Maybe you've already tasted Emily's Desserts or seen them in your food store.
The Emily behind Emily's Desserts, Emily Mainquist decided to share some of her vegan creations in Sweet Vegan (Kyle Books, 2011).
My interview with Emily is still a work in progress. In the meantime I will serve you one of her gluten free recipes.
Gluten Free ✹
Raspberry Buttercream Cake
SERVES 8 TO 10
Raspberry Buttercream Cake is a moist gluten-free cake perfect for a summer cookout. I love how the raspberries add a burst of flavor and color to the cake. Serve with raspberry iced tea and fresh mint.
CAKE
1 cup butter substitute, at room temperature
1 and 1/2 cups evaporated cane juice
2 teaspoons vanilla extract
3 cups Gluten-Free Flour Mix (page 13)
4 teaspoons baking powder
6 teaspoons egg replacer, whisked with 8 tablespoons warm water
1 cup soy milk
1 tablespoon white vinegar
BUTTERCREAM:
1 cup butter substitute, at room temperature
3 cups organic powdered sugar
1 teaspoon vanilla extract
2 tablespoons water, optional
1. Preheat the oven to 350°F. Grease and flour three 9-inch baking pans.
2. FIRST MAKE THE CAKE: Using a stand mixer, beat the butter substitute, cane juice, and vanilla extract at medium speed until combined. Stop and scrape down the sides of the bowl, then turn the mixer to high speed and whip until light and fluffy, about 2 minutes.
3. Mix the flour and baking powder in a small bowl. In a separate bowl, mix the egg replacer, soy milk, and vinegar. Alternate adding the dry and wet ingredients to the mixer bowl, starting and ending with the dry ingredients. After each addition, beat for 10 seconds at low speed, then stop and scrape down the sides of the bowl, making sure that all the butter substitute is incorporated.
4. Cut the raspberries into quarters and gently fold into the batter. Pour the batter into the prepared baking pans.
5. Bake the cake for 22 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the pans on wire racks for 10 minutes, then flip the pans over to release the cakes. Cool for another 30 minutes.
6. MEANWHILE, MAKE THE BUTTERCREAM: Using a stand mixer, beat the butter substitute until smooth. Stop and scrape down the sides and bottom of the bowl. Add the powdered sugar 1 cup at a time, mixing on low speed after each addition until well combined. Add the vanilla extract and whip for 1 minute at high speed. If the frosting is too thick to spread, add the water 1 tablespoon at a time. Whip an additional 2 minutes until light and fluffy.
(* Recipe reproduced courtesy of Kyle Books, Photo by Penny de los Santos)