Connect with vegetarian and vegan friends from all over the world.
I went to a fun wedding this last Saturday. My youngest son's best buddy got married. We've known Ben since he was a little guy in second grade, so it was a family wedding for us. I felt like the honorary mother of the groom. It was a lovely day for an outdoor wedding and the grounds up at the Haas' are beautiful. 90 degree weather, blue sky, and and a wonderful way to spend a summer Saturday afternoon. It was pretty easy to eat vegetarian or vegan too. There were many salads and vegetable dishes to choose from. There were even cooked vegetables separate from the animal products. I made a batch of my Cheezy Kale chips and some Raw Teriyaki noodles to add to the table.
When we got home I realized we didn't try any wedding cake. We left before the wedding cake was served and I didn't think I wanted to eat it anyway. I would rather have a nice vegan cake made with some fresh whole ingredients. I wanted some cake so I whipped up a great one. I started with a basic cake recipe from my Vegan Fusion Chef training book. I used a vanilla cake base using vanilla bean instead of vanilla extract, some freshly ground cardamom I had around from a recent recipe, and used some Sumac lemonade I had made up the day before for the liquid. I covered it with some Cashew Coconut Creme glaze made with fresh orange juice and orange zest. This cake came out with a delightful flavor. I'd make it again, but the Sumac lemonade is seasonal as the flowers bloom once and it takes a good grocery bag full to make a batch of lemonade. A tart fruit juice such as cranberry or raspberry would add a good flavor to this cake. Try some experimenting with your favorite juice or herbal tea.
2½ cups Bob's Red Mill organic gluten free all purpose baking flour
1½ teaspoons Xanthum Gum
2 cups Sucanat (I used coconut sugar)
1-1½ tsp ground cardamom, depends how much you like cardamom
1½ teaspoons baking soda
½ tsp sea salt, or to taste
6 TB Sunflower Oil
2¼ cups water or fresh fruit juice
2 TB raw apple cider vinegar
Seeds from one vanilla bean or 1 tsp vanilla extract
Preheat Oven to 350º
Place dry ingredients in large mixing bowl and mix well. Combine wet ingredients in a small bowl. Add wet to dry and mix well. Pour into a parchment paper lined 9" x 13" pan or two 8" cake pans and bake until a toothpick comes out clean, approximately 35-40 minutes. Let the cake sit for 5 to 10 minutes before flipping onto a wire rack to cool. Cool completely before frosting.
I wanted to make a nice frosting, but didn't want to use a lot of sugar. Most the frosting I have made lately has been similar to whipped butter-cream frosting using a lot of powdered sugar. I wanted something sweet, creamy, but light to go with this flavorful cake. I started with a raw icing from a 30-Minute Vegan recipe substituting cashews for coconut butter and doubling the amount. I doubled the orange zest, and added a little dissolved Agar. It worked out pretty well, I wasn't thrilled about the color once it chilled. A lot of it was absorbed in the cake, I think. I added a layer of fresh blueberries mixed with a couple tablespoons of fresh blueberry/raspberry sauce Rachel made when we were canning cherries.
Adapted from: Raw Cinnamon Rolls, The 30-Minute Vegan
1 cup raw cashews soaked for two hours
The thick cream from one chilled can of coconut milk, about ½ cup
¼ cup agave nectar
½ teaspoon vanilla extract, or seeds of ½ vanilla bean
2 TB Orange zest
¼ cup fresh orange juice, water (or use your favorite fresh juice and change the flavor)
Blend all of the icing ingredients until smooth. Ice the cooled cake and chill for at least an hour.