* Cake Notes *

Nutrition Facts

Servings Per Recipe

Makes one serving

Preparation Time:

Amount Per Serving

Calories

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

Cake Notes:

BASIS FOR THE VEGAN CAKES IN THIS CHAPTER

All of the cakes in this cookbook are based on the "Maple Cake" (see the recipe below) I have listed two versions

of this cake: the "Maple Cake" and the "Maple CakeLow Fat"

The "Maple Cake" version is richer and I have found that people who are used to traditional desserts (with butter

cream refined sugar etc) find this version more satisfying Some people who follow a lowfat diet consider this

a special occasion cake

The "Maple CakeLow Fat" is particularly lowfat with less than or equal to calories from fat The methods

employed to make this a lower fat cake can be applied to any cake recipe in this book See below in the

TECHNIQUES FOR MAKING A LOWER FAT CAKE" section for more information

CAKE PANS

Most of the cakes in this book make small servings (these are pretty small pieces) The batter for these cakes fit

nicely into two inch round spring form pans and this is the best scenario for the recommended two layer cake

It is also possible to use a inch by inch baking pan but this amount of batter baked in one of these pans will

take longer to bake due to the increase thickness

PARCHMENT PAPER

For easy removal of a cake from the pan before filling cake pan with batter cut a piece of parchment paper to the

exact size of the bottom of the pan Then after oiling the pan place this cut paper inside the pan on the bottom

Oil the top of the paper and sprinkle a little flour on top The pan is now ready to be filled with batter If the

cake is being served from the pan then it is not so important to have the entire cake be easily removed from the

pan at all once but if the cake needs to be removed from the pan for decorating (eg a twolayer cake) it is

better if the cake releases easily from the pan The use of parchment paper is a particularly good practice if you

are making a cake with millet flour because it has a tendency to stick to even a well oiled pan

TECHNIQUES FOR MAKING A LOWER FAT CAKE

Any of the cakes in this cookbook can be made lower in fat by following the template for the "Maple CakeLow

Fat" Overall the features for lowering the fat content/percentage of calories from fat are as follows:

) use applesauce and/or prune puree in place of the oil (see below)

) use water in place of coconut milk (if the original recipes calls for coconut milk)

) use fewer or no nuts and/or shredded coconut

) if the cake calls for hard chocolate (mainly nondairy bittersweet chocolate) (either in the cake or in the

icing) use cocoa in its place replace each ounce ( grams) of hard chocolate with tablespoons of cocoa

TECHNIQUES FOR MAKING A MORE DECADENT CAKE

Cakes in this cookbook can be made even more "decadent" as follows (some of these are used in the "Maple Cake"):

) use canola oil in place of applesauce and/or prune puree

) use unrefined coconut oil or nonhydrogenated vegetable shortening in place of walnut or canola oil and/or

applesauce and/or prune puree (see the notes about oils in the "Dessert Notes" section)

) use coconut milk in place of water

) use more nuts and/or shredded coconut (either in the cake or while decorating)

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Desserts of Vitality

Desserts Of Vitality