Again, the LA Times. Note: This recipe works best with a higher-protein all-purpose flour, such as King Arthur brand.
1 1/2 cup unbleached flour
1 cup sugar
1 1/2 tsp baking powder
1/4 cup poppy seeds
2 tsp lemon juice, fresh
1 tsp Cider Vinegar
1 1/2 tsp almond extract
1/4 cup canola oil
2 Tablespoons canola oil
1 cup water… BOILING
Fruit glaze
1/4 cup apricot jam
1/2 tsp lemon juice
1 Tbs water
1. Heat the oven to 350 degrees. In an 8-inch-square baking dish, sift together the flour, sugar and baking powder. Stir in the poppy seeds. Use the handle of a wooden spoon to make three holes in the mixture. Put lemon juice and vinegar in one hole, almond extract in the second and the canola oil in the third. Pour the heated water over everything. Stir with the wooden spoon until the mixture is smooth.
2. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
3. Cool the cake, then brush with a fruit glaze or sprinkle with powdered sugar.
4. Glaze: In a small saucepan over low heat, combine the jam, lemon juice and water. Cook, stirring frequently until the jam melts, about 3 minutes. Remove from heat to a small bowl. Refrigerate, covered, for up to 1 week.
Servings: 9
Cooking Times
Preparation Time: 50 minutes
Nutrition Facts
Serving size: 1/9 of a recipe (3.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
I believe this came from the LA Times. I needed a non-dairy dessert for my 'kosher' theme. This worked well and is a science experiment as well. The recipe works best with a higher-protein all-purpose flour, such as King Arthur brand.
1 1/2 cup unbleached flour
1 cup sugar
1/2 cup NOT dutch process cocoa powder, unsweetened
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp Cider Vinegar
2 tsp vanilla extract
1/2 cup canola oil
1 cup cold coffee
Simple Cream Cheese Frosting
8 oz cream cheese
1/2 cup powdered sugar
2 Tbs heavy cream… up to 4T
1 tsp vanilla extract
1. Heat the oven to 350 degrees. In an 8-inch-square baking dish, sift together the flour, sugar, cocoa, baking powder and salt. Smooth out the powder. Then, using the handle of a wooden spoon, poke two small holes and one large hole in the dry ingredients. Put the vinegar in one small hole and the vanilla in the other. Pour the oil into the large hole. (It will overflow, not a problem.)
2. Pour the cold water or coffee all over the top. Then use the wooden spoon and stir well to blend all of the ingredients together until smooth.
3. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
4. When the cake is completely cool, top with your favorite icing or sprinkle on powdered sugar. It is also nice with berries and whipped cream or ice cream. (Or you can skip any topping and instead add three-fourths cup of chocolate chips as you stir the mixture. There are vegan and nondairy chocolate chips available at Whole Foods and Trader Joe's.)
5. Simple cream cheese frosting
6. On a low speed of an electric mixer, beat the cream cheese and sugar until soft. Beat in 2 tablespoons of the cream and then the vanilla. If the frosting is too thick, add more cream, 1 tablespoon at a time, until it is the right consistency for spreading.
7. Wait until the cake is completely cool before frosting and then store it in the refrigerator.
Servings: 9
Cooking Times
Total Time: 40 minutes
6 medium carrots peeled and diced
3 each celery stalk diced
5 ounces water chestnuts, sliced
4 ea scallions, sliced thin crosswise
1/2 bunch cilantro leaves and stems, coarsely chopped
3/4 pound tofu, cut in small cubes
1/2 cup seasoned rice vinegar
salt, pepper, red pepper flakes to taste
1 teaspoon chili sauce
6 each lettuce leaves
1 cup frozen baby peas
2/3 cup peanuts, lightly toasted
Optional Garnishes
1 handful snow peas, trimmed and cut in diagonal strips
Green onion wonton strips
1. In a medium size bowl, combine the carrots, celery, water chestnuts, scallions, cilantro, tofu, chili paste and seasoned rice vinegar. Mix well, and add salt, pepper, and red pepper flakes to taste.
2. Arrange the lettuce leaves like small bowls on a serving platter or on individual plates, and divide the salad evenly among the lettuce cups. Top with a scattering of green peas and peanuts and, if they're available some sliced snow peas. Can be served with Green Onion Wonton Strips
Servings: 6
