Spice Cake with Not Cream Cheese Frosting
1 1/2 cups flour
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon salt
1 teaspoon vanilla
5 tablespoons oil
1 tablespoon vinegar
1 cup warm water Vegan Cream Cheese Frosting:
5 tablespoons margarine, softened
8 ounces vegan cream cheese (I use Tofutti Better than Cream Cheese)
1 teaspoon vanilla extract
2 cups powdered sugar
1. Preheat oven to 350 degrees F. Line an 8" square pan with parchment or Release foil or grease. Mix all dry ingredients in a large mixing bowl. Make 2 wells, add vanilla and oil to one and vinegar to another.
2. Pour the warm water over all, stir only until combined. Do not use an electric mixer, just beat with a spoon.
3. Pour into prepared pan and bake for 30 minutes or until done. Let cool completely. For frosting, in a mixing bowl, beat together margarine and vegan cream cheese. Beat in vanilla. Stir in sugar. Beat until fluffy. Spread over cake.
SO HOW'D IT GO?
This recipe turned out awesome 8)
oh man, i made this recipe into cupcakes, my fiance ate them QUICKLY!!! I used less butter than the recipe called for...still came out yummy!!!
I made this as cupcakes for myself, 2 other vegans, and 2 omnivores, and they were awesome. The frosting is really really sweet though... it was also pretty thin, but I kind of liked having it real goopy. I also left out the vinegar because I didn't have any, and nothing bad happened. Oh and everyone thought they were amazing, so yep, awesome.
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