Tag Archives: cake

Peachy Sourdough Bisquick Coffee Cake

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While working on some dough for tomorrow, I wanted to do a quick little something for today. And this is what came out of that!

Ingredients

Cake Base
2/3 cup sourdough starter
1/2 cup vegan sour cream
1/2 cup soy milk
2 teaspoons vanilla extract
2 tablespoons of Just Egg or 1 /2 a mashed banana
1/4 cup melted vegan butter
3 cups Bisquick
1 1/2 cups sugar
2 cups frozen or fresh peaches

Cake Topping
1/2 generous cup brown sugar
1/2 cup Bisquick
3 teaspoons cinnamon
1/4 cup cold vegan butter

Process
Preheat oven to 375.
Mix wet ingredients for cake base. Add dry ingredients and mix well. Add fruit. Spoon into a buttered 9×13 pan, making sure it is packed down in all areas.
Mix dry ingredients for topping. Cut in cold butter with a fork or pastry cutter. Sprinkle over base.
Bake 45 minutes. Test with a toothpick or cake tester and allow additional time if necessary.

Adapted from recipe on Justapinch.com

Vegan Sourdough Chocolate Cake

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This cake comes from a recipe that has been used during times when some grocery items were less available, like during the Great Depression. That makes it feel awfully pertinent right now. I’ve changed it to allow me to use sourdough discards that are always awaiting use in my house!

Ingredients

Sourdough Vegan Chocolate Cake

  • 2 cups sourdough starter 
  • 1 1/2 cups unbleached all-purpose flour
  • 2 cups sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1 teaspoon vinegar
  • ½ cup vegetable oil
  • 1 generous cup of chocolate chips – optional

Process

Mix well. Place in an 8 x 16 cake pan and bake at 350* for 20 minutes or until toothpick inserted in center comes out clean. This makes a large cake. If you want to bake in an 8 x 8 pan, just half the recipe.

Vegan Pineapple Upside Down Cake

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IMG_1217

Based on a recipe from VeganSociety.com

Ingredients

1/2 cup vegan margarine
3/4 cup brown sugar
1 can pineapple slices
4 cups all-purpose flour
2 cups raw sugar
3 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canola oil
1 3/4 cup soy milk
2 teaspoon vanilla extract
3/4 cup unsweetened applesauce

 

 

Process

Preheat the oven to 350°F.

In a small pot melt the margarine and add the brown sugar.  Stir over low heat until the sugar mostly dissolves. Remove from the heat and set aside.

Pour the melted margarine and sugar mixture into the bottom of a prepared cake pan making sure to spread it evenly across the bottom. Then place pineapple rings on top of the sugar mixture. If you like, put a maraschino cherry inside the hole of each ring.

In a large bowl combine the flour, sugar, baking powder and salt.  Add the canola oil, soy milk, applesauce and vanilla extract.  Stir until all the ingredients are well combined.

Pour the cake batter over the pineapple slices. Bake for 50-60 minutes or until a toothpick comes out clean when inserted in the center.

Run a knife around the edge of the pan to loosen the cake. Let the cake completely.

Place cookie sheet over cake pan and invert to remove.