Vegan Queen Elizabeth Cake

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Happy Canada Day, eh?

What better way to celebrate Canada day than with Queen Elizabeth Cake? If you can think of a better way, please let me know! 😉

Having grown up in Quebec City, I can affirm that this recipe is extremely popular in French Canada. The exact origins of the name of Queen Liz Cake (I’m a keen abbreviator, it seems, or maybe it’s because Queen Elizabeth and I go wayyyyyy back 😉 ) are unknown.

Rumour has it that this cake was “born” when Queen Elizabeth visited Quebec in 1965. The chef of the Chateau Frontenac, a luxurious hotel in the old town, prepared this cake for her as he knew this was her favourite cake. He named it after her and in her honour, and the recipe was published in the local Quebec newspaper. The recipe experienced much popularity and spread to many parts of Quebec, including many rural areas. It isn’t uncommon to see this cake on the menu of a restaurant somewhere in the Quebec boondocks.

Ah, the rumour mill, you cannot trust it.

Other accounts tell a different tale. Some say the recipe originated in Buckingham Palace, and that it was the only cake the Queen actually made at home. The recipe was sold for 15 cents per copy, in an attempt to raise money during the Second World War. It also may have been sold after the war for fundraising purposes as well.

One thing is for certain, this cake is killer moist and will have your taste buds doing back flips in your mouth (scientifically possible).

Prerequisites for making this cake:

  • Must love coconut.
  • Must love coconut.
  • Must love coconut.

This cake is easy, breezy and beautiful like a Cover Girl and truly is fit for a queen (or king). Your inner pastry chef will have a blast making it.

Queen Liz Cake

Ingredients:

For the cake!

  • 1 cup dates, pitted (about 10 dates)
  • 1 cup orange juice, boiling
  • 1/2 cup vegan margarine (ex. Earth Balance)
  • 1 cup sugar
  • 2 tbsp. ground flaxseeds
  • 4 tbsp. soy or almond beverage
  • 1 1/2 cup whole-wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 tsp. vanilla extract

For the frosting!

  • 1/2 cup coconut milk
  • 1/2 cup Earth Balance, melted
  • 1 1/2 cup coconut palm sugar or brown sugar
  • 1 1/2 cup unsweetened coconut, shredded
  • 1/2 tsp vanilla

Instructions:

  1. Preheat oven to 350 degrees.
  2. Boil the orange juice and put in food processor along with all ingredients for the cake base.
  3. Oil a 13-inch by 9-inch pan and add cake batter.
  4. Cook for about 30-40 minutes or until knife inserted into centre comes out clean. As the cake cooks, combine all ingredients for the frosting in a bowl or in a food processor.
  5. When cake is still hot, frost the cake with the creamy frosting.
  6. Put iced cake back in the oven for a couple more minutes until frosting turns golden.
  7. Slice up!

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