Posted by Trish | Under Cakes, Dessert, Vegan
Wednesday Aug 17, 2011
Submitted by Sharon Nazarian
Serves 12
Ingredients
| 2½ c. whole wheat flour |
|
1½ c. vegan sugar |
| 2 tsp baking soda |
|
2 tsp ground cinnamon |
| 2 tsp ground cloves |
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2 tsp ground ginger |
| ½ tsp salt |
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1½ c. soy milk |
| 6 tbsp buttery vegan spread |
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1 c. whole canned cranberry sauce |
| ¼c. powdered vegan sugar |
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Directions
1. Melt the buttery vegan spread & combine with soy milk.
2. Stir together all the dry ingredients: flour, sugar, baking soda, spices & salt.
3. Alternate adding the cranberry sauce & the soy milk with melted vegan butter mixture to the dry ingredients until everything is fully blended.
4. Pour into a well-greased 9″ square pan (use butter spread, light vegetable oil or a light oil spray).
5. Bake on middle rack in preheated 350°F oven for 60 minutes or until toothpick inserted in the center comes out clean
6. Garnish with powdered vegan sugar (put into strainer, shake it over the entire cake).
7. Serve warm or cold.
Chef’s Note: My first piece is always warm because looks & smells so good I “need” to taste right away! I also recommend Whole Foods 365 brand vegan sugar & Earth Balance brand buttery vegan spread.
Sharon Nazarian runs BigCityVegan.com, a website dedicated to living a cruelty-free lifestyle including vegan recipes, vegan news & vegan merchandise, like cool vegan t-shirts.
Posted by Trish | Under Cakes, Dessert
Monday Aug 2, 2010
Submitted by Marilyn Braunger
| 2 1/3 c. sugar |
|
½ c. water, boiling |
| ½ c. shortening, softened |
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1 1/3 tsp salt |
| 3 eggs |
|
2 1/3 c. sifted flour |
| 2½ tsp baking powder |
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1 tsp vanilla extract |
| ½ c. cream |
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6 tbsp butter |
| 3 c. sifted powdered sugar |
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Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.
Cream together the softened shortening & remaining sugar until fluffy. Beat in thoroughly eggs. Sift together the flour, baking powder, & 1 tsp. salt. Stir in alternately with caramel mixture. Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.
Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting. Beat in the powdered sugar, salt, & vanilla extract.
Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour
Posted by Trish | Under Cakes, Dessert
Thursday Jul 29, 2010
Submitted by Marilyn Braunger
| ¼ c. butter |
|
¼ c. shortening |
| ¼ tsp salt |
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1½ c. sugar |
| ½ tsp vanilla extract |
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3 eggs |
| 2 c. sifted all-purpose flour |
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1 tsp baking soda |
| 1 tsp baking powder |
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1½-2 tsp ground nutmeg |
| 1 c. buttermilk or sour milk |
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Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased & lightly floured 13″x9″x2″ pan. Bake in 350°F preheated oven for 30 minutes or until done. Cool & frost.
Posted by Trish | Under Cakes, Dessert
Friday Jul 9, 2010
Submitted by Monica Fawver
| 1 c. butter, softened |
|
2 c. chopped pecans, toasted |
| 2 c. sugar |
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4 eggs |
| 2 tsp vanilla extract |
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3 c. flour |
| 2 tsp baking powder |
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½ tsp salt |
| 1 c. milk |
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Frosting
| 8 oz. cream cheese, softened |
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1 c. butter, softened |
| 2 lb. powdered sugar |
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2 tsp vanilla extract |
| 2-3 tbsp milk |
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2/3 c. chopped pecans, toasted |
In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers, inserting toothpicks to stabilize layers. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.
Posted by Trish | Under Cakes, Dessert
Wednesday Dec 30, 2009
Submitted by Ruth
| Reduced-Fat Dairy Spread, melted to grease |
|
½ c. cocoa powder |
| 1/3 c. hot water |
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2 tsp instant coffee powder |
| 2 tsp boiling water |
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100g pkg almond meal |
| ½ c. caster sugar |
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3 eggs, separated |
| Strawberries, washed & sliced |
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1. Preheat the oven to 180°C (356°F). Brush a round 22cm (9″) base measurement cake pan with melted dairy spread to lightly grease. Line the base with non-stick baking paper.
2. Combine the cocoa powder & hot water in a medium bowl. Combine the instant coffee powder & boiling water in a cup. Add the coffee to the cocoa mixture & stir until combined.
3. Add almond meal, sugar, & egg yolks to cocoa mixture, & stir until well combined.
4. Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.
5. Pour mixture into prepared pan. Place cake pan in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan. Bake in preheated oven for 40 minutes or until a skewer inserted into the center of the cake comes out clean. Remove from the oven. Remove cake pan from water bath & set aside for 20 minutes to cool Turn cake onto a wire rack & remove paper. Set aside for another 20 minutes or until cooled to room temperature.
6. Cut cake into wedges & carefully transfer to serving plates. Serve with strawberries
