Welcome to VeganMoFo 2011! I’m super excited to be baking from the Laura Secord Canadian Cookbook. I plan on posting the recipes since the book is out of print, and I doubt there will be anything I make as-is but I want to share the originals in case you have an idea for a better substitution. I’ll put my comments in italics to help you make these vegan.
I started with a cake, since everyone likes cake. Or maybe that is just me, but hell, I ate my fair share! It turned out really great and was loved by all who tasted it! I couldn’t decide on a chocolate ganache topping or cream cheese, but cream cheese seems to be pretty traditional so I went with that. Seriously people, chocolate and pumpkin go great together, don’t be afraid! Anyway, the cream cheese frosting was from Vegan Cupcakes Take Over The World. Recipe here 😉
Calgary Pumpkin Cake
pg 103, The Laura Secord Canadian Cookbook
This moist yet tender cake shows how well the early Canadians learned to adapt recipes for cooked pumpkin.
Preheat oven to 350˚ F.
Grease an 8-inch square cake pan. Line the bottom with wax paper or dust lightly with flour. (I just sprayed my pan with non-stick spray, worked fine)
Sift together into a large mixer bowl:
1 2/3 cups all -purpose flour
1 teaspoon baking powder
3/4 teaspoon baking sode
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup shortening
1/2 cup buttermilk or sour milk (1/2 cup non dairy milk (I used almond) with a splash of apple cider vinegar to sour the milk)
Beat for 2 minutes at medium speed of electric mixer or 300 strokes by hand.
1/4 cup buttermilk or sour milk (same sub as above)
2 eggs (I used powdered egg replacer)
1/3 cup canned pumpkin
Beat for 2 additional minutes. Turn into prepared pan.
Bake at Preheat oven to 350˚ oven for 45 to 50 minutes, or until cake springs back when lightly touched. (I could tell it was done by jiggling the pan inside, when the top was set the cake was done)
Cool 5 minutes and remove from pan. Cool.