E-man's Vanilla Cake

[Laine]

This looks delicious! Great photos Cade Foster!

[uhblondie]

This looks delicious! Great photos Cade Foster!

Agreed. I think I am going to have to make me some cake... *drool*

[Cade Foster--117]

This looks delicious! Great photos Cade Foster!

Agreed. I think I am going to have to make me some cake... *drool*

Thanks guys. I have to tell you that I never got a chance to have seconds because my father told me to wrap it up so he could take it home. How could I refuse after such a compliment.

[3relefords]

Is there a recipe for the frosting?  I would love to make it this weekend. Thanks in advance

[Cade Foster--117]

Is there a recipe for the frosting?  I would love to make it this weekend. Thanks in advance

The one I used came from Chow.com:

INGREDIENTS

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine, we use Earth Balance
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer

INSTRUCTIONS

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

I'd use less soymilk if I were you. You want it to be a little stiffer than what I have shown in the pics. At least that's what I'm going to do next time.

Enjoy!

[avianrights]

Is there a recipe for the frosting?  I would love to make it this weekend. Thanks in advance

I use vegan versions of Martha Stewart's cream cheese frosting recipe, then add whatever flavoring I want. The tofutti cream "cheese" has a mild enough flavor so that it makes a great base for frostings. I used this recipe to frost a chocolate & vegan ice cream cake with almond extract and cocoa powder and the neighbor folk had no idea that I was vegan or that this was vegan. Just play with the flavorings- it will always turn out good. Plus it takes like five minutes to make! Woot!

Ingredients
Makes about 2 cups
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Directions
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

[3relefords]

Do I use the egg replacer in the powder form or do I have have to make it equivalent to 1 egg?

[Cade Foster--117]

Do I use the egg replacer in the powder form or do I have have to make it equivalent to 1 egg?

Powder form but you can do it the other way if you wish.

[uhblondie]

I broke down and made this cake. It was pretty good. I failed to realize the recipe only made one 8-inch cake, so I divided the recipe into two cake pans, and therefore the cakes turned out pretty thin. But who needs that much cake anyway, so it was fine - if anyone else decided to do that, I'd suggest reducing the baking time. I topped it with the Homemade Buttercream Frosting. Yum!

[uhblondie]

I broke down and made this cake. It was pretty good. I failed to realize the recipe only made one 8-inch cake, so I divided the recipe into two cake pans, and therefore the cakes turned out pretty thin. But who needs that much cake anyway, so it was fine - if anyone else decided to do that, I'd suggest reducing the baking time. I topped it with the Homemade Buttercream Frosting. Yum!

Oh, and I used all whole wheat pastry flour, which was fine.

[Cade Foster--117]

Oh, and I used all whole wheat pastry flour, which was fine.

I'd like to use cake flour for this recipe but seeing how it's chlorinated, I'll wait until a good company like King Arthur Flour decides to use something like peroxid instead. One day it'll happen. The reason being the protein content is lower which makes for a nice and fluffly cake. 

[towergirl]

I made this today and I have mixed emotions about this cake. It tastes really good.  I was suprised that the recipe called for only 1/2 teaspoon of vanilla when the title is "vanilla cake" I thought it was gonna need more vanilla but it still tasted good! It rised really well. Thank you for the recipe.

[bratsmom]

I would love to try this cake for my sons 1st b-day but I'm a little confused by your directions. You list lemon juice in the ingredients and in the instructions you have vinegar. Which is it? I'm surprised know one has caught this yet.

[VeganSapien]

Bratsmom,

You are right, it is different...my advice is, in a recipe like this you can use either lemon juice or vinegar and get the same results.  The important part is that it is something acidic. Vinegar and lemon juice both work well.  The acidic liquid will react with the baking soda to make the cake rise.

I haven't actually made this cake yet, so maybe someone who has can say what they used....

Good luck!