This week our humble little Veganizzm was named “Best Food Blog” in Madison Magazine’s Best of Madison 2013. Veganizzm is a blog that started as a way for me to literally transcribe whatever weird concoction du jour I was hatching in my first college kitchen which then was sent along to my mom and grandma (holllllla to my most loyal fans!). I’m thankful to each and everyone of you who has read Veganizzm, passed it along to friends, made recipes, written to me with questions/concerns/anecdotes/jokes/puns/sexual innuendos/invitations to visit etc. etc. etc. I keep doing what I’m doing here because I believe everyone can be just a little more vegan and it’s worth giving it a shot. So thanks! Here’s a celebratory cake (with baking companionship & photos by my talented friend Pati, whose blog is: http://prettytalkblog.com/):
Plout Upside Down Cake
Recipe adapted from Vegan Cupcakes Take Over the World
- 7-8 plouts or plums, sliced
- 1 Tablespoon coconut oil
- juice of 1 lemon
- 1 cup soy (or other non-dairy) milk
- 1 teaspoon apple cider vinegar
- 1 1/4 cups AP flour
- 2 Tablespoons corn starch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 3/4 cup sugar
- 2 teaspoons vanilla extract
1. Preheat oven to 350º. Combine the soy milk and apple cider vinegar in a bowl and set aside a few minutes until the mixture curdles. Combine the dry ingredients (flour, sugar, baking powder, baking soda, cornstarch) in a large bowl and mix. Add in the soy milk mixture, vanilla, and oil and stir well. Set aside.
2. Heat the coconut oil in a medium skillet. Add the lemon juice and pluots and sauté 4-5 minutes, until tender and bubbling.
3. Pour the cooked pluot into a cake pan. Spread evenly then pour in the cake batter. Put in the oven for 25-30 minutes at 350º, or until golden and a knife inserted in the center comes out clean. Set aside to cool. Once cooled, pop it out of the form, flip, and voilà!