Today this happened.

Today we adopted Royley, aka Royal Investment, aka Timberwolf Power, who used to win hundreds of thousands of dollars in races and now accepts carrots and apples from my daughter. To celebrate we made a cake, and the seller decorated Royley’s stall.

Royley got a piece (no frosting, because Anna read bad things about horses and chocolate), and the rest of us enjoyed ours when Dan got home from work. Because Royley and I wanted to eat too, the cake was vegan. It was pretty damn good, I must say, and I tweeted about how good it felt to not have my family balk over the veganized cake but simply enjoyed it and declared it good. Cardeno C asked for the recipe. Here it is.

Modified from Vegan Thyme.

Vegan Yellow Cake With Coconut Sugar

1 1/2 cups coconut sugar

1 cup Earth Balance margarine (any vegan margarine would do, but I like the health aspects of EB best)

1 cup unsweetened flax milk

2 cups unbleached all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

4 dashes tumeric *the secret weapon for getting the “yellow” color to come out

2 teaspoons vanilla extract

4 1/2 teaspoons Ener-G Egg Replacer mixed with 6 tablespoons warm water (equivalent of 3 eggs)

Preheat oven to 350. Grease and flour a 9 x 13 cake pan. In a medium bowl, mix your flour, baking powder, salt and tumeric together. In a separate bowl, mix cream together the margarine and sugar. Add the vanilla extract to this. Next add the Egg Replacer mix–about a tablespoonful at a time. Mix until well incorporated. Add the flour in three increments alternating with the milk–beginning and ending with the flour, mixing well and scraping down the sides of the bowl after each addition.Spread cake mix into prepared pan.

The instructions said bake for 35-40 minutes, but with 15 on the timer it sure smelled done, and my toothpick came out clean. So as it works for you, grasshopper.

Allow to cool completely before frosting.

Vegan Dark Chocolate Frosting

1/2 cup Earth Balance Butter (1/2 stick)

1/2 cup dark cocoa powder

2 teaspoons vanilla extract

3 cups powdered sugar (or a little less–depending upon how creamy you want the frosting)

1-2 tablespoons flax milk

Cream together the shortening and butter, then add the cocoa powder and vanilla extract. Then, about a half cup at a time, slowly add the powdered sugar. Keep blending until all lumps are gone. You want peaks to form, but you also want the consistency to match your own individual expectations.

I found it way too clumpy and weird without adding flax milk, but it literally was just itty bitty bits of splashes and it was gold. To my mind that stuff was as good or better as anything I could have bought, and this is said by someone who has a hell of a time with frosting.

My next goal is to figure out how to make this thing gluten free. I’ve been nervous to bake GF and vegan at the same time, but I may try a flour mix from the store when it’s not a Big Day and the cake really needs to come out right.

***ETA: I used flax milk because that’s what I had on hand. I can’t do almond milk and obviously not regular milk, so flax it was. I suspect any alternate milk would do. Coconut milk could be fun if it were a kind that kept enough cream in to give it the coconut flavor, especially with the sugar along to make it extra fun. The coconut sugar is dark, so it turned the cake darker than it would normally have been, but it still tasted great.

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