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| Emi - Lian's official kitchen assistant and taste tester |
2 cup sugar
1 ¾ cup flour
2 2/3 cup cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
½ cup egg replacement or 2 whole eggs
1 cup almond milk
½ cup vegetable oil or ¼ cup apple sauce or pureed banana (You alo can ue avocado puree, which makes a SUPER moist cake!)
2 tsp vanilla
1 cup boiling water
Preheat oven to 350 degrees. Grease and flour two 8” round pans, or one round pan and one cupcake
pan. In a large bowl, stir together the dry ingredients. Add the eggs, milk, oil, and vanilla, mix for 2
minutes on medium setting of mixer. Stir in the boiling water last, the batter will be thin. Pour evenly
into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the
pans for 10 minutes, then remove to a wire rack to cool completely
White Cake Layer
3 ¼ cup flour
4 tsp baking powder
2 2/3 tsp salt
½ cup egg replacement or 4 egg whites
1 ½ cup sugar
2 2/3 cup vegetable shortening + 4 ½ tbsp water
1 cup almond milk
2 tsp vanilla
Preheat oven to 350 degrees. Grease and flour two 8” round pans, or one round pan and one cupcake
pan. In a bowl, beat eggs until foamy. Add ¾ cup sugar gradually, and continue beating ONLY until the
eggs will hold up in a soft peak. In a separate bowl, cream shortening and water and gradually add the
remaining sugar until light and fluffy. Add dry ingredients alternately with milk a small amount at a
time, beating after each addition until smooth. Mix in vanilla, add meringue and fold thoroughly into
the batter.
Bake 30 to 35 minutes. Cool in pan 10 minutes, then transfer to a wire rack to finish cooling.
Strawberry Cake Layer
2 cups white sugar
1 pkg strawberry jello
1 cup vegetable shortening + 2 tbsp water
1 cup egg replacement or 4 whole eggs
2 ¾ cup flour
2 ½ tsp baking powder
1 cup almond milk, room temperature
1 tbsp vanilla
½ cup strawberry puree
Preheat oven to 350 degrees. Grease and flour two 8” round pans, or one round pan and one cupcake
pan. In a large bowl, cream together the shortening and water, sugar, and dry strawberry gelatin until
light and fluffy. Beat in eggs ¼ cup at a time (or 1 egg at a time), mixing well after each. Mix vanilla
and milk together. Combine and whisk dry ingredients, adding to creamed mixture and alternating with
vanilla milk until just combined. Blend in strawberry puree. Pour into prepared pans.
Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to
cool in pans on wire rack for 20 minutes, then invert onto wire rack to finish cooling.
Strawberry Frosting (not vegan)
1 16 oz bag frozen strawberries, thawed
2 ¼ cup sugar
4 egg whites
½ cup honey
½ cup soy margarine or vegetable shortening, cut into pieces
½ tsp vanilla.
Blend together strawberries and sugar then add to a small saucepan over medium heat. Cook, stirring
occasionally until mixture resembles a syrup and is reduced to 1 ¼ cup. Remove from heat and let cool.
Strain to remove seeds.
Meanwhile in a large mixing bowl, using an electric mixer at a medium speed, beat the eggs until they
begin forming stiff peaks. Add in the honey and beat until the egg whites are glossy. Add the syrup
mixture to the eggs in 3 additions, pouring syrup down the side of the bowl and mixing well between
each addition. Mixing at a high speed setting, add the margarine or shortening, one piece at a time,
beating well between additions. Add the vanilla and beat until smooth. Chill frosting for at least 30
minutes before using.
In between the layers of cake, use strawberry preserves. Remember to frost only completely cooled
cakes to avoid having the icing melt!
Enjoy!
Lian is a domestic goddess who lives in South Carolina with her hubby and daughter, Emi.
Oh wow, it sounds absolutely decadently delicious!
ReplyDeletesounds yummy, but if it has strawberry jello in it then it's not vegan, unless you can find a jello not made from animals :)
ReplyDelete