Healthified Basic Vegan Vanilla Cake Food
VEGAN BASIC VANILLA CAKE
This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting.
Provided by Christine
Categories Desserts Cakes White Cake Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
- Stir soy milk and vinegar together in a large glass measuring cup.
- Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
- Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 45.3 g, Fat 10.1 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 380.1 mg, Sugar 26.5 g
VEGAN VANILLA CAKE
Lovely vegan and wheat-free (but not gluten-free) cake. Ice with Recipe #351630, Recipe #351628 or unsweetened fruit spread. For 2 layers, double the recipe. From The Great American Detox Diet by Alex Jamieson.
Provided by Prose
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Lightly oil a 9-inch cake pan and dust with flour.
- In a large mixing bowl, sift together the the flour, baking powder, and salt.
- In a medium mixing bowl, whisk together the oil, syrup, zest, vanilla, and milk until completely combined and smooth.
- Gently stir the wet ingredients into the dry, mixing until just smooth. Do not overmix, which will make the cake tough. The batter should not be runny.
- Scrape batter into prepared pan and bake on center rack of oven for 40 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes before delicately removing from pan. Cool completely before icing.
VEGAN TAHINI CORNBREAD
I love this corn bread recipe. It offers you a choice of using whole wheat pastry flour and white flour in any combination of ratios. I have used it with the w.w. pastry and it is really yummy. It tastes a little hearty, but in a good way! Not over the top, if you know what I mean. It feels like you are eating something good for you, and it tastes good too! It's from the Horn of the moon cookbook (Ginny Callan). I have swapped out molasses for maple syrup or honey.
Provided by winsomehill
Categories Breads
Time 40m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 10
Steps:
- In separate bowls, mix together dry ingredients and another with wet ingredients. Then stir together until moist, adding a bit more water if needed to make a smooth consistency.
- Pour into 10-inch oiled pie plate and sprinkle top with poppy seeds.
- Bake 20 minutes at 400°F
- Serve with Butter or Tahini.
- 6 servings.
Nutrition Facts : Calories 209.6, Fat 5.7, SaturatedFat 0.8, Sodium 411.8, Carbohydrate 36.6, Fiber 2.1, Sugar 0.2, Protein 3.9
VEGAN VANILLA CAKE
As a pastry chef, when I make vegan desserts, I tend to lean toward vegan-friendly ingredients such as fruits, nuts, and healthy sugars, but... sometimes you need that "real" cake, and let me tell you, it's hard to find. I adapted this recipe for a friend's birthday cake from recipes in my private collection. This is supposed to resemble traditional box cake and does a wonderful job. Try not to substitute as it will affect the outcome.
Provided by adrienne_twin
Categories Vegan Desserts
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- Sift cake flour, sugar, baking powder, and salt together into a large bowl.
- Whisk dry egg replacer with warm water in a small bowl. Add egg replacer mixture, soy milk, oil, and vanilla to dry ingredients. Beat with an electric mixer on low speed for 1 minute. Increase speed to high and beat for 2 minutes, scraping the bowl frequently. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife comes clean when poked in the center, 25 to 30 minutes. Let cool completely in the refrigerator.
- Run a table knife around the edges of cake to loosen from pan. Invert carefully onto a serving plate. Split, fill, and frost however you choose.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 58.8 g, Fat 11.6 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 335 mg, Sugar 31.1 g
CRAB CAKE BASE (BULK)
Make and share this Crab Cake Base (Bulk) recipe from Food.com.
Provided by hgreen204
Categories < 15 Mins
Time 15m
Yield 8 Oz, 32 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients.
Nutrition Facts : Calories 95.9, Fat 6.5, SaturatedFat 1.6, Cholesterol 141.4, Sodium 242.1, Carbohydrate 3.5, Fiber 0.5, Sugar 1, Protein 5.3
HEALTHIFIED BASIC VEGAN VANILLA CAKE
I was dying to experiment with this new whole-wheat pastry flour I bought at Whole Foods' bulk section. If using AP or cake flour, just sift it real well. Yields one 10" cake or about 12 cupcakes. Feel free to sub rice milk or coconut milk.
Provided by the80srule
Categories Low Cholesterol
Time 45m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream the applesauce, oil, and sugar together.
- Microwave the flax and water together to make "eggs"-- about 30 seconds to 1 minute for it to get a sticky egg-like consistency. Add to the mix.
- Beat in the flour, soymilk, vanilla and baking powder.
- Grease a 10" round pie pan with cooking spray and lightly dust with flour. (or 12 ungreased muffin papers) Pour the batter into it.
- Bake at 350F or until set (about 30 minutes for a cake, 20-25 minutes for cupcakes.).
Nutrition Facts : Calories 196.3, Fat 5.9, SaturatedFat 0.5, Sodium 103.7, Carbohydrate 33.5, Fiber 3.1, Sugar 17, Protein 3.9
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