Does anyone have a great but easy vegan cake recipe?!
You can play around with additions, such as cocoa for a chocolate cake or adding fruit or nuts or citrus zest etc. Just remember to keep in mind the dry/liquid balance. But that's the fun of cooking, isn't it!
Enjoy!
White Cake
Ingredients:
1 1/2 cups white unbleached flour
3/4 cup pure maple syrup
2 teaspoons baking powder
1/4 teaspoon sea salt
3/4 cup soymilk
2 teaspoons vanilla extract
1/4 cup grapeseed oil
1 Tablespoon arrowroot powder + 1 Tablespoon water = mix well
Directions:
Preheat oven to 350 F (180C). Oil 8x9cake pan or muffin tins.
Stir together dry ingredients, set aside.
Blend liquid ingredients, and add to dry mixture. Beat well with a whisk or about a minute. Pour into prepared pans and bake.
8x9 pan = 25-30 minutes - Cupcakes 15-20 minutes...it bakes very quickly! (Its done when a tooth pick inserted in the centre comes out clean.)
Answers: Super-easy and tastes fantastic, kind of like a caramel mudcake. I made this cake for my sister's wedding (so believe me, you can even quadruple this recipe successfully. The trick is getting the cooking times right!) and everyone loved it. Nobody could believe it was vegan.
You can play around with additions, such as cocoa for a chocolate cake or adding fruit or nuts or citrus zest etc. Just remember to keep in mind the dry/liquid balance. But that's the fun of cooking, isn't it!
Enjoy!
White Cake
Ingredients:
1 1/2 cups white unbleached flour
3/4 cup pure maple syrup
2 teaspoons baking powder
1/4 teaspoon sea salt
3/4 cup soymilk
2 teaspoons vanilla extract
1/4 cup grapeseed oil
1 Tablespoon arrowroot powder + 1 Tablespoon water = mix well
Directions:
Preheat oven to 350 F (180C). Oil 8x9cake pan or muffin tins.
Stir together dry ingredients, set aside.
Blend liquid ingredients, and add to dry mixture. Beat well with a whisk or about a minute. Pour into prepared pans and bake.
8x9 pan = 25-30 minutes - Cupcakes 15-20 minutes...it bakes very quickly! (Its done when a tooth pick inserted in the centre comes out clean.)
http://vegweb.com/index.php?topic=6433.0
BEST EASIEST and almost fool proof cake.. and you can make it in almost no time at all..
Preheat oven to 350 degrees. Lightly grease an 8 or 9 inch baking dish. Set aside. In a large bowl, combine the dry ingredients. In a small bowl (or in a 2 cup measuring cup) mix wet ingredients together. Add wet ingredients to the dry and mix with a fork or an electric mixer until well mixed. Pour into prepared pan and bake for 30-35 minutes.
Variations:
Chocolate chip cake: sprinkle 1/3-2/3 cups of chocolate chips on top of the cake before baking.
Chocolate cake: add 1/4 cup cocoa powder to the dry ingredients. For double chocolate cake, sprinkle some chocolate chips on top of the cake before baking. Try using almond extract instead of vanilla for a nice flavor.
Spice cake: Add 1 tsp cinnamon, 1 tsp allspice, 1/2 tsp ground cloves, and 1/4 tsp nutmeg to the dry ingredients. Omit the vanilla from the wet ingredients.
Ginger Molasses cake: reduce sugar and water to 3/4 cup. Add 1 tsp cinnamon, 1 tsp allspice, 1-3 tsp ginger (or 1 Tbsp fresh grated ginger) to the dry ingredients. Add 1/4 cup molasses to the wet ingredients and omit the vanilla.
Banana cake: reduce sugar to 2/3 cup. Instead of 1 cup water, use 1 cup mashed banana and a little nondairy milk if the batter is too thick.
All the cakes can be doubled in size. Use a 9X13 inch pan and bake 35-45 minutes (check with a knife or toothpick)
black forest chocolate cake!
this is lush and really quick and easy, 15 minutes to make and 25/30 minutes to bake!
250g/8oz self raising wholemeal flour
250g/8oz soft brown sugar
2 tablespoons of cocoa powder
125ml rapeseed oil
150ml soya milk
1 tablespoon vegan yogurt or coconut cream(i used coconut cream)
1 dessertspoon cider vinegar
pinch of salt
25g vegan dark chocolate(eat the rest!)
fresh cherries to decorate!
oil two 8 inch round cake tins and line with parchment paper.
preheat the oven to 180 degrees centigrade/350f gas mark 4
place all the ingredients except the chocolate in a food processor and mix together thoroughly.
coarsely grate the choc and add to mixture, divide into the sponge tins and level with spatula.
bake for 25-30 minutes, and turn out onto wire rack to cool.
filling
4 tablespoons of cream cheese
1 teaspoon lime rind
4 tablespoons morello cherry jam
mix the cheese and lime together and spread on one of the sponges, spread the jam on the other and sandwich together.
decorate with melted chocolate(if you haven't eaten it all) and a few fresh cherries! and enjoy!!!
ohmigod! i make the BEST vegan chocolate cake. ever. (even if i say so myself!) it honestly is soooo good and extremely simple you could do it with your eyes shut:
Ingredients:
200g whole flour
115g sugar
1tsp bicarb. of soda
1tsp baking powder
1 tsp vinegar
4tbl cocoa powder (you can do half cocoa powder and half orange juice to get a choclate orange effect if you wish)
rind of 1 orange
200ml water
Preheat oven to Gas Mark 4
mix all the dry ingredients together in a bowl. mix all the wet ingredients together in a jug. slowly stir the wet ingredients into the dry. pour into baking tin, stick it in the oven for 30 minutes!
icing (this is the yummy bit):
ingredients:
225g icing sugar
2 tbsps. cocoa powder
3 tbsps. soya milk
85g vegan margarine (not hard to find, we use Pure)
85g sugar
sift the icing sugar and cocoa into a bowl. heat the rest of the ingredients gently in a pan until the fat and sugar are dissolved. bring to boil, pour into the icing sugar, stir unitl mixed, then beat like a mother f*ck*r! until fluffy (this takes ages and it quite strenous but it's well worth it)! leave to cool slightly then spread over cake using a knife.
i usually make double quantities of both and that feeds five of us for two/three days depending on how greedy we all are!
enjoy!
x.me.x