Plant-Based Sheet Cake & Magnificent Tofu Frosting (Vegan)

This is a transcription of a YouTube recipe from Jane Esselstyn. It is yummy and comes together quickly and easily if you need a cake for a crowd on a special occasion.

3 C. oat flour (I grind oats in my Vitamix)

1/3 C. cocoa

2 tsp. baking soda

3/4 C. applesauce

1 1/3 C. pure maple syrup

2 Tbsp. vinegar

1 1/2 C. cold water

2 tsp vanilla

1) Line sheet pan with crinkled parchment paper.

2) Pour combined ingredients into lined sheet pan.

3) Bake at 350 degrees for 20 minutes.

4) Top with Magnificent Tofu Frosting and garnish with toasted pecans and fresh fruit, if desired.

Magnificent Tofu Frosting

1-2 silken extra firm tofu  (this is tricky to find!), drained by wrapping in towels overnight

cocoa powder (to taste)

maple syrup (to taste and desired consistency)

coconut sugar (to taste)

1) Whip silken tofu in the food processor until smooth. 

2) Add in other ingredients and blend just until well combined.

3) Dollop and spread onto individual slices of cake, garnishing with toasted pecans and a strawberry if desired.

Evie's Sweet Potato Cake & Chocolate Sweets Frosting (Vegan)

Sweet Potato Cake

From Teddy's Auntie Linka. This cake is sweetened partially with cooked sweet potato, which also adds moisture and a tender texture. It is delicately sweet; not too overly sweet! It's a new favorite in our home.

* Makes 1 cake layer (double the batch for a 2-layer cake)

Ingredients:
- 3/4 cup peeled, cooked, and cooled orange sweet potato (see note)
- 1/2 cup plus 1 tablespoon water, divided
- 1/4 cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 2 teaspoons pure vanilla extract
- 1 cup whole-grain spelt flour (or a gluten-free blend flour!)
- 1/3 cup coconut sugar (or 1/4 cup more maple syrup + 1 banana)
- 1/4 cup mini or regular nondairy chocolate chips
- 1/2 scant teaspoon sea salt
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 scant teaspoon baking soda

Directions:

Preheat oven to 350℉. Lightly coat an 8" x 8" brownie/cake pan or a 9" round cake pan with coconut or other oil, and fit the bottom of the pan with a small piece of parchment paper.

In a blender (or using a handheld blender and a deep cup or vessel), puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth.

In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda.

Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree). Mix until just well incorporated.

Transfer to the prepared pan, bake for 21-23 minutes, remove, and let cool on a cooling rack.

Sweet Potato Note: Orange sweet potato is a little sweeter and also a little looser than yellow sweet potato. I prefer orange in this recipe, but if you'd like to use yellow, add another 1-2 tablespoons of water and another 1 tablespoon of maple syrup to the wet ingredients to loosen slightly.



Chocolate Sweets Frosting

Yes, this frosting is made with cooked sweet potatoes! Once blended with rich nut butter and a few other magical ingredients, it turns into a thick, irresistible frosting!

*Makes about 2 1/4 cups

Ingredients:
- 1 loosely packed cup peeled, cooked, and cooled sweet potato (see note)
- 2/3 - 3/4 cup blended coconut sugar or maple syrup
- 1/2 cup cocoa powder
- 1/2 scant cup raw cashew butter or almond butter
- 1/4 rounded teaspoon sea salt
- 2-5 tablespoons nondairy milk (omit if using maple syrup)
- 1 teaspoon pure vanilla extract

Directions:
Place ingredients in a blender or food processor and blend until smooth!

Chocolate Chip Date Cake (The Trellis)

This is an old recipe from The Trellis restaurant, a Williamsburg staple on DOG Street for many years that was a favorite of ours when we were at William & Mary. This cake is delicious—very sweet and rich!

1 8-oz pkg. chopped dates

1 3/4 tsp. baking soda

1 stick butter

1 3/4 C. flour

4 Tbsp. cocoa

1/2 tsp. salt

1 1/2 C. sugar

2 eggs

1 tsp. vanilla extract

3 C. chocolate chips

1 C. walnuts, chopped

1) Preheat oven to 325 degrees. Prepare 9x13 pan with butter and flour, then set aside.

2) Soak dates in 1 1/2 C. boiling water and 1 tsp. baking soda.

3) Combine flour, cocoa, 3/4 tsp. baking soda, salt. Sift.

4) Mix 1 C. sugar with butter. Beat until smooth. Add eggs, one at a time. Scrape sides of bowl. Beat until creamy.

5) Add vanilla, then flour mixture and date mixture alternately. Mix well.

6) Pour into prepared pan and spread evenly, especially into corners.

7) Sprinkle 1/2 C. sugar over top. Bake 20 minutes.

8) Remove from oven. Top with chips and nuts, then bake additional 20-25 minutes.

9) Cool 30 minutes. Refrigerate 30 minutes. Serve.

Malle ("Mall's") Ounakook ("Apple Cake")

3 C. flour (gluten-free works fine as well)

3 tsp. baking powder

1/4 tsp. salt

1 stick butter

1 C. sugar (we use a little more)

3 eggs

1 tsp. vanilla

1 C. milk

1/2 C. sour cream (opt. but we do)

3-5 cooking apples, thinly sliced

1) Mix together dry ingredients.

2) Cream sugar and butter together. Add eggs one at a time.

3) Add vanilla, then slowly add flour mix and milk (and sour cream, if using), alternately.

4) Spread batter into greased cookie sheet. (I use my Pampered Chef bar pan.)

5) Stand apple slices upright into batter in cookie sheet.

TIP: Mark out three rows, and put the slices a little bit apart, then fill in the openings later.

6) Bake at 375 degrees until baked through and golden brown (30-40 minutes).

Kohupiima Korp (Estonian Cream Cheese Sheet Cake)

Traditional Estonian recipes for this cake vary wildly, but this is the version the Muursepp family has made over the years. Dear Helde (my husband's grandmother) and Emi (his mother) made this lightly sweetened cake for our family at most holidays, and our kids love it!

FOR THE DOUGH:

1 box cream cheese

2 sticks butter

4 cups flour

Knead well and refrigerate until ready to use.

When ready to use, let it stand out to become room temperature, then roll out to 1/4 inch and place on a large cookie sheet.

FOR THE FILLING:

3 Tbsp sour cream

1 lb cottage cheese

3 eggs

3/4 C. sugar

1 Tbsp cornstarch

2 Tbsp lemon juice

1 Tbsp vanilla

lemon zest

Mix filling by hand. Pour over dough and flip edges over toward the center of the cake. Bake at 375 for 40 minutes.

Aunt Kim's Coconut Cake

This recipe appeared originally in Just a Pinch Recipes as "Coconut Brunch Bread." With the glazed icing, it is delicious but very sweet... every bit a cake!

6 eggs
3 C. sugar
1 1/2 C. oil
3 tsp. coconut extract
4 1/2 C. flour
3/4 tsp. baking powder
3/4 tsp. salt
1 1/2 C. buttermilk
1 1/2 C. flaked coconut
1 1/2 C. chopped walnuts

1) Preheat oven to 350 degrees.
2) Beat first four ingredients together and blend well.
3) Mix dry ingredients.
4) Add dry ingredients to egg mixture, alternating with buttermilk, coconut, and nuts.
45 Spoon into 3 large loaf pans or 1 10" bundt pan.
6) Bake at 350 degrees for 50-60 minutes if using loaf pans, or 1 1/2 hours if using bundt pan.

ICING:
1 C. sugar
1/2 C. water
2 Tbsp. margarine (I always use butter)
1 tsp. coconut extract

1) While bread is baking, combine sugar, water, and butter in small saucepan.
2) Boil for 5 minutes. Remove from heat and add coconut extract.
3) Remove warm breads from pan(s).
4) Place back in pans and pour hot syrup over top of the warm cake.
5) Let stand 4 hours or more before slicing and serving.

Beach Week 2020

Desperation Cake (Vegan)

This dessert came about during our Elimination Diet, when I was desperate for something sweet and dessert-like. If you're desperate, it's not half bad. And the best part is that it takes less than five minutes to make! (I blame my sister-in-law for this newfound temptation!)

My husband and daughter tested sensitive to yeast and are therefore having to avoid all sugar. (The only sweetener they can have is organic stevia powder.) We'll file this away in the "what they don't know won't hurt them" category until I can experiment and see if I can get it to work with stevia.)

Combine in a large, microwave-safe coffee mug:
1 Tbsp. light olive oil (melted butter or coconut oil would be better, but alas...)
3 Tbsp. non-dairy milk (I used soy, but rice or almond would work fine, too.)
1/2 tsp. pure vanilla extract
1/4 tsp. baking powder (whisk it in)
pinch of salt

Add to the mug and stir well to combine:

4 Tbsp. (1/4 C.+) gluten-free flour blend (measure slightly heaping)
2 Tbsp. (1/8 C.) sugar (1 standard coffee scoop)

Procedure:
1) Combine as indicated above and cook in the microwave for around 1 minute (give or take) on high power.

2) Scoop out and top with chopped, sugared strawberries or Coconut Whipped Cream (Vegan), if you are allowed to have coconut.

NOTE: We tried substituting stevia for the sugar, and the result is a low-rise, rubbery version of this cake. My family members who are having to give up sugar still found it appealing, but it's definitely weird and not recommended if you can have regular sugar.

This original recipe appeared on freerangecookies.com, along with several other varieties. 

Karen's Buttermilk Pound Cake

This is a version of a recipe from the Virginia Hospitality cookbook. According to my friend Karen (one of the best bakers I know!) it is her family's "go-to cake recipe," so it's gotta be good. According to her, if your pan is dark, it takes less cooking time. Oh, and she uses a tube pan, not a Bundt pan.

3 C. flour
1/2 tsp. baking soda
2 sticks butter, softened
3 C sugar
4 eggs
1 Tbsp. pure vanilla extract
1 C. full-fat buttermilk, room temperature


1) Preheat oven to 350 degrees. Grease tube or Bundt pan.

2) Mix together the flour and baking soda and set aside.

3) Beat together butter and sugar.

4) Add the eggs, one at a time, beating well after each addition.

5) Stir in the vanilla extract.

6) Gently mix in the flour mixture alternately with the buttermilk.

7) Pour batter into prepared pan.

8) Bake in preheated oven at 350 degrees for 1 hour.

9) Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Cookie Sheet Cake

Grease and flour 11x17 jelly roll pan.

Sift together and set aside:
2 C. flour
2 C sugar
1/4 tsp. salt
1 tsp. baking soda

Combine and bring to a boil, then pour into dry mixture:
1/2 C  butter (1 stick)
1/2 C shortening
1 C. water
3-4 Tbsp. cocoa

Beat together and add to above combination:
2-3 eggs
1 tsp. vanilla
1/2 C. buttermilk

Bake at 350 degrees for 20-25 minutes..

Ice cake while warm with the following:
1/2 C. butter, melted
3-4 Tbsp. cocoa
3-4 C. powdered sugar
1 tsp. vanilla
6 Tbsp. buttermilk
1/2 C. chopped nuts (opt.)

Cut into small, square pieces and place on a serving dish to serve.

Nanny's Lazy Daisy Cake

This cake is from my grandmother, who has affectionately come to be referred to as "my Nanny," as opposed to just "Nanny," my kids' grandmother.  My Nanny (Nanny S.) made this whenever she needed a super-easy, super-fast cake to serve within the hour.  It's saved me many times!

Makes small square cake.
(Double for 9x13 and cook 5 extra minutes.)

Mix together:
2 eggs
1 C. sugar
1 tsp. vanilla

Sift together* and add to the above mixture:
1 C. flour
1 tsp. baking soda
1 tsp. salt (I use less.)
(*I do not sift this, but rather put the flour in an even layer on top of the first ingredients, then even scatter the soda and salt across the top layers to be sure it is evenly distributed.)

Heat together* and add to mix:
1/2 C. milk
1 T. butter (I use olive oil.)
(*I do not heat this before adding it to the other ingredients.)

Bake at 350 in a greased pan for 30 minutes.
(Cook 35 minutes for doubled 9x13 pan.)

Frosting
Mix in saucepan:
2 T. butter
3 T. brown sugar
2 T. cream
1/2 C. coconut

Frost cooled cake* with above mixture.
(*I've never let this cake cool more than 5 minutes before glazing.  It is delicious served very warm.)

Rum Cake from Scratch

Rum Cake from Scratch
Adapted by Always Order Dessert to be completely homemade from a recipe found on Food.com 

Ingredients

for the cake: 
1/2 cups walnuts, crushed
1 1/2 cups granulated white sugar
1 stick (1/2 cup) butter, softened
3 tablespoons + 1/2 cup grapeseed or canola oil, separated
1 3/4 cup all purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
1 cup DIY vanilla instant pudding mix
(click for my easy homemade pudding mix recipe!; you can also use packaged pudding mix)
3/4 cup whole milk
4 large eggs
3/4 cup dark rum (recommended: Tortuga Rum)
1 tablespoon pure vanilla extract

for the rum syrup:
1 stick (1/2 cup) butter
1/2 cup water
3/4 cup granulated white sugar
1 teaspoon Kosher salt
1/2 cup dark rum

Special Equipment: One 10-15 cup Bundt pan

Preheat oven to 325 degrees. Grease and flour bundt pan, and drop crushed walnuts into the bottom of the pan. Set aside.

In the base of a mixer, cream the 1 1/2 cups granulated sugar and the 1/2 cup butter. Add the 3 tablespoons oil, flour, cornstarch, baking powder, and kosher salt combining until evenly distributed. (Mixture will look like fine crumbs.) Mix in the pudding mix.

In a separate bowl, whisk together the eggs, milk, rum, vanilla extract, and remaining vegetable oil. Add to the dry mixture and mix well until combined. The batter will be smooth, thin, and pour easily.

Pour into the prepared bundt pan and bake for 50 to 60 minutes, or until a tester inserted in the cake comes up clean.

Let cool in pan for 10 minutes, then invert onto a rack. Let cool for 20 to 30 minutes.

While the cake cools, prepare the rum syrup: In a large saucepan with high sides, combine the butter, water, granulated sugar, and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over. Remove from the heat and stir in the rum (it will bubble).

Wash and dry the bundt pan, then place over the cool cake and invert the cake back into the pan. Pour the hot rum syrup all over the cake and let soak for 8 hours (overnight). In morning, invert the cake back onto a serving platter. Keeps covered for 1 week at room temperature.

Butter Cream Frosting

1/2 - 2/3 stick softened butter
1 tsp. vanilla
3/4 box confectionery sugar
Cream together above ingredients and then slowly add small amounts of milk to consistency desired. Frost cake when it is completely cooled.

Jenny's Mom's Banana Cake

I got this recipe years ago from the mother (Joan Phillips) of a former colleague of mine (Jenny Good). I went to stay at her house and she served this delicious banana cake. Though I've never seen the mother since, and have lost touch with the daughter years ago, this is still "Jenny's Mom's Banana Cake." I've never found a better recipe for banana cake.

2 1/4 C. flour (I use half whole wheat if it is freshly ground)
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/4 lb. (1 stick) butter, softened
1 1/2 C. sugar
2 eggs
2-3 mashed bananas (she used only fresh, but I'll use over-ripe ones if I need to)
1/2 C. sour cream (be generous)
1 tsp. vanilla

Sift together first four ingredients and set aside.
Cream together butter and sugar.
Add eggs, beating after each addition.
In a separate bowl, cream together bananas, sour cream, and vanilla.
Finally, add flour mixture to butter mixture alternately with banana mixture.
Bake in 2 9" square greased-and-floured pans at 350 degrees for 30 minutes. (Unless I'm going for a serious special presentation, I use a 9 x 13 pan and make excess batter--there's not much--into muffins.)

Frost when completely cooled with butter cream frosting.

Cream Cheese Frosting

Cream Cheese Frosting

8 oz. cream cheese
1/2 C. butter
1 box confectionery sugar (or less, to taste)
1 tsp. vanilla
1 C. chopped walnuts (optional)

Cream together softened cream cheese/butter. Add other ingredients. If using optional nuts, sprinkle on top.

Iivo's Yummy Carrot Cake

2 C. flour (I use all whole wheat if it it freshly ground)
2 C. sugar (I use less - about 1 1/2 C.)
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1/2 C. oil (I use light olive oil)
4 eggs
3 C. grated carrots

Sift dry ingredients. Add oil then eggs. Blend in carrots. Bake in 3 9-in. round cake pans if you want to make a spectacular layer cake. Otherwise, I use a 9 x 13 pan. (If it feels like too much batter, I make a couple of muffins with the excess.) Bake 30 min. at 350 degrees. Frost while still slightly warm with cream cheese frosting. If using optional nuts, sprinkle on top after frosting.

"Southern Living" Pound Cake

There are two varieties to this recipe, both published at one time or another in "Southern Living" magazine. They're both good, but don't over-bake them or they'll be dry!

I made the first one for Evie's surprise party. Enjoy!

"Southern Living" Pound Cake, Variety #1

1 lb. softened butter (4 sticks)
3 C. sugar
4 C. flour
3/4 C. milk
6 eggs
2 tsp. vanilla extract

Beat on low speed 1 min. Scrape sides. Beat on medium 2 min. Batter will be thick.
Bake at 325 for 1 1/2 hours. (I bake it at 300 instead.)
Cool on rack 10 min. then remove to cool completely.

We love this recipe topped with chopped, sweetened strawberries (add just enough sugar to force a juice from them) and fresh whipped cream.


Southern Living Pound Cake, Variety #2

1 1/2 C. butter (3 sticks), softened
1 8 oz. cream cheese, softened
3 C. sugar
6 eggs
3 C. flour
1/8 tsp. salt
1 Tbsp. vanilla

Beat butter and cream cheese together on medium until creamy. Gradually add sugar. Add eggs, 1 at a time. Add mixture of dry ingredients gradually, and stir until well-blended. Stir in vanilla. Batter will be thick. Bake at 300 for 1 hour 40 mins.

Pumpkin Cake ~ the best!!

2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
a little bit of allspice to taste (optional)
4 eggs
1 2/3 cups sugar
1 cup oil
1 pound canned pumpkin

Combine dry ingredients (first 6) and wet ingredients (last 4) together separately. Add the wet stuff to the dry stuff, and stir together. Next, bake in a GREASED 9x13 inch pan at 350 degrees for 25-30 minutes. This cake is delicious with homemade cream cheese frosting. See next line for the recipe.

8 ounces soft cream cheese
1/2 cup soft butter
1 box confectionery sugar
1 teaspoon vanilla
1 cup chopped nuts (optional)

Cream the cream cheese and the butter together. Now add the sugar and the vanilla. Next, if you chose to use nuts, either blend them in or sprinkle them on top of your frosted cake. Enjoy!!