We're vegetarian, I'm lactose-intolerant, and my youngest daughter is allergic to eggs, so vegan food makes with the happy for us. Birthdays get interesting, since the requisite centerpiece cake is problematic: most any bog-standard cake contains eggs, and we can't dodge the issue with an ice-cream cake either.
One batch of the original yields a dozen cupcakes, or a single layer in any of the small-ish standard cake pans (9" round or square). The character pans I've used take about 1½ recipes worth of batter to fill.
- 1 cup soymilk
- 1 tsp apple cider vinegar
- 1¼ cups all-purpose flour
- 2 tbsp cornstarch
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup canola oil
- ¾ cup granulated sugar
- 2¼ tsp vanilla extract
- Preheat oven to 350℉.
- Dump the soymilk into a bowl. Stir in the cider vinegar; let it get good & curdled.
- Combine all the dry ingredients: flour, cornstarch, baking powder, baking soda, salt. (I know, I know, what about the sugar? In Cake Science, sugar counts as a wet ingredient because it gets creamed together with the butter and eggs. Go figure.)
- Add the canola oil, sugar, and vanilla extract to the soymilk mixture. Beat to combine using your trusty whisk.
- Pour wet ingredients into dry a third at a time, beating after each addition. Mix until no large lumps remain. Try not to mix any more than you have to.
- Bake until toothpick inserted in center of cake comes out clean. Recommend that you make your first check after 22-25 minutes for a single recipe; 30 minutes for a double; 20 minutes for cupcakes.
Now, we often cheat and buy ready-made decorating icing from the store, but this recipe gives an icing that's more than passable. It's tasty, if a bit soft to work with.
- ½ cup margarine
- ½ cup shortening
- 3½ cups icing sugar (roughly one 500g bag)
- 1½ tsp vanilla extract
- ¼ cup soymilk
- Using a hand or standing mixer, cream together the margarine and shortening.
- Add the sugar and beat for a few minutes.
- Add vanilla and soymilk. Beat for 5-7 minutes until fluffy.