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06 October 2011

(Not My) Grandmother's Spice Cake



I’m not going to tell you how to make oatmeal.  This was today’s breakfast when I assembled it on Wednesday night.  I like to make my oatmeal ahead of time and eat it all cold and stuff the next morning.  I used a little too much water, as you can see, and it almost flooded the bowl.  I was urging my oatmeal (and pear, flaxseed, and peanut butter) to absorb more water, yelling—SUCK IT!  SUCK IT UP!



Yesterday, I made cake for work.


Grandmother’s Spice Cake (modified from Vegan Vittles, by Joanne Stepaniak, p. 152)

1 1/4 cup applesauce
1/2 cup pure maple syrup
2 tablespoons canola oil

1 cup brown rice flour
3/4 cup Bob’s Red Mill All Purpose GF Baking Flour
1/2 teaspoon xanthan gum
2 tablespoons cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
(alternately, use 2 teaspoons King Arthur Flour’s Apple Pie Spice instead of the spices)

1 cup raisins or craisins
1 cup walnut halves

Preheat the oven to 375 degrees Fahrenheit.  Grease an 8x8” glass baking dish or 9” round pie plate.  Place walnuts on a piece of foil and toast in the preheating oven for about 8 minutes.  Remove and set aside to cool.

Combine wet ingredients in a large measuring cup.

Whisk together dry ingredients in a large bowl.  Break up the toasted walnut halves.  Add wet to dry and fold in the chunks.  Transfer to the baking dish.  Bake for 30-35 minutes or until it passes the toothpick test, the center springs back when touched, it’s cracked near the edges, and the cake has begun to pull away from the sides of the pan.  Cool completely in the pan before cutting.  Store in the refrigerator covered in plastic wrap.  This freezes very well.