Page 140 - 2016TOHCookbook

Virtuous Vanilla Cake
Kirkman Family | GREENFIELD, MA
“This cake is incredibly flavorful and rich. Plus, you can’t tell there are no
dairy products.” KARLENA HENRY
INGREDIENTS
Makes 1 (8-inch) 2-layer cake
1 cup whole wheat pastry flour
1 cup unbleached all-purpose flour 1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon ground cinnamon
1⁄4 cup plus 1 tablespoon canola oil
PREPARATION
3⁄4 cup plus 2 tablespoons maple syrup 3⁄4 cup vanilla rice milk or soy milk
3 tablespoons vanilla extract
2 teaspoons apple cider vinegar
2 cups prepared frosting
1. Preheat oven to 350°F. Grease 2 (8-inch) round cake pans and line the bot- toms with parchment paper.
2. Sift the flours, baking powder, baking soda, salt and cinnamon into a large bowl. Whisk until combined.
3. In another bowl, whisk together the oil, maple syrup, rice milk, vanilla and vinegar until well blended. Pour the mixture into the flour mixture and whisk until smooth.
4. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Tap the pans lightly on the countertop to eliminate any air bubbles. Bake until the tops of the cakes are golden, the sides have started pulling away from the pans and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
5. Let cool in the pans for 10 minutes, then invert each layer onto a wire rack. Peel off the parchment paper, then turn each layer top side up onto a rack and let cool completely. To protect the layers from cracking, slide a cardboard circle under each one. Wrap in plastic wrap and refrigerate until cold, 1 to 8 hours, before filling and frosting.
6. To assemble the cake, place one of the layers on a flat plate. Spread 1/2 cup frosting over the top. Place the other layer bottom side up onto the top of the cake and spread with 2/3 cup of the frosting. Frost the sides of the cake with the remaining frosting.
PAGE 128 | UMASS DINING