Check out the book: Sinfully Vegan by by Lois Dieterly
It's sooooooo yummy and has ton of ideas!
It's sooooooo yummy and has ton of ideas!
Vegan Cake Serves 9 Almond milk and maple syrup are the keys to this delectable treat. Perfect with Vegan Cocoa Glaze. To make a double layer cake or 9x13 pan, simply double the recipe. 11/2 tsp egg replacer (such as Ener-G Egg Replacer) 1 cup almond or organic soy milk 1/2 cup pure maple syrup 1/4 cup expeller pressed canola oil 2 tsp white or apple cider vinegar 1/2 tsp vanilla extract 1 cup unbleached organic white flour 1/2 cup organic whole wheat pastry flour 2 tsp baking powder 1/4 tsp sea salt 1/4 tsp baking soda Preheat oven to 350°F. Spray and flour a 9X9 inch round or square cake pan using olive or canola oil spray. Set aside. In a large bowl whisk together the egg replacer, almond or soy milk, canola oil, vinegar, and vanilla until completely combined. In a separate bowl, mix white flour with pastry flour, baking powder, salt, and baking soda. Add to liquid ingredients stirring to combine. Pour batter into prepared pan. Bake approximately 35 to 40 minutes or until done when tested with a toothpick. Vanilla Butter Cream Frosting Frosts one 8 or 9 inch layer cake 1 stick organic butter, softened 1 box powdered sugar 3-4 TB organic milk 2 tsp vanilla extract Cream softened butter in a mixing bowl. Sift in the powdered sugar. Cream well. Add milk and vanilla extract. Blend completely. |
Originally Posted by Mountain Chick Oh, here's one more cake recipe that my friend just sent me. I haven't tried it, but she says it's really delicious and very simple. Vegan Vanilla Cake 2 c soft spelt flour 1 Tbp baking powder 1/3 c oil 2/3 c maple syrup 2 tsp vanilla 1 c vanilla Vitasoy (or whatever) Preheat oven to 350F. Prepare a 9X13 pan (or 2- 9x9, or 8x8). In large bowl mix dry ingredient. In separate bowl mix wet ingredients. Add wet ingredient to dry and mix until combined. Pour batter into prepared pan(s), and bake for 30 minutes, or until toothpick comes out clean. |