Black Raspberry Yogurt Cake

Written By Elaine Perlman

  • 3 cups unbleached all purpose flour, divided mix of up to 1/2 cup oats, 1 cup wheat flour, if desired)

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  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 cup (2 sticks) vegan butter, room temperature, (Miyoko’s makes the best vegan butter. Check Trader Joe’s for this.)

  • 1 3/4 cups sugar

  • 3 replacement eggs

  • 1 cup plant-based, non-dairy yogurt

  • 1-2 cups fresh black raspberries (red raspberries can be substituted)

    Preheat oven to 350°F. Spray cooking spray on a 9 by 11 cake pan. Blend 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.

    Beat vegan butter and sugar in large bowl until creamy. Add replacement eggs. Mix in yogurt.

    Add dry ingredients to batter and beat just until blended.

    Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.

    Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes. Cool 30 minutes.

    Invert cake onto plate and cool.

    DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/
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