Dear baking enthusiasts, here’s a special gift for you. This recipe is rich in history and flavor. Do you remember Patti Dann’s vegan carrot cake? It was once all the rage here and loved by everyone.
Patti has kept this secret recipe for nearly two decades, and its popularity has left everyone craving more. After closing her Cafe Indigo, Patti shared her recipe. She now writes cookbooks and enjoys spending time with her grandchildren. Her two books feature many classic desserts from the former Cafe Indigo, which were once only available at her restaurant. However, that very special chocolate cake couldn’t be found online. But now it’s possible to find it here. Patty has shared her recipe for that moist chocolate cake.
We’re thrilled to share this recipe with you. This cake has a history you should know about. Relax and learn about Grandma’s chocolate cake. The Dane family’s life has changed significantly, and they’ve all decided to follow a vegetarian diet.
This choice came from Patti’s adult daughters, which led Patti to embark on extensive culinary exploration. She began by modifying her family’s favorite recipes, with the goal of creating plant-based versions for her loved ones. Through this process, she created many remarkable dishes. For example, her homemade Saitaru Ben sandwich and the popular vegetarian carrot cake both originated from this approach. In one of these recipes, she made a surprising discovery. Patti’s grandmother’s chocolate cake required no modifications.
It was already vegan, consistent with the method used decades ago. It preserved the taste of days gone by. These cakes, which unexpectedly became vegan, trace their origins back to difficult times.
This primarily occurred during the Great Depression. Sometimes they had interesting names, such as “oddball cake.” These recipes were created out of genuine necessity at the time. People faced rationing and shortages of ingredients. Butter, milk, and eggs were extremely difficult to find for baking. This made it nearly impossible to make traditional cakes.
The American spirit truly shines in times of adversity. Especially in the kitchen, people demonstrated their resilience. They refused to completely give up the small joys of life, and cake was a comfort food that brought solace in difficult times. The scarcity of ingredients during that era prompted bakers to try new approaches.
They discovered new cake crumbs and sweetening methods. Even without the usual pantry ingredients, this worked. These chefs experimented with other ingredients to achieve the desired fluffiness and moisture in cakes. Eggs and dairy products typically provide these qualities. Food historian Lynn Oliver studied this period. She believes that “crazy cakes” originated from recipes created during a time when home bakers were experimenting with new ideas, and vinegar became a key ingredient during that era.
It was also used in earlier years. Bakers discovered that this acidic liquid was compatible with baking soda, an alkaline chemical they used. This mixture created bubbles in the batter. They further discovered that these bubbles helped the cake rise lightly.
This replaced the leavening effect that was previously provided by eggs. During difficult times, this was a clever baking method. Patti Dann’s grandmother’s cake exemplified this “magical cake” concept. It embodied the spirit of making the most of resources in food.
Irish Soda Bread
Equipment
- 1 Sheet Pan
- 1 Parchment Paper
- 1 Electric Mixer or Large Bowl Fitted with paddle attachment for mixer
- 1 Measuring Cups and Spoons
- 1 Serrated Knife For scoring the loaf
Ingredients
Main
- 4 cups all-purpose flour plus extra for currants
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 4 tablespoons 1/2 stick cold unsalted butter, cut into 1/2-inch dice
- 1 3/4 cups cold buttermilk shaken
- 1 extra-large egg lightly beaten
- 1 teaspoon grated orange zest
- 1 cup dried currants
Instructions
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
- With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
- Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
- Cool on a baking rack. Serve warm or at room temperature.
Notes
Patti shared an interesting detail about her grandmother. She mentioned that coffee was also used in the recipe. Grandmother considered coffee a true luxury at the time and would never have brewed fresh coffee specifically for making cake.
On the contrary, the remaining coffee from that day can be put to good use. This fully demonstrates people’s attitude toward valuing and reusing items. Whenever possible, everything is cherished and reused. In fact, not all “funny cakes” use coffee. Their recipes vary by family and region, and Patti’s grandmother used this method to conserve resources. Using leftover coffee also enhances the cake’s flavor.
Making this cake was her way of expressing care for her family. The cake is imbued with that love, a legacy passed down through the generations in this family.
Vegan Banana Bread
Equipment
- 1 Loaf Pan 9x5 inch recommended
- 2 Medium Bowls For wet and dry ingredients
- 1 Whisk
- 1 Rubber Spatula For gentle folding
- 1 Wire Rack For cooling
Ingredients
Main
- Cooking spray
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 very ripe medium bananas mashed (about 1 1/4 cups)
- 3/4 cup sugar
- 1/2 cup plain soy milk yogurt
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray.
- Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's OK if there are lumps). Transfer the batter to the prepared loaf pan and bake until a tester inserted in the center comes out clean, 55 to 60 minutes; tent the loaf with foil if it is browning too quickly. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack. Store the loaf in an airtight container at room temperature for up to 5 days.
Notes
This recipe requires no changes when converted to a vegetarian version, retaining its original flavor. This fully demonstrates the ingenuity of its original design. The use of decaffeinated coffee is very practical in today’s society. Her recipe is very similar to her grandmother’s old recipe, preserving part of culinary history for future generations. This cake has now become a piece of history you can eat. It showcases resilience and family love through baking. By understanding the history of each ingredient, you will come to appreciate them even more.
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