Delicious Vegan Yellow/White Cake

** UPDATE**  1/20/2015 -I'm working on a better, more like traditional omni version, yellow cake!  I recently got inspired with a great idea for a more tender crumb version of a vegan yellow cake.  This current cake recipe is still very good but I have noticed some people, for what ever reason, end up with a heavy texture.  So disappointing, especially if making the cake for a special occasion.  I'll post new recipe as soon as I have my results.  Stay tuned. 

After realizing that I didn't have this cake recipe on my blog and that it was only posted on the currently very virus-y vegweb (and other sites that may have copied and pasted it : / ), I've decided that I must remedy this!  Here you go...I hope you enjoy.  : )


 




Favorite Vegan White/Yellow Cake

1 1/2 c flour
1 c sugar
1/2 t baking soda
1/2 t salt
1 c icy cold water
1/2 c oil
2 t vanilla extract (Madagascar vanilla gives a great vanilla taste)
2 T lemon juice (does not create a lemon flavor at all)

This recipe tastes like a typical vanilla cake. It rises extremely well, is light, fluffy, moist and rich at the same time.

Preheat oven to 375f. Grease an 8" or 9" pan.

In a med size bowl sift flour, and baking soda until very light...about 3 times. In a small bowl combine water, oil and vanilla. Add to dry ingredients and stir to combine. Once batter is combined add lemon juice and stir quickly and pour into prepared pan.

 Bake for 25 to 30 minutes or until cake tests done with a toothpick. Cool in pan for 10 minutes and then remove to cool on wire rack.  Frost with your favorite recipe or use my vegan buttercream recipe that follows. It is the recipe I used the frost the cake pictured above. : )

Makes 1 8" or 9" cake.  Double all ingredients except salt for 2 layer cake. 



Buttercream Frosting

1/2 cup non-hydrogenated shortening
1/2 cup Earth Balance margarine
3 1/2 cups powered sugar
*1/4 cups soy creamer (adding only what is needed, 1 T at a time, until desired consistency)
1 t vanilla

Add all ingredients except soy creamer to a large bowl. Starting on slow speed, beat with an electric mixer. Add soy creamer 1 T at a time, increasing speed as frosting ingredients are combined. Beat for at least 10 minutes until light and fluffy. Enough to frost and decorate a  9" cake.

Double recipe for a 2 layer cake.

*I'm sure any non-dairy milk could be used in place of the soy creamer but I love the added richness you get from the creamer.

Yum Yum Yummy Night of Food!

Tonight was our Spring Equinox Celebration Feast. I know most people would have celebrated last night but we were at my dh's grandfather's house visiting yesterday so we saved it for tonight. I made a veggie frittata, brown rice, asparagus with spring herb gremolata and a delicious triple layer carrot cake with the middle layer being a cheese cake. Everybody is happily stuffed and now watching House. ; )



Veggie Frittata

2 T olive oil
1 1/2 cups diced potatoes
1 med onion, diced
3 cloves garlic, minced
1/2 cup chopped roasted red peppers
1 small zuchinni, chopped
1/2 cup chopped frozen spinach, thawed and drained
1 lb x-firm tofu
1/2 cup soy creamer
1/4 cup arrowroot
1 T parsley
1/2 t salt
3/4 t black salt
1/2 t turmeric
1/8 t pepper
2 T nutritional yeast (optional)
pinch nutmeg

preheat oven to 375f

In cast iron frying pan heat oil and saute onions and garlic until onion starts to soften. Add potatoes and continue to saute. Add remaining veggies and cook till they are tender. Process tofu with remaining ingredients in a food processor until very smooth. Add to veggies in frying pan and stir to combine. Taste for seasoning and adjust if necessary. Smooth with spoon and bake 35 to 45 minutes. Frittata should be golden and cooked through. Let cool for 10 minutes or so before cutting. Serve hot, warm or cold.



* I added artichokes to my frittata tonight but it is not something I generally add. Be creative with your veggies and spices. If you have an abundance of fresh basil and tomatoes by all means incorporate them into you fritatta. Use whatever is in season or sounds good to you.



Carrot Cake with a Cheesecake Filling

Cheese Cake

preheat oven 350f

2 8oz containers of Better Than Cream Cheese
1 cup sugar
2 ener-g egg replacer eggs, prepared
4 T flour
1/2 t cinnamon
1 t vanilla

Combine all ingredients in food processor until completely smooth and creamy. Pour into greased 9" spring form pan. Bake for 50 minutes or until golden and no longer jiggly. Let cool and then refrigerate over night.

Carrot Cake

2 1/2 cups flour
2 1/2 cups finely shredded carrot
1 t baking powder
1 t baking soda
2 t cinnamon
1/4 t each allspice, nutmeg and ginger
1/2 t salt
1 cup sugar
2/3 cup brown sugar
3 T flax meal combined with 1/2 cup plus 1 T water
3/4 cup plain soy yogurt
3/4 cup oil
1/4 cup soy creamer
2 t vanilla
1 cups chopped nuts (optional)

preheat oven to 350f

Combine dry ingredients in a large bowl. Add all wet ingredients, carrots and nuts (if using) to dry ingredients. Stir to combine well. Divide between two greased 9" pans. Bake in preheated oven for 35-38 minutes or until cake springs back when lightly pressed with your finger. Let cool in pans for 10 minutes and then remove to let cool on wire rack.

When cakes are cool, layer with the prepared cheesecake and frost with Cheesy Buttercream Frosting.



Cheesy Buttercream Frosting

1 cup non-hydrogenated shortening
1/2 cup Earth Balance margarine
1 8oz container Better Than Cream Cheese
7 cups powered sugar
1/2 cups soy creamer (adding only what is needed, 1 T at a time, until desired consistency)
2 t vanilla

Add all ingredients except soy creamer to a large bowl. Starting on slow speed, beat with an electric mixer. Add soy creamer 1 T at a time, increasing speed as frosting ingredients are combined. Beat for at least 10 minutes until light and fluffy. Enough to frost and decorate a double layer 9" cake.