Vegan cakes made simple.MOST PEOPLE THINK of baked goods without "all that good stuff"--meaning butter, eggs, and milk--as being tasteless taste·less adj. 1. Lacking flavor; insipid. 2. Not having or showing good taste. taste  less·ly adv. , dull,
and otherwise not worth eating. But, with the right ingredients, they
can be just as scrumptious as their non-vegan cousins.It is a cinch cinch a saddle girth on an American stock saddle. Tightens with a knot on a ring instead of with straps and buckles. to omit o·mit tr.v. o·mit·ted, o·mit·ting, o·mits 1. To fail to include or mention; leave out: omit a word. 2. a. To pass over; neglect. b. dairy products dairy products dairy npl → produits laitier dairy products dairy npl → Milchprodukte pl, Molkereiprodukte pl from puddings, pies, cookies, brownies, and "cheesecakes" because texture is not a problem. Also, they are required to rise very little, if at all. Cakes are perhaps the most difficult dessert items to "veganize." Probably the hardest hurdle HURDLE, Eng. law. A species of sledge, used to draw traitors to execution. for me to surmount sur·mount tr.v. sur·mount·ed, sur·mount·ing, sur·mounts 1. To overcome (an obstacle, for example); conquer. 2. To ascend to the top of; climb. 3. a. To place something above; top. when I started to experiment with vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. cakes was the texture. The cakes that I created were either too heavy in consistency or too dry. Even now, as I travel around the United States United States, officially United States of America, republic (2005 est. pop. 295,734,000), 3,539,227 sq mi (9,166,598 sq km), North America. The United States is the world's third largest country in population and the fourth largest country in area. and Canada--sampling all the vegan goodies good·y 1 Informal interj. Used to express delight. n. also good·ie pl. good·ies Something attractive or delectable, especially something sweet to eat. , of course!--I find that many of them are either very dense or too dry. I have found that the addition of flax flax, common name for members of the Linaceae, a family of annual herbs, especially members of the genus Linum, and for the fiber obtained from such plants. The flax of commerce (several varieties of L. flour flour, finely ground, usually sifted, meal of grain, such as wheat, rye, corn, rice, or buckwheat. Flour is also made from potatoes, peas, beans, peanuts, etc. Usually it refers to the finely ground and bolted (i.e. or ground flax seeds helps with the consistency. Adding pureed fruit is also a good egg or oil substitute; however, this is how many cakes become too moist moist having a moderate moisture content, slightly wet to the touch. moist dermatitis see moist dermatitis of rabbits. moist grain storage grain stored at about 30% moisture in airtight silos. and heavy. I use applesauce in some of my recipes but in moderation. The milk in a recipe is easy to replace. There are many choices of commercially prepared non-dairy milk substitutes. I usually use soymilk soy·milk n. A milk substitute made from soybeans, often supplemented with vitamins. Noun 1. soymilk - a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu . If the recipe is light in flavor, such as a vanilla vanilla, a plant of the genus Vanilla of the family Orchidaceae (orchid family). Vines of hot, damp climates, most are indigenous to Central and South America, especially Mexico, but are now cultivated in other tropical regions. cake, I sometimes use the vanilla-flavored soymilk instead of plain. Rice milk is another choice. It is more watery wa·ter·y adj. 1. Filled with, consisting of, or soaked with water; wet or soggy. 2. Secreting or discharging water or watery fluid, especially as a symptom of disease. than the soymilk and will produce a thinner batter. Soymilk makes a richer batter. Almond milk Almond milk is a milky drink made from ground almonds. Unlike animal milk, almond milk contains no cholesterol or lactose and can be used as a substitute for animal milk in many recipes. Commercial almond milk products come in plain, vanilla, or chocolate flavors. and other nut milks are also fine when making a vegan cake. Experiment and use what you like best. Soy margarines are a good substitute for the butter that is found in most cake recipes. Some brands of soy margarines, such as Spectrum, are made with non-hydrogenated oils and are therefore healthier than many other soy margarines. I like to use Spectrum in my vegan recipes when I feel there must be a butter-like substance. It comes in a tub and has a soft consistency so that softening softening /sof·ten·ing/ (sof´en-ing) malacia. softening a change of consistency, with loss of firmness or hardness. it before using is not necessary. Vegan icings can actually be easier to make than traditional icings. I was never very good at the butter, powdered sugar, and milk icings. They always got too thin and tasted too sweet. Vegan icings can be simple when whipped tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. is used as a base. Whipped tofu looks like icing even before anything else is added. A food processor is a must when whipping WHIPPING, punishment. The infliction of stripes. 2. This mode of punishment, which is still practiced in some of the states, is a relict of barbarism; it has yielded in most of the middle and northern states to the penitentiary system. tofu. If you do not own one, perhaps you can borrow one for an evening. It's worth the effort. Then, just add a little maple syrup maple syrup: see under maple. or sweetener Sweetener A special feature added to a debt obligation or preferred stock to promote marketability. Notes: Warrants and convertibles are two popular sweeteners. See also: Convertible Bond, Kicker, Warrant Sweetener of your choice and a splash of vanilla, and you have a delicious icing. The Creamy cream·y adj. cream·i·er, cream·i·est Rich in or resembling cream. cream i·ly adv. Tofu Frosting frostingthe slight graying of the haircoat around the face, particularly muzzle, in dogs with aging and as a regular feature of some breeds such as the Belgian shepherd dog. recipe that is included in this article can be used as a base for many flavors of icings. You may want to make a raspberry raspberry, name for several thorny shrubs of the genus Rubus of the family Rosaceae (rose family) and for their fruit (see bramble). raspberry Any of many species of fruit-bearing bushes of the genus Rubus in the rose family. icing to top a chocolate cake--just add fresh raspberries if in season or some raspberry jam. Voila!!! Raspberry icing! Cherry is just as easy. Use your imagination! Have fun as you experiment with vegan baking baking: see cooking. baking Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. . You will be pleased with the delicious results! MANGO CAKE (Serves 12) Non-stick vegetarian cooking spray 3/4 cup vegan soy margarine 1 1/4 cups maple syrup 1 teaspoon vanilla 4 1/2 cups unbleached white flour 1 1/2 Tablespoons baking powder 1 teaspoon salt 2 1/2 cups mange juice Preheat oven to 350 degrees. Spray a 9" x 13" cake pan with non-stick cooking spray. In a bowl, allow margarine to soften to room temperature or soften in microwave. (If you cannot find soy margarine, any vegan margarine will work.) Do not melt. Slowly add maple syrup and beat until light and fluffy. Add vanilla and mix. In another bowl, combine flour, baking powder, and salt. Mix to combine. Alternately add flour mixture and mango juice to maple/ margarine mixture. Mix well. Pour into prepared pan and bake for approximately 30 minutes or until toothpick inserted in center comes out clean. Allow cake to cool completely before frosting. Frosting suggestion: Creamy Tofu Frosting (page 30) with coconut sprinkled on top Note: Mango juice is available at most health foods stores and some grocery stores. If you cannot find it in your area, any fruit juice may be substituted, depending on your taste. Be sure that whatever you choose is 100 percent juice to make a more natural, healthy cake. Calories per unfrosted slice: 403 Carbohydrates: 68 grams Sodium: 514 milligrams Fat: 12 grams Protein: 6 grams Fiber: <1 gram VANILLA CAKE (Serves 12) Non-stick vegetarian cooking spray 3/4 cup vegan soy margarine 1 1/4 cups maple syrup 1 Tablespoon vanilla 4 1/2 cups unbleached white flour 1 1/2 Tablespoons baking powder 1 teaspoon salt 2 1/2 cups non-dairy milk of choice Preheat oven to 350 degrees. Spray a 9" x 13" cake pan with non-stick cooking spray. Allow margarine to soften to room temperature, or soften in microwave. (If you cannot find soy margarine, any vegan margarine will work.) Do not melt. Slowly add maple syrup and beat until light and fluffy. Add vanilla and mix. In another bowl, combine flour, baking powder, and salt. Mix to combine. Alternately add flour mixture and milk to maple/ margarine mixture. Mix well. Pour into prepared pan and bake for approximately 30 minutes or until toothpick inserted in center comes out clean. Allow cake to cool completely before frosting. Frosting suggestions: Chocolate Frosting (page 30) or Peanut Butter Frosting (page 30) Calories per unfrosted slice: 393 Carbohydrates: 63 grams Sodium: 513 milligrams Fat: 13 grams Protein: 7 grams Fiber: 0 grams GINGERBREAD CAKE (Serves 12) Non-stick vegetarian cooking spray 3/4 cup maple syrup 3/4 cup molasses cup canola oil 1 Tablespoon vanilla 4 1/2 cups unbleached white flour 1 1/2 Tablespoons baking powder 2 teaspoons ground ginger 1 teaspoon cinnamon 1 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon allspice 1 teaspoon salt 2 1/2 cups non-dairy milk of choice Preheat oven to 350 degrees. Spray a 9" x 13" cake pan with non-stick cooking spray. In a bowl, combine maple syrup and molasses, and add to oil. Add vanilla and mix. In another bowl, combine spices, flour, baking powder, and salt. Mix to combine. Alternately add flour mixture and soymilk to maple/molasses mixture. Mix well. Pour into prepared pan and bake for approximately 30 minutes or until toothpick inserted in center comes out clean. Allow cake to cool completely before frosting. Frosting suggestions: Creamy Tofu Frosting (page 30) or Soy Cream Cheese Glaze (page 31) Calories per unfrosted slice: 414 Carbohydrates: 67 grams Sodium: 390 milligrams Fat: 13 grams Protein: 7 grams Fiber: <1 gram WHEAT-FREE CARROT CAKE (Serves 12) 3/4 cup garbanzo bean flour (See opposite.) 1 1/4 cups rice floor (See opposite.) 2 teaspoons xanthan gum * 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1 cup water 4 teaspoons flax flour or ground flax seeds 1/2 cup applesauce 1 cup canola oil 1 teaspoon vanilla 1 1/4 cups maple syrup 2 cups grated carrots (preferably organic) Preheat oven to 325 degrees. Mix together bean flour, rice flour, xanthan gum, baking soda, salt, and cinnamon. Set aside. Make a slurry ** with the water and flax flour. To the water/flax mixture, add applesauce, oil, vanilla, and maple syrup. Add wet ingredients to dry ingredients. Mix just until combined. Add carrots and pour into a 9" springform pan *** or a greased 9" x 13" pan. Bake for 1 hour and 15-20 minutes. Cool completely before icing. Frosting suggestions: Creamy Tofu Frosting (page 30) topped with ground walnuts or Soy Cream Cheese Glaze (page 31) dribbled onto a springform bundt mold Notes: * Xanthan gum is used to hold baked goods together, especially in recipes that have no eggs in them. ** A slurry is a thin mixture of liquid, usually water, and a finely ground substance. *** A springform pan is a round pan with straight sides that expand with the aid of a spring or clamp. The pan's bottom detaches so that cakes may be removed by simply releasing the pan's sides. Calories per unfrosted slice: 368 Carbohydrates: 45 grams Sodium: 327 milligrams Fat: 20 grams Protein: 4 grams Fiber: 2 grams BANANA CHOCOLATE CHIP CAKE (Serves 8) Non-stick vegetarian cooking spray 3 medium bananas (the riper, the sweeter) 1/2 cup maple syrup 1/2 cup unsweetened organic applesauce 2 Tablespoons whipped tofu 1 teaspoon vanilla 3 teaspoons flax flour or ground flax seeds 3/4 cup water 2 1/2 cups oatmeal (ground into a fine flour in a blender or food processor) 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1/2 cup vegan chocolate chips (available at health foods stores) Preheat oven to 375 degrees. Spray an 8" round cake pan or springform pan with non-stick cooking spray. Mash bananas in medium bowl with fork. Add maple syrup, applesauce, whipped tofu, and vanilla. In another bowl, make a slurry with flax flour and 3/4 cup water. Add flax/water mixture to banana mixture. In another bowl, mix oat flour, baking powder, baking soda, and xanthan gum. Add wet ingredients to dry ingredients. Mix just to combine. Add chocolate chips. Stir again to just blend chips. Do not over-stir. Pour batter into prepared pan. Bake for 30-35 minutes (or until sides pull away from the edge of the pan and a toothpick inserted in the center comes out clean). Allow cake to cool completely before frosting or serving. Frosting suggestions: Whipped Banana Tofu Frosting (page 31) or Maple Cocoa Frosting (page 31) Calories per unfrosted slice: 247 Carbohydrates: 52 grams Sodium: 285 milligrams Fat: 5 grams Protein: 4 grams Fiber: 6 grams CHOCOLATE CAKE (Serves 12) Non-stick vegetarian cooking spray 3 cups unbleached white flour 2/3 cup cacao 2 Tablespoons baking powder 1/2 block (6 ounces) silken tofu 1/2 cup applesauce 1 1/2 cups maple syrup 1 1/2 cups water or apple juice 1 teaspoon vanilla Preheat oven to 350 degrees. Line the bottoms of two 8" cake pans with parchment paper. Spray sides with non-stick spray. Set aside. Combine flour, cocoa, and baking powder in a medium bowl. In a food processor, cream tofu until smooth, wiping down sides of processor several times. Add applesauce and maple syrup and process until smooth. Slowly add water or apple juice and vanilla. Add wet ingredients slowly to dry ingredients, blending as you go. Stir until completely blended and pour into prepared pans. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in pans. Invert pans onto a wire rack, remove paper from the bottoms of cakes, and cool completely before frosting. Serving suggestions: 1) Slice each cake layer in half, making four layers. Frost with Peanut Butter Frosting. Top with finely ground grain-sweetened chocolate chips. Pipe Peanut Butter Frosting around bottom of cake and outer edge of top of cake. 2) Frost middle and sides of cake with Chocolate Frosting. Top cake with Cherry Topping. Then, make a glaze with 1/4 cup maple syrup. Slowly mix in cocoa until it is the consistency of commercial chocolate syrup. Drizzle cocoa/maple syrup glaze and Cherry Topping on top of cake in a lattice design. Pipe Chocolate Frosting at bottom of cake and around outer edges of top of cake. Calories per unfrosted slice: 251 Carbohydrates: 57 grams Sodium: 250 milligrams Fat: 1 gram Protein: 5 grams Fiber: 2 grams CHERRY TOPPING (Makes about six 1/2 cup servings) 2 cups fresh cherries, pitted 1/2 cup apple juice 3 teaspoons arrowroot powder 1/2 cup water Cook cherries in juice until soft. Dissolve arrowroot in water. Add to hot cherries. Heat just until cherries thicken, then remove from heat immediately. (Arrowroot loses thickening ability if boiled.) Refrigerate until completely cooled, then use. Total calories per serving: 49 Carbohydrates: 12 grams Sodium: 1 milligram Fat: <1 gram Protein: 1 gram Fiber: 1 gram FROSTINGS (All frosting recipes serve 12) CREAMY TOFU FROSTING 1 1/2 boxes silken tofu (18 ounces) 1/2 cup maple syrup 1 1/2 teaspoons vanilla Blend all ingredients together in a food processor until smooth. Refrigerate overnight before using to allow tofu to set. Total calories per serving: 60 Carbohydrates: 10 grams Sodium: 3 milligrams Fat: 1 gram Protein: 2 grams Fiber: <1 gram CHOCOLATE FROSTING 1 1/2 boxes silken tofu (18 ounces) 1/2 cup maple syrup 1 1/2 teaspoons vanilla 2 cups vegan chocolate chips, melted Blend all ingredients together in a food processor until smooth. Refrigerate overnight before using to allow tofu to set. Total calories per serving: 194 Carbohydrates: 28 grams Sodium: 6 milligrams Fat: 10 grams Protein: 3 grams Fiber: 2 grams PEANUT BUTTER FROSTING 1 1/2 boxes silken tofu (18 ounces) 1/2 cup maple syrup 1 1/2 teaspoons vanilla 3/4 cup smooth peanut butter Blend all ingredients together in a food processor until smooth. Refrigerate overnight before using to allow tofu to set. Total calories per serving: 155 Carbohydrates: 13 grams Sodium: 78 milligrams Fat: 9 grams Protein: 6 grams Fiber: 1 gram SOY CREAM CHEESE GLAZE 4 ounces soy cream cheese (such as Tofutti brand) 1/2 cup maple syrup 1/2 teaspoon vanilla Blend all ingredients together in a food processor until smooth. Total calories per serving: 62 Carbohydrates: 9 grams Sodium: 46 milligrams Fat: 3 grams Protein: <1 gram Fiber: 0 grams WHIPPED BANANA TOFU FROSTING 1 1/2 boxes silken tofu (18 ounces) 1/2 cup maple syrup 1 1/2 teaspoons vanilla 1 1/2 ripe bananas 1/4 teaspoon lemon juice Blend all ingredients together in a food processor until smooth. Refrigerate overnight before using to allow tofu to set. Total calories per serving: 74 Carbohydrates: 14 grams Sodium: 3 milligrams Fat: 1 gram Protein: 2 grams Fiber: 1 gram MAPLE COCOA FROSTING 2/3 cup silken tofu 1/2 cup maple syrup 1 cup cocoa Place tofu in food processor and blend until smooth. Add maple syrup and cocoa, and continue blending until mixture is smooth and creamy. Total calories per serving: 59 Carbohydrates: 13 grams Sodium: 3 milligrams Fat: 1 gram Protein: 2 grams Fiber: 2 grams PRODUCT INFORMATION * FLAX FLOUR OR GROUND FLAX SEEDS: Flax flour is difficult to find. I like it better than ground flax seeds, although the ground seeds work well also. Barlean's is a common manufacturer of flax products. It is sold under the name Forti-Flax. Forti-Flax products are sold at most health foods stores in the refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. section. If you cannot find this product at a store near you, you can call (800) 445-3529 or log on to <www. barleans.com>. Or you may substitute 1 teaspoon tea·spoon n. Abbr. tsp., tsp A measure of about 1 fluid dram or 5 milliliters. teaspoon a household unit of volume or capacity approximately equal to 5 milliliters. baking powder for the flax flour if you simply can't find this product. * RICE FL0UR 0R GARBANZO garbanzo see chickpea. FLOUR: These flours can be found in most health foods stores. If they are not found in a store near you, you may contact True Foods Markets at (877) 274-5914 or log on to their website at <www.truefoodsmarket.com>. If you cannot acquire these products, you can substitute 1 cup white flour for every 7/8 cup rice flour Rice flour is a finely ground powder of rice. The husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to form rice powder, also known as rice flour. The rice flour is used in making neer dosa, golibaje (Mangalore bajji), and rotti. or garbanzo bean bean, name applied to the seeds of leguminous trees and shrubs and to various leguminous plants of the family Leguminosae (pulse family) with edible seeds or seed pods (legumes). The genera and species encompassed by the term bean are many and variable. flour. * XANTHAN GUM xan·than gum n. A natural gum of high molecular weight produced by culture fermentation of glucose and used as a stabilizer in commercial food preparation. : Xanthan gum may be found in most health food stores. If it is not found in a store near you, you may contact True Foods Markets at (877) 274-5914 or log on to their website at <www. truefoodsmarket.com>. It is rather pricey Pricey Term used for an unrealistically low bid price or unrealistically high offer price. pricey Of, relating to, or being an unrealistically high offer. An offer to sell a security at $50 when the current market price is $47 is pricey. ; however, you only use about 1 teaspoon in most recipes so it lasts a long time. If you'd rather not purchase it, you may use powdered pectin pectin, any of a group of white, amorphous, complex carbohydrates that occur in ripe fruits and certain vegetables. Fruits rich in pectin are the peach, apple, currant, and plum. Protopectin, present in unripe fruits, is converted to pectin as the fruit ripens. , such as you would use to make jam with sugar. Pectin is available in grocery stores. Substitute 1 teaspoon powdered pectin for I teaspoon xanthan gum. Liquid pectin could also be used using the same substitution Substitution Arsinoë put her own son in place of Orestes; her son was killed and Orestes was saved. [Gk. Myth.: Zimmerman, 32] Barabbas robber freed in Christ’s stead. [N.T.: Matthew 27:15–18; Swed. Lit. amounts. The texture of the baked good will be different with the xanthan gum, powdered pectin, and liquid pectin. I prefer the xanthan gum. Lois Dieterly, a 5th grade teacher, lives in Wyomissing, PA. A vegetarian vegetarian /veg·e·tar·i·an/ (vej?e-tar´e-an) 1. one who practices vegetarianism. 2. pertaining to vegetarianism. veg·e·tar·i·an n. One who practices vegetarianism. more than a decade, she has been vegan for four years. |
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