Brock Anwar: Here's a super easy chocolate cake:Chocolate CakeSeriously easy vegan cake. Only 1 bowl gets dirty!1 ½ cups Flour¼ cup Cocoa1 tsp. Baking soda1 cup Sugar½ tsp. Salt¼ cup Vegetable oil1 tbsp. Vinegar1 tsp. Vanilla1 cup Water, coldGrease and flour a 9 inch (23 cm) square pan. Sift all the dry ingredients together. Mix in all the wet ingredients. Pour into the pan and bake at 350F for 30 minutes or until a knife inserted in the centre comes out clean.Cool on a wire rack. Frost with chocolate icing!IcingThis is soooo good and easy!Chocolate Icing½ cup Margarine, melted1/3 cup Cocoa powder (more if you want it really chocolately)1 tsp. Vanilla2 tbsp. Soy milk2 cups Icing sugar Beat everything together with an electric mixer until smooth. Wait a minute for it to set.For Vanilla Icing omit the cocoa and add 1 more tsp. of vanilla and more icing sugar until it is the right consistency.Use any flavour extract instead of vanilla for something di! fferent....Show more
Shemeka Laker: What about a classic chocolate cake â€" with a difference?Have a look at the pictures for these cakes â€" they look so yummy:http://grezzorestaurant.com/boston/gallery.htmlOr a cake made from figs and nuts, with a rich carob frosting made up of avocado, carob powder, dates and mixed berries. Then a cashew cream cheese covering and as a final touch sprinkled with coconut and crushed walnuts.See picture here:http://www.alissacohen.com/raw.htmlOr do a search on chocolate or fruit tortes & flans at:http://www.goneraw.comThey are soooo very decadent!Anyone can enjoy these cakes - they are super yummy but also healthy for you, because they don’t contain refined flour, sugar, colours, preservatives, etc…....Show more
An Cardine: Oh, definitely. Grab a copy of Vegan Cupcakes Take Over the World and make the lime ones (maybe they're the margarita ones), but add a couple handfuls of flaked sweetened coconut. They're GREAT.
Tho! mas Riner: Semolina Cake:115 grams (4 oz) of Vegan Margarine1 ! cup of Semolina1/2 cup of raw sugar1 cup of ground roasted hazelnuts2 teaspoons baking powderEgg replacer: Equivalent to 3 eggs - You could try Ener-G or half a banana per egg replacement.1 tablespoon finely grated orange zest2 tablespoons orange juiceSyrup:750 g (3 cups) of raw sugar4 cinnamon sticks1 tablespoon of orange rind finely sliced80 ml (1/3 cup) lemon juice125 ml (1/2 cup) of orange infused water (if you can't find it, just use normal water).Topping:60 g (1/2 cup) crushed pistachios1. Heat your oven to 210 celsius (415F). Grease a 23 cm (9 inch) square baking tin and line the base with baking paper. Cream the margarine and sugar in a bowl until smooth. Stir in the semolina, ground hazelnuts and baking powder. Fold in the eggs, zest and juice until well combined. Spoon into the tin, smooth the surface and bake for 20 mins, or until golden and just set. Leave in the tin to cool.2. To make the syrup place the sugar and 830ml (3 1/3 cups) of water into a sau! cepan. Add the cinnamon sticks and heat gently, stirring, until the sugar has dissolved. Increase the heat and boil rapidly without stirring for 5 mins. Pour into a heatproof measuring jug then return half to the saucepan. Boil for 15-20 mins or until thickened and reduce to about 170 ml (2/3 cup). Stir in the orange rind. 3. Add the lemon juice and orange water/water to the syrup in the jug. Pour over the cake in the tin. Keep a little of the mixture aside for the finish when you put your topping on. When it is absorbed, upturn the cake onto a large flat plate. Slice into 4 equal strips, then slice each strip diagonally into 3 diamond-shaped pieces. Discard the end scraps, but keep the pieces touching together.4. Take you crushed pistacchios and scatter them across your cake. Then add the rest of your syrup over the top to keep the nuts in place.You can add as a side to this, your favourite vegan soy ice cream :)...Show more
Marco Stolarz: Not as hard as ! it looks. Some regular cake mixes and frostings are vegan. Just check ! the ingredients and use egg replacer in the recipe.
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