Wednesday, July 21, 2010

Oh so sweet...


So the first time I made this cake was my first week in Florida.
Regardless of having been there only four days this was my third cake (my second of the day for that matter).
I guess it wasn't sooo bad that the place I moved into had five bags of flour just hanging around waiting to be turned into yummy things!
So still feeling kind of awkward armed with my trusty "Vegan cupcakes take over the world" book I was on a mission to get rid of some excess flour and make some friends...I didn't really do either in my time there but...that's not the point.

The point is this no sugar vegan cake is AMAZING! (and makes a super wonderful breakfast...the lack of sugar the OJ and the cream cheese totally justify finishing off the cake at 10am with a cup of crappy coffee)

gah on with it already,
Sorry y'all I am a little unfocused today, up until about an hour ago I thought it was Tuesday but turns out its Wednesday...

So the cake recipe here comes from the "vegan cupcakes take over the world book" (BUY IT).
Its a thick cake that doesn't rise much, so we made it in a 9x13 glass pan, not as cupcakes (although it works as cupcakes they are just flat cakes).

soooo what you'll need:
2/3 cup of soy milk (plain soy milk not could use vanilla but don't)
1/2 tsp. apple cider vinegar
1/3 cup of canola oil
1 1/2 tsp. vanilla
1 1/3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup light agave nectar (you can find Agave in the Health food section of most supermarkets or at Whole Foods)

So now you pre-heat the over to 325
Use a little oil and grease and flour your pan (you don't need to flour it but I find with vegan cakes it helps if you do.)
Mix everything milk and vinegar first then the Agave and then everything dry.
Pour it into your pan and bake for about 20min, the cake will be a rich golden color when it's done and will feel spongy.
while your cake is cooling it's time to make frosting!

This frosting is a Reanne, Cali and Kelsey creation we sort of just mixed it till we thought it tasted good

1 8oz container of Tofutti vegan cream cheese (plain flavor...don't try and get all crazy!)
2 tbs of Agave
juice from 1 and 1/2 oranges (we used fresh picked oranges stolen by Rae from someones yard...but ones bought from the store will do fine)
1 tsp vanilla
1 tsp orange zest

basically just put it all in a bowl and mix it...the frosting is very thin so when the cake is still a little warm pour it on smooth it out and then refrigerate for about 20min.

to serve cut rectangular slices, garnish with orange slices and mint leaves and enjoy!

for the cake you don't eat right away you want to keep it in the fridge. I wouldn't recommend this recipe for a fancy party unless you were going to do cupcakes. (mostly because its served cold and out of the baking pan...its just not super pretty, it's yummy as ever though!)

(maybe someday a picture...who knows)

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