The recipe for this delightful morsel of a cake has been passed down from my great-grandmother. It was one of the first recipes I posted when I started my blog several years ago. I didn’t have a picture of it, and I never uploaded one, until today. Just in time to celebrate the start of the holiday season. This cake is ultra moist, full of warming spices, and somehow never too sweet. It is perfect for dessert, breakfast, or as an addition to a holiday brunch. It also takes about 5 minutes to make and makes a big impression with its amazing fall flavors. This is the cake to bake when you have company as the whole house smells like you’ve spent hours in the kitchen as the warm fragrance of fall baking spices waft through the air.
Gramma’s Spice Cake
Makes 1 9×9 cake
1 cup non-dairy milk, or dairy milk
1 tsp. vinegar (apple cider or white, but I’ve also used rice in a pinch)
1 cup sugar
1 TBL vegetable shortening
1 TBL chia seeds mixed with 2 TBL water, or 1 egg, or equivalent of 1 egg in whatever form you like
1 cup all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
Preheat oven to 370F.
Add vinegar to milk and set aside.
Cream together sugar and shortening until smooth.
Add the chia seed/water mixture to sugar and mix together.
In a separate bowl mix together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Alternate between adding flour mixture and soy milk to the shortening, mixing thoroughly between additions.
Pour batter into a greased 9×9 cake pan and bake for 30-35 minutes, or until cake pulls away from the edges of the pan and a cake tester comes out mostly clean.
The holidays are flying by! Just New Year’s Eve and we are back to dreary winter with a far off February break to look forward to. I actually love winter, but I’m still waiting for it here on the East Coast. No snow yet and it makes me sad! Who knows if I’ll still like winter now that I’m living in the city, but I’m willing to give it a shot. I mean, it hasn’t even really been cold enough for hot chocolate, and what is the point of winter if not to drink copious amounts of hot chocolate?
On a side note, I think you should make these stuffed mushrooms for you fancy New Year’s party to serve while you sip on champagne and make plans for the awesome year to come. These stuffed mushrooms have been a part of my family’s holiday table for a very long time, well, not these exactly. I had to develop a vegan recipe that brings all the yummy to the table. These have gone through lots of trials, and this is a very tasty and simple way to make them. I hope you enjoy!
Vegan Stuffed Mushrooms
8 oz button mushrooms
2 TBL fresh lemon juice
1 TBL olive oil
½ cup minced shallots (yellow or white onions work just fine as well)
2 small cloves garlic, minced
¼ cup fresh parsley, chopped
1/8 tsp salt
¼ cup white wine
2 TBL vegan cream cheese
1 TBL tahini
1 tsp dijon mustard
1 TBL nutritional yeast
½ -3/4 cup bread crumbs (make sure they’re vegan)
Pre-heat oven to 350 degrees.
Remove stems from Mushrooms. Chop stems and set aside.
Place Mushroom caps in a baking dish. Pour a few drops of lemon juice into the center of each cap.
Heat oil in a skillet. Add mushroom stems, shallots and garlic. Sauté until soft, about 5 minutes.
Add the salt and white wine. Stir until combined.
Add the Cream Cheese , tahini and nutritional yeast. Stir again and remove from heat.
Add Bread crumbs until totally incorporated and the mixture becomes stiff.
Stuff each cap with mixture to very overflowing.
Bake for 35-45 minutes, until caps are soft. Serve immediately.
Vegan scalloped potatoes? Ohh, my yes. These are so simple it is laughable, have very few ingredients (especially for me), and are the perfect addition to any holiday table. These are rich, creamy, melt in your mouth delicious. And, for the record, they absolutely do not taste “vegan”. No one would guess these are free of cream, butter, and cheese.
These potatoes also freeze well after being baked, and easily re-heated in the oven before serving you huge, vegan, holiday feast.
5-6 small yellow potatoes, sliced into 1/8″ rounds
1 small onion, sliced into rounds as thinly as possible
1 13.3 oz can full fat coconut milk
1 1/2 tsp salt
earth balance for buttering the baking dish
Preheat oven to 400.
Grease your baking dish with earth balance.
Layer in one layer of potatoes slightly overlapping (see picture below).
Layer in about 1/4 of the onions, and drizzle with 1/4 of the coconut milk.
Repeat for 3 more layers finishing with the coconut milk.
Bake covered with aluminum foil for 25 minutes, then remove the foil and continue cooking until most of the liquid has been absorbed, and the top is turning golden brown, about 30 more minutes.
Remove from the oven and let sit for a few minutes before serving.