This goes with the Chocolate cake. I've never really tried to write down the recipe, but this is what I did last time at my Vegan cooking demonstration. It was nice and thick and complimented the cake really well.
3cups Powdered sugar
1 1/2 tbsp vanilla
1 1/2 tbsp Earth Balance butter
4-5 tbsp soymilk
Mix well. You want it to be somewhat thick, with a whipped look. At first it will look like theres too much powdered sugar, but keep stirring and it will work. If its truly too thick for your tastes, add 1/2 tbsp of soymilk at a time and stir well.
The powdered sugar covers the soymilk well, nobody could tell it was soy.
Try to frost the cake while it is still a little warm, because it melts the frosting a little and soaks it into the top layer of the cake.
Friday, March 12, 2010
Thursday, March 11, 2010
Crazy Cake
My boyfriend found this recipe on google reader. I guess its an old recipe from the depression. Its a perfect vegan recipe, because it naturally doesn't use milk and eggs. It was too expensive or scarce during the depression. I think it will be great to cook at one of my work classes.
3 cups flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tbsp distilled white vinegar
2 tsp vanilla extract
2 cups cold water
Oven temp: 350F
Stir together the flour, sugar, salt, baking soda, and cocoa together and put in a 12 X 15 inch (or bigger) ungreased cake pan. The original recipe called for a 9X13 inch cake pan, but when I did this at work yesterday, they only had much bigger cake pans. I thought there wouldn't be enough batter and that the cake would be to thin, but it turned out the perfect height and the cake-frosting ratio was excellent. So try to use a larger pan, if you have one.
Make 3 wells. Put the oil in one, vinegar in the second, and the vanilla into the third.
Pour cold water over all, and stir it all together with a fork.
Cook for 30-40 minutes, or until a toothpick/knife comes out clean.
Frost with your favorite icing.
Next time I'll share my home made icing that I created myself.
3 cups flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tbsp distilled white vinegar
2 tsp vanilla extract
2 cups cold water
Oven temp: 350F
Stir together the flour, sugar, salt, baking soda, and cocoa together and put in a 12 X 15 inch (or bigger) ungreased cake pan. The original recipe called for a 9X13 inch cake pan, but when I did this at work yesterday, they only had much bigger cake pans. I thought there wouldn't be enough batter and that the cake would be to thin, but it turned out the perfect height and the cake-frosting ratio was excellent. So try to use a larger pan, if you have one.
Make 3 wells. Put the oil in one, vinegar in the second, and the vanilla into the third.
Pour cold water over all, and stir it all together with a fork.
Cook for 30-40 minutes, or until a toothpick/knife comes out clean.
Frost with your favorite icing.
Next time I'll share my home made icing that I created myself.
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