For the past couple of months, I have had a growing obsession with nutmeg. I add it to almost everything I make lately, especially anything tomato based. The flavor of nutmeg with a slow, simmering pot of fresh tomatoes make the most excellent pasta sauce.
So you can imagine my delight when I stumbled upon a recipe for Nutmeg Cake! I had to try it out right away. This vegan version is adapted from "The Herb and Spice Bible" along with my own Pumpkin Spice drizzle.
What you will need for the cake:
2 cups flour
2 cups brown sugar
1 tbsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp allspice
1 tsp coriander
2 tsp fresh ground nutmeg
1/2 cup Earth Balance, or your fav. vegan butter
1 egg equivalent
1 1/4 c. soy milk
Pumpkin Spice Drizzle:
1 c. confectioners sugar
2-3 tbsp soy milk
1- 2 tsp pumpkin spice
Preheat your over to 350 degrees and mix together 1/2 of your flour, all of your sugar, cinnamon, allspice and coriander. Add your 1/2 c. Earth Balance or vegan butter to the mix, and crumble the pieces of butter with the mixture. It will be somewhat coarse and chunky, and that is a-ok.
Spread a bit of Earth Balance onto the bottom of your pan. I used a bundt pan, but an 8 inch round cake pan will work nicely as well.
Sprinkle the flour, sugar, spice, butter combo onto the bottom of you pan to coat it. Whatever you have leftover, add your other 1 cup flour to this mixture, add your baking powder, salt, nutmeg, soy milk and egg equivalent and whisk together.
Pour this batter over the crumbs in your pan, and bake for 50-60 minutes. Depending on what kind of pan you use, your baking time will vary slightly, so keep an eye on your cake at around the 50 minute mark. The cake is done when you can insert a fork into it and it comes out clean, it should also feel springy to the touch.
While you let your cake cool in the pan, prepare your Pumpkin Spice drizzle. Mix all ingredients together, and adjust the amount of soy milk until you get a somewhat thick liquid. Set aside.
Remove cake from pan, and drizzle the Pumpkin Spice drizzle over the cake. And if you are feeling festive like I was, decorate your nutmeg cake with autumn colored sprinkles!
2 comments:
Oh that looks so good - I wish I had a slice right this second! Your photography is really beautiful!
In xlpharmacy reviews there are some recipes that they say some people with some diseases can eat during their recovering, my dad is diabetic and I can give him some of this cake and he's doctor approved because the cake is really low in sugars.
Post a Comment