Post by quincy on Mar 30, 2006 15:42:41 GMT
The original recipe called for a chocolate cake, but since I didn't have the right sized pan, I went with cupcakes:
They came out really good the second time I made them! The only things that messed up my first batch, were:
Running low on sugar and using about 3/4 cup,
Forgetting to add salt - may have effected texture,
I didn't use the right kind of cupcake cups and the cupcakes stuck to them.
Anyway, for tips, I think that brown sugar and unbleached or whole wheat flour works the best.
For frosting, I didn't have many ingredients to work with, so I had to find a simple frosting recipe.
I actually toyed with one recipe and it came out really well!
Peanut Butter frosting:
Take roughly 1/2 cup of powdered sugar, add just a little bit of soy/rice/non-dairy milk and mix well.
Once you have a creamy consistency, add about one teaspoon of peanut butter and continue to mix well.
It's all ready to go! I chilled mine a bit and it was SO yummy! The original recipe called for vanilla frosting, but I think the cheap vanilla extract that I used, didn't come out too well.
This recipe is actually low-fat, but is high in sugar...
*one note: I just took a few heaping spoonfuls of powdered sugar and added slight amounts of non-dairy milk to get the right consistency...then I added peanut butter for flavoring. The measurements are approximate, so just toy around with it, depending on the flavor and consistency that you want!
Enjoy!!!
Ingredients (use vegan versions):
1.5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or brown sugar
0.5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg.oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
Directions:
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this--- making a great big mess.
4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
5. Bake at 350 for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!
TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Preparation time: 15 min. + 30 min. bake.
1.5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or brown sugar
0.5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg.oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
Directions:
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this--- making a great big mess.
4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
5. Bake at 350 for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!
TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Preparation time: 15 min. + 30 min. bake.
They came out really good the second time I made them! The only things that messed up my first batch, were:
Running low on sugar and using about 3/4 cup,
Forgetting to add salt - may have effected texture,
I didn't use the right kind of cupcake cups and the cupcakes stuck to them.
Anyway, for tips, I think that brown sugar and unbleached or whole wheat flour works the best.
For frosting, I didn't have many ingredients to work with, so I had to find a simple frosting recipe.
I actually toyed with one recipe and it came out really well!
Peanut Butter frosting:
Take roughly 1/2 cup of powdered sugar, add just a little bit of soy/rice/non-dairy milk and mix well.
Once you have a creamy consistency, add about one teaspoon of peanut butter and continue to mix well.
It's all ready to go! I chilled mine a bit and it was SO yummy! The original recipe called for vanilla frosting, but I think the cheap vanilla extract that I used, didn't come out too well.
This recipe is actually low-fat, but is high in sugar...
*one note: I just took a few heaping spoonfuls of powdered sugar and added slight amounts of non-dairy milk to get the right consistency...then I added peanut butter for flavoring. The measurements are approximate, so just toy around with it, depending on the flavor and consistency that you want!
Enjoy!!!