Ping Tung
Eggplant Cake
My
comments are in italics. This cake is delicious. The eggplant gives the cake a wonderful consistency, but you'll never taste the mild flavor of the Ping Tung Eggplants. I've given it to many people to try and they never guess the secret ingredient and are shocked when I tell them the cake has eggplant in it.
1 cup canola oil,
divided (I use grapeseed oil-it has a
lighter taste, also, Canola- rapeseed- is 90% GMO’d and I avoid GMO foods when
possible)
4 large or 6 medium
Ping Tung (Japanese or Chinese type
lavender colored fairly long and skinny eggplants) peeled and chopped, about 6 cups
3 cups
unbleached all-purpose flour
1 ½ cups evaporated
cane juice crystals (available where
sugar is found in the grocery, if you want, you can use white sugar, but cane
juice crystals are healthier and not GMO’d.
I haven’t made it with sugar, so I’m not sure if the proportions are the
same.)
½ cup brown
sugar
1 teaspoon
baking powder
1 teaspoon
baking soda
1 teaspoon
salt
1 ½ Tablespoons
Ener-G egg replacer, dissolved in 6 Tablespoons cold water (This vegan egg replacer is powdered. You can find it at places like Whole Foods
market or online. I use it in most of my
baking to replace eggs)
2 teaspoons
vanilla extract
Preheat oven
to 350F.
In a large skillet, heat 2 TBSP of
oil over medium-high heat and cook the eggplant, stirring occasionally, until
tender, 7 to 8 minutes. Remove from
heat, cool slightly, and puree in a food processor (or with an immersion
blender) until smooth, 10 to 15 seconds.
You should have about 2 cups of eggplant puree.
In a medium-sized bowl, whisk
together flower, cane juice crystals, brown sugar, baking powder, baking soda,
and salt. In a separate bowl, combine
eggplant puree, remaining oil, reconstituted egg replacer, and vanilla. Add to dry mixture and stir until well
blended. Pour into a well-oiled Bundt
pan and bake until a toothpick inserted into the center comes out clean, 50 to
55 minutes. Cool for 10 minutes, then
invert to a wire rack and cook completely.
The cake is slightly sweet and I don’t use
any icing on it, but you can make a drizzle with powdered sugar and water if you’d like.