This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.
Grilled eggplant (aubergine in British English) makes for a spectacular and satisfying entrée. This dish is a perennial menu favorite at The Gate and is great for entertaining because the schnitzels can be assembled ahead, then baked just before serving. Serve with couscous, bulgur, or potatoes and sautéed greens.
“I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” Chef Shelly Platten from Wisconsin. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”