My Vegan cake came out dense like a muffin, did I mess up?!
My Vegan cake came out dense like a muffin, did I mess up?
I am trying to get a good recipe for a vegan cake. I decided to become a vegan last week, so I dont know any of the tricks to good baking, yet. My son's birthday is at the end of the month and I know that everyone will judge us at the party if it does not taste good. I made a white cake, using wheat flour, it called for 2tsp of EnerG replacement, but I did not have it, so I used 2 tsp baking powder and 4tsp water. Is that where I went wrong? It had a good taste, it was just more like a muffin with icing. I appreciate all input as I really dont know anything about vegan recipes.
Answers:
Yeah, you goofed
Baking powder is totally different than Ener-G! The Ener-G powder works by creating a matrix to hold the gas bubbles produced by the baking powder (similar to what egg does.). You could have dumped the entire tin of baking powder in and you'd still get a heavy cake since there was nothing to keep the gas in the cake.
Ener-G isn't costly and a box lasts a LONG time even if you bake a lot (like me
Source(s):
Vegetarians do not eat fish. A fish eater is a Piscivore. Spread the correct word!
http://www.thefreedictionary.com/piscivo...
YES
There are three types of veal:
Bob Veal, from calves that are slaughtered when only a few days old[1]
Formula-Fed (or "milk-fed") veal, from calves that are raised in confinement on a solely liquid diet
Non-Formula-Fed (or "red") veal, from calves that are raised on grain, hay or other solid food in addition to milk.
Veal production is a contentious matter (Julia Child remarked in her The Way to Cook that non-formula-fed veal ought to be called calf), but the meat has been an important ingredient in Italian and French cuisine since ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish wiener schnitzel. As veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough.
In addition to providing meat, the bones of calves are used to make a stock that forms the base for sauces and soups such as demi-glace. The stomachs are also used to produce rennet, used in the production of cheese.
Uhm...yeah...if it came out like a muffin! You must be doing SOMETHING wrong...
Man, that's a tough one. I think your cake came out flatter / denser than expected because there was not as much CO2 in the batter as there would normally be. I am not sure this will help, but instead of 4 tbsp water you might have tried 4 tbsp SODA water, which is carbonated. This is the recommendation, for instance, to get the CO2 bubbles in injera (an Ethiopean bread) when you don't have the normal fermentation process occurring.
I would try to find a good book on food chemistry so that you can get a sense of what process you are trying to replace during the preparation of the dish.
Good luck!
i love to bake! decide to be a vegan after your sons birthday. get Alton Browns book on baking . he's so genius that its unbelievable.(he tells science of how to beat and fold and what utensils to use and why it works) eggs and milk and white sugar and white flour aren't going to kill you or break some spiritual bond with the universe for one day.And your friends will be impressed unless they are vegan. Or buy Candle Cafe gourmet cookbook. has some seriously real gourmet vegan cake recipes. i put my in storage.good luck.
Wheat flour will not rise easily and it is dense. Unfortunately, to get a cake like you are thinking a cake should be; you have to use white flour and you should use cake flour.
Now, you can order whole wheat cake flour on line and it will be somewhat better and you are Vegan so you can't use eff but you could also separate the egg whites and beat then and fold them into the batter and you can use some extra baking powder but a cake made of whole wheat flour is not going to rise like a wheat cake.
If you are going to be Vegan you should get accustomed to things not tasting the way they do when you can eat anything.
Yes you know were you went wrong.. to make a vegan cake use 2tsp Cornstarch per egg called for &a little oil & double the amount of baking powder needed called for in the recipe. I make vegan cakes lots of times and that's how I do it.. they are a tad lower than egg cakes but not by much!