Vegeterian birthday cake?!
Answers: any recipes for the cake and icing?
If you had a favorite "butter cake" recipe in your pre-vegan days, you can probably adapt that. Standard chocolate cakes, yellow cakes, spice cakes and so forth lend themselves well to a vegan version.
SUBSTITUTES FOR ANIMAL INGREDIENTS
The non-vegan ingredients in such cakes are usually butter, eggs and milk. White flour may be a nutritional loser, but it is not an animal product. White sugar is a close call. It is normally considered vegan, but actually it is often whitened in a process that uses animal bones. Try using other sweeteners such as rice syrup. Use vegan soy margarine in place of shortening or butter, soy milk in place of dairy, milk and Ener-G Egg Replacer (available in natural foods stores) for eggs.
If your recipe calls for buttermilk, just put one tablespoon of vinegar in your measuring cup and add soy milk as required. Mix the Ener-G Egg Replacer with water as directed on the box, according to the number of eggs in the cake recipe. If I am making a traditional cake, where the margarine and sugar are creamed first, I add the mixed Ener-G with the last addition of liquid (while adding the flour and liquid near the end of mixing.) IF the recipe is a Quick-Mix (not cake mix) cake, I add the Ener-G Egg Replacer whenever the recipe says to add the eggs. I usually bake a two-layer cake in 8-inch pans, in order to have higher layers. For frosting, I use a standard buttercream (confectioners sugar) recipe, substituting soy margarine and soy milk for the animal ingredients.
Doubtless, some will be horrified at the notion of serving such a nutritional disaster to one’s loved family and guests. We need to remember that no one course of action is perfect for everybody. If you have a family of committed vegetarians, everybody may actually prefer a healthy cake or no cake at all. If, however, you are dealing with a reluctant child (or grow-up child) to whom "birthday" means cake and "cake" means only one thing upholding your pristine principles may lead to resentment and anger. I find it life-affirming that I can produce and unmistakable real birthday cake without contributing to the exploitation of farm animals.
On the following page are two recipes I have used successfully. If you cannot tolerate using white flour, you could probably substitute whole wheat pastry flour for some of the white flour. I have not tried this, and so cannot guarantee the results.
VEGAN SUBSTITUTIONS FOR ANIMAL PRODUCTS IN CAKES
SHORTENING OR BUTTER: Use soy margarine. Make sure there is no whey or other dairy product in the soy margarine.
DAIRY MILK: Try soy milk. This is available in your local health food store, food co-op, Asian store and some supermarkets.
EGGS: Use Ener-G Egg Replacer. If this binder is not available in your local health food store, write to Ener-G Foods, Box 84487, Seattle, WA 98124-5787 and ask for their mail-order catalog. (There may be other brands of egg replacer you may be like better.)
BUTTERMILK: Place 1 tablespoon of vinegar in your measuring cup and add soy milk as required.
FROSTING: You can use a sugarless apple butter.
SWEETNER: Because white sugar may be whitened using animal bones, some people may not want to use it. Try a sweet juice instead of water called for in the recipe. For an even sweeter taste, use juice concentrate in the mixture. Also, try rice syrup.
ALL-IN-ONE VEGAN CHOCOLATE CAKE
(Serves 8)
This sure to be a party pleaser!
1/2 cup soft soy margarine
1 Tablespoon vinegar
1 cup soy milk
1 - 2/3 cups all-purpose white flour
2/3 cup unsweetened cocoa powder
1-1/2 cups sweetener
1-1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons Ener-G Egg Replacer
1/4 cup water
1 teaspoon vanilla
1/2 cup water
Put vinegar in cup and add soy milk. Preheat oven to 350 degrees. Spray 2 round layer pans, 8" x 1-1/2", with Pam, or slightly oil and flour.
Place flour, cocoa, sweetner, baking soda, and salt in large bowl of electric mixer, and mix together well with spoon. Mix Ener-G Egg Replacer and 1/4 cup water until smooth. Add margarine, vanilla, soured soy milk, 1/2 cup water, and mixed egg replacer to dry ingredients in bowl. Beat with electric mixer for 3 minutes at medium speed, scraping bowl frequently. Pour into prepared pans.
Bake for 30 to 35 minutes at 350 degrees, or until wooden toothpick inserted in center of cake comes out clean. Remove from oven and let cool in pans for 5 minutes. Remove from pans and cool on cake rack until cold Frost as desired.
Total calories per serving (without frosting): 250
Total Fat as % of Daily Value: 12% Fat 8 gm
Protein: 3gm Carbohydrate: 44 gm
Calcium: 20 mg Iron: 3 mg Sodium: 456 mg
Dietary Fiber: 1 gm
VANILLA CAKE
(Serves 8)
Here’s a simple white cake recipe.
1/2 cup soft soy margarine
2-3/4 cups all-purpose white flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons Ener-G Egg Replacer
1/4 cup water
3/4 cup soy milk
1/2 cup water
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
Spray two round 8" x 1-2/3" pans with Pam, or lightly oil and flour. Preheat oven to 375 degrees.
Combine flour, baking powder, and salt and set aside. Mix Egg Replacer and 1/4 cup water and set aside. Mix soy milk and 1/2 cup water, and set aside.
In large bowl of electric mixer, beat soy margarine until it is creamy, about a minute. Gradually add sugar until well creamed. Beat in vanilla. Add mixed dry ingredients and mixed soy milk/water alternately to creamed margarine, sugar, and vanilla, beating after each addition. Begin and end with flour mixture. (Add flour in 4 steps, liquids in three.) Add mixed Ener-G along with the third addition of liquid. Turn evenly into pans.
Bake at 375 degrees for 30 to 35 minutes, or until done (wooden pick inserted into cake comes out clean). Remove from oven and let cool on cake rack for 10 minutes. Remove from pans and let cool on rack until cold. Frost as desired.
Total calories per serving (without frosting): 295
Total fat as % of daily value: 12% Fat: 8 gm
Protein: 5 gm carbohydrates: 54 gm
Calcium: 69 mg Sodium: 298 mg
Dietary Fiber: 1 gm
Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
What kind of cake is not going to be vegeterian??
Any cake would be vegatarian, wouldn't it? There is no gelatin in the frosting that I'm aware of. Now if you mean vegan, that would be difficult beacuse of the butter and eggs.
What level of vegetarian? No eggs?
http://www.vrg.org/recipes/vegancakes.ht...
By the way, there are a surprising number of boxed cakes and brownies that are vegan. Just use an egg replacer instead when you make them, and if it calls for milk, use a non-dairy milk.
all cakes are vegetarian are with no meat products but if you want a vegan cake you want no eggs or milk and i have a few recipes. this recipe is amazing and i would recommend it - if you dont want chocolate then keep it out
Ingredients
3 cups flour (680 grams)
2 cups sugar (450 grams) (read this first)
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.
Do you mean vegan? Vegetarian just means no meat, so if you plan on adding a healthy serving of ground beef to your cake batter then I'd say any cake will do.
Vegan Carrot Cake
This is a yummy carrot cake with rich cream cheese frosting. It tastes very much like the non-vegan version. I believe I came across this recipe on a vegetarian recipe board.
12 servings
1? hours 30 min prep
3/4 cup sugar
1/2 cup brown sugar
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3 cups finely-shredded carrots
3/4 cup vegetable oil
3/4 cup applesauce
2 teaspoons vanilla
4 egg substitute (Ener-G)
1/2 cup chopped nuts (optional)
Cream Cheese Frosting
3 ounces Better Than Cream Cheese cream cheese substitute
1/4 cup margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Grease and flour a 10" X 9" or square cake pan.
Stir together dry ingredients.
Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
Beat about 2-3 minutes , until well mixed.
Stir in the nuts, if used.
Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
Cool on a wire rack.
Once the BTCC is at room temperature, mix all ingredients together. Frost cake.
http://www.recipezaar.com/8925
nope only in china