Chocolate cake

[Guest guest]

Bridgy, your cake recipe sounds delicious! Thanks for sharing it with us.

I'll have to take a trip to the health food store for corn flour. I assume

it is much finer than cornmeal, right?

 

Thank you!

LaDonna

[Guest guest]

Yes Cornflour is a lot finer than cornmeal. It is used as a thickener a

lot but most cornflour is made from wheat hence the 100% corn corn flour

direction.

Bridgy

 

On Fri, 2003-11-07 at 00:51, Tea Cozy wrote: Bridgy, your cake recipe

sounds delicious! Thanks for sharing it with us.

I'll have to take a trip to the health food store for corn flour. I

assume

it is much finer than cornmeal, right?

 

Thank you!

LaDonna

 

 

 

 

[Guest guest]

I think " cornflour " is what we call corn starch in the US. I'm eager to try the

recipe. . .thanks for sharing it.

LaDonna

 

>>>Yes Cornflour is a lot finer than cornmeal. It is used as a thickener a

lot but most cornflour is made from wheat hence the 100% corn corn flour

direction.

 

 

 

 

 

[Guest guest]

Would you have to sift it as you do powdered sugar?

-

Tea Cozy

Thursday, November 06, 2003 5:55 PM

Re: Chocolate cake

 

 

I think " cornflour " is what we call corn starch in the US. I'm eager to try

the recipe. . .thanks for sharing it.

LaDonna

 

>>>Yes Cornflour is a lot finer than cornmeal. It is used as a thickener a

lot but most cornflour is made from wheat hence the 100% corn corn flour

direction.

 

 

 

 

[Guest guest]

The instruction is to sift the flours so yes I think so. I do.

 

Bridgy

 

 

On Fri, 2003-11-07 at 10:51, SYLVIA TERRY wrote: Would you have to sift

it as you do powdered sugar?

-

Tea Cozy

Thursday, November 06, 2003 5:55 PM

Re: Chocolate cake

 

 

I think " cornflour " is what we call corn starch in the US. I'm eager

to try the recipe. . .thanks for sharing it.

LaDonna

 

>>>Yes Cornflour is a lot finer than cornmeal. It is used as a

thickener a

lot but most cornflour is made from wheat hence the 100% corn corn

flour

direction.

 

 

 

 

[Guest guest]

Moya,

I recommend you contact Lust vegan bakery, owned and

operated by Mickey Walker who is a member of this very

.

 

http://veganlust.com/

510-883-1481

mickey

 

Mickey's cake's are sooooooo delicious and beautiful,

and, what's more, if you order from her, you're

supporting a local, vegan-owned business.

Sandra

 

 

--- Moya Stone <agathasprose wrote:

 

> I'm sure this question has been asked a zillion

> times, but I didn't pay attention. So here we go

> again - can anyone recommend a place in the East Bay

> to get a vegan chocolate cake? Something with yummy

> frosting, like you'd get at Millennium. I'm planning

> a birthday party for myself in October and I want to

> prove to my non-vegan friends that vegan tastes

> good.

>

> Thanks a bunch!

>

> Moya

>

>

>

>

>

> Our first duty to our little brothers and sisters,

> the animals, is never to do them any harm. Our

> responsibilities do not end there, however. We are

> obligated to help them whenever they require it. –

> Saint Francis

>

>

>

>

> Tired of spam? Mail has the best spam

> protection around

>

 

 

 

 

__

Start your day with - make it your home page

http://www./r/hs

[Guest guest]

Hi. A couple months ago my sister-in-law baked an awesome chocolate

cake for her daughter's birthday party. She sent me the recipe:

 

The cake recipe is: (I doubled for a layer cake)

2/3 c turbinado sugar

4 tsp cocoa powder

1/2 tsp salt

1 1/2 c whole wheat flour

3/4 tsp baking soda

1/3 c vegtable oil

1 tsp vanilla

2 tsp cider vinegar

3/4 c water (I added more because the batter was dry, so experiment)

mix dry ingrediants

add wet ingrediants

pour in greased pan bake at 350 for 30 minutes (I think this was less,

it cooked really fast)

 

The frosting isn't so easy...hmmm....

I put two sticks of nucoa in the food processor

added soymilk (maybe 2 tbs)

added vanilla (maybe 1 tbs)

mixed until fluffy

then I added confectionary sugar

maybe 4 cups, until it was frosting consistancy

 

 

 

, April London <april@f...> wrote:

> Hi, I don't think I've posted to this group yet. I just joined a

> couple weeks ago and have been having a great time reading the recipes

> and everything you guys have been sending in!

>

> Now for my question:

>

> My son will be turning 7 on Monday and I'd really love a chocolate cake

> recipe for him. It's so hard finding an easy vegan cake recipe that

> still has that moist fluffy flavor and texture of a cake with eggs.

> LOL

>

> Thanks so much,

> April

[Guest guest]

Margaret had suggested that I post my recipe for the chocolate cake at Meatout. It's the best one I've tried, and I thought the icing was pretty good too. If anyone would like to share any main dish recipes, I would really like that. I'm kind of getting into the same reprotoire and need some inspiration! I don't want my husband to think it's too weird or he might not eat it! - I usually just make regular comfort foods with vegan ingredients. Anyway, here it is: ALL-IN-ONE VEGAN CHOCOLATE CAKE 1/2 cup soft soy

margarine 1 Tablespoon vinegar 1 cup soy milk 1 - 2/3 cups all-purpose white flour 2/3 cup unsweetened cocoa powder 1-1/2 cups sweetener 1-1/2 teaspoons baking soda 1 teaspoon salt 2 teaspoons Ener-G Egg Replacer 1/4 cup water 1 teaspoon vanilla 1/2 cup water Put vinegar in cup and add soy milk. Preheat oven to 350 degrees. Spray 2 round layer pans, 8" x 1-1/2", with Pam, or slightly

oil and flour. Place flour, cocoa, sweetner, baking soda, and salt in large bowl of electric mixer, and mix together well with spoon. Mix Ener-G Egg Replacer and 1/4 cup water until smooth. Add margarine, vanilla, soured soy milk, 1/2 cup water, and mixed egg replacer to dry ingredients in bowl. Beat with electric mixer for 3 minutes at medium speed, scraping bowl frequently. Pour into prepared pans. Bake for 30 to 35 minutes at 350 degrees, or until wooden toothpick inserted in center of cake comes out clean. Remove from oven and let cool in pans for 5 minutes. Remove from pans and cool on cake rack until cold Frost as desired. Total calories per serving (without frosting): 250 Total Fat as % of Daily Value: 12% Fat 8 gm Protein: 3gm Carbohydrate: 44 gm Calcium: 20 mg Iron: 3 mg Sodium: 456 mg Dietary Fiber: 1 gm Frosting: 1c sugar 6tbl corn starch 4 tbl cocoa 1@ tsp salt 2 tbl oil 1 c water ½ tsp vanilla DIRECTIONS: Mix sugar, cornstarch, salt and cocoa in medium sauce pan. Whisk in water. Heat over med until it gets thick and starts to boil Boil 1-2 minutes (Not too long, or like taffy) Remove from heat and stir in oil and vanilla. EAT TOO MUCH!

The fish are biting.

Get more visitors on your site using Search Marketing.

[Guest guest]

This looks like it's great. Thanks!

> Margaret had suggested that I post my recipe for the

> chocolate cake at Meatout. It's the best one I've tried,

> and I thought the icing was pretty good too.

>

> If anyone would like to share any main dish recipes, I

> would really like that. I'm kind of getting into the same

> reprotoire and need some inspiration! I don't want my

> husband to think it's too weird or he might not eat it! -

> I usually just make regular comfort foods with vegan

> ingredients.

>

> Anyway, here it is:

>

> ALL-IN-ONE VEGAN CHOCOLATE CAKE

>

> 1/2 cup soft soy margarine

> 1 Tablespoon vinegar

> 1 cup soy milk

> 1 - 2/3 cups all-purpose white flour

> 2/3 cup unsweetened cocoa powder

> 1-1/2 cups sweetener

> 1-1/2 teaspoons baking soda

> 1 teaspoon salt

> 2 teaspoons Ener-G Egg Replacer

> 1/4 cup water

> 1 teaspoon vanilla

> 1/2 cup water

> Put vinegar in cup and add soy milk. Preheat oven to 350

> degrees. Spray 2 round layer pans, 8 " x 1-1/2 " , with Pam,

> or slightly oil and flour.

> Place flour, cocoa, sweetner, baking soda, and salt in

> large bowl of electric mixer, and mix together well with

> spoon. Mix Ener-G Egg Replacer and 1/4 cup water until

> smooth. Add margarine, vanilla, soured soy milk, 1/2 cup

> water, and mixed egg replacer to dry ingredients in bowl.

> Beat with electric mixer for 3 minutes at medium speed,

> scraping bowl frequently. Pour into prepared pans.

> Bake for 30 to 35 minutes at 350 degrees, or until

> wooden toothpick inserted in center of cake comes out

> clean. Remove from oven and let cool in pans for 5

> minutes. Remove from pans and cool on cake rack until cold

> Frost as desired.

> Total calories per serving (without frosting): 250

> Total Fat as % of Daily Value: 12% Fat 8 gm

> Protein: 3gm Carbohydrate: 44 gm

> Calcium: 20 mg Iron: 3 mg Sodium: 456 mg

> Dietary Fiber: 1 gm

>

>

> Frosting:

> 1c sugar

> 6tbl corn starch

> 4 tbl cocoa

> 1@ tsp salt

> 2 tbl oil

> 1 c water

> ? tsp vanilla

>

> DIRECTIONS:

>

> Mix sugar, cornstarch, salt and cocoa in medium sauce

> pan. Whisk in water.

> Heat over med until it gets thick and starts to boil

> Boil 1-2 minutes (Not too long, or like taffy)

> Remove from heat and stir in oil and vanilla.

>

> EAT TOO MUCH!

>

>

>

> The fish are biting.

> Get more visitors on your site using Search

> Marketing.

[Guest guest]

Thanks, Karen - I forgot to change "sugar" to turbinado, because I copy/pasted it from a website. Sugar is processed with animal bones to make it white. Karen Kraft <wolfsoul wrote: This looks like it's great. Thanks!> Margaret had suggested that I post my recipe for the> chocolate cake at Meatout. It's the best one I've tried,> and I thought the icing was pretty good too. > > If anyone would like to share any main dish recipes, I> would really like that.

I'm kind of getting into the same> reprotoire and need some inspiration! I don't want my> husband to think it's too weird or he might not eat it! -> I usually just make regular comfort foods with vegan> ingredients.> > Anyway, here it is:> > ALL-IN-ONE VEGAN CHOCOLATE CAKE > > 1/2 cup soft soy margarine > 1 Tablespoon vinegar > 1 cup soy milk > 1 - 2/3 cups all-purpose white flour > 2/3 cup unsweetened cocoa powder > 1-1/2 cups sweetener > 1-1/2 teaspoons baking soda > 1 teaspoon salt > 2 teaspoons Ener-G Egg Replacer > 1/4 cup water > 1 teaspoon vanilla > 1/2 cup water > Put vinegar in cup and add soy milk. Preheat oven to 350> degrees. Spray 2 round layer pans, 8" x 1-1/2", with Pam,> or slightly oil and flour.> Place flour, cocoa, sweetner, baking soda, and salt in> large bowl of electric

mixer, and mix together well with> spoon. Mix Ener-G Egg Replacer and 1/4 cup water until> smooth. Add margarine, vanilla, soured soy milk, 1/2 cup> water, and mixed egg replacer to dry ingredients in bowl.> Beat with electric mixer for 3 minutes at medium speed,> scraping bowl frequently. Pour into prepared pans.> Bake for 30 to 35 minutes at 350 degrees, or until> wooden toothpick inserted in center of cake comes out> clean. Remove from oven and let cool in pans for 5> minutes. Remove from pans and cool on cake rack until cold> Frost as desired.> Total calories per serving (without frosting): 250 > Total Fat as % of Daily Value: 12% Fat 8 gm > Protein: 3gm Carbohydrate: 44 gm > Calcium: 20 mg Iron: 3 mg Sodium: 456 mg > Dietary Fiber: 1 gm> > > Frosting:> 1c sugar> 6tbl corn starch> 4 tbl cocoa> 1@ tsp salt > 2

tbl oil > 1 c water> ? tsp vanilla> > DIRECTIONS:> > Mix sugar, cornstarch, salt and cocoa in medium sauce> pan. Whisk in water. > Heat over med until it gets thick and starts to boil> Boil 1-2 minutes (Not too long, or like taffy)> Remove from heat and stir in oil and vanilla.> > EAT TOO MUCH! > > > > The fish are biting.> Get more visitors on your site using Search> Marketing.

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