This cake is unlike any you have ever eaten. I guarantee it. This spongy, sweet and soft cake has a very unique texture that is chewier than a normal cake. That is what makes it delicious. And the way the sugary butter frosting candies on top of the cake in the broiler.
This is a Grandma Ford classic that was constantly cited as a must make when doing the family favourites poll. Definitely the perfect companion to a cup of tea. I say Toasted Walnut from David’s Tea.
Cake
2 eggs made with egg replacer [see package for substitution instructions]
1 c. sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. hot almond milk
2 tbsp. organic Earth Balance, softened
Icing
3 tbsp. organic Earth Balance, softened
2 tbsp. almond milk
5 tbsp. brown sugar
1/2 c. unsweetened shredded coconut
Preheat oven to 350°F.
In a medium bowl, sift together the flour, baking powder and salt.
In a large bowl beat eggs made with egg replacer and sugar together.
Heat the almond milk in a small saucepan and melt in the butter.
Add the dry ingredients to the egg mixture in two batches, alternating with the hot milk. Mix gently.
Pour the batter into an 8″ square pan and bake for 25-30 minutes.
Meanwhile, beat the remaining Earth Balance, brown sugar and almond milk together until smooth. Stir in the coconut.
After the cake has baked, spread icing over the top and broil in the oven until bubbling.
theantiqueappetite 