Sunday, August 14, 2011

Fresh Blueberry Cake - Non-Dairy Cake

Copyright 2011 LtDan'sKitchen blogs
Okay, don't panic. I haven't gone vegan yet. I just have friends who are lactose intolerant and to deal with this situation, I've been trying out regular dessert recipes and substituting dairy ingredients with non-dairy substitutes which thankfully are becoming more popular here in the US right now. I do try to make the effort of making something that is as close as possible to the regular recipe without having my friends eat cake that taste like cardboard. I've managed to make the substitution work with tiramisu and pumpkin roll and even blueberry cheesecake but since this summer season boasts wonderful berries and stone fruits, I figured, go with something simple that can be paired with non-dairy ice cream. 

Copyright 2011 LtDan'sKitchen blogs
Another discovery I've made along with this experiment is non-dairy ice cream. There are about three popular brands available here in Bozeman and they use either soy, rice or coconut milk to make this wonderful treat. The flavors are a bit limited but the coconut-based ice cream is the closest thing to regular ice cream. It was really amazing and went well with the non-dairy cake.

This recipe is based from my encyclopedia of recipes, the Woman's Day Encyclopedia of Cookery and the blueberries are courtesy of my friend Paul. I'll present the recipe in its original form for those who want to make it as is and I'll note down any substitution that I used to make the cake.

*Fresh Blueberry Cake - Adapted

Copyright 2011 LtDan'sKitchen blogs
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening   (vegetable shortening)
1 cup sugar
1 tsp vanilla extract
1 egg
2/3 cup milk (soy milk)
1 1/2 cup fresh   blueberries, washed
2 tbsp all purpose flour
1 tbsp sugar
Lemon glaze

1. Preheat oven at 350°F. In a bowl, sift the flour, baking powder, and salt.    
2. In another bowl, gradually add the sugar into the shortening. Blend in 
    the vanilla and the egg. 

3. Add the flour mixture alternately into the butter mixture with the milk
    until just incorporated. 

4. In a small bowl, mix the 2 tbsp flour, 1 tbsp sugar and the blueberries. 
    Fold into the batter. 

Copyright 2011 LtDan'sKitchen blogs
5. Turn batter into a well 
    greased and floured 
    10-inch round pan and 
    bake for 60 minutes.
    Check by inserting a
    toothpick and make
    sure it comes out 

6. Cool to room 
    temperature and 
    transfer into a serving 
    platter. Decorate 
    with the lemon glaze. 

7. To make glaze, mix 1 cup of confectioner's sugar and 2 tbsp lemon juice. 
    Mix well until you end up with a thick glaze. 

*Woman's Day Encyclopedia of Cookery Volume 2, Fawcett Publications, Inc., Maryland: 1965

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