On Sunday I will be teaching a vegan baking class at the NW Veg Westside Potluck. These potlucks are a lot of fun and a great way to taste the variety of cooking styles in the vegan world. The first half is potluck style, and the second half is a presentation, which is where I come in. So if you live or around portland, check it out! Fun starts at 5pm.
West Hills Unitarian Fellowship
8470 SW Oleson Road
Portland, OR 97223
Here is one recipe I will be demonstrating and discussing.
Blueberry Bundt Cake
3 Tb Flaxseed Meal
1/2 cup Water
1 cup Soymilk (or another milk replacement)
1 Tb Lemon Juice
1 1/2 cups Unrefined Cane Sugar
1/2 cup Oil
2 tsp Vanilla
2 1/2 cups Unbleached White Flour
1 tsp Baking Soda
1/2 tsp Salt
1 cup Blueberries
Mix together the flaxseed meal and water; set aside. Mix together the soymilk and lemon juice to create a "buttermilk" and let sit a few minutes. Combine the sugar, oil and vanilla. Add the flax and water mixture, as well as the "buttermilk" and mix until all ingredients are fully incorporated.
In a separate bowl, combine the salt, baking soda and flour. This step allows the dry ingredients to blend better into the wet ingredients, but I do often skip it for convenience. Pour the dry ingredients into the wet and mix until half combined; then add the blueberries. With a long circular motion, continue mixing the batter until the ingredients are all combined, but be careful not to over mix.
Pour the batter into a greased bundt pan and bake at 350ºF for 50-55 minutes. Tap the top of the cake to see if it has finished baking. When done, the top of the cake should spring back.
You can then add a simple glaze to the top of the cake, although this is not necessary. Combine 1 cup powdered sugar with 4-6 tsp of lemon juice. Whisk in the lemon juice until you reached the desired consistency.