Sunday, March 31, 2013

Vegan yellow cake with chocolate frosting

So, when my Mom was alive she always baked wonderful cakes and pies for every holiday.  
Well it's Easter Sunday and I've decided to bake a cake.

Vegan yellow cake with chocolate frosting

For the Cake

1/2 c. soy margarine
1 1/2 c. plus 1 tsp. white granulated sugar
8 oz. vegan sour cream
1 1/2 tsp. vanilla
1/4 c. egg replacer whisked with 1/3 c. warm water until foamy
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. full fat coconut milk

Preheat over to 350°F.  Cream butter and sugar until fluffy.  Add sour cream, vanilla, egg replacer and coconut milk.  Blend until smooth and creamy.

In a separate bowl combine all dry ingredients.  Slowly incorporate the dry ingredients into the wet until thoroughly blended and smooth.

Coat two 9 inch round cake pans with butter, then flour.  Divide the batter evenly between the two pans and bake for 25 - 30 minutes, or until golden brown.  Allow the cakes to cool thoroughly before frosting.

For the Frosting

2 c. powdered sugar
1/4 c. soy margarine, softened
1/4 c. plain soymilk (I used the left over coconut milk from the cake)
3/4 c. pure cocoa powder
1/2 t. vanilla

With a mixer blend all ingredients in a bowl until smooth and creamy.  I've found that when frosting a cake if I put a dollop of frosting on the plate underneath the first layer that it will not slide. 

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