July 2016

S M T W T F S
     12
3456 789
10111213141516
17181920212223
24252627282930
31      

Style Credit

Expand Cut Tags

No cut tags
Sunday, April 11th, 2010 22:13

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.

What we do (and we're not the first to have done this) is to take one of the basic cupcake recipes from the excellent Vegan Cupcakes Take Over the World and turn it into a cake.

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.

Golden Vanilla Cupcakes Cake

  • 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
  1. Preheat oven to 350℉.
  2. Dump the soymilk into a bowl. Stir in the cider vinegar; let it get good & curdled.
  3. 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.)
  4. Add the canola oil, sugar, and vanilla extract to the soymilk mixture. Beat to combine using your trusty whisk.
  5. 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.
  6. 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.

Vegan Buttercream

  • ½ cup margarine
  • ½ cup shortening
  • 3½ cups icing sugar (roughly one 500g bag)
  • 1½ tsp vanilla extract
  • ¼ cup soymilk
  1. Using a hand or standing mixer, cream together the margarine and shortening.
  2. Add the sugar and beat for a few minutes.
  3. Add vanilla and soymilk. Beat for 5-7 minutes until fluffy.
Monday, April 12th, 2010 10:33 (UTC)
I have that cook book. Now that we're no longer vegan it hasn't seen a lot of use, but it is such a lovely book.