Recipe of the month: ‘Eggnog’ Cake

This is the first in a series of monthly recipes I’d like to share with you. As you may have read here before, I love baking, which means that many recipes here will probably be cakes, cookies, pies etc. Plus, this is the cookiecutter blog, so I better be sharing about baked goods!

I hope that those who end up trying the recipes to leave me a comment as to what could be improved, or if you enjoyed it. I’d also like to get an idea about what people like and dislike, all the way to how a recipe is written.

Today I’m presenting you with one version of a vegan ‘eggnog’ cake. Some health-food stores still have vegan eggnog from the holiday season in stock, even at a discount. I used “Almond Fresh Noel Nog”; here a quick overview of my impression of it:

Pluses:
*tastes close to the ‘real thing’ without the alcohol
*is soy-free

Minuses:
*colour is white as opposed to yellow
*texture is just like vegan milks, not thick

If there will be a next time, I will buy So Nice Nog because it is yellow and thicker, which matters in some recipes. I find that adding turmeric can give a cake a greenish tinge – careful when using turmeric in flour products!

Depending on what brand of eggnog you use, it may also be a good idea to add spices like nutmeg to the batter, as I would not add more than 150 ml of eggnog to the batter; it gets too liquid. But if you use eggnog to make your own yogurt and use that instead of the tofu, then you might get an extra-noggy result! You could also try condensing it by bringing it to a boil and simmering it (lid off) for an unknown amount of time. :)

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Here my recipe for Eggnog Cake (copyright Christine Witte):

200 g (1.5 cups) flour
1/2 t baking powder
1 pinch of salt
200 g (2 cups) silken tofu, blended smooth
150 g (3/4 cup) sugar
75 ml (1/4 cup + 1 T) oil
150 ml (a little less than 3/4 cup) vegan ‘eggnog’
1 t vanilla extract
For dusting: powdered sugar

Instructions:
Oil a baking form with approximately 1 litre volume. I used a bundt form with a diameter of 6.5” / 16 cm.

Preheat oven to 350º F / 180º C.

In a small bowl, whisk together the flour, baking powder and salt.

In a larger bowl, combine the blended tofu, sugar, oil, eggnog and vanilla extract. Mix together with a hand-mixer.

Transfer flour mixture to the larger bowl and stir a bit with the mixer (to avoid a flour cloud). Then mix together for no more than 15 seconds until smooth.

Transfer batter into oiled cake form, tap several times on the counter (to settle the batter), and place into the hot oven. Bake for approximately 45 minutes or until an inserted toothpick comes out clean. Remove from oven and let cool for 20 minutes on a cutting board. Then unmold cake by slamming the form hard on the plate or cutting board a few times (to prevent the cake from getting soggy). Once cool, cake can be dusted with powdered sugar just before serving.

Happy baking, everyone!

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