TALK TO ME TUESDAYS- LET 'EM EAT VEGAN CAKE!

Hey folks,

Welcome to this edition of Talk To Me Tuesday!  Just in time for my upcoming birthday on Thursday (I know, shameless plug..lol) today's question of the day is about cake.  Both of my sisters asked me how can cake be made vegan without eggs?  This came up when they were diving in the vegan slices my mom got for me over the weekend from Southern Sweets Bakery while visiting with them in Atlanta.  I know I've posted cake recipes here before, but since they asked and I will be having some more vegan cake from somewhere to celebrate my birthday, I went to vegweb to find a recipe for my favorite flavor..red velvet!!  Check it out!  I have made many vegan cakes and cupcakes to rave reviews and some recipes call for an egg replacer like Ener-G but many do not..somehow it just works.  It can be done and it is delicious!!

VEGAN RED VELVET CAKE
INGREDIENTS (use vegan versions):

Cake:

1 1/2 to 1 3/4 cups vanilla nondairy milk (I use soy)

2 teaspoons white vinegar

2 1/2 cups flour

2 cups sugar

1/4 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup canola oil

2 1/2 tablespoons vegan yogurt (I use soy)

2 ounces red food coloring

3 teaspoons vanilla
Frosting:

1 cup vegan margarine, softened (I use Earth Balance)

1 cup vegan cream cheese (I used Tofutti)

2 teaspoons vanilla
DIRECTIONS:

To make the cake, preheat oven to 350 degrees Fahrenheit. Lightly grease and flour two 9" round cake pans. In a medium mixing bowl, combine milk and vinegar. Let curdle for 5 minutes. In a large mixing bowl, sift together all dry ingredients.

Add remaining wet ingredients to the milk mixture. Whisk together until combined, then add to the dry ingredients. Mix until there are no lumps and the color is consistent throughout.

Pour equal amounts of the batter into each cake pan. Bake for 30 to 35 minutes, or until tests done. Let cool.

To make the frosting, combine margarine, vegan cream cheese, and vanilla in a bowl. Mix until well combined. Frost cooled cake.


Makes: 1- two layer cake, or 18 cupcakes, Preparation time: 30 minutes, Cooking time: 35 minutes

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