Happy Fourth of July! It kind of snuck up on us this year. Since it’s been raining nearly every day for the last month it doesn’t feel like summer yet. It’s been hot, but it feels like an extended rainy spring. I can’t believe it’s July already!
We made a rhubarb and peach crumble to celebrate the holiday. If you’re looking for a last minute dessert recipe, this one is really yummy and pretty simple to make. The peaches and rhubarb provide a sweet and tart combo (like strawberries and rhubarb) that compliments the sweet crumble topping.
If you’re looking for something more patriotically colored (and chocolatey) try my Chocolate Peanut Butter Pie with Fresh Berries. Add a little vegan whipped cream or vanilla ice cream and you’ll have red, white and blue!
3 fresh ripe peaches (about 2 1/2 – 3 cups)
3-4 stalks of rhubarb (about 3 cups)
1 lemon (juice and zest)
3/4 – 1 cup of sugar
1/4 cup flour
Crumble Topping Ingredients:
1 cup flour
1/2 cup packed brown sugar
1 tsp cinnamon
1/2 – 3/4 cup vegan butter
- Preheat the oven to 350°. Lightly butter the bottom and sides of an 8 inch baking pan.
- Peel and chop the peaches into about 1 inch pieces. Chop the rhubarb into small pieces. Zest and juice your lemon.
- Place the fruit, lemon juice, and lemon zest in a mixing bowl. Add the sugar and flour and mix until the fruit is evenly coated. I started with 3/4 cup of sugar and then tasted the mixture. It seemed pretty tart so I added a little more. Adjust the sugar to your own tastes. The sugar and flour will started to mix with the juices from the fruits.
- In a separate mixing bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Add the vegan butter in small chunks. Use a pastry blender or fork to cut the butter in. (Sometimes your hands work well too!) The topping should come together in a crumbly consistency, but not as a big ball of dough.
- Place the fruit mixture in the baking dish. Sprinkle the crumble topping evenly over the fruit.
- Bake the crumble for 40-45 minutes until the fruit filling is bubbly and the crumble topping is golden brown.
Growing up, my mom would make me ice cream cakes for my birthday sometimes, and I wanted to try recreating that in a vegan version. I often make my own vegan ice cream and I have a really yummy chocolate cake recipe, but I wanted to try making a yellow cake. I’m so partial to chocolate cake, that I had actually never made a vegan yellow cake. I started hunting around for recipes and one in particular popped up in a few different places. I’m not exactly sure where it originated, but I followed the recipe from the blog The Ramblings and Recipes of a Vegan Goddess. It baked perfectly, rising up nicely, but not too high so it was still easily stack-able. This will definitely become my go-to recipe when I want to make a yellow cake.
I also followed the butter-cream icing recipe from that blog post. I added in some lemon extract and it tasted good and did the job, but it came out more like a thick glaze or thin icing than I was expecting. I probably need to adjust the ratio of powdered sugar to vegan butter next time, or I’ll use the chocolate peanut butter frosting that I make for the Moosewood Chocolate Cake. If you have a good vegan icing recipe that you like, feel free to post it in the comments. I haven’t found a basic vanilla one that I love yet.
For the ice cream filling, I made a basic vegan ice cream base and added in fresh strawberries and chocolate. The fresh strawberries made the texture of the ice cream a little too icy, but fresh fruit tends to do that. It was still yummy though! I would recommend using my Mint Chocolate Chip, Coffee Chocolate Chip, or Almond Pistachio recipes, or invent your own flavor! You could also use a store bought vegan ice cream.
Ingredients for Ice Cream Layer:
2 cups soy creamer
1 cup soy milk divided
2 tablespoons arrowroot powder
3/4 cup of sugar
1 Tbsp vanilla
Any extracts or add-ins you choose
Directions for Ice Cream Layer:
- Note that the ice cream needs to be made the day before so it can be frozen into the same shape as the cakes over night.
- Mix 1/4 cup of soy milk with 2 tablespoons of arrowroot powder and set aside.
- Heat up the remaining soy milk, soy creamer, and sugar over medium heat until boiling.
- Remove from heat and add the vanilla and any other extracts you choose. Then add the soy milk and arrowroot powder mixture. The liquid will thicken because of the arrowroot powder.
- Put the mixture in the fridge for at least 2-3 hours to fully cool. Freeze according to your ice cream maker directions. The bowl for the ice cream maker usually has to freeze over night before churning.
- In the last few minutes of churning, add anything else you choose to create the flavor you want – for example chocolate chips, cookie dough, nuts, candy, etc. Line an 8 or 9 inch cake pan with parchment paper, and pour the mixture into the pan. Place it into the fridge overnight to firm up.
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp salt
2 cups cold water
1 cup vegetable oil
1 Tbsp + 1 tsp vanilla extract
4 Tbsp lemon juice
- This recipe makes two 8 or 9 inch cakes for layering. Preheat oven to 375°. Line the bottom of two 8 inch or 9 inch cake pans with parchment paper. Lightly oil or grease the top of the parchment paper and sides of the pans.
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a small bowl, combine the water, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined.
- Once the batter is mixed, add the freshly squeezed lemon juice. The lemon juice won’t make the cake taste lemony. The acidity of the lemon juice interacts with the baking soda to help the cake rise. Give the batter a quick stir to combine the lemon juice and then immediately pour the batter evenly into the two pans.
- Bake the cakes for 25-30 minutes. They are done when a toothpick or skewer inserted in the center of the cake comes out clean. Allow the cakes to cool in the pan for 15-20 minutes. Then, gently turn the pans over, supporting the cake with your hand, until the cake comes loose from the bottom of the pan. Flip it over onto the surface you want to ice the cake on. Gently remove the other cake from the pan and place it onto a plate or cooling rack with the bottom facing up. This will make it easier to layer the cakes once they’re cool.
- Allow the cakes to fully cool. You can put them in the fridge to speed up the process. You don’t want them to be warm since you will be layering ice cream in the middle and it will melt.
Assembling the Ice Cream Cake:
- While your cake layers are cooling, make your icing. Choose your own favorite icing recipe, try The Vegan Goddess’ recipe, or if you want a chocolate frosting try the Moosewood recipe.
- Once the layers are completely cool, you are ready to start assembling. Your first cake layer should be on the tray or surface that you want to use to ice and serve the cake. If the cake top is very rounded and puffy, you might want to slice the top off to make it flat. When I made this recipe, however, this wasn’t necessary. Pop the ice cream layer out of the cake pan, using the parchment paper to help you pry it out if needed. Place the ice cream layer centered on top of the bottom cake layer. Place the top cake layer on top of the ice cream layer.
- Ice the top and sides of the cake. You can decorate the top however you like. I decided to keep it simple, and I dusted some cocoa powder over the top and placed a strawberry in the middle. Keep the cake in the freezer until you’re ready to serve it. If it melts, the ice cream and frosting will run down the sides, so you don’t want to leave it out too long.