cake

Completely Board Post #11: Peach Polenta Upside Down Cake

Veg-am's Completely Board - Vegan Month of Food 2014

 

In the post about the jello pretzel salad, I mentioned that I wanted a cake for my veggieversary but hadn’t had the time to make it yet.  That has been remedied.  It may have been a week late, but it did not disappoint.

Peach Polenta Upside-Down Cake Slice

I made the Peach Polenta Upside Down Cake from Braisen Woman (a vegan site).  I followed the recipe as written, only making a substitution for the all-purpose flour.   In place of the all purpose flour, I used 3/8 cup sorghum flour, 1/8 cup tapioca starch, 1/4 cup arrowroot and 1/4 tsp xanthan gum.  If you don’t have an 1/8 cup, 1/8 cup=2 Tbsp.  My original intention was to try it without the xanthan, but the batter was too thin.  That 1/4 tsp really did make a huge difference.

That being said, this batter still seemed a little thin for a cake, but go with it.  The polenta swells up in cooking and it just works. The cake is moist and a little bit gritty.  Normally, I would consider gritty a bad thing in a cake, but when it’s coming from polenta, it is so far away from bad.  The cake is also sweet without being too sweet.  It would be a perfect addition to Saturday or Sunday brunch.

I don’t really know how else to say how good it is, so I’ll let this photo do the talking. I took a slice to my friend at work the other day.  She had not eaten it yet when I left.  When I returned to my desk the following morning, I found my plate just like this:

More Please!

That says it all.  I’ll definitely be making this one again.  I’m already thinking of variations :)

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For the original recipe, click on the image of my pin below

Pin of Peach Polenta Upside Down Cake

It’s my Veggieversary – or – the One where I finally try a Pumpkin Roll.

I have a Pinterest board that I call “Would be great to veganize (and most likely deglutenize and desoyatize)”  It’s for all those recipes that I think are beautiful, but are going to take more effort on my part.  Ok, it’s really for those recipes that I’ll probably never get to.  The recipe that made me start the board over a year ago was Libby’s Pumpkin Roll.

Pretty much anything with pumpkin is going to whisper my name.  But, when you put a creamy filling inside, it is screaming loud and clear.

Since today is my 6th veggieversary, I figured it was the perfect time for me to try something big.  Something I really wanted to get right. I was setting myself up for some big baking win.  Or an epic fail.

Do you want to judge?  Check this baby out…

Vegan, Gluten-Free, Soy-Free Pumpkin Roll | Veg-am

For more pumpkin goodness (and to keep from using a cream cheese analogue), I replaced the original cream cheese filling with a creamy pumpkin filling.

The filling is super sweet, so you may want to keep the pieces small.  The original recipe says 10 servings.  I estimate I’ll get about 14.   But, if you’re like my sweet-toothed mother who said she didn’t notice that it was super sweet,  you might want to stick with 10.

Yum.  Happy veggieversary to me.

Pumpkin Roll, gluten-free, soy free | Veg-am

 

Pumpkin Roll with Pumpkin Filling

Cake:

  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 1/2 cup sorghum flour
  • 1/4 cup tapioca starch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 1½ Tbsp Ener-g Egg Replacer
  • 6 Tbsp warm water
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree (not pumpkin pie mix)

Pumpkin Filling:

  • 1/2 cup canned pumpkin puree (not pumpkin pie mix)
  • 1/2 cup soy-free Earth Balance
  • 1 tsp vanilla extract
  • 1 cup + 2 Tbsp powdered sugar
  • 1/4 tsp cinnamon

Directions:

Preheat oven to 375F.  Line a 15×10 jelly-roll pan with parchment paper.  Lightly oil and flour the paper.  Sprinkle a thin, cotton kitchen towel with powdered sugar.

For Cake: With a fork or whisk, combine flours, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.  Set aside.

In a large mixing bowl, using an electric hand mixer on medium speed, combine the egg replacer and water until foamy, about 30 seconds.   Add the granulated sugar and continue beating until it thickens up, about 2 minutes.  (It won’t be as thick as eggs, because the ener-g can’t be whipped in the same way, but the sugar/egg replacer come together nicely).  Beat in pumpkin until just combined.  Stir in the flour mixture until well combined and all lumps are gone.  Don’t use the beaters for this or you’ll risk gumminess. Spread evenly into prepared pan.  Bake for 15-17 minutes* (see note 3) until top of cake springs back when touched.  Immediately loosen and turn cake onto prepared towel.  Carefully peel off paper.  Roll up cake and towel together working from the narrow side.  Cool on wire rack (about an hour)

For Filling: Beat earth balance, powdered sugar, pumpkin and vanilla extract in a small mixing bowl until smooth.  Refrigerate until cake is cool.

Carefully unroll cake.  Spread pumpkin filling over cake.  Reroll cake.  Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving.

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Notes:

1. Use a non-terry style kitchen towel or you may end up with some of it on your cake.  Be sure you really sugar that towel or it will stick to the cake.
2. I don’t own a 10×15 pan.  I used a larger one and just didn’t spread the batter all the way to the edges, but did do it as evenly as possible.  It still did fine.  One edge was a little thin so it got a wee bit crispy.  No matter, it still rolled and all I had to do was slice that one end off. In fact, before serving to company, I would cut a tiny slice off the other end too because it makes for a cleaner/prettier edge. There’s nothing wrong with the ends though, so save them for later :)
3.  The original recipe says 13-15 minutes.  All my gluten-free baking seems to take just a little bit longer.  But, if you’d be more comfortable checking at 13 – go for it.


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A pre-emptive post on my wonky internet connection

My internet has been acting pretty wonky lately. Saturday was the second Saturday in a row where I had little to no connectivity. It was working yesterday, but they’re supposed to send a technician out today. In case they disconnect the service to work on it and are unable to straighten it out today, I just wanted to let you know that in honor of my 6th veggieversary being today, this happened.

“This” is a gluten free, soy free, vegan pumpkin roll with a pumpkin filling.  I’m hoping that the post, and the “real” photo, will be coming later today.

Pumpkin Roll, gluten-free, soy free | Veg-am

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