Guest Blogger: The Antique Appetite – Grandma Ford’s Coconut Cake

11 May

Everyone loves cake, I can’t imagine turning down a piece, especially when it’s been veganized from a family recipe. Jessica, author of the blog The Antique Appetite is doing just that. Here she is in her own words, “My name is Jessica Ford and I am a vegan, cat lover and pop culture fiend. I can tell you what the best vegan substitute for ricotta cheese is and what season of Full House Michelle fell off of her horse. I can press a block of tofu while reciting Leonardo DiCaprio’s full filmography. But above everything I am a sucker for my family. One of the biggest hurdles people anticipate when starting a vegan diet is that they won’t be able to eat their childhood favourites. The goal of The Antique Appetite is to take my mom and grandmother’s classic suburban dinner table recipes and reinterpret them as vegan. It can be done!”

To follow Jessica on twitter click here; check out her Facebook page for more delightful recipes. Please welcome Jessica!

This cake is unlike any you have ever eaten. I guarantee it. This spongy, sweet and soft cake has a very unique texture that is chewier than a normal cake. That is what makes it delicious. And the way the sugary butter frosting candies on top of the cake in the broiler.

This is a Grandma Ford classic that was constantly cited as a must make when doing the family favourites poll. Definitely the perfect companion to a cup of tea. I say Toasted Walnut from David’s Tea.

Cake

2 eggs made with egg replacer [see package for substitution instructions]

1 c. sugar

1 c. flour

1 tsp. baking powder

1/4 tsp. salt

1/2 c. hot almond milk

2 tbsp. organic Earth Balance, softened

Icing

3 tbsp. organic Earth Balance, softened

2 tbsp. almond milk

5 tbsp. brown sugar

1/2 c. unsweetened shredded coconut

Preheat oven to 350°F.

In a medium bowl, sift together the flour, baking powder and salt.

In a large bowl beat eggs made with egg replacer and sugar together.

Heat the almond milk in a small saucepan and melt in the butter.

Add the dry ingredients to the egg mixture in two batches, alternating with the hot milk. Mix gently.

Pour the batter into an 8″ square pan and bake for 25-30 minutes.

Meanwhile, beat the remaining Earth Balance, brown sugar and almond milk together until smooth. Stir in the coconut.

After the cake has baked, spread icing over the top and broil in the oven until bubbling.

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One Response to “Guest Blogger: The Antique Appetite – Grandma Ford’s Coconut Cake”

  1. An Unrefined Vegan May 11, 2012 at 9:37 am #

    This looks to die for! Like a soft, fluffy cloud of goodness!

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