The cake recipe is my standard, no-fuss, easy-to-convert recipe I use practically every shift.
- 3 cups plain flour
- 2 cups sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup vegetable oil
- 1 cup liquid (juice, water, milk)
To make this cake I added the zest and juice of a lemon and used water for the liquid. The filling is icing sugar, lemon essence, Nuttelex and soy milk, and the topping is passion fruit pulp and icing sugar.
This next fellow I'm extremely proud of: gluten free chocolate orange Bundt cake. Look at it, it's gorgeous!
I adapted the chocolate cake recipe from Kittee Kake's Papa Tofu zine.
- 3 cups flour (to make this gluten free I used a combination of 1 cup buckwheat, 1 1/2 cup rice, 1/2 cup tapioca starch, 1/2 cup soy flour, and added 1/2 tsp guar gum)
- 2 cups sugar
- 2/3 cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- zest of one orange
- 2 cups orange juice
- 1/2 cup plus 2 tbs vegetable oil
- 2 tsp vanilla extract
- 2 tbs apple cider vinegar
Once cool, I topped this with a really simple chocolate icing made with cocoa, icing sugar and orange juice.
Finally we have a toasted coconut cream cake with passion fruit butter cream (we have a lot of passion fruit to use at the moment...)
This was made using the standard plain cake recipe, with 1/4 cup dessicated coconut added, only 1/3 cup of oil used, 2/3 cups of coconut cream added, and 2/3 of liquid instead of a whole cup. The icing was made using coconut cream, icing sugar, passion fruit pulp, Nuttelex and a little water.