Sunday, July 10, 2011


I recently read Jeanne Ray's Eat Cake for my book group.  I thought it was a fun read, and the recipes all looked delicious but very un-vegan and very high fat.  The pistachio cake recipe was the only one that seemed remotely convertible.  Here it is--veganized, whole wheat, and with no processed fats.  It was delicious!

3/4 c. shelled pistachios

1 c. whole wheat flour
2 t. baking powder
1 t. cinnamon
1/4 t. salt (omit if using salted pistachios)

1/2 c. non-dairy milk
1/4 t. vanilla

1/3 c. water + 1 1/2 T. egg replacer powder
3/4 c. wonderslim
1/2 c. evaporated cane juice
1/2 c. sucanat

  • Preheat oven to 350.
  • Process pistachios in food processor until finely ground, but not pasty.
  • Add the flour, baking powder, cinnamon, and salt. Pulse to mix.
  • In a mixing cup, combine milk and vanilla.
  • In a separate bowl or mixer, whisk water and egg replacer until frothy.
  • Add wonderslim, evaporated cane juice, and sucanat, and mix well.
  • While mixing on low speed, add the pistachio flour and milk in batches, alternately, beginning and ending with the flour mixture.
  • Mix just until combined.
  • Pour batter into a lightly greased 9x13 baking pan.
  • Bake on 350 for 25-30 minutes, or until a toothpick comes out clean.

(We ate half of it a couple days ago, and I'm serving it like this for my daughter's birthday today: with vegan lemon cream cheese frosting.)

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