baking help

[Guest guest]

Hello all -

 

I've been trying for two years now to bake a successful vegan chocolate cake. Initially, I was using spelt and oat flour, but gave that up thinking that was the cause of the undercooked middle of the cakes. So, I gave in to white flour, but not refined sugar - I use maple syrup. I'm still having the problem of undercooked middles. I'm using white flour, maple syrup, canola oil, white vinegar, powered coco, chocolate chips, and vanilla. I bake it in a square pan for about 30 minutes @ 400 degrees. The rim of the cake is fine, but the middle is almost too moist, not fluffy cake - if that makes sense. It tastes good, but I'd really like to make a normal cake. Can anyone tell me what I'm doing wrong?

 

Thanks in advance.

 

Oh, and another question - my boyfriend and I brought home a piece of the carrot cake last night from Herbivore and we were wondering what the ingredients are in the frosting. Does anyone know?

 

Cheers - Moya

Our first duty to our little brothers and sisters, the animals, is never to do them any harm. Our responsibilities do not end there, however. We are obligated to help them whenever they require it. – Saint Francis

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[Guest guest]

Hi Moya,

 

Since baking is more science than anything else, it is difficult to

pin-point the problem you are having without the measurements you are using

for each ingredient. If you could send those, I may be able to help - years

ago, I was a pasty chef/cake decorator and cake/bread baker for about six

years in Oregon. FYI: most cakes will do best in an oven temperature of 350

degrees.

 

You can find a fantastic, very easy to prepare vegan chocolate cake recipe

here:

http://compassionatecooks.com/r/2.htm (see " Magic Chocolate Cake " )

 

I don't know what they use for the Herbivore frostings. I think their cakes

are made by Black China Bakery (not sure, just a suspicion). I can't find a

website for Black China Bakery, but you can try calling them 831.457.2068.

 

If you are looking for lots of recipes for vegan cakes and desserts, I have

found the book, Sinfully Vegan by Lois Dieterly a pretty good one for

everyday baking.

 

Best,

 

Kasie

 

> I've been trying for two years now to bake a successful vegan

> chocolate cake. Initially, I was using spelt and oat flour, but

> gave that up thinking that was the cause of the undercooked

> middle of the cakes. So, I gave in to white flour, but not

> refined sugar - I use maple syrup. I'm still having the problem

> of undercooked middles. I'm using white flour, maple syrup,

> canola oil, white vinegar, powered coco, chocolate chips, and

> vanilla. I bake it in a square pan for about 30 minutes @ 400

> degrees. The rim of the cake is fine, but the middle is almost

> too moist, not fluffy cake - if that makes sense. It tastes good,

> but I'd really like to make a normal cake. Can anyone tell me

> what I'm doing wrong?

>

> Thanks in advance.

>

> Oh, and another question - my boyfriend and I brought home a

> piece of the carrot cake last night from Herbivore and we were

> wondering what the ingredients are in the frosting. Does anyone know?

>

> Cheers -