Vegan Spice Cake Food

VEGAN SPICE CAKE: GUINNESSLESS SHEET CAKE

Steps:

• Preheat the oven to 350. Lightly wipe an 8" x 12" baking dish with oil and line with parchment paper. In a large bowl, combine all the dry ingredients, including the raisins and zest. In a medium bowl, whisk together the milk, applesauce, nut butter, molasses, vinegar, and vanilla. Add the wet ingredients to the dry and mix until just combined. Transfer to the prepared baking dish. Bake for 26-29 minutes, until a toothpick or skewer inserted in the center of the cake comes out clean. Remove from the oven, and let the cake cool in the pan.

VEGAN SPICE CAKE

Steps:

• Combine flour, sugar, baking powder, salt and spices in a mixing bowl.
• Add vinegar, vanilla, oil, and ginger ale to the dry ingredients - stirring until just mixed.
• Fold in raisins.
• Pour batter into a greased and floured 8x8 cake pan.
• Bake at 350F for 30-40 minutes or until cake tester comes out clean.

VEGAN PUMPKIN SPICE CAKE WITH VANILLA MAPLE FROSTING AND SPICED

Steps:

• Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk pumpkin, oil, maple extract, vanilla extract, and cider together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers.
• To make spiced pepitas, heat oven to 375, line a baking sheet with foil, and spray with non-stick spray. Toss seeds with agave nectar, sugar, spices, and sea salt and mix until well combined. Spread out on prepared sheet, and bake for 10-15 minutes until seeds are fragrant and toasted. Remove pan from oven and let cool completley. Set aside until finished frosting the cake. You will only need some of these for the cake decorations, so you can snack on the rest!
• To make frosting, beat cream cheese in a large bowl until very fluffy and smooth, Then beat in remaining ingredients until well blended. To assemble cake, place a layer of cake on a plate, and spoon a heaping 1/2 cup frosting over, almost to the sides, then top with another layer and repeat. Top with another cake layer, another frosting layer, then the top cake layer. Spread the frosting over the top and the sides of the cake, and press spiced pepitas decoratively around the top of the cake, and a couple in the middle on the top. Place around the bottom of the cake as well. If you have leftover frosting, you can also pipe some of it decoratively on top of the cake. Chill the cake at least a few hours to set filling before serving.
• *if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.

VEGAN CHOCOLATE GANACHE PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350, grease or spray a 9x9 pan.
• Melt chocolate chips in a double boiler (or in the microwave for 30 sec. intervals, stirring after each 30 seconds until melted) in a medium bowl.
• Stir in pumpkin, vanilla, oil and flaxseed to the melted chocolate.
• Mix all dry ingredients (flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg and cloves) until well combined, and stir in wet ingredients.
• Spread evenly into the pan (batter will be thick) and bake for 25 minutes or until toothpick inserted comes out clean. Let cool.
• Ganache: melt margarine and soymilk in a small bowl (either in the microwave or on a double boiler). Stir in chocolate chips and continue heating until melted and smooth.
• Spread over cake when cake is cooled, refrigerate cake if you want ganache to set (or dig in for melty chocolate-y heaven :D).

VEGAN WALNUT SPICE CAKE

Steps:

• Preheat oven to 350 degrees f. Coat two 9-inch cake pans with nonstick cooking spray; line bottom with waxed paper and spray again.
• In bowl, whisk flour, baking soda, clove cinnamon, nutmeg and salt. Set aside.
• In second bowl beat together apple sauce, sugars and shortening until combined. Beat in dry ingredients in three additions, alternating with soymilk/water. Beat two minutes.
• Divide batter between pans and bake at 350 degrees F for 35 minutes until you can stick a toothpick in it an pull it out clean. Cool on rack for 12-15 minutes. Turn layers out and cool completely. Then Frost.
• In bowl beat shortening, margarine and extracts. Gradually beat in confectioner's sugar the 6 tablespoons soymilk/water, add in soymilk/water as needed for consistancy.
• Spread the frosting on a layer of the cake, put the other layer on top, frost the tops and sides, then press walnuts onto the sides.

SPICE CAKE

Steps:

• Pre-heat the oven to 375.
• Add all of the ingredients to a large bowl and mix well.
• Pour into a buttered 9x12 pan.
• Bake for 25-30 minutes (or until firm in the middle).
• Cool on a rack before cutting.