Here is a cake that we love to eat. it's vegan and I just happened to have it on the computer where I'd given it to a friend. SOOOOOO read carefully, I may have not taken out all the little extra notes I'd put in for her. It's vegan and I use whole wheat flour instead of white as it calls for - and usually I use cocca not carob though carob is really great in it.
2 ¼ cups unbleached white flour (I like to use self-rising flour and leave out the baking soda and baking powder)
1 ¾ cups granulated sweetener (such as Florida Crystals)
¾ cup carob powder (I have used carob and cocoa powder – both are good)
1 ½ teaspoons baking powder
1 ¼ teaspoons baking soda
½ teaspoon sea salt
1 teaspoon vanilla
2 cups soy milk
¼ cup soy mayonnaise
½ cup applesauce
Preheat oven to 3050 F. Coat one 9 X 13 pan or two 8-inch round cake pans with nonstick cooking spray. Line the bottom of each pan with wax paper or parchment paper. (I have never lined the pans – I just leave in cake pan I bake it in)
In a medium bowl, combine the dry ingredients: flour, sweetener, cocoa, baking powder, baking soda, and sea salt. In another bowl, combine liquid ingredients: soy milk, vanilla, mayonnaise and applesauce. Slowly pour the liquid mixture into dry. ( I use my mixer to mix liquid into the dry)
Pour into prepared pan or pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely before frosting.
Cheese Cream Frosting
1 8-oz tub of Tofutti Cream Cheese
¼ stick or ¼ cup Earth Balance Natural Buttery Spread (Soy Garden works great as well as the Earth Balance)
1 teaspoon vanilla
4 cups powder sugar
Using a mixer on low speed, combine cream cheese, vanilla, and butter until smooth. Gradually add the powdered sugar to the cream cheese/butter mixture and blend slowly until sugar is well blended.
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