Help! I need a VEGAN Birthday Cake Recipe that'll knock my family's socks off!

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Permalink Reply by Lisa on June 15, 2008 at 4:17pm

http://cvrecipes.blogspot.com/2008/04/triple-layer-chocolate-cream-...

This cake is delish. I have had several omnis at work ask me for the recipe!!!

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Permalink Reply by Sundari on June 15, 2008 at 5:43pm

thank you!!!
xo

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Permalink Reply by Kristen's Raw on June 15, 2008 at 8:19pm

VEGAN Double-Chocolate Cake (December 2007, Martha Stewart Living Magazine)

(For the cake):
- Cooking spray
- 1 cup warm water
- 1/2 cup unsweetened natural cocoa powder
- 1-1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sunflower oil
- 1 tablespoon pure vanilla extract
- 2 teaspoons distilled white vinegar

(For the glaze/frosting):
- 2 ounces dark chocolate (preferably at least 70 percent cacao)
- 1/2 cup confectioner's sugar, sifted
- 2 tablespoons water

(Instructions for the cake):
Preheat the oven to 375°F. Coat an 8-inch round cake pan with cooking spray.
Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl and make a well in the center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar.

Pour into pan. Bake until a toothpick comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto a rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.

(Instructions for the glaze/frosting):
Melt chocolate in a heat-proof bowl set over simmering water, stirring until smooth. Let cool slightly.

Whisk together sugar and w ater until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an off-set spatula, gently spread glaze over top and sides. Cake can be stored at room temperature for up to 2 days.

Makes 8 inch cake or about 8-9 cupcakes

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Permalink Reply by Anastasia on June 15, 2008 at 8:47pm

yummy. kristen, what other oils would you recommend could sub for the sunflower oil?

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Permalink Reply by Kristen's Raw on June 15, 2008 at 8:53pm

I used coconut oil when I made it, and used Rapadura Organic sugar and Raw chocolate powder (which of course didn't stay Raw once it was baked) :)

Cheers :)

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Permalink Reply by Ana on June 15, 2008 at 9:20pm

This sounds great. I would love to have a recipe that is not chocolate based. I am one strange individual. People call me not from this world, only because --"I do not like chocolate"--...
Any non-chocolate cake recipe?..

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Permalink Reply by L on June 16, 2008 at 12:23am

My fav place is Sticky Fingers Bakery in DC and they have mail-order. http://www.stickyfingersbakery.com/index.php?option=com_content&...

But I also like the this recipe: from vrg.org

VANILLA CAKE
(Serves 8)

1/2 cup soft soy margarine
2-3/4 cups all-purpose white flour
2 1/2 teaspoons baking soda

1/2 teaspoon salt
2 teaspoons Ener-G Egg Replacer
1/4 cup water
3/4 cup soy milk
1/2 cup water
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
Spray two round 8" x 1-2/3" pans with Pam, or lightly oil and flour. Preheat oven to 375 degrees.

Combine flour, baking powder, and salt and set aside. Mix Egg Replacer and 1/4 cup water and set aside. Mix soy milk and 1/2 cup water, and set aside.

In large bowl of electric mixer, beat soy margarine until it is creamy, about a minute. Gradually add sugar until well creamed. Beat in vanilla. Add mixed dry ingredients and mixed soy milk/water alternately to creamed margarine, sugar, and vanilla, beating after each addition. Begin and end with flour mixture. (Add flour in 4 steps, liquids in three.) Add mixed Ener-G along with the third addition of liquid. Turn evenly into pans.

Bake at 375 degrees for 30 to 35 minutes, or until done (wooden pick inserted into cake comes out clean). Remove from oven and let cool on cake rack for 10 minutes. Remove from pans and let cool on rack until cold. Frost as desired.

Total calories per serving (without frosting): 295
Total fat as % of daily value: 12% Fat: 8 gm
Protein: 5 gm carbohydrates: 54 gm
Calcium: 69 mg Sodium: 298 mg
Dietary Fiber: 1 gm

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Permalink Reply by e.b. on June 19, 2008 at 4:18pm

I LOVE the book
Vegan Cupcakes Take Over the World
it's taken my vegan treat making to a whole new level!

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Permalink Reply by Debbie on June 19, 2008 at 8:56pm

vegan and raw or just vegan? There are tons of great cakes to make vegan, for raw the most awesome one's I have are in my Cafe Gratitude book, love that book, the cakes, omg, delish looking.
deb

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Permalink Reply by Sundari on June 19, 2008 at 8:58pm

I was just looking for vegan, its baby steps with my family. Maybe raw next year!
xo

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