Kathryn Lovett's Blog-My Vegan Journey

Vegan Buttermilk Cake with Vanilla Spiced Icing

Buttermilk Cake with Spiced Vanilla Icing

Adapted from a recipe by Liz Pearson from Fine Cooking Magazine                

Cake:

½ cup Earth Balance
3 cups unbleached all-purpose flour; more for the pan
1-1/2 cups granulated sugar
1/2 cup canola oil
egg replacer equivalent to 2 eggs
1 Tbs. distilled white vinegar
2 tsp. pure vanilla extract
1 tsp. baking soda
1 tsp. table salt
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
3/4 cup vegan buttermilk  (1 cup soy milk and 1 teaspoon vinegar; use the remaining for the icing)
2-1/4 cups peeled and grated butternut squash

Icing:
9 oz. (2-1/4 cups) confectioners’ sugar
3 Tbs. vegan buttermilk; more as needed
1 tsp. pure vanilla extract
1/4 tsp. freshly grated nutmeg
1/4 tsp. table salt
1/4 cup finely chopped crystallized ginger

Position a rack in the center of the oven and heat the oven to 325°F. Oil and flour a 10-cup Bundt pan; tap out excess flour.

In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat the Earth Balance and sugar on medium speed until well combined, about 1 minute. Add the oil and beat until combined, about 15 seconds. Add the egg replacer mixing well on low speed. Add the vinegar and vanilla and mix again until just combined. Add half of the flour and the baking soda, salt, ginger, and nutmeg, mixing on low speed until just combined. Add half of the vegan buttermilk and mix until just combined. Repeat with the remaining flour and vegan buttermilk.

Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top with a rubber spatula. Bake until a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan. When the cake is completely cool, transfer it to a serving plate.

For the icing, in a medium bowl, whisk the sugar, vegan buttermilk, vanilla, nutmeg, and salt until smooth. Add more buttermilk, a few drops at a time, as needed, until the icing is pourable but still quite thick. Pour the icing back and forth in thick ribbons over the cooled cake. Sprinkle the ginger on top. Let the icing set at room
temperature, about 45 minutes, before serving.

Cayenne Spiced Roasted Nuts

2 tsp sugar

1 ½ tsp ground cumin

1 ½ tsp sweet paprika

1 tsp cayenne pepper

½ tsp garlic powder

¼ tsp ground allspice

2 cups raw cashews

2 cups dried banana chips

1 cup raw pecans

½ cup raw pumpkin seeds

½ cup raw sunflower seeds

3 Tbsp olive oil

Preheat oven to 300 degrees F.  For spice mix combine sugar, cumin, paprika, cayenne pepper, garlic powder and allspice in a small bowl.  Add the 3 tbsps of oil and mix well. 

In a large bowl, combine the rest of the ingredients.  Toss to combine.  Add the spice mixture and toss until coated.  Spread mixture out onto two baking sheets so that it is now crowded.  Bake for 25-30 minutes or until nuts begin to dry and are lightly browned. 

Add salt if desired.  Cool on baking sheets.  Once cooled transfer to an airtight container

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