rocket ship go!

November 24, 2007

success! (finally)

Filed under: Uncategorized — by Rachel @ 12:25 pm
Tags: ,

Isn’t it freaking gorgeous?! I oiled and cocoa’d the pans, and then I cut out rounds of aluminum foil and put them in the bottom of the cake pans, so I could have perfect rounds. And no cake-falling, either, because I used an actual already-vegan recipe, the one for red velvet cake from Paku Paku. I did veganize the frosting recipe from one I found on the Martha Stewart website. I loved the results– smooth and fluffy, and it tastes just like the commercial stuff that comes from a little plastic can, but defintely no high fructose corn syrup or trans fat.

Happiness is a big, beautiful, homemade vegan cake. Seriously, that’s the way it is in my book.

1/2 c. vegan margerine (like Earth Balance), softened
1 1/2 c. sugar
2 egg replacers (I used 2 T. flax meal + 6 T. warm water)
1 c. minus 1 T. non-dairy milk (I used rice milk)
2 T. vinegar (I used half apple cider and half balsamic)
1 T. red food coloring
1 t. vanilla extract*
1 t. almond extract*
1 t. salt
2 1/2 c. unbleached flour (scoop and level method**)
1/4 c. cocoa
1 1/2 t. baking soda
1 1/2 t. baking powder
1/2 t. cinnamon*

Preheat oven to 350F. Oil and dust with cocoa (and line with aluminum foil or parchment paper, if you like) two 8- or 9-inch round cake pans.
Beat Earth Balance and sugar together until combined. Add in egg replacement and beat until creamy.
In a glass measuring cup or small bowl, combine milk, vinegar, food coloring, and the extracts. Set aside to let it curdle.
In a large-ish bowl, sift together the flour, cocoa, baking powder and soda, and the cinnamon. Gradually beat this mixture into the EB-sugar mixture, alternating with the curdled liquid ingredients, until all is well blended and smooth.
Evenly pour batter into prepared pans and bake for 45 minutes, checking for doneness at the 30-minute mark with a toothpick. (Mine only took 33 minutes, but my oven may be too hot.)
Let the cakes cool in their pans for ten minutes, then carefully invert onto racks to cool completely. Frost with the following amazing vanilla buttercream recipe:

1/2 c. vegan margerine (like Earth Balance), softened
1 t. vanilla
dash of salt
4 c. powdered sugar, sifted
1/8 c. non-dairy milk (rice again for me)

Place first 3 ingredients in your mixing bowl. Slowly beat in powdered sugar, alternating with the milk until you have a very fluffy, smooth buttercream. Scrape down the sides of the mixing bowl occasionally. Add more milk if necesarry, but only in very small increments until the desired texture is achieved. Spread in between the layers of, on top of and around the sides of your cake. The great thing about this frosting is that it spreads easily at room temp but also keeps it shape without having to be refrigerated. Yessss!

If you’re new to baking cakes and whatnot, please do go to Paku Paku. The author, Kittee, has a whole cake-baking tutorial that is gold to bakers everywhere.

(* Indicates change from original recipe.)
(** I always use Celine’s scoop-and-level method when baking, with great results. You use a spoon or small cup to scoop flour into your measuring cup, and then you level it off with a knife. Yay for fluffy, light baked stuff!)

The cake was to celebrate my boyfriend’s birthday (it was on Monday), so he made us an awesome pasta dinner last night:

It’s whole wheat fettucine with this delicious raw sauce (pesto) of tomatoes, garlic, capers, mint, basil, parsley, red pepper flakes, and olive oil. The oil was really well emulsified into the pesto, so the sauce was ultra-creamy. The recipe is from The Mediterranean Vegan Kitchen, a really awesome cookbook that I happen to have. Mmmm, the pesto was sooo good! Especially since it was made with love and all.


  1. That is one beautiful cake.


    Comment by Coppe — November 25, 2007 @ 4:04 am |Reply

  2. That cake is delicious!!!

    Comment by Jesse — November 26, 2007 @ 1:11 am |Reply

  3. That cake is too cute!

    Comment by Melisser — November 30, 2007 @ 5:24 am |Reply

  4. feed it to meeeeeeeeeee!
    ps: it’s not MY method per se, I’ve just taken it from other baking places. 🙂

    Comment by Celine — November 30, 2007 @ 8:19 am |Reply

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at

%d bloggers like this: