Eggless Cakes for Elizabeth

[Guest guest]

* Exported from MasterCook II *

 

Vegan Chocolate Sponge Cake

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Cakes

Bakery Vegetarian

Vegan Baking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Self-rising flour

1/4 cup Cocoa powder

3 teaspoons Baking powder

1 1/3 cups Vanilla sugar -=OR=-

Superfine sugar

9 tablespoons Sunflower oil

1 1/2 cups Water

Margarine for greasing

-----TO DECORATE-----

1 Qty. Chocolate Fudge Icing -- =OR=- Chocolate

Butt

Dark chocolate -- - coarsely grated

Confectioners' sugar

-----VEGAN LEMON CAKE VARIATION-----

1/2 cup Flour

2 tablespoons Lemon juice

1 each Lemon -- rind grated

 

Preheat the oven to 325F. Grease two 8- to 8-1/2-inch shallow cake

pans and line the base of each with a circle of greased wax paper.

 

Sift the flour, cocoa powder and baking powder into a bowl. Add the

sugar, oil and water. Mix well to a batter-like consistency. Pour

the mixture into the prepared pans and bake for about 40 minutes,

until the cakes spring back to a light touch in the center.

 

Turn the cakes out onto a wire rack and strip off the wax paper.

Allow to cool completely.

 

Sandwich the cake together with half the fudge icing or chocolate

buttercream and coat the top with the rest. Sprinkle on a little

grated chocolate and confectioners' sugar.

 

Variation: VEGAN LEMON CAKE: Use the additional amount of flour and

omit the cocoa powder. Replace 2 tb. water with lemon juice and add

the grated lemon rind. Sandwich the cakes together and coat the top

with lemon buttercream or fudge icing and decorate the cake with

yellow sugar decorations and leaves cut from angelica.

 

Rose Elliot, " The Complete Vegetarian Cuisine "

 

- - - - - - - - - - - - - - - - - -

 

 

 

* Exported from MasterCook II *

 

Vegan Chocolate Chip Cake

 

Recipe By : The Vegetarian Way/Mark and Ginny Messina

Serving Size : 16 Preparation Time :0:00

Categories : Cakes Chocolate

Vegan Baking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups white flour

1 cup sugar

1 teaspoon baking soda

1/8 teaspoon salt

5 tablespoons vegetable oil

1 teaspoon vanilla extract

1 tablespoon cider vinegar

1 cup cold water

1 cup semisweet chocolate chips

 

Preheat the oven to 350. In a large mixing bowl, stir together the

flour, sugar, baking soda, and salt. In a separate bowl, stir

together the oil, vanilla, vinegar, and water. Mix and pour the

liquid over the dry ingredients. Stir well to combine.

 

Pour the batter into an ungreased 8 by 8-inch pan. Sprinkle the

chocolate chips over the top. Bake for 35 minutes.

 

Serves 16

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This cake is so easy to make and is always popular. Most of

the chocolate chips sink to the bottom, where they form a fudgy layer.

 

* Exported from MasterCook II *

 

Mississippi Mud Cake

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Cakes Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups White flour

1 teaspoon Baking soda

1/4 teaspoon Salt

1 3/4 cups Strong coffee

1/4 cup Brandy

5 ounces Unsweetened chocolate

1 cup Margarine

2 cups Sugar

1 teaspoon Vanilla extract

 

Preheat oven to 275F.

 

Grease a 10 " bundt pan & srinkle with cocoa (don't ask what a bundt

pan is).

 

Sift together flour, baking soda & salt. Heat coffee & brandy on

low for 5 minutes. Add chocolate & margarine & stir till melted.

Add sugar & stir till dissolved. Let cool & then transfer to a large

mixing bowl. Add flour mixture about 1/2 cup at a time. Beat till

smooth. Add eggs & vanilla & beat for a minute.

 

Pour batter into the pan. Bake for 1 1/2 hours or until it is

cooked.

Allow to cool in the pan for 10 minutes. Invert onto a plate &

remove pan when completely cool.

 

Adapted from " New Recipes From Moosewood Restaurant "

 

- - - - - - - - - - - - - - - - - -

 

 

 

* Exported from MasterCook II *

 

Eggless White Cake

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Bakery Cakes

Vegan Baking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 3/4 cups White flour

1 teaspoon Baking soda

1/4 teaspoon Salt

1 1/4 cups White sugar

1/2 cup Corn syrup

1/2 cup Corn oil

3/4 cup Water

1 tablespoon Lemon juice

 

Preheat oven to 350F.

 

Combine dry ingredients. Mix well & ensure there are no lumps. Add

the wet ingredients in order listed. Stir until well mixed. The

mixture should be thick & heavy. Spoon mixture into 2 well oiled &

floured 9 " baking pans. Smooth the tops with a spatula as much as

possible.

 

Bake for up to 30 minutes. Check for doneness after 20 minutes & if

not done, cook for another 5 minutes & check again. Remove from oven

& cool on wire racks for 10 minutes. Carefully turn out onto a wire

rack to cool completely. Layer with jam & a lemon icing.

 

NOTE: It is essential to oil & flour the pans well as the corn

syrup does make the batter very sticky. Unlike most sponge cakes,

this one does not sag in the middle & while quite light, is still

good & hearty.

 

Recipe by Mark Satterly

 

- - - - - - - - - - - - - - - - - -

 

 

 

* Exported from MasterCook II *

 

Chocolate Almond Icing

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Bakery Cakes

Vegan Baking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Soymilk or water

1 cup Brown sugar

1 cup Chocolate chips

1 cup Almond butter

 

Combine soymilk, sugar & chocolate chips in a large saucepan. Over a

medium heat, stir constantly, until the chocolate chips are melted &

the mixture comes to a boil. Add amond butter & mix well. Transfer

icing to a bowl & cool to room temperature. The icing will thicken

as it cools.

 

" Vegetarian Gourmet " Spring, 1995

 

- - - - - - - - - - - - - - - - - -