Vegan Walnut Spice Cake Food

WALNUT SPICE COFFEE CAKE

Steps:

• Combine the granulated and dark brown sugars, walnuts, flour, vanilla, and cinnamon in a medium bowl. Add the butter and stir to make moist, coarse crumbs; set aside.
• Preheat the oven to 350 degrees F.
• Line the bottom of an 8-inch square cake pan with parchment paper; butter the paper and the sides of the pan.
• Sift the flour, baking soda, pie spice and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition; beat in the vanilla. Add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour and mixing well between additions.
• Spread 2/3 of the batter in the prepared pan and sprinkle with half the crumbs. Top with the remaining batter and crumbs. Bake until a toothpick inserted in the center of the cake comes out clean and the top has browned, about 1 hour and 10 minutes.
• Cool the cake in the pan on a wire rack for 20 minutes. Invert out of the pan and then turn crumb-side up to cool completely.
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VEGAN APPLE WALNUT CAKE

Steps:

• Chop walnuts and dice apples.
• Preheat the oven to 350°F In a large bowl, combine the oil, sugar, egg substitute, and vanilla.
• In a separate bowl, sift the flour, baking soda, and salt.
• Add this to the oil-and-sugar mixture and stir by hand, approximately 200 strokes, until it is thoroughly mixed.
• Fold in the walnuts and diced apples. The batter will be a little stiff.
• Pour it into a greased and floured 10-inch tube or Bundt pan or use two bread pans.
• Bake the cake at 350°F for 1 hour and 15 minutes.

PEAR WALNUT SPICE CAKE

Steps:

• Heat the oven to 350 degrees F.
• Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).
• To make the cake:
• Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy.
• With the mixer running, slowly pour in the vanilla and the oil.
• In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice.
• Mix into the egg mixture.
• Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter.
• Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center.
• Let cool in the pan on a wire rack, then turn it out.
• Freeze until ready to use or just wrap and store for up to 2 days.
• To make the glaze:
• Stir the maple syrup and sugar together in a bowl.
• Glaze the cooled cake by spooning the glaze around the tops of the cakes and letting it drip down the sides.

VEGAN BANANA & WALNUT BREAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush a 450g loaf tin with a little oil then line with baking parchment.
• Mix the flour, almonds, baking powder, sugar and dates. Beat together the mashed banana and oil, then combine it with the flour mixture. Add the soya milk to loosen the mixture, fold in the walnuts and scrape the mixture into the tin. Bake for 1 hr, covering the top if it starts to look too brown. Insert a skewer into the centre of the cake - it should come out clean. If not, return to the oven and cook for a further 10 mins. Cool for 15 mins before taking it out of the tin.

KARYTHOPITA (WALNUT SPICE CAKE)

Steps:

• Make the syrup: In a saucepan, add all syrup ingredients and bring to a boil, stirring well. Reduce heat and allow to boil gently for 10 minutes. Set aside to cool.
• Beat egg whites, salt, and water to the firm peak stage.
• Preheat oven to 340°F
• In a mixing bowl, beat the egg yolks, sugar, cinnamon, and ground cloves very well until creamy and smooth.
• In a separate bowl, mix the baking soda, baking powder, and flour, and stir in to the mixture.
• Add grated orange peel and juice, brandy, breadcrumbs, and walnuts.
• Finally, and carefully, fold in the beaten egg whites.
• Lightly grease a 13x9 inch baking pan (or equivalent) with butter, pour in the batter, and bake at 340F for 40 minutes.
• Cake is done when a knife inserted into the middle comes out dry.
• Spoon the cooled syrup evenly over the hot cake. Sprinkle with walnuts mixed with a little cinnamon. Allow to cool before serving.
• Make sure the syrup is completely cooled before adding to cake. If necessary, refrigerate for a few minutes.

SPICED WALNUT CAKE WITH POMEGRANATE MOLASSES FROSTING

Steps:

• Line two 20cm springform cake tins with baking parchment. Whisk the eggs with the sugar in a bowl for 5 mins or so until thick and aereated. Slowly pour in the olive oil, whisking continuously, then pour in the honey and vanilla, and whisk again to combine.
• Heat the oven to 180C/160C fan/gas 4. Combine the flour, baking powder, spices and a pinch of salt in another bowl and mix. Lightly sieve this into the wet mixture, fold in, then add the walnut flour, little by little, until combined. Fold through the chopped walnuts and divide between the tins.
• Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove and leave to cool in the tins.
• To make the candied walnuts, tip the walnuts onto a baking tray and roast in the oven at 200C/180C fan/gas 6 for 4-5 mins until crisp. Meanwhile, combine the sugar, molasses and 20ml water in a saucepan, and set over a medium heat until the mixture turns a deep caramel colour (around 3-4 mins). Turn the heat down low, then add the nuts, stirring constantly until completely coated. Remove from the heat and tip out onto a layer of baking parchment to cool.
• To make the frosting, beat together the icing sugar and cream cheese until well combined and smooth (the icing will get thinner before it thickens, so continue to whisk for 2 mins), then briefly stir through the molasses to create a ripple effect. Spread half of the frosting on top of one of the cake layers, then sandwich with the other. Top with more icing, the pomegranate seeds and candied walnuts. Serve cut into slices. Will keep chilled in an airtight container for up to three days.