Spice Cake
If you have approximately 45 minutes to spend in the kitchen, Spice Cake might be a tremendous dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 288 calories, 4g of protein, and 16g of fat. For 89 cents per serving, you get a side dish that serves 10. This recipe from Vegetarian Times has 109 fans. If you have baking powder, baking soda, soy milk, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is pretty good. French Four-Spice Cake with Browned Butter Spice Frosting, Wacky Cake (Spice Cake), and Spice Cake are very similar to this recipe.
Servings: 10
Ingredients:
1 ½ tsp. baking powder
1 tsp. baking soda
6 Tbs. canola oil
2 tsp. cider vinegar
Coconut Cream, optional
½ cup currants
¼ tsp. dry mustard
1 Tbs. flaxseeds
½ tsp. ground allspice
½ tsp. ground cardamom
2 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground ginger
½ tsp. ground nutmeg
½ cup maple syrup
½ tsp. salt
¾ cup soy milk
¾ cup unbleached white flour
1 cup unsweetened shredded coconut
1 Tbs. vanilla extract
¾ cup whole-wheat pastry flour
Equipment:
cake form
bowl
oven
baking pan
food processor
wooden spoon
blender
frying pan
wire rack
knife
Cooking instruction summary:
Preheat oven to 350F. Grease 9-inch round cake pan. In small bowl, combine currants and enough hot water to cover; let soak 20 minutes.Spread coconut in small baking pan and bake until light golden brown, about 5 minutes. Remove from oven; maintain oven temperature. In coffee grinder or small food processor, grind flaxseeds. Transfer to blender along with 1/4 cup of soy milk. Set mixture aside to soak.Meanwhile, in large bowl, sift both flours, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, cardamom, cloves, ginger and mustard. Stir in coconut.To mixture in blender, add maple syrup, oil, vanilla extract, vinegar and re-maining 1/2 cup soy milk and blend thoroughly. Gradually add maple syrup mixture to flour mixture, mixing well with wooden spoon. Drain currants, then stir into batter.Scrape batter into prepared pan, spreading evenly. Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, about 30 minutes. Let cool for about 10 minutes in pan. To remove from pan, run knife around edge of pan and turn cake out onto wire rack. Cool completely, then frost with Coconut Cream if desired.
Step by step:
1. Preheat oven to 350F. Grease 9-inch round cake pan. In small bowl, combine currants and enough hot water to cover; let soak 20 minutes.
2. Spread coconut in small baking pan and bake until light golden brown, about 5 minutes.
3. Remove from oven; maintain oven temperature. In coffee grinder or small food processor, grind flaxseeds.
4. Transfer to blender along with 1/4 cup of soy milk. Set mixture aside to soak.Meanwhile, in large bowl, sift both flours, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, cardamom, cloves, ginger and mustard. Stir in coconut.To mixture in blender, add maple syrup, oil, vanilla extract, vinegar and re-maining 1/2 cup soy milk and blend thoroughly. Gradually add maple syrup mixture to flour mixture, mixing well with wooden spoon.
5. Drain currants, then stir into batter.Scrape batter into prepared pan, spreading evenly.
6. Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, about 30 minutes.
7. Let cool for about 10 minutes in pan. To remove from pan, run knife around edge of pan and turn cake out onto wire rack. Cool completely, then frost with Coconut Cream if desired.
Nutrition Information:
covered percent of daily need
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