E-man's Vanilla Cake
1 cup unbleached organic white flour (sifted)
1/2 cup organic whole wheat pastry flour (sifted)
3/4 cup sugar (I used 1/4 stevia powder + 1/2 cup of Sweet Perfection)
1 1/2 teaspoon Ener-G Egg Replacer
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup canola oil
2 Tablespoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup cold soy milk
Preheat oven to 350°F. Spray and flour an 8—inch round cake pan using spray. Set aside. In a large bowl whisk together the egg replacer, almond or soy milk, canola oil, vinegar, and vanilla until completely combined. In a separate bowl, mix white flour with pastry flour, baking powder, salt, and baking soda. Dig a well into the center of your dry ingredients and pour in the wet. Gently stir the two together until it looks combined and until all lumps are gone. Be sure not to overmix! Let stand 5 minutes.
Pour batter into prepared pan. Bake approximately 35 to 40 minutes or until done.
Cake is done when a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes, then dump out of pan and allow to cool until it's ready to be frosted.
Before frosting, cut a thin slice off the top of whichever cake will be the bottom half. This way, the top portion will rest evenly on a flat surface.
Enjoy!
SO HOW'D IT GO?
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. :P
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.
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!
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.
Do I use the egg replacer in the powder form or do I have have to make it equivalent to 1 egg?
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.
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!
Is there a recipe for the frosting? I would love to make it this weekend. Thanks in advance
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.
This looks delicious! Great photos Cade Foster!
Agreed. I think I am going to have to make me some cake... *drool*
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