Tuesday, November 26, 2013

Matt LaBombard's Birdless Bounty: A Tasty Thanksgiving Without the Turkey — Part 2

Yesterday, Storey publicist and resident vegan recipe developer Matt LaBombard shared the first part of his menu for a tempting meat- and dairy-free Thanksgiving meal. Without further ado, here's part 2 (the best part, we think: dessert and a cocktail)!



Spice Cake with Maple Frosting

I’m always making a simple but decadent chocolate cake with espresso frosting, but since it’s the holidays, I switched up the ingredients and turned this into a luscious spice cake. The seasonings are warming and delicious and, as the cake bakes, the house is filled with the smells of the holidays. Since I live in New England, nothing goes better with this cake than a maple frosting, using only the best maple syrup of course! Try doubling the recipe for two cakes and layering them with frosting in between and on top. This is as easy as it is scrumptious, and you and your family will want this cake at every holiday get-together!

Ingredients:

Spice Cake:
1 cup non-dairy milk (I prefer almond milk)
1 teaspoon apple cider vinegar
1/3 cup canola oil
1 teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoon grated orange zest
1½ cups all-purpose flour
¾ cup granulated sugar
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
Maple frosting (recipe follows)
1 slice of orange or orange zest for garnish

Directions:
Preheat oven to 350 degrees F

.

In a large glass measuring cup or large bowl, whisk together the non-dairy milk and vinegar. Set aside.

After 3 to 4 minutes, add the oil, vanilla extract, almond extract and orange zest. 

In a separate bowl, mix together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Pour the wet mixture into the dry ingredients and whisk together until just combined. Do not overmix. 



Lightly grease and flour an 8-inch springform pan. Pour in the batter and bake for 32 minutes, until a toothpick inserted through the center comes out clean.

Maple Frosting:
2 tablespoons non-dairy butter (I prefer Earth Balance)
3 tablespoons pure maple syrup
1½ cups confectioners sugar
2 teaspoons almond milk, if needed

In a bowl, whisk together the non-dairy butter and maple syrup until you have a smooth pale brown mixture. Add in the sugar and continue to whisk until the mixture resembles frosting. If the frosting is too thick, whisk in 1 to 2 teaspoons almond milk to thin it out. Allow cake to cool before frosting.

Pour frosting on top of cake and, using an offset spatula, frost the cake evenly. Top with a slice of orange or orange zest.

Cinnamon Apple-rita

This drink is essentially the liquid version of apple pie. And what’s wrong with that? The tequila and cinnamon will warm you up on a cold winter day, while the apple cider and orange liqueur bring that familiar autumn flavor to the drink. I like to serve these in a martini glass during the holidays – it’s funny how changing the glass can make something look so elegant. Everyone will go crazy for these, so I suggest making a big pitcher for all to share!

Serves 6

Ingredients:
1 cup (8 ounces) apple cider
1 cup (8 ounces) good tequila
¾ cup (6 ounces) good-quality orange liqueur
¼ teaspoon ground cinnamon
1 apple, cored and sliced, for garnish

Directions:
In a large pitcher, mix all ingredients. When ready to serve, pour in a cocktail shaker with ice. Shake until the drink is extremely cold – 1 to 2 minutes. Pour into martini glasses and garnish slices of apple.

1 comment:

Amani Baysan Rahal said...

I like cakes a lot...Thanks for hosting ingredients.I will surely try this food guide.

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