½ cups agave nectar
1 cup + 2 tablespoons canola oil
¾ cup unsweetened applesauce
¾ cup rice milk
3 tablespoons vanilla extract
2 batches chocolate buttercream frosting (page 227)
Preheat the oven to 375°F. Spray two 9-inch cake pans with canola oil.
In a large bowl, sift both flours and starches with the baking powder, salt, baking soda, and xanthan gum. Whisk well to combine.
In a medium bowl, whisk together the agave nectar, oil, applesauce, milk, and vanilla. Pour the wet ingredients into the dry ingredients and mix together.
Divide the batter evenly between the prepared cake pans. Bake for 30 minutes or until a knife or toothpick inserted into the centre of a cake comes out clean.
Let the cakes cool to room temperature, then wrap them, still in the pans, in plastic wrap and refrigerate for at least 2 hours, and up to overnight.
When you’re ready to frost the cake, remove from the pans and place the bottom layer on a serving plate. Spread with one-third of the chocolate buttercream frosting. Place the second layer on top and cover the entire cake with the remaining frosting. (See page 220 for detailed frosting instructions.)
Makes one 9-inch double-layer cake
Everyone loves a big slice of rich chocolate cake, which is why this is one of our most popular cakes at the bakery. We use a beautiful blend of fluffy gluten-free flours, rich fair-trade organic cocoa, and pure organic golden agave nectar to make this cake the showstopper that it is.
1 cup unsweetened cocoa powder
1 cup brown rice flour
1 cup Bob’s Red Mill garbanzo and fava flour
⅓ cup potato starch
¼ cup arrowroot starch
2 teaspoons sea salt
1½ teaspoons gluten-free baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
1½ cups agave nectar
1⅓ cups canola oil
¾ cup unsweetened applesauce
¾ cup rice milk
3 tablespoons vanilla extract
2 batches chocolate buttercream frosting (page 227)
Preheat the oven to 375°F. Spray two 9-inch cake pans with canola oil.
In a large bowl, sift the cocoa powder with both flours and starches, salt, baking powder, baking soda, and xanthan gum. Whisk well to combine.
In a medium bowl, whisk together the agave nectar, oil, applesauce, milk, and vanilla. Pour the wet ingredients into the dry ingredients and mix well, scraping down the bottom and sides of the bowl as necessary.
Divide the batter evenly between the prepared cake pans. Bake for 30 minutes or until a knife or toothpick inserted in the centre of a cake comes out clean.
Let the cakes cool to room temperature, then wrap both cakes, still in their pans, in plastic wrap and refrigerate for at least 2 hours, and up to overnight.
When you’re ready to frost the cake, remove from the pans and place the bottom layer on a serving plate. Spread with one-third of the chocolate buttercream frosting. Place the second layer on top and cover the entire cake with the remaining frosting. (See page 220 for detailed frosting instructions.)
VARIATIONS
Cookies and Cream Chocolate Cake: Replace the chocolate frosting with vanilla buttercream frosting (page 225). After frosting the bottom layer, crumble 2 to 3 double chocolate-chip cookies (page 93) on top of the frosting. Then cover the entire cake with the remaining frosting.
Mocha Cake: Replace the rice milk with ¾ cup cold brewed coffee.
Makes one 9-inch double-layer cake or 18 cupcakes
Red velvet cake stirs the romantic imagination. Flowing gowns on the dance floor of the Waldorf Astoria; a nervous young valentine saying, “Will you be mine?”; your grandmother’s hand-stitched wedding dress on the biggest day of your life. Red velvet cake evokes a certain sensuality that makes most other cakes blush.
Red velvet has a chocolate flavour, but the origins of its colour are contested. One theory is pure science experiment: When it was originally developed in the American South, just the right blend of acidic vinegar and buttermilk would react with a certain kind of cocoa powder to release anthocyanin, a water-soluble pigment that would turn the cake a modest but pronounced shade of red. The other theory is a little more practical: During the Second World War, food rationing forced bakers to use plentiful beet juice to both enhance the colour of their cakes and help retain their moisture.
These days, a rich cream cheese frosting is paired with this tender, moist cake to create an enchanting and memorable experience that will complement any occasion calling for a show-stopping centrepiece on the dessert table.
1 cup soy or coconut milk beverage
1 tablespoon apple cider vinegar
1½ cups Bob’s Red Mill garbanzo and fava flour
⅓ cup potato starch
⅓ cup arrowroot starch
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon sea salt
1½ cups organic sugar
½ cup unsweetened applesauce
7 tablespoons canola oil
2 tablespoons fresh beet juice or red food dye
1 tablespoon vanilla extract
2 batches cream cheese frosting (page 229) or vanilla buttercream frosting (page 225)
Preheat the oven to 350°F. Spray two 9-inch cake pans with canola spray.
In a small bowl, combine the milk and vinegar. The reaction of these two ingredients raises the acidity of the milk and causes it to thicken somewhat. Set aside for at least 10 minutes to allow the milk to become “buttermilk.”
In a large bowl, sift together the flour, both starches, cocoa powder, baking soda, xanthan gum, and salt. Add the sugar and whisk thoroughly.
In a medium bowl, whisk together the applesauce, oil, beet juice, and vanilla. Add the wet ingredients to the dry ingredients, then pour in the buttermilk. Using a spatula, mix thoroughly. Let the batter sit for 10 minutes.
Evenly divide the batter between the prepared cake pans. Bake for 25 minutes or until a toothpick or a knife inserted in the centre of a cake comes out clean. (continued on page 134)
Let the cakes cool to room temperature, then wrap them, still in their pans, in plastic wrap and refrigerate for at least 2 hours, and up to overnight.
When you’re ready to frost the cake, remove from the pans and place the bottom layer on a serving plate. Spread with one-third of the frosting of your choice. Place the second layer on top and cover the entire cake with the remaining frosting. (See page 220 for detailed frosting instructions.)
VARIATION
Josephine Louise Snack Cake: In lunchbox snack-cake land, one king ruled them all. Here’s how to make our all-natural version of a beloved childhood favourite.
Make the red velvet cake batter as directed, but instead of doling it out into cake pans, make little cakes, as if for whoopie pies, by scooping ¼ cup batter directly onto two baking sheets lined with parchment paper. Repeat with the remaining batter, spacing cakes about 2 inches apart. Bake at 350°F for 10 to 15 minutes, until a knife or toothpick inserted in the centre of a cake comes out clean. Cool completely on the baking sheet.
Meanwhile, melt ½ cup vegan semi-sweet chocolate chips in a double boiler over medium heat, stirring every few minutes. (If you don’t have a double boiler, use a heatproof measuring cup placed in a saucepan filled with 1 to 2 inches of water.) Be sure not to splash any water on the chocolate or it will seize up and turn chunky. Once the chocolate is melted and silky, remove from the heat.
Sandwich a generous dollop of vanilla buttercream frosting (page 225) between two of the little cakes and place on a piece of parchment. Once you have assembled the pies, drizzle the tops with the melted chocolate (using a fork or piping bag) and let set in the refrigerator for 20 minutes.
Makes one 9-inch double-layer cake
The cake equivalent of a sweet summer romance—vanilla cake with fresh organic strawberries folded into the batter, lots of ripe sliced strawberries between the layers, generously wrapped in a dreamy vanilla buttercream frosting. As with most of our recipes, you can customize this cake by replacing the strawberries with your favourite berries. Just make sure you have the same volume of purée (not just cups of loose berries).
1½ cups Bob’s Red Mill garbanzo and fava flour
¾ cup potato starch
⅓ cup + 1 tablespoon arrowroot starch
1 tablespoon gluten-free baking powder
1½ teaspoons sea salt
¾ teaspoon xanthan gum
¼ teaspoon baking soda
1 cup agave nectar
¾ cup rice milk
½ cup + 1 tablespoon pureed strawberries (about 10 to 12 fresh)
½ cup canola oil
2 tablespoons + 1 teaspoon vanilla extract
2 batches vanilla buttercream frosting (page 225)
1 cup sliced fresh strawberries
Preheat the oven to 325°F. Spray two 9-inch cake pans with canola oil.
In a large bowl, sift together the flour, both starches, baking powder, salt, xanthan gum, and baking soda. Whisk the ingredients together thoroughly.
In a medium bowl, whisk together the agave nectar, milk, strawberry purée, oil, and vanilla. Add to the dry ingredients. Using a spatula, mix the batter well, then let it sit for about 10 minutes to rise.
Evenly divide the batter between the prepared cake pans. Bake for 30 minutes or until a toothpick or a knife inserted in the centre of a cake comes out clean. The cake will be a bit golden on the sides, and you will be able to smell the strawberries.
Let the cakes cool to room temperature, then wrap them, still in their pans, in plastic wrap and refrigerate for at least 2 hours, and up to overnight.
When you’re ready to frost the cake, remove from the pans and place the bottom layer on a serving plate. Spread with one-third of the vanilla buttercream, then scatter the strawberries over top. Place the second layer on top and cover the entire cake with the remaining frosting. (See page 220 for detailed frosting instructions.)
VARIATIONS
Blueberry Cake: Replace the strawberries with blueberries, and frost with cream cheese frosting (page 229).
Raspberry Cake: Replace the strawberries with raspberries, and keep it light with lemon buttercream frosting (page 233).
Makes one 9-inch double-layer cake
Yes, it’s my favourite cake in the world! Right alongside birthday cake, red velvet cake, cheesecake, pound cake, strawberry cake … you get the idea. I’m kind of into cake.
A sweet and tender banana cake topped with a special strawberry frosting—it’s to die for. Banana baking in the oven is also one of my favourite smells, so again, it’s just all of Ashley’s greatest hits up in here. If you have another berry preference, you can change up the jam in the frosting recipe, but trust me, strawberry is the best.
1½ cups brown rice flour
1½ cups Bob’s Red Mill garbanzo and fava flour
⅓ cup potato starch
¼ cup arrowroot starch
1½ tablespoons gluten-free baking powder
2 teaspoons sea salt
½ teaspoon baking soda
½ teaspoon xanthan gum
1½ cups agave nectar
1 cup + 2 tablespoons canola oil
¾ cup rice milk
¾ cup mashed ripe banana (2 or 3 freckled bananas)
3 tablespoons vanilla extract
1 batch strawberry-jam buttercream frosting
Strawberry-Jam Buttercream Frosting
1 cup Earth Balance Buttery Sticks (2 sticks), at room temperature
1 cup Earth Balance Shortening Sticks (2 sticks), at room temperature
7 cups organic powdered sugar, sifted
½ cup strawberry jam of your choice
1 tablespoon vanilla extract
2 to 3 tablespoons canned coconut milk or soy creamer (if needed)
Preheat the oven to 375°F. Spray two 9-inch cake pans with canola oil.
For the cake: In a large bowl, sift both flours and starches with the baking powder, salt, baking soda, and xanthan gum. Whisk well to combine.
In a medium bowl, whisk together the agave nectar, oil, milk, banana, and vanilla. Pour the wet ingredients into the dry ingredients and mix well.
Divide the batter evenly between the two baking pans and bake for 30 minutes or until a knife or toothpick inserted in the centre of a cake comes out clean. Let the cakes cool to room temperature in their pans, then wrap them, still in the pans, in plastic wrap and refrigerate for at least 2 hours, and up to overnight.
For the strawberry-jam buttercream: Using a stand mixer or hand mixer, cream together the butter and shortening until smooth and fluffy. Slowly add the sugar, mixing well. Add the jam and vanilla. If needed to achieve a nice, spreadable consistency, add the coconut milk, 1 tablespoon at a time, and mix well
Whip the frosting for several minutes, until fluffy. Use immediately or store in the refrigerator. If refrigerated, bring to room temperature and give it a good turn with a frosting spatula or butter knife before frosting the cake.
When you’re ready to frost the cake, remove from the pans and place the bottom layer on a serving plate. Spread with one-third of the strawberry-jam buttercream. Place the second layer on top and cover the entire cake with the remaining frosting. (See page 220 for detailed frosting instructions.)
TIP: This cake also tastes amazing frosted with maple buttercream (page 235).
Makes one 9- × 5-inch loaf
When we were brainstorming new recipes for this cookbook, this one was one the first, and a dream treat of Kevin’s. He had the vision in his head of a traditional yellow pound cake with a lightly browned surface. As a child, he had eaten plenty of these with his family and was determined that we make one that looked and tasted exactly the same as those in his fond memories. I, on the other hand, had never had a pound cake in my life, so I had him explain to me every nuance of taste and texture before heading into the kitchen with my sleeves rolled up. When I emerged hopeful, pound cake in hand, I was delighted to see his face light up, and as it turns out, this also became one of my favourite recipes in the book. The ingredients may seem heavy on the coconut, but that doesn’t translate through to the taste at all, though its richness substitutes for the dense buttery flavour of a traditional pound cake.
½ cup soft silken tofu
1¼ cups organic sugar
¾ cup coconut milk beverage
½ cup plain or vanilla coconut yogurt
½ cup melted coconut oil
2 teaspoons vanilla extract
1 teaspoon lemon extract
2¼ cups Bob’s Red Mill gluten-free all-purpose flour
1½ teaspoons gluten-free baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon sea salt
Preheat the oven to 325°F. Spray a 9- × 5-inch loaf pan with canola oil.
In a food processor, purée the tofu until it’s completely smooth. Add the sugar, coconut milk, yogurt, oil, and vanilla and lemon extracts and pulse to combine.
In a medium bowl, sift together the flour, baking powder, baking soda, xanthan gum, and salt and add to the tofu mixture. Mix until the dough comes together—about 1 minute. The dough will be very thick.
Using a spatula, scoop the dough into the prepared loaf pan and smooth flat.
Bake for 1 hour, or until a toothpick inserted in the centre of the cake comes out clean. Remove from oven and let cool in pan. Cool completely before slicing.
VARIATION
Jam Swirl Pound Cake: After scooping the dough into the prepared loaf pan, use a knife to swirl ¼ cup of your favourite jam into it.
Makes one 8-inch cheesecake
The first time I test-baked this cheesecake at the bakery, the staff were enchanted. It’s rich and thick like a true cheesecake should be and, somehow, the crust made out of the chocolate chip cookies tastes almost like a toffee chocolate bar. Of course, you could also use our Double Chocolate-Chip Cookies (page 93) for the crust and it would be equally delicious, not to mention that you would be able to boast about having made a double chocolate cheesecake (or would it be a triple?). There are quite a few combinations possible here to motivate you to make this chocolate wonder time and again.
Crust
1½ cups chocolate chip cookie crumbs (use your favourite brand of cookies or our recipe, page 91)
⅓ cup melted coconut oil
Filling
1 cup vegan semi-sweet chocolate chips
2 tablespoons melted coconut oil
2 8-oz tubs Tofutti non-hydrogenated vegan cream cheese
½ cup organic sugar
2 tablespoons agave nectar
1 tablespoon unsweetened cocoa powder
2 teaspoons vanilla extract
¼ teaspoon sea salt
1 batch chocolate ganache (page 241) (optional)
Preheat the oven to 325°F. Spray an 8-inch springform pan with canola oil.
For the crust: In a large bowl, combine the cookie crumbs and oil. Mix with a fork, until the crumb mixture holds its shape when squeezed together. Using your hands, press the crumb mixture evenly over the base of the springform pan to create the crust.
For the filling: In a double boiler, melt the chocolate chips over medium heat, stirring every few minutes. (If you don’t have a double boiler, use a heatproof measuring cup placed in a saucepan filled with 1 to 2 inches of water.) Be sure not to splash any water on the chocolate or it will seize up and turn chunky. Once the chocolate is melted and silky, remove from the heat. Stir in the oil, then let cool for 5 to 10 minutes.
In a food processor, combine the cooled chocolate, cream cheese, sugar, agave nectar, cocoa powder, vanilla, and salt, scraping down the sides of the work bowl as necessary. Using a spatula, scoop the filling onto the prepared crust and smooth it evenly over top.
Bake for 30 minutes, then turn off the oven and let the cake rest in the hot oven for another 30 minutes. Chill the cheesecake in the refrigerator for 3 hours, and up to overnight.
To remove the cake from the pan, run a sharp knife around the edge before releasing the sides of the springform pan. If using ganache, spread a thin layer on top of the cheesecake before serving. Let set in the refrigerator for 20 minutes. Then slice and serve.
VARIATIONS
Brownie-Caramel Chocolate Cheesecake: Omit the ganache. Crumble 1 to 2 brownies (page 99) (about 1 cup) and sprinkle on top of the cheesecake. Drizzle with caramel sauce (page 239).
“Light” Chocolate Cheesecake: Substitute 1 package of cream cheese with 1 package of firm silken tofu to make a creamier, less dense cheesecake.
Zebra-Striped Cheesecake: Instead of topping the cheesecake with ganache, use a piping bag filled with donut glaze (page 237) to make smart zebra-like stripes on top of the cake.
