need help with vegan chocolate cake or eggless chocolate cake recipe

[Guest guest]

Hello Donna,

 

Thanks for your email. I did visit the files section and was amazed with the

choices of recipes which i could try. Give me a couple of days to get familiar

with the group. I was wondering if you have a recipe for a chocolate cake

without eggs. I used to use a product called Energy which was an egg substitute.

This was available at Whole Foods previously. But they do not stock it any more.

Can you or the members help me ??? thanks. joyce

 

 

 

In a message dated 04/30/08 19:01:50 Pacific Daylight Time,

thelilacflower writes:

Welcome to the group, we are happy you have joined us, and we will be looking

forward to your recipes. I hope some of the recipes in the group files have

caught your eye.

 

donna

 

--- On Wed, 4/30/08, GOJYOTSNA <GOJYOTSNA wrote:

 

GOJYOTSNA <GOJYOTSNA

Re: Re:QOTW:How Long You Have Been A Vegetarian ...

 

Wednesday, April 30, 2008, 4:10 PM

 

Hello,

 

I am a new member with this group. My name is Joyce Shah. I was born into a

lacto-vegetarian family. I have never tasted meat, fish or eggs. I was

delighted to come across this group web site, where I can learn about people who

have converted into vegetarianism. Thanks for letting me join this group web

site. I hope to contribute my experiences, some Indian Vegetarian recipes, and

engage into thought provoking conversations with you all. Take care, Jyotsna

(Joyce) Shah.

 

________

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

 

 

 

 

 

[Guest guest]

I've seen egg replacement in the organic section at Krogers. It's there beside

the little bags of grains and such.

 

 

http://blogs.delphiforums.com/n/blogs/blog.aspx?webtag=cozy_at_home & nav=start

 

 

[Guest guest]

Here is a fabulous and extremely rich vegan chocolate cake recipe. It

is important to use frozen rather than fresh raspberries because they

will hold their shape better.

Christie

 

Chocolate Raspberry Hazelnut Cake

 

55g (2 oz) hazelnuts

250g (9 oz) self-raising flour

85g (3 oz) cocoa powder

3 tsp baking powder

250g (9 oz) caster sugar

1.5 tsp vanilla extract

120ml (4 fl oz) corn oil (I use sunflower)

360ml (12 fl oz) non-dairy milk

125g (4.5 oz) frozen raspberries

icing sugar for dusting

 

Preheat oven to 180C/350R/Gas Mark 4. Preheat grill (broiler) to

high. Put hazelnuts on baking tray and toast under the grill,

turning frequently, for 5 minutes or until golden. Cool then chop

finely. Grease a 20cm (8 in) cake tin and line the base with

greaseproof paper.

 

Sift flour, cocoa powder and baking powder into a bowl. Add the

sugar, vanilla extract, oil and non-dairy milk. Beat until it has

the consistency of a thick batter. Stir in hazelnuts and raspberries.

Pour into the cake tin and cook for 40 minutes until the outside of

the cake is cooked and the centre is still slightly squidgy. Cool on

a wire rack. Alternatively serve warm as a dessert. Either way, dust

the top with icing sugar before serving.

 

adapted from The Joy of Vegan Cookery by Amanda Grant

 

 

, GOJYOTSNA <GOJYOTSNA

wrote:

>

> Hello Donna,

>

> Thanks for your email. I did visit the files section and was amazed

with the choices of recipes which i could try. Give me a couple of

days to get familiar with the group. I was wondering if you have a

recipe for a chocolate cake without eggs. I used to use a product

called Energy which was an egg substitute. This was available at

Whole Foods previously. But they do not stock it any more. Can you or

the members help me ??? thanks. joyce

>

[Guest guest]

thank you so much for the recipe, i just figured out my mail...im so lost

sometimes and it gets hectic around here, i will definately try this recipe out!

 

 

 

christie_0131 <christie0131

 

Friday, May 2, 2008 7:38:21 AM

Re: need help with vegan chocolate cake or eggless

chocolate cake recipe

 

 

Here is a fabulous and extremely rich vegan chocolate cake recipe. It

is important to use frozen rather than fresh raspberries because they

will hold their shape better.

Christie

 

Chocolate Raspberry Hazelnut Cake

 

55g (2 oz) hazelnuts

250g (9 oz) self-raising flour

85g (3 oz) cocoa powder

3 tsp baking powder

250g (9 oz) caster sugar

1.5 tsp vanilla extract

120ml (4 fl oz) corn oil (I use sunflower)

360ml (12 fl oz) non-dairy milk

125g (4.5 oz) frozen raspberries

icing sugar for dusting

 

Preheat oven to 180C/350R/Gas Mark 4. Preheat grill (broiler) to

high. Put hazelnuts on baking tray and toast under the grill,

turning frequently, for 5 minutes or until golden. Cool then chop

finely. Grease a 20cm (8 in) cake tin and line the base with

greaseproof paper.

 

Sift flour, cocoa powder and baking powder into a bowl. Add the

sugar, vanilla extract, oil and non-dairy milk. Beat until it has

the consistency of a thick batter. Stir in hazelnuts and raspberries.

Pour into the cake tin and cook for 40 minutes until the outside of

the cake is cooked and the centre is still slightly squidgy. Cool on

a wire rack. Alternatively serve warm as a dessert. Either way, dust

the top with icing sugar before serving.

 

adapted from The Joy of Vegan Cookery by Amanda Grant

 

, GOJYOTSNA <GOJYOTSNA@. ..>

wrote:

>

> Hello Donna,

>

> Thanks for your email. I did visit the files section and was amazed

with the choices of recipes which i could try. Give me a couple of

days to get familiar with the group. I was wondering if you have a

recipe for a chocolate cake without eggs. I used to use a product

called Energy which was an egg substitute. This was available at

Whole Foods previously. But they do not stock it any more. Can you or

the members help me ??? thanks. joyce

>

 

 

 

 

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

 

 

[Guest guest]

I hope you enjoy it. Be sure to check that the centre of the cake is

cooked sufficiently - I sometimes have to cook it for another 5 minutes

as my oven temperature is a bit off. The first time I made this cake it

was still pretty runny in the centre. However I found that even though

it was a disaster as a cake it was equally yummy as a dessert fresh

from the oven served with more raspberries and cashew cream.

Christie

 

, Chandra Hart

<chandrahart12 wrote:

>

> thank you so much for the recipe, i just figured out my

mail...im so lost sometimes and it gets hectic around here, i will

definately try this recipe out!

[Guest guest]

I was just thinking about this site that has sample recipes from many popular

veg*n cookbooks and if you look at Vegan Cupcakes Take Over the World, you'll

see one for chocolate cupcakes, so why couldn't that turn into a reg cake

recipe?

http://www.veganpeace.com/recipe_pages/recipe_sources.htm