Trying to make a GOOD vegan cake?

Question

I became a vegan at the beginning of this year and ever since then I have not been able to make a decent vegan cake. I have also tried baking vegan cookies and they tasted so gross! I am thinking it has something to do with the flour I use. I used King Arthur Flour that is organic whole wheat. The cake never tastes sweet either and the icing was gross! I have tried raw can sugar and turbinado sugar, what do I use? Does anyone know of a vegan cake and cake icing recipe. I have already tried vegcooking.com and those are gross.

Answer 1

http://www.your-vegetarian-kitchen.com/h...

has over two dozen excellent eggless cakes several of which are vegan or can become vegan easily with simple substitutions of Earth Balance Margarine for Butter; and Soy Yogurt thinned slightly for the Kefir. You will need to use cake flour to reach the desired light and fluffy texture you are looking for. I worked with whole grain flour and tofu fo years but they didn't meet people's expectations for 'cake' in the MidWest.

Of course I do not suggest that you attempt to turn the several New York Style Cheesecakes into Vegan variants, but the others should work well for you. Also you can check out Skinny B--ch in the Kitch which has some vegan cake recipes.

Answer 2

Cake

8 ounces silken tofu

1 lb sugar

5 ounces sugar

2 cups coconut milk

12 ounces coconut flakes

1 cup canola oil

1 lb all-purpose flour

4 ounces all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

Icing

1 lb soy margarine

1 lb powdered sugar, sifted

1/4 cup coconut milk

1Preheat the oven to 350 degrees F.

2Put first 5 ingredients the bowl of a food processor and puree until thick and uniform in texture. Add last 3 ingredients and process until incorporated.

3Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray.

4Bake for about 1 hour.

5For the icing, mix ingredients until incorporated. Spread on cooled cake.

Answer 3

the flour will make it weird.

you need white flour (a.k.a. baking flour/cake flour)

and you need powdered sugar.

thats why it tastes sweet.

Answer 4

i tried making a vegan cake once. it used maple syrup for flavor but it still wasn't sweet enough but that was the only problem with the cake the texture and flavoring was okay. just needed more sugar. I think next time i'll just add the same amount of sugar normal cakes use and that should fix it. and i used very vanilla soy milk which is probably tastier than plain soy milk.  

heres the recipe http://www.vegan-food.net/recipe/288/Whi...

Answer 5

Turbinado sugar always works for me, as does evaporated cane juice.  Use a measuring cup for dry goods, not liquids.  There are some differences.

And use white flour.  Okay, it isn't as healthy, but it makes your cake better.  Trust me.  If you must, mix white and wheat.

Check out Sarah Kramer's cookbooks and "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz.    I've almost always had luck with their recipes.

Answer 6

Not the flour.  I use organic whole wheat flour.  Tastes great. Works well.  I never use white.

First, you should realize, that most vegan recipes are designed for healthy vegan people and are often very low or void in sugar, salt, margarine, etc. etc. because, as is the case for myself, over the years, my taste buds have become more and more sensitive and my need for salt, sugar, and very strong flavours has gone WAY down.  That said, just add more sugar etc. at first and over time put less and less as your taste buds adjust.  Here are two recipes I use all the time.  Note, there is technique involved in cooking.  Two people following the same recipe with the same ingredients will often have two different results.  Practise.

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

Cookies

1 cup flour (whole wheat organic)

1 cup rolled oats (organic quick oats)

1 tbsp baking powder (non-aluminum)

6 tbsp extra virgin olive oil

2/3 cup succant (Sucanat - unrefined sugar)

1/3 cup water

1/3 cup flaked unsweetened coconut (organic) [option]

3/4 cup unsweetened/sweetened carob chips [option]

mix dry - then add wet

preheat oven to 350-400F depending on oven

I usually put less oil and maybe 1 tbsp sugar because I make these for my young kids, so nearly sugar free, just enough sugar to react with the baking powder.  You can replace the carob chips or coconut for whatever you want... raisins, nuts... whatever.  You are basically making thick pancake batter, so add water and add a little more until everything is nice and thick and like cookie batter.  Simple.  Use less sugar if using sweet carob chips, and maybe more if they are not sweet.  You know... use your head.

I found that with my oven, making these on a cookie sheet pan just doesn't work... they do not cook well.  So, I found that I just put them on the cooking rack on parchment paper and put that in the oven, and presto -- perfect cookies.  Putting them on the top rack, mid, or bottom will also could make perfect, burnt, or doughy cookies.  Mixing the batter too much or too little... etc.  This is where practise comes in.

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

http://www.cok.net/lit/recipes/

These recipes are awesome.  Really.

All tried tested and true.

The pancake recipe -- perfect. I use the same recipe for waffles.  And, there's your cake recipe too, try it.

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

Mint Chocolate Cake

Makes 1 9- × 13-inch cake

For the cake

    * 2 1/4 cups flour

    * 4 1/2 tablespoons cocoa powder

    * 1 1/2 cups sugar

    * 1/2 cup vegetable oil

    * 1 1/2 teaspoons baking soda

    * 1 1/2 tablespoons white vinegar

    * 1 1/2 teaspoons vanilla extract

    * 1 1/2 cups cold water

Preheat the oven to 350°F.

Lightly oil a 9- × 13-inch nonstick baking pan.

Combine and mix the dry ingredients until blended well. Add the wet ingredients and stir quickly. Once smooth, pour the batter into the pan and bake for 25 to 30 minutes. (Note: As each oven is different, after 20 minutes, check the cake by inserting a fork or knife into it. If the utensil comes out clean, it’s done!)

Let the cake cool completely before frosting with icing (recipe below).

For the icing

    * 1 12-ounce bag dairy-free chocolate chips

    * 1/4 cup soy or rice milk

    * 1 tablespoon peppermint extract

Melt the chips in a saucepan over very low heat. Add the vegan milk and peppermint extract. Stir continuously, adding more vegan milk or mint extract, until reaching the desired consistency and taste.

Let icing cool completely before frosting the cake.

Answer 7

Here is a good cake recipe and a cookie recipe. Do Not use WHOLE WHEAT FLOUR!!!!

Chocolate cake:

3 cups flour

2 cups white sugar

1/2 cup cocoa powder

2tsp baking soda

2 cups water

1tsp salt

1/2 cup + 2tsp canola oil

2 tbsp apple sider vinegar

2tsp vanilla

Bake at 350 for 45 mins.

Frosting:

1/2 cup nonhydrongentated shortening ( I use Spectrum All vegetable Shortening.)

1/2 cup nonhydrongentated margine ( earth balence)

3 1/2 cups powdered sugar ( sifted if clumpy(

1 1/2 teaspoon vanilla extract

1/4 cup plain soy milk for soy creamer

1. beat the shortening and margrine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

2. add the vanilla and soy milk, and beat for 5-7 minutes until fluffy

Cookies:

2 1/4 cups flour

1 tsp baking powder

1/2 tsp salt

1 cup vegan butter ( earth balance)

1 cup brown sugar

1/2 cup white sugar

replacement for 2 eggs. I use 2 heaping tablespoons of applesauce

Chocolate chips ( as many as you want)

Combine flour, baking powder, salt in a bowl. Mix together and set aside.

In a mixing bowl beat the butter and sugars together until well mixed. Add applesauce and vanilla and beat until pretty creamy. Slowly add the flour mixture until combined ( but dont over mix.) Mix in chocolate chips.

375 for 8-10  min or  until done.