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EGGLESS SPONGE CAKE
200 gms sweetened condensed milk
140 gms (5 oz) self-rising flour
60 ml melted butter or margarine
1 level tsp baking powder
half tsp baking soda
1 tsp vanilla extract
Sieve the flour, baking powder and baking soda together. Mix the ingredients together, add 75ml water and beat well. Grease and dust a 6 inch diameter cake tin. Pour the mixture into
the prepared tin and bake in the pre-heated oven at 400F for 10 mins. Thereafter reduce the temp to 300F and bake for a further 10 mins. Cool
the cake.
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EGGLESS CHOCOLATE MOCHA LAYER CAKE
Cake
3 cups organic unbleached white flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups natural cane sugar
1 cup canola oil
4 teaspoons instant espresso powder dissolved in 2 cups water
4 teaspoons vanilla extract
4 tablespoons cider vinegar
Icing
2 ounces bittersweet chocolate
1/2 cup vegan margarine
3 cups organic powdered sugar, sifted 1 teaspoon instant espresso powder
2 tablespoons soy cream (soy milk can be substituted)
1 teaspoon vanilla extract
Ganache
5 ounces bittersweet chocolate, roughly chopped
1 tablespoon golden syrup or brown-rice syrup
1/3 cup soy cream
Preheat oven to 375 degrees. Have two 8- or 9-inch nonstick round cake pans ready.
To Make the Cake
In a large bowl, sift together the flour, cocoa, baking soda, salt, and sugar. In a small bowl, mix together the oil, espresso, and vanilla extract. Pour the liquid ingredients into the dry ingredients and mix with a wire whisk until well incorporated. Add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Pour equal amounts of batter into the two cake pans and bake for 30 minutes. Allow to cool in pans for 10 minutes. Flip cakes onto wire racks and cool completely.
To Make the Icing
Melt the chocolate and cool to room temperature. Beat the margarine until fluffy. Add sugar, espresso powder, soy cream, and vanilla and beat until smooth. Then beat in the cooled chocolate.
To Make the Ganache
Process the chocolate in a food processor until finely chopped. In a saucepan, stir the syrup and cream together and bring to a boil. With the processor running, slowly drizzle the hot cream mixture over the chocolate and process until smooth. Allow to cool to room temperature.
To Assemble
Place one layer of cake on cake plate. Spread mocha icing on top. Place second cake layer on top of icing. Pour and spread chocolate ganache over the top and sides of both layers.
Add decorations as desired. There will be excess mocha icing that can be reserved for another use.
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Eggless Banana walnut cake
1 cup bisquick pancake flour(I had a big packet laying around for sometime)
1/2 cup walnuts, chopped
1 banana, peeled, mashed smoothly
1/4 cup brown sugar
4 tablespoons of oil
1 tsp of baking powder and vanilla extract
Milk if needed.
Mix the wet ingredients - banana, oil and vanilla extract first, then add the flour, walnuts and baking powder, mix it well. Add milk if the batter is too tight.Grease the bottom of cake pan, pour the mixture, cook it on 350 for about 30 minutes.
200 gms sweetened condensed milk
140 gms (5 oz) self-rising flour
60 ml melted butter or margarine
1 level tsp baking powder
half tsp baking soda
1 tsp vanilla extract
Sieve the flour, baking powder and baking soda together. Mix the ingredients together, add 75ml water and beat well. Grease and dust a 6 inch diameter cake tin. Pour the mixture into
the prepared tin and bake in the pre-heated oven at 400F for 10 mins. Thereafter reduce the temp to 300F and bake for a further 10 mins. Cool
the cake.
====================================================
EGGLESS CHOCOLATE MOCHA LAYER CAKE
Cake
3 cups organic unbleached white flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups natural cane sugar
1 cup canola oil
4 teaspoons instant espresso powder dissolved in 2 cups water
4 teaspoons vanilla extract
4 tablespoons cider vinegar
Icing
2 ounces bittersweet chocolate
1/2 cup vegan margarine
3 cups organic powdered sugar, sifted 1 teaspoon instant espresso powder
2 tablespoons soy cream (soy milk can be substituted)
1 teaspoon vanilla extract
Ganache
5 ounces bittersweet chocolate, roughly chopped
1 tablespoon golden syrup or brown-rice syrup
1/3 cup soy cream
Preheat oven to 375 degrees. Have two 8- or 9-inch nonstick round cake pans ready.
To Make the Cake
In a large bowl, sift together the flour, cocoa, baking soda, salt, and sugar. In a small bowl, mix together the oil, espresso, and vanilla extract. Pour the liquid ingredients into the dry ingredients and mix with a wire whisk until well incorporated. Add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Pour equal amounts of batter into the two cake pans and bake for 30 minutes. Allow to cool in pans for 10 minutes. Flip cakes onto wire racks and cool completely.
To Make the Icing
Melt the chocolate and cool to room temperature. Beat the margarine until fluffy. Add sugar, espresso powder, soy cream, and vanilla and beat until smooth. Then beat in the cooled chocolate.
To Make the Ganache
Process the chocolate in a food processor until finely chopped. In a saucepan, stir the syrup and cream together and bring to a boil. With the processor running, slowly drizzle the hot cream mixture over the chocolate and process until smooth. Allow to cool to room temperature.
To Assemble
Place one layer of cake on cake plate. Spread mocha icing on top. Place second cake layer on top of icing. Pour and spread chocolate ganache over the top and sides of both layers.
Add decorations as desired. There will be excess mocha icing that can be reserved for another use.
=====================================================
Eggless Banana walnut cake
1 cup bisquick pancake flour(I had a big packet laying around for sometime)
1/2 cup walnuts, chopped
1 banana, peeled, mashed smoothly
1/4 cup brown sugar
4 tablespoons of oil
1 tsp of baking powder and vanilla extract
Milk if needed.
Mix the wet ingredients - banana, oil and vanilla extract first, then add the flour, walnuts and baking powder, mix it well. Add milk if the batter is too tight.Grease the bottom of cake pan, pour the mixture, cook it on 350 for about 30 minutes.
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