I’ve tried a few recipes, the ones without egg substitutes were dense and they were good, but not the light and smooth texture I was looking for. When I used Ener G egg replacement, I found that the cake was all together lighter, but it was more moist…….
I’ve tasted vegan cakes with these characterists from health food stores, vanilla cakes, from 40$-60$ for a little strip!! It’s so good, but so expensive!! So if anyone knows the secret, please please let it out so we can all enjoy!!!
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Vegan Cupcakes |
March 12th, 2010 at 5:47 pm
Here, this is a great recipe for chocolate cake:
1/3 cup of cocoa
1 1/2 cup of flour
1 cup of sugar
1/2 tsp of salt
1 tsp of baking soda
1 cup of coffee
2 tsp vanilla
1/2 cup of oil
2 tbsp of vinegar
Directions:
Set oven to 375. In a bowl, put cocoa, flour, sugar, salt, and baking soda. In another bowl, put coffee, vanilla, oil, and vinegar. Pour the wet ingredients into the dry ingredients and mix well. Pour into any size pan you desire.
Bake for 25 – 30 minutes
Its very light and airy and tastes like a regular cake. You’d never guess its vegan
March 12th, 2010 at 6:42 pm
This one looks yummy! I think the oven temperature to bake should be 350 degrees F, not 180 (maybe its celcius and originated around Great Britain)
Vegan Coconut Cake
http://thepapillonpantry.blogspot.com/2008/07/vegan-coconut-cake.html
Coconut Cake
3 cups of self raising flour
2 cups caster sugar
1 cup dessicated coconut
3/4 tsp salt
2 cups coconut milk
2/3 cup of vegetable oil
1 tsp vanilla
2 tsp vinegar
Start by putting your oven on to heat up to 180 degrees. Grease and sprinkle a ring tin (bundt pan) with flour.
In a your mixer combine the flour, dessicated coconut, sugar and salt. Stir in the coconut milk and oil and mix until you get a smooth batter. Just before pouring into the cake tin, stir in the vinegar – this step seems to be the key to getting a lovely light cake with a soft texture and golden crust.
Bake around 1 hour 15 until a toothpick inserted into the centre comes away clean. Don’t open the oven to test it until it has been in at least 25 minutes or it will sink! Cool briefly in the pan then turn onto a cooling rack. This cake is beautifully moist and needs no icing.
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Vegan Apple Walnut Cake
http://www.recipezaar.com/237719
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Cake tips
http://www.bbc.co.uk/food/vegetarian_and_vegan/veganbaking.shtml
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yellow cake with chocolate frosting
http://www.randomgirl.com/recipes.html#markscake
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Delicate Poppy Seed Cake With Tofu Whipped Creme
This moist, light cake will delight all.
http://www.veganstreet.com/veganliving/recipes039.html
2 cups unbleached white flour
1 cup whole wheat pastry flour
1 Tbsp. baking powder
1/4 tsp. sea salt
1/4 tsp. cinnamon
1 cup maple syrup
3/4 cup safflower or corn oil
1/4 cup tahini
1/2 cup apple juice
1/4 lb. soft silken tofu, crumbled
1/2 cup poppy seeds
Preheat the oven to 325 F. Sift the first five ingredients together in a large bowl.
Combine the rest of the ingredients, except for the poppy seeds, in a blender and process until smooth.
Pour the blended mix into the dry ingredients and stir in the poppy seeds. Pour into a lightly oiled cake pan and bake for 45 to 55 minutes, until an inserted toothpick comes out clean.
Cool and dollop with whipped creme.
Tofu Whipped Creme
8-oz. soft silken tofu
1/2 cup brown rice syrup
1 Tbsp. safflower or corn oil
1 tsp. vanilla
2 tsp. organic lemon rind
pinch sea salt
Combine all the ingredients in a blender and process until completely smooth.
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March 12th, 2010 at 7:39 pm
If you’re interested in perfect vegan cakes, I highly recommend the cookbook Vegan Cupcakes Take Over the World. Their recipes are often flawless. I just dump the batter into a cake pan rather than a muffin tin.
March 12th, 2010 at 7:45 pm
RICH CHOCOLATE TASTE
Ingredients
3/4 cup whole wheat pastry flour
1 cup all purp unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup good cocoa powder
1/2 teaspoon salt
1 cup plain soymilk
1/2 cup canola oil
1 1/2 cups pure maple syrup
1 teaspoon apple cider vinegar
2 teaspoons vanilla
Directions
Preheat oven to 350 F. Spray a 9 inch springform pan with non stick cooking spray.
Sift together flours and baking powder and baking soda.
In a saucepan, heat the soymilk on low-medium heat. When it is slightly bubbling, add the cocoa powder and wisk well until it is dissolved. Remove from heat.
Combine the other liquid ingredients in a bowl and whisk well. Add the cocoa mixture and combine. Add the wet ingredients to the dry.
Pour batter into prepared pan, bake at 350 F for 25 minutes until a toothpick or butter knife comes out clean. Let cool completely and frost with your favorite frosting.
ENJOY,
MAGGI