Vegan Cookie or Cake Recipe with no margarine?!
Vegan Cookie or Cake Recipe with no margarine?
My son is allergic to soy, oat, all milk products, and egg. Is there anything I can bake for him for his birthday party? Cookies, cake or something I can stick a candle in.
Answers:
This is just a suggestion. Other than that, you can take any recipe you like. Substitute margarine with oil, soya milk with almond milk, eggs with energy egg replacer (found at health food stores).
Deep Chocolate Vegan Cake Recipe
8 servings
time to make 55 min 25 min prep
1 1/2 cups white flour
1/3 cup unsweetened cocoa powder or carob powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 teaspoons vanilla extract
2 tablespoons cider vinegar
FROSTING
2 ounces unsweetened chocolate (dairy free)
1/4 cup peanut butter/almond butter in case of peanut allergies
3-4 tablespoons water
1 teaspoon vanilla
1 cup confectioners' sugar
1. Preheat oven to 375.
2. Oil an 8" square or round pan and dust with sifted cocoa/carob.
3. Sift flour, cocoa, soda, salt and sugar.
4. In another bowl mix oil, water and vanilla.
5. Pour liquid into dry and mix till smooth.
6. Add vinegar and stir briefly.
7. Without wasting time, pour batter into pan and bake 25-30 minutes.
8. For frosting: melt chocolate in heavy pan on medium heat.
9. Beat together peanut butter, water& vanilla.
10. Beat in sugar then add melted chocolate.
11. Beat till smooth.
12. Spread on cooled cake.
Source(s):
Recipezaar/Moosewood cookbook slightly modified. Hope this helps.
try foodnetwork.com
good question??
I'm sorry I don't know
but then there is a product that is exactly like milk but its not made of soy and stuff
I think you should check Kraft.com
These are two cookbooks that I recommend highly as far as cooking for family members with allergies to common ingredients.
http://www.amazon.com/s/ref=nb_ss_gw/103...
The basic recipe:
* 1 1/2 c. flour
* 1/2 c. oil (I use 1/4 plus water)
* 1 c. sugar (I like 1/2-3/4 c.)
* 1 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1 scant cup soy/ricemilk/water (water works fine)
Bake at 375 for 30 min. in greased pan.
Note:
this is a small recipe.
I'd double it for 4 servings, triple it if your house likes cake!
(I've made 4 versions of this cake in the past two weeks for my house, and each disappeared overnight!)
Variations:
Sweet and Light Lemon Cake:
add 1/4-1/2 c. lemon juice instead of the water/ricemilk (that's for a double or triple recipe)
Orange Cake:
add 2 c. OJ instead of water and cut back sugar (for a double recipe)
Torte:
cut 1 or 2 apples into slices and lay them on top. you can sprinkle with cinnamon and/or sugar if you'd like.
PLUMS actually wok really well like this - cut them in half...you need about 10.
(again, this is for a double or triple recipe).
be sure to make this in a large round pan for the right look.
you may also want to use the full quantity of oil so that it's richer (instead of eggs, you know).
I can't wait to impress my non-veggie friends with this.
Who says you can't make great vegan cake!!
Taken from: http://www.ivu.org/recipes/desserts/grea...
Best of luck! ^_^
The "Wacky Cake" or "Crazy Cake" is perfect for your needs. It's not been modified as it never needed milk or eggs or butter. You can mix it directly in the pan for a 9" or 8" square pan or mix in a bowl and make layers or cupcakes. For frosting, melt pure chocolate (baker's chocolate" in rice milk and add powdered sugar to sweeten and give consistency. You may want to double the recipe for a regular size cake, but it does taste great warm.
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 to 1/3 cup regular cocoa powder
1 tsp. baking soda
Pinch salt
1 cup water
1/3 cup vegetable oil (of course, not soy pil)
1 tsp. vinegar
2 tsp. vanilla
Mix the dry ingredients, pour the oil over them and add the water, vinegar and vanilla and stir until well blended. (In the pan, the traditional recipe is to make three holes in the dry ingredients and put vinegar in one, vanilla in another and oil in the third, then pour the water over, but it doesn't matter.) Some say it looks like mudpies but don't worry. Mix quickly as vinegar and soda act quickly and will start to rise. No mixer is needed.
Bake at 350F for about 20-25 minutes. It should sping back when touched and a toothpick should come out mostly clean.
I've made this for years and it's a very good chocolate cake. Kids love to mix it themselves. It's good for those without allergies for those times you want cake but might be out of eggs or milk.
And as for margarine, if your child tolerates lecithin, Fleischman's and Mazola. salt-free pareve margarines might work.
This is an excellent cake that is quite rich & my veg andnon-veg friends love.
INGREDIENTS:
・1-1/2 cups unbleached flour
・3/4 cup sugar or other sweetener
・1/2 tsp. Salt
・1 tsp. Baking soda
・3 tablespoons cocoa powder
・1 tsp. vanilla
・1/3 cup vegetable oil
・1 tablespoon vinegar
・1 cup cold water
INSTRUCTIONS:
Preheat the oven to 350 degrees. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Pour into a 9x9-inch baking dish (or cupcake pan), and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.
Frosting/Icing:
・1 c sugar
・6 tbl corn starch
・4 tbl cocoa
・1/2 tsp salt
・2 tbl oil
・1 c water
・1/2 tsp vanilla
Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the water. Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes. (Make sure you don’t boil too long, or it will set like taffy.) Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake.
Don't be too worried about the setting life taffy thing either. When I first made it I took it out when it was wayyyyy to runny because I was really woried. When it looks like its about think enough to spread on a cake it should be fine.
Also, if you decide on another recipe you can replace milk with rice milk, get egg replacer (egg-like is good) and use margerine or oil in place of butter.
Try asking a vegan Cook