By Prose on March 19, 2009
Photo by magpie diner
Photo by magpie diner
"Lovely vegan and wheat-free (but not gluten-free) cake. Ice with Vanilla-Almond Tofu Cream, Decadent Chocolate Frosting or Mousse (Vegan) or unsweetened fruit spread. For 2 layers, double the recipe. From The Great American Detox Diet by Alex Jamieson."
Serving Size: 1 (41 g)
Servings Per Recipe: 12
"OUTSTANDING recipe, Prose!!!! I made it as a treat for my sis for lunch today and was amazed at how quick and easy the cake (or muffins in my case) came together. In nearly no time I had these cute sweeties on the table and oh the taste! Very yummy vanilla flavour with just the right amount of sweetness. The lemon would surely have been a nice addition, but since Im allergic I left it out. The texture was very nice as well-cakey and moist. I subbed half applesauce for the oil and used vanilla oat milk to boost the vanilla flavour. This will be a staple in my house from now on. My sis has already requested it to be made soon again. :) THANKS SO MUCH FOR SHARING! Made and reviewed for Veggie Swap #12 July 09."
"Loved this cake! So quick and simple. I used 1/2 cup of sugar instead of a liquid sweetener, and I baked it in a 9x13 pan for 20 minutes. It came out moist and fluffy. I made a lemon icing to match the lemon zest in the cake. Awesome!!!"
"I'm giving this 3 stars for the healthy ingredients (maple syrup, spelt flour etc), however the cake itself was not anything that could pass off with your 'average joe'. Very dry and heavy. Intended on using it as a birthday cake (not a big fan of sugary treats) but will continue to search for another recipe."
"This came out really good. Nice and spongy, good texture. Not real sweet like you would think a cake would be, I think next time I'll try it with sugar instead of syrup. Thanks a ton Prose, awesome recipe!"
"This has been on my to-do list for some time now. Now that I've made it, it could be dangerous because it's such a nice, quick cake...with things I almost always have on hand. I could see making it a little too often! It baked up beautifully, came out of the pan perfectly (dusted the pan as you recommended), cooked for exactly the length of time given. If you've never baked with spelt you can't expect it to be as light as a regular white-wheat flour cake, it's definitely more dense, similar to whole wheat, but that's part of its charm. It's very moist and doesn't flop after baking as some spelt cakes I have tried. Lucky me, I happened to have some lemon glaze in the freezer which went perfectly. Thanks Prose, adding this to the tried & true favourites list! Veg*n Swap May2010."