Comments | vegancooking: ideas for how to make this cake vegan

heathergalaxy in vegancooking

ideas for how to make this cake vegan

Aug 13, 2008 11:21

Okay so the following recipe (which was forwarded to me, I don't know where it was gotten) is one of those dreaded full of eggs, practically flourless cake recipes that are so unpossible to veganize. But the idea sounds so good. So any ideas on what you would do to make a similar cake? It would obviously not be the same veganized (although I've ( Read more... )

-adapting recipes, desserts-cakes-chocolate, substitutes-eggs-for cakes

Comments 11

the_leh August 13 2008, 16:37:57 UTC

It's generally believed that any cake with more than 3 eggs might not be able to be veganized. I mean, you could try, but that's a lot of eggs to replace. In general, I've had good luck with replacing eggs using BOTH flax and silken tofu (like replace one egg with silken tofu and 2 with flax). But I've never attempted anything that required more than 3 eggs.

heathergalaxy August 13 2008, 16:42:34 UTC

See what I'm looking for mostly is not to replicate this cake, but to make a similar cake, but vegan.

the_leh August 13 2008, 16:44:17 UTC

I am not a good enough baker to figure out how to make a cake recipe from scratch...sorry :(

Maybe check some recipes on vegweb and see if you can find something similar?

freakykitten August 13 2008, 17:32:14 UTC

The biggest thing for me is always egg whites.

For the egg yolks, I'd add soft, silked, or medium tofu on a 1-1 ratio, and a little bit of extra fat (probably earth balance).

For the egg whites, hmm... I might assume that I just couldn't get the fluffy, and then I'd add a bunch of baking powder - probably 1 Tbsp to start - and a bit of soy milk to make up the volume.

It might not work - but it would be the first thing I tried.

sugar_lumps August 13 2008, 18:19:51 UTC

definitely this - i'm guessing about a cup of blended silken tofu and 3 tablespoons melted "butter"?

if you still want to try for the fluffy effect, knowing that it won't be the same, i'd replace the egg whites with ener-g egg replacer beaten with non-dairy milk in a mixer until very foamy. (in which case 1/2 a teaspoon of baking powder might even be enough, mixed into the flour.)

sugar_lumps August 13 2008, 18:22:52 UTC

*meant to say a teaspoon rather than half.

heathergalaxy August 13 2008, 18:28:47 UTC

Maybe coconut oil for that yummy saturated fat? heh

playguitar August 14 2008, 03:42:31 UTC

Unpossible. lol.
But yeah, I'd use some form of non-dairy milk w/ ener-G, and silken tofu w/vegan margarine. I guess you'd have to play around to get it right, which you probably don't want to do, but I always add baking powder and baking soda to non-vegan recipies that haven't originally called for it.

off-topic deanominator August 14 2008, 05:00:54 UTC

Hey, I think I met you tonight! I'm that friend of K's who thought he'd met you before but couldn't figure out where it would have been if he had.

Anyway, good job on your act tonight -- and good luck with the recipe!

Re: off-topic heathergalaxy August 14 2008, 13:12:02 UTC

hah! Yes indeed! Maybe you saw my princess cake that I posted before?

It was nice meeting you and thanks!

buzzboomsplat August 14 2008, 13:04:56 UTC

I had a delicious polenta cake recently. Gluten free and with raspberries underneath and peaches on top. I think there was rice flour instead of wheat flour and there was enough water to cook the polenta while the cake was baking. It didn't really have much sugar in it either which made me feel good because i'm starting to fear for my teeth when I think about the amount of sugar i eat opportunistically.