Friday, February 28, 2014

Vegan Glazed Cherry Cake

Finally a vegan cake with great texture! I haven't tried much vegan baking, because, you know, as a baker, I believe that everything should have butter and eggs in it. After a friend requested something vegan, I found this recipe. If you're vegan, this is a great cake to try. If you're not vegan, consider the calories you're saving! Here is a link to the original recipe I found, and here is how I adapted it:

For the cake:

3/4 cup flour (whole wheat pastry flour or unbleached white flour)
1/4 cup chickpea flour (or soy flour)
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup sugar 
2/3 cup soy milk (or coconut milk, or almond milk)
1 1/2 teaspoon almond extract

zest of 2 lemons
1/2 cup diced peaches or 10 fresh or morello cherries, halved

For the glaze: 

1/2 cup powdered sugar
1/2 teaspoons lemon juice
2 teaspoons soy milk

Preheat oven to 350F. Spray a bundt pan with cooking spray (or olive oil spray). Measure out the soy milk, add the almond extract, add the zest. Stir together all the dry ingredients with a whisk. Add the wet ingredients to the dry and stir until combined. Stir in the cherries. Pour the mix into the bundt pan and bake for 45 minutes. Cool completely before removing from the pan.

Stir together ingredients for the glaze. When the cake has cooled, drizzle to taste. Gah! I love this cake!

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