Yes it's been 4,5 years since I first made the let them eat cake-cake from one of my favourite books "PopCo" - it turned out really pretty and lovely in texture, but the orange flower water turned the cake into an after shave-cake. It was not a pleasant eating experience.
Apparently it took all those years before I could get myself baking it again. This time omitting the nastiness of orange flower water of course.
I decided to make two cakes at once, but I think I chose slightly too large cake tins as the cakes turned out to be thinner than last time. I would have loved to go crazy with the garnish, but with the eating in season there isn't a lot of seasonal fruit available here during winters alas.
The heart cake I simply garnished with frozen thawed raspberries. And the round I soaked in punsch liqueur and garnished with kiwi and physalis. Both were served with whipped soy cream.
Both turned out really nice, albeit not mindblowingly good. But it's great to know that you really do not need neither butter nor eggs to make a decent cake. (When I have no kind eggs available I shy away from using eggs completely.)
Do you have a favourite vegan cake recipe?
I'm not much of a cake eater (in this house, it's the man who has the sweet tooth!) but I am fond of a lemon-poppyseed cake that my grandmother used to make. I use this recipe with the addition of ½dl poppy seeds: http://mypamperedlifeuk.blogspot.se/2012/06/vegan-lemon-cake.html
ReplyDeleteI make a vegan chocolate cake, and I call it "torta senza" - italian for "cake without", because it's without egg, butter, milk, yeast or baking powder...
ReplyDelete- 200 gr flour
- 60 gr unsweetened cocoa
- 150 gr sugar
- 60 gr oil (use a light flavoured oil like rice or grapeseed, don't use olive oil or the cake will taste like focaccia)
- 1 teaspoon baking soda
- 1 tablespoon lemon juice or vinegar
- 200 ml cold water
- 50 gr dark chocolate, roughly chopped
Put the baking soda in a glass, add the lemon juice and let the thing bubble...
Mix together dry ingredients, add water and oil. If the batter is too thick, add one or two tablespoons of water.
Add the baking soda and lemon (it should have stopped bubbling), mix well and pour in a tin.
Sprinkle the chopped chocolate on top of the cake.
Bake at 200 C for about 15/20 minutes.
I make a vegan chocolate cake, and I call it "torta senza" - italian for "cake without", because it's without egg, butter, milk, yeast or baking powder...
ReplyDelete- 200 gr flour
- 60 gr unsweetened cocoa
- 150 gr sugar
- 60 gr oil (use a light flavoured oil like rice or grapeseed, don't use olive oil or the cake will taste like focaccia)
- 1 teaspoon baking soda
- 1 tablespoon lemon juice or vinegar
- 200 ml cold water
- 50 gr dark chocolate, roughly chopped
Put the baking soda in a glass, add the lemon juice and let the thing bubble...
Mix together dry ingredients, add water and oil. If the batter is too thick, add one or two tablespoons of water.
Add the baking soda and lemon (it should have stopped bubbling), mix well and pour in a tin.
Sprinkle the chopped chocolate on top of the cake.
Bake at 200 C for about 15/20 minutes.
Punsch!!!! A half Swedish/half Iranian student gifted my professor husband two little bottles of Flaggspunsch a few years ago. I took one sip and was in love with the stuff. I made those teeny 'lil bottles last for two years... Such a sad day when the last sip was supped! It's not available here. Truly a sad thing.
ReplyDeleteAnyway... Uh... Got sidetracked in tasty memory there... My hands down favorite cake (much less vegan cake, which this IS) is this one from the Joy of Cooking: http://www.portlandmonthlymag.com/home-and-garden/at-home/articles/easy-best-vegan-chocolate-cake-february-2013-february-2013
Looks similar to Bluebird's cake (with the addition of a little salt and vanilla), but it's in US measurements, so don't quote me on that! :)