Raspberry Cream Cheese Cake
Cake:
1 1/2 cups water
1 1/2 teaspoons vanilla
1 1/2 cups vegan mayonnaise (I use Vegenaise)
2 1/2 cups sugar
3/4 cup silken tofu
3 cups all-purpose flour
3 teaspoons baking soda
3/4 cup cocoa
1 1/2 teaspoons salt Frosting:
8 ounces vegan cream cheese
1 cup raspberry preserves, divided
1/3 cup vegan butter (I use Earth Balance)
2-3 cups powdered sugar
1. Preheat oven to 350 degrees F. Lightly grease 2 8" cake pans. For cake, in a very large bowl, mix wet ingredients (through tofu) together well with an electric beater or in a blender. Make sure all the tofu is incorporated and the vegan mayo is no longer lumpy.
2. Sift dry ingredients into the wet until thoroughly incorporated. Pour batter evenly into prepared pans.
3. Bake for 45-50 minutes, or until a toothpick comes out clean. Allow time to cool cake layers completely before frosting!
4. For frosting, with an electric beater, thoroughly mix cream cheese, 1/2 cup raspberry preserves and vegan butter in a medium bowl until smooth. Slowly add in powdered sugar until the desired sweetness and consistency is reached.
5. When cake is completely cooled, use your reserved 1/2 cup raspberry preserves in between the layers and frost the outside of the cake with the raspberry cream cheese frosting. Decorate the top with fresh raspberries, if desired.
Source of recipe: This is my mother's recipe, veganized.
SO HOW'D IT GO?
hey guys, heres some tips on cream cheese frosting that really helped me out... i think your problem is probably overmixing... the more you mix cream cheese, the gums (that make it thick) break down and it gets more runny... i read to use COLD cream cheese, with ROOM TEMP margarine, and throw it all in a food processor with the sugar for just a few seconds until it all becomes combined. and then stop! the first time i thought it was like buttercream frosting where you had to whip it for a while, but less is more when you mix cream cheese apparently, hope that helps!!
Has anyone made this recipe in to cupcakes? It sounds delicious!
this cake came out great. i added chocolate chips and cherries. i used cherry extract and almond extract and left out the vanilla. i didnt have any cream cheese so i made a different frosting but the cake was very good. i made it for my husband's birthday, so far he hasnt really loved any of my cakes since becoming vegan but he said this was the best cake he's ever had. better then the chocolate cherry store bought cake that he loves so much. thank you so much for posting this
Notquitevegan, I'm not sure what went wrong with your frosting,I have never had an issue with it... the only thing I can think of is that maybe you didn't add enough confectioner's sugar?
the same thing happend to me too, i think i ruined the whole thing. was this a chocolate cake? if it wasnt then i used way to much coco. It was good at first but then it got really mushy. ???
Notquitevegan, I'm not sure what went wrong with your frosting,I have never had an issue with it... the only thing I can think of is that maybe you didn't add enough confectioner's sugar?
Vegan100, you're most welcome! I will pas your thanks on to my Mom :)
Hmm. Maybe but I used more than the recipe called for. The cake was delicious and I intend to make it again.
Notquitevegan, I'm not sure what went wrong with your frosting,I have never had an issue with it... the only thing I can think of is that maybe you didn't add enough confectioner's sugar?
Vegan100, you're most welcome! I will pas your thanks on to my Mom :)
I love this cake. It is the best vegan cake I have ever tasted. I made a vegan chocolate cream cheese frosting instead of the raspberry cream cheese frosting. This cake is so moist and tastes better than the chocolate cakes I use to make with eggs and milk. I have made it three times and it freezes very well.
Thank you for such a delicious cake.
I made this cake last night and made the frosting this morning. The cake was not warm but the frosting is the consistency of pudding and slowly runs off of the cake. What did I do wrong?? :(
thankyou for your explanation avesha. you learn something new everyday.
cheers!
rebecca :)
Adagio, the Vegenaise is meant as a replacement for the oil in a basic cake recipe. It adds moisture and a depth of flavor you can't get from oil. Also, this recipe is enough for a large two-layer cake, if you don't care for that much mayo, simply cut the recipe in half.
Katica, WonderlandAlli is correct. The 3/4 cup of silken tofu is the equivalent of three eggs and the total amount of tofu to be used in the recipe. 1/4c. silken= 1egg.
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