First make the cake. Grease two 8 inch round cake pans, or place parchment paper rounds on the bottoms of the pan and lightly grease the sides. In a large bowl, combine:
- 2 cups whole wheat pastry flour
- 1 cup all purpose flour
- 1 Tbsp baking soda
- 1 1/2 cups sugar
- 3 tsp ground cinnamon
- 1 1/4 tsp ground nutmeg
- 1 tsp allspice
- 1/2 tsp salt
Cake adapted from VegNews, makes two 8-inch round cake layers
Add the Sweet Potato
Make a well and add a 15 oz can of pureed sweet potato or the same amount of freshly pureed baked sweet potato. I had a medium sized sweet potato lying around so I made a fresh puree: with a fork, poke a few holes in the sweet potato skin and roast (with the skin on) directly on the middle oven shelf at 375 degrees, turning every 15 minutes for about an hour. Let cool. It should be easy to peel off the skin; dump the flesh into a food processor and puree. If you have more than 15 oz, put the extra in a bowl and add cinnamon and a bit of milk and Earth Balance vegan margarine for a tasty meal side.
Mix Wet & Dry Ingredients
Add 1/4 cup soymilk, 3/4 cup of water, a 1/4 cup of mild-flavored oil such as canola or safflower, 2 Tbsp apple cider vinegar, and 2 tsp vanilla extract. Using a spatula, mix the wet and dry ingredients together, until a smooth batter forms. Divide batter into two cake pans and bake for about 30-35 minutes until a knife or toothpick inserted into the center comes out clean. Let cool completely.
Toast the Coconut
Next, toast 1 cup of shredded, unsweetened coconut in a small skillet until fragrant and the coconut pieces are honey colored. Watch carefully – they can get dark very quickly. Pour the coconut into a bowl and let cool completely.
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