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?
I use this frosting recipe for the 'World's Best Carrot Cake'.
I've made this once before with whole wheat pastry flour and it was good, esp for something to have with morning coffee
Will be trying it again with a lower-carb flour soon
Wonderful! I replaced 3 tablespoons of the oil with apple butter, doubled the vanilla, replaced the allspice with nutmeg and added about a 1/4 teaspoon of cayenne pepper. I decided not to frost it and use whipped topping instead, mainly to cut the calories some. I like it, next time i will try adding apples or some orange juice and zest.
Yummy! We are enjoying this cake right now. I made it without the frosting, but it came out sweet and tasty anyway. I didn't have brown sugar so I just used turbinado sugar. Worked great, though I'd like to try it with brown sugar just to see if there's a difference. I also added some golden raisins - only about 1/4 cup. OH and I subbed apple sauce in place of 3 TBS of oil.
Overall it was easy to make and came out really good.
Great frosting =D perfect :)
This was really yummy. I think it needs to be adjusted if you are at a high altitude, it was a little too moist, but the flavor was awesome!
So delicious!!! I doubled the recipe and put it in a bundt pan. I just glazed it with a simple vanilla glaze and it was so good. I did up the spice combo a bit, more cinnamon, clove, nutmeg, less ginger. Great end to Thanksgiving dinner!!
Made this today for the kids. Used most of the listed ingredients, subbed nutmeg( 1 teaspoon) for the allspice, didn't use the cloves at all, substituted applesauce for the oil except 1 tablespoon. These came out very tasty, spongy, maybe because of the applesauce. I skipped the butter in the icing and only used vanilla, crm chz, and powdered sugar. We really liked these. Thank you for the tasty recipe.
Well i made the cake for this past Eid (celebration of the end of Ramadan for us muslims) and it turned out so good! I frosted it with chocolate frosting because I like the combo of the spice and chocolate :) Also I am planning on making this in cupcake form for my friend's birthday. I am interested in adding raisins, but am afraid some picky eaters will not be fond of the texture. I will probably go with vanilla or maple frosting...vegan cream cheese is not really a main staple in my house.
This cake came out so light and fluffy, I was really impressed!
At the end of the 30 minutes baking time I skewered it and it was still super gooey, so I gave it five more minutes and it was perfect.
I didn't make the icing, I'm not really a fan of icing, and besides I don't think vegan cream cheese exists in New Zealand.
Omni husband came home from work raving about the cake, and I even got my mum to try a piece and like it, though possibly only because I didn't tell her it was vegan hehehe
Definitely going to make this again, maybe as cupcakes as others have :)
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