9.28.2010

Sugar and Spice Cake


If Autumn had a taste it would be spicy. I've never tasted a crimson or amber autumn leaf, but it is surely loaded with spice. There would be hints of cinnamon, cloves, nutmeg, cardamom, and allspice. The long warm days whisper cinnamon secrets. The crisp nights hum nutmeg lullabies. It's time for your kitchen to sing sweet spicy songs. 

Here's a cake that is a sweet Autumn spice-storm. It is adapted from a recipe called Eggless Hillbilly Cake from a cookbook called Aglow in the Kitchen. My mother gave my sisters and I copies of this book when we were young kitchen novices. The broiled topping is absolutely heavenly, or sinful. Sometimes it's hard to know the difference. I think it's sinful if you feel guilty about it. So just enjoy this over-the-top dessert. Indulging in spicy desserts is a rite of Fall, after all. Add a scoop of coconut ice cream. You deserve it.
 

Sugar and Spice Cake, GF/CF
A sweet and gooey vegan dessert

1 cup evaporated cane juice
1 cup water
1 tsp cinnamon
1 tsp allspice
1/2 cup Earth Balance Vegan Buttery Stick (one stick)
1 cup raisins
3/4 cup sorghum flour
3/4 cup millet flour
1/2 cup potato starch
2 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp xanthan gum

Topping:
2/3 cup organic brown sugar
1/4 cup Earth Balance Vegan Buttery Stick (1/2 stick)
3 Tbsp So Delicious Coconut Milk Beverage (or other non-dairy milk)
1/2 cup unsweetened coconut
1/2 cup raisins
1/2 cup chopped walnuts

1. Combine sugar, water, spices, buttery stick, and raisins in a small saucepan. Bring to a boil, stirring, and boil for one minute.

2. In a medium mixing bowl whisk together flours, potato starch, baking soda, baking powder, xanthan gum.

3. Blend hot mixture with flour mixture, stir until combined. Pour into prepared 8x8 inch baking pan.

4. Bake 30 minutes or until done.

5. Make topping: Melt buttery stick with brown sugar. Stir in the rest of the topping ingredients. Spread topping over warm cake and place under broiler until bubbly. Serve warm or cold.

This cake ages well, and is actually better on the second day.

4 comments:

  1. Good lord, that looks sinful! I'm making this for sure, and you know I'll be topping it with a scoop of Purely Decadent vanilla bean coconut milk ice cream. Uh huh!

    ReplyDelete
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    ReplyDelete
  3. Waw!! This sugar & spiced cake pieces look amazing & just divine!!

    MMMMMM,..You also have a COOl foodblog!!

    Many greetings from a recent gf foodie from Brussles, Belgium!
    I now eat gf & mostly dairy free too!

    ReplyDelete
  4. I also added your lovely blog to my list of foodblogger's that I totally DIGG!

    ReplyDelete

I appreciate your feedback!

 
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