Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 hello everyone. I have been searching for vegetarian cake recipes.I have searced in the net and books but when I try it out it doesn't seem to work. Some recipes require egg replacer,which I have not been able to find. Some of the bekeries come with lovely vegetarian cakes. I am really keen to try out my own for my daughter. I would be grateful if anyone could enlighten me. Thank you. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 I made this Red Velvet Cake for my husband for Valentine's Day - it was AMAZING. The icing set up in the fridge, so if you make it, keep that in mind for the frosting (It is very liquid-y, maybe chill the icing a bit before use?) Or you can use another frosting if you have one that works for you. (there are 2 mistakes, but they are sorted out in the comments - which is how I made them-with the adjustments) http://vegweb.com/recipes/sweets/4273.shtml *** I also have a couple recipes from my mom and grandma that happen to be vegan (they're old- I've only made one of them - it is very good, so I don't need to use the other one. Here's the recipe for a chocolate cake (we used carob powder, you can leave it out and have a vanilla/white cake, too. It was very very good. Sort of like a cross between a brownie and a cake (it doesn't rise a lot, maybe I overmixed it). Vegan Chocolate Cake 3c. Flour 2c. sugar 6 rounded TBSP cocoa 2tsp baking soda 1tsp salt 2tsp vanilla 2tsp vinegar 2 c. warm water Combine first 5 ingredients (flour, sugar, cocoa,baking soda, salt). Blend well. Stir in Vanilla, vinegar and water. Pour into greased 9x13 pan. Bake 350F 30-40min's until toothpick/knife/cake tester inserted near center comes out dry. Can also be baked as cupcakes. (it did not say anything about adjusting time, so I'd just keep an eye on them - check at 15min's or so). We'll probably do something like this for my son's birthday cake, unless we order a vegan cake...depends on how much work we feel like doing. I'd like to cater the whole thing...but this year, we actually have a yard since we just bought our first house, so maybe a laidback cookout...we have family and friends who are omni...otherwise I'd do a potluck. Heh. Good luck! Missie On 3/11/07, selvakas <selvakas wrote: > > hello everyone. > I have been searching for vegetarian cake recipes.I have searced in > the net and books but when I try it out it doesn't seem to work. > Some recipes require egg replacer,which I have not been able to find. > Some of the bekeries come with lovely vegetarian cakes. I am really > keen to try out my own for my daughter. > I would be grateful if anyone could enlighten me. > Thank you. > > > -- I'm all out of bubblegum. -- http://mszzzi.creepy.net/Dexter/gallery http://www.flickr.com/photos/mszzzi/ http://mszzzi.evite.shutterfly.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 Here are some recipes I have used for my kids' birthday cakes and have gotten rave reviews on. There are also a couple of good recipes on VRG but they use egg replacer. You can order Ener-G Egg Replacer from Pangea and Vegan Essentials. I'm sure there are other places you can order it from but those are the two places I order things from most frequently. God's Peace, Gayle Low-fat Chocolate Cake 1 1/2 cups unbleached flour 1 cup unbleached cane sugar 1/3 cup cocoa powder 1 t. baking soda 1/4 t. salt 2/3 cup water 1/2 cup cold coffee or espresso 3 T. safflower oil 1 t. vanilla 1 T. cider vinegar Lightly oil a 9-inch springform or cake pan and set aside. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt, and set aside. In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar. Add the wet ingredients into the dry ingredients, and whisk well to combine. Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate. Pour batter into the prepared springform pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Allow to cool on a rack for 10 minutes, loosen edges with a knife, remove the ring, and allow cake to cool completely. Serve plain, glaze with After Midnight Chocolate Glaze or Vegan Chocolate Ganache, or frost with Tofu Cream Cheese Frosting, Creamy Tofu Fudge Frosting, or Vanilla " Buttercream " Frosting, or other frosting of choice. *Note: Double the recipe to make a two layer 9-inch cake or 9x13-inch cake Yield: One 9-inch cake or 12 pieces Chocolate Mint Chip Cake 1/2 cup soy milk, rice milk, or other non-dairy milk of choice 1/2 cup Mori-Nu silken style tofu, extra firm 1 cup water 1 2/3 cups unbleached cane sugar 1 1/2 cups unbleached flour 3/4 cup soy flour 3/4 cup cocoa powder 1 1/2 t. baking powder 1 1/4 t. baking soda 1 t. salt 1/2 cup applesauce 2 t. vanilla 1/2 t. peppermint extract 1 cup vegan chocolate chips Lightly oil two 8-inch round cake pans and set aside. In a food processor or blender, place the soy milk and tofu, and blend for 1 minute. Add the water and blend an additional 30 seconds. In a medium bowl, sift together the sugar, flour, soy flour, baking powder, baking soda, and salt. Add the dry ingredients to the food processor and blend for 1 minute. Add the applesauce, vanilla, and peppermint extract, and blend an additional 30 seconds or more to combine. Add the chocolate chips and pulse 2-3 times to incorporate. Divide the batter evenly between the two pans. Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean. Place the cakes on a rack to cool for 5 minutes. Then invert the layers on to a rack, remove the pans, and allow to cool completely before frosting with frosting of choice, if desired. *Note: This cake can also be prepared in a 9x13-inch pan for 20-25 minutes or until an inserted toothpick comes out clean. Yield: Two 8-inch layers Vanilla White Cake 1 1/3 cups unbleached cane sugar 1/2 cup Spectrum Naturals Spread or other non-hydrogenated vegan margarine 3 cups unbleached flour 1 T. baking powder 3/4 t. salt 2 cups soy milk, rice milk, or other non-dairy milk of choice 1 T. vanilla 1 t. almond extract Lightly oil a 9x13-inch pan and set aside. Using an electric mixer or in a large bowl with a hand held mixer, place the sugar and Spectrum Spread, and cream together until light and fluffy. In another bowl, sift together the flour, baking powder and salt. Add dry ingredients into the creamed mixture, alternating with the soy milk, and continuing to beat the mixture well between each addition. Add the vanilla and almond extract and beat the mixture an additional 2 minutes at medium speed. Pour the batter into the prepared pan. Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean. Serve plain or frost with Vanilla " Buttercream " Frosting or any of its variations, or Fluffy Lemon Frosting, or other frosting of choice. *Note: For a marble variation, reserve 3/4 cups of the batter and add an additional 1/3 cups unbleached sugar, 1/4 cups Spectrum Spread, and 1/4 cups cocoa. Pour the vanilla batter into the prepared pan. Drop the chocolate batter by spoonfuls on top of the vanilla batter, and use a knife to make a swirl pattern. Yield: One 9x13-inch cake Lemonilla Cake 3 cups unbleached flour 1 1/2 cups Florida Crystals unbleached cane sugar 1 T. baking soda 1/2 t. salt 1 cup water 1/2 cup lemon juice 1/4 cup safflower oil 3 T. vanilla 1/2 t. lemon oil (optional) 2 T. cider or white vinegar Lightly oil a 9x13-inch pan and set aside. In a large bowl, sift together the flour, sugar, baking soda, and salt. In another bowl, place the water, lemon juice, oil, vanilla, and lemon oil (if using), and whisk well to combine. Add the wet ingredients to the dry ingredients and whisk well to combine. Drizzle the vinegar over the top of the batter and whisk quickly to thoroughly incorporate. Pour batter into the prepared pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Serve plain or frost with Fluffy Lemon Frosting or Vanilla " Buttercream " Frosting or other frosting of choice. Yield: One 9x13-inch cake Stop the Forest Service from killing more wolves, bears, cougars, and other animals in the wild: http://go.care2.com/99055 http://www.Care2.com Free e-mail. 100MB storage. Helps nonprofits. Quote Link to comment Share on other sites More sharing options...
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