Sunday, April 18, 2010
Vegan Zucchini Cake
I also gotta warn that the ingredients list may seem a little lenghty, but the actual work of putting them together is a cinch, so it balances out. At the risk of sounding too foodie-snobish, I will say that doing your "mise en place" is very important. That is, having all your ingredients out and set up so you don't run around the kitchen like a chicken with it's head cut off, trying to get your ingredients out one by one as you mix. Just do it, it will make the process more time efficient and make you feel like a pro. Added bonus, you will be verifying that you in fact have all the ingredients you need before you get stuck half way through with not enough baking powder. (wink, wink!) ;-) Here we go...
2 c. grated zucchini (one large zucchini)
1 medium very ripe banana
1/2 cup (4 oz.) apple sauce
juice of one lemon and it's zest
3/4 cup canola oil
1/4 c. soy milk
2 tsp. vanilla
2 TB. flax meal
1 3/4 cups white whole wheat flour
1/2 cup whole wheat flour
3/4 cups almond meal (if at all possible, Trader Joe's brand)
1 tsp. baking SODA
1/4 tsp. baking POWDER
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. fresh grated nutmeg
1 tsp salt
1 cup sugar (or 1/2 cup white and 1/2 cup brown)
1. Preheat oven to 350. In your liquid cup measure or small bowl combine flax meal and soy milk. Mix and let stand.
2. In a medium bowl combine zucchini, lemon juice and zest, banana, apple sauce and vanilla. Add oil to the flax and soy milk mixture. Mix vigorously and combine with rest of wet ingredients.
3. In large bowl mix all dry ingredients. Fold in wet ingredients. Pour batter into bundt pan. Bake for 1 hr or until toothpick comes out clean. Cool at least one hour before eating.