New Vegan Cake
Okay, I'm not vegan, or even vegetarian, but I do love vinegar cakes. I have never killed one (I killed 3 regular cakes in one day, including boxed).
The cake recipe is a combination of two others and altered a little from there. This recipe is way moister than the Moosewood vegan cake.
Vegan Cake (one 8-9 pan or 12 cupcakes)
preheat oven to 375 and grease nonmetal cake pan or line 12 muffin tins with paper
1 1/4 cup flour
1 cup sugar
1/3 cup cocoa powder
1 tsp baking SODA
1/4 tsp salt
Mix above in med/large nonmetal bowl, then add:
3/4 cup water (or coffee. I use instant.)
3/8 cup veggie oil
3 tbsp apple sauce (this is EXACTLY the size of a single serving cup)
2 tsp vanilla
mix thoroughly and then add:
2 tsp apple cider vinegar
stir quickly (you'll see it start to react. It'll look a little strange.) and dump into pan or scoop into cups.
bake 30 mins for cake and 20 for cupcakes.
(i looked up the nutritional info - if this cake were 12 servings and unfrosted - 194.10 calories, 7.29 g. fat, 30.62 g. carbs. Not bad )
And now for FROSTING!! mmm... don't start until the cake is at least mostly cooled.
Raspberry Glaze (from Moosewood New Classics)
1/3 + 1/4 c raspberry jam
1 tbsp water
Dump in small pot and heat until melty. Spread on cooled cake.
(I'll be adding more sugar and water. This is makes the cake taste very strongly of raspberries... not that it was bad)
I did reserve a little bit and reheated it with some cornstarch to make it really thick so I could pipe some on top
Chocolate Frosting - based on recipe in Better Homes and Gardens Cookbook (OMG THIS WAS GOOOOOOD)
Melt 4 oz of semi sweet chocolate and 3 tbs butter/margarine over low heat, stirring frequently. Remove from heat and beat in 1 cup powdered sugar. Don't worry, it will look like dough. Add 3 tbs hot water and stir until smooth. Spread on cake.
I'm not a big frosting girl and I ate this out of the bowl.
(Total nutritional workup for the finished frosted cake: 393.89 calories, 13.05 g fat, 70.47 g carbs. Frosting is not health food...)
The cake recipe is a combination of two others and altered a little from there. This recipe is way moister than the Moosewood vegan cake.
Vegan Cake (one 8-9 pan or 12 cupcakes)
preheat oven to 375 and grease nonmetal cake pan or line 12 muffin tins with paper
1 1/4 cup flour
1 cup sugar
1/3 cup cocoa powder
1 tsp baking SODA
1/4 tsp salt
Mix above in med/large nonmetal bowl, then add:
3/4 cup water (or coffee. I use instant.)
3/8 cup veggie oil
3 tbsp apple sauce (this is EXACTLY the size of a single serving cup)
2 tsp vanilla
mix thoroughly and then add:
2 tsp apple cider vinegar
stir quickly (you'll see it start to react. It'll look a little strange.) and dump into pan or scoop into cups.
bake 30 mins for cake and 20 for cupcakes.
(i looked up the nutritional info - if this cake were 12 servings and unfrosted - 194.10 calories, 7.29 g. fat, 30.62 g. carbs. Not bad )
And now for FROSTING!! mmm... don't start until the cake is at least mostly cooled.
Raspberry Glaze (from Moosewood New Classics)
1/3 + 1/4 c raspberry jam
1 tbsp water
Dump in small pot and heat until melty. Spread on cooled cake.
(I'll be adding more sugar and water. This is makes the cake taste very strongly of raspberries... not that it was bad)
I did reserve a little bit and reheated it with some cornstarch to make it really thick so I could pipe some on top
Chocolate Frosting - based on recipe in Better Homes and Gardens Cookbook (OMG THIS WAS GOOOOOOD)
Melt 4 oz of semi sweet chocolate and 3 tbs butter/margarine over low heat, stirring frequently. Remove from heat and beat in 1 cup powdered sugar. Don't worry, it will look like dough. Add 3 tbs hot water and stir until smooth. Spread on cake.
I'm not a big frosting girl and I ate this out of the bowl.
(Total nutritional workup for the finished frosted cake: 393.89 calories, 13.05 g fat, 70.47 g carbs. Frosting is not health food...)