Hey hey, it’s Monday. My Mom finally surrendered her vegan Italian Cream Cake recipe, which I will share with you here! Exciting stuff. Definitely make this cake, and then invite me over because we only have 1 slice left here. Sad face.
First, though, tonight’s dinner.
First of all, how gorgeous is this plate!?
This quinoa salad was easy to throw together and is substantial yet light and full of good nutrition. Protein-packed, nutty quinoa lends a chewy component while the chickpeas add a tender burst of fiber (and even more protein!). There’s a little crunch from the chopped red onion and a subtle freshness from the cilantro. The lemon-tahini dressing is creamy and refreshing and ties everything together. This salad was so good, and I’m betting that leftovers are going to be even better.
This beet salad was ridiculously easy to make, too. Beets take a while to roast but that’s really no biggie. Stick ‘em in the oven and walk away. The sweet, earthy, tender hunks of beet are tossed with crunchy, almost buttery chopped walnuts (hello, omega-3s!), caramelized sweet red onion and a tangy, simple dressing made of ground mustard, olive oil, apple cider vinegar and a pinch of salt. Just delicious.
Seriously, best meal ever. I know I always say that but this was absolute perfection.
You should make both of these salads for dinner, and then have a big ol’ slice of cake for dessert.
Mom’s Vegan Italian Cream Cake
makes two 9″ rounds (note: my Mom made three layers by following this recipe x 1.5)
- 1 cup Earth Balance
- 2 cups organic sugar
- 5 Tablespoons Bob’s Red Mill egg replacer mixed with 15 Tablespoons water (equivalent of 5 eggs)
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 cup non-dairy milk
- 1 tsp. apple cider vinegar
- 1 tsp. vanilla extract
- 1 cup flaked coconut (sweetened)
- 1 cup chopped pecans
Directions: Grease two 9″ round cake pans and pre-heat the oven to 350 degrees. In a small bowl or glass measuring cup, combine the cup of non-dairy milk with the teaspoon of vinegar and set aside. Cream Earth Balance, sugar and egg replacer in a large bowl. In a separate bowl mix the flour, baking soda, baking powder and salt. Whisk the vanilla extract into the non-dairy milk/vinegar mixture. Little by little, add the dry and wet ingredients into the creamed sugar mixture, beating on medium-high until fully incorporated before each addition. Once everything is combined, fold in the flaked coconut and chopped pecans by hand using a wooden spoon. Pour the batter into the prepared pans and bake for 25-30 minutes, until cake passes the toothpick test (this is a super moist cake so the toothpick doesn’t have to be completely dry. Use your kitchen intuition!). Allow cakes to cool completely before removing from pans. Frost with the below icing and garnish with extra pecans and coconut, if desired.
Italian Cream Frosting
frosts one 9″ 2-layer cake
- 8 ounces Tofutti Better Than Cream Cheese
- 1/4 cup Earth Balance
- 1 pound icing sugar
- 1 tsp. vanilla extract
Directions: Beat the Earth Balance, Tofutti and vanilla together and then slowly add the sugar until the icing reaches your desired consistency. If it becomes too thick, thin with non-dairy milk by the teaspoonful. Stick your face into the bowl and/or use to frost the Italian Cream Cake above.
If you give this recipe a go, do let us know what you think.
Have a great night!