Vegan cake?!
Answers: Hey there, so I am making a cake for my boyfriend who is a vegan, i myself am a vegetarian and I still eat eggs and what not, so what can I do to replace the eggs/milk/butter and what not? I am going to use soy milk in place of hte milk does that work?
Soy milk works fine in place of regular milk. So long as you are doing a standard cake, you can use flax seed in place of eggs. It's one tbs ground flax mixed with one tbs water to equal one egg. This works for up to three eggs (3 tbs each water and flax in that case). In my experience vegan cakes tend to be gooey compared to non-vegan cakes, so if you can cook it ahead of time it helps to throw it in the freezer (covered of course) to cool after you pull it out of the oven, then pull it out a few hours later to frost--that makes it way easier to get out of the pan.
If for some reason mix requires butter, you should be able to sub in a vegetable-based oil, or some vegan margarines.
FYI, duncan hines mixes (at least their moist mixes) are vegan again. They were vegan for a long time, then for a short time included milk ingredients, and have recently gone back to the vegan formula. I recently used their yellow cake mix, with the flax for eggs substitution, and it came out great (with the freezer tip). I
it should.
I've made some good vegan cakes. Soymilk should work fine. Eggs can be replaced a lot of things, some are; applesauce, a banana, and flaxseeds.
Here is a picture of one I made a while back:
http://vegweb.com/recipephotos/displayim...
Good for you to accomodate your boyfriend-I hope he appreciate you! You can make a perfect egg substitute by mixing 3 tablespoons of ground flax seed with 1/2 cup of warm water-stir it together, cover it, and let it "gel" for about 5 minutes (double the amount for each egg being replaced) Use the gel mixture the same as you would eggs. You can grind the flax seeds in a coffee grinder or blender. I am allergic to eggs and use this mixture successfully every day in quick breads, as a coating, etc. You can easily substitute the butter with mashed banana, olive oil, virgin coconut oil or spectrum organic shortning. The milk can be subbed with rice, soy, almond or oat milk. I hope your cake turns out yummy!
http://www.vegcooking.com/MealSearch.asp ^^
THe best thing to do is to use a standard vegan cake recipe here are three. These recipes are really amazing and you can not tell the difference good luck
Absurdly Easy Vegan Chocolate Cake
Ingredients
3 cups flour (680 grams)
2 cups sugar (450 grams)
6 tablespoons cocoa (100 grams)
2 teaspoons baking soda (10 cc's = 10 ml)
1 teaspoon salt (5 cc's = 5 ml)
3/4 cup vegetable oil (200 cc's)
2 tablespoon vinegar (30 cc's)
2 teaspoon vanilla (10 cc's)
2 cup cold water (480 cc's)
Directions
Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake two greased, floured pans at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it.
CHOICE OF TWO VEGAN CAKES
Depression Cake
Named for the period in history when eggs and sugar were scarce, this cake is very light. It is excellent for after-school snacks or served with tea.
Ingredients
1 cup (225g) raisins
2 cups (480mL) water
2 Tbsp (30mL) canola oil
1 cup (200g) brown sugar
1 cup (200g) white flour
1 cup (200g) whole wheat cake flour
1 1/2 tsp (7g) baking soda
1 tsp (5g) ground cinnamon
1 tsp (5g) ground nutmeg
Directions
Preheat oven to 325°F (162.7°C). Place raisins and water in a saucepan and cook over medium heat until water is reduced to about one cup (240mL). Set aside to cool. Cream sugar and oil by beating vigorously. Add raisins and liquid. Beat together until the mixture is smooth. Add flours, baking soda, and spices, and mix well. Bake in a lightly oiled 9-inch square (23x23cm) pan for 30–40 minutes.
Makes 9 servings.
A budget chocolate depression cake with cocoa, vanilla, oil, vinegar, and other ingredients.
INGREDIENTS:
3 cups flour
2 cups sugar
pinch salt
2 teaspoons baking soda
10 level tablespoons unsweetened cocoa
2 teaspoons vanilla
3/4 cup salad oil
2 tablespoons vinegar
2 cups cold water
PREPARATION:
Sift dry ingredients into a large mixing bowl. Add remaining ingredients and mix with a large spoon until smooth. Spoon into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 30 minutes. Frost with your favourite frosting
For the frosting:
Two 10-ounce packages vegan or other semisweet chocolate chips (testers used Tropical Source)
1/2 cup hot brewed coffee
4 tablespoons boiling water
1/2 cup light coconut milk
4 ounces silken tofu
To make the frosting:
Place chocolate chips in a medium bowl set over a saucepan of barely simmering water. Pour hot coffee and boiling water over chips, then whisk until smooth. Whisk in coconut milk until incorporated.
Process chocolate mixture and tofu in food processor until smooth and combined, 10 to 15 seconds, scraping down bowl once or twice.
Transfer the mixture to a medium bowl and cover with plastic wrap. Refrigerate until cool and texture resembles firm cream cheese, 1 to 1 1/2 hours. (If mixture has chilled for longer and is very stiff, let stand at room temperature for 1 hour.)
Transfer cooled chocolate mixture to the bowl of standing mixer fitted with whisk attachment. Whip mixture at high speed until fluffy, mousse-like, and the mixture forms medium stiff peaks, 1 to 1 1/2 minutes.
To assemble, invert cakes from their pans. Spread a dab of frosting in center of a cardboard round cut slightly larger than a cake. Place one cake, centered, on the cardboard round. The frosting helps hold it in place.
Using an icing spatula, spread about 1 cup frosting evenly onto the top of the first cake. Place the second cake on top of frosted bottom layer and spread about 1 cup frosting on top. Cover sides of cake with remaining frosting.
I found another cake recipe in my file
Basic Vegan Sponge Cake
This is prepared in two parts, and is the easiest cake I know.
Part 1
12 fl.oz water
9 oz sugar
van. essence to taste
5 fl.oz of vegetable oil
Part 2
12 oz self raising flour
stir in
3 teaspoons baking powder.
Mix the first lot of ingredients up together, till they are really well incorporated.
Add the second lot a little bit at a time, beating as you do so.
When you have a nice smooth batter, pour it into 2 prepared loaf tins, or 8 inch cake tins, (greased and floured) and bake for about 25 minutes at gas mark 5 - that is to say until they are golden brown. If you were to do anything so silly as to stick a skewer in it, it should come out clean. THis is a basis to all sorts of amazing cakes - add lemon juice, lime juice or orange juice for flavourings.
Lemon Creem Cheeze Frosting
Ingredients
1.5 pounds (1.5 boxes) powderes sugar
1 tub of Tofutti Better than Cream Cheese
1/3 cup Earth Balance
1/4 cup lemon juice
2 tspn lemon extract
1 tspn vanilla extract
Directions:
Using an electric mixer, mix the cream cheese and margarine together until fluffy. Add in the vanilla and lemon extracts and the lemon juice. Slowly add in the powdered sugar in batches. Continue to add the sugar until you get the thickness that you want (you may need more or less sugar depending on your desired consistency.) Keep mixing an additional 5 minutes to get it really creamy and fluffy. Store refrigerated until ready to use.
good luck
Why don't you just use a recipe that has been designed vegan from the get-go? I'm sure if you google vegan cake recipes you'll get more suggestions than you know what to do with.
Or you could pick up a copy of Isa Chandra Moskowitz's "Vegan Cupcakes Take Over the World." You could make any of the cupcake recipes as a cake with an adjustment to baking time. I don't have a copy of "The Joy of Vegan Baking" but I rather suspect it includes cake recipes.
go to www.omnama.com.
its the western australian vegetarian society website and it has about 10 vegan cake recipes in the discussion board under the appropriate headings.
i plan on making the vegan chocolate cake :)
yes, you can use soy milk, rice milk or almond milk and you can use egg replacer or even mashed banana instead of egg.
the website has many more tips on how to replace egg and milk too.