Authentic Butter Cake (vegan)


     I have an amazing recipe for you! If you have been looking for a delicious vegan recipe for real birthday cake, you've come to the right place. No more dry cakes that would blow up like sawdust if you breathed on them; no more dense, tough cakes you could as well use to play hockey with – this is a real, soft, moist, airy, spongy, flavorful, delicious vegan butter cake! It has a tender crumb, yet holds together well enough to be sliced and filled. Let your creativity loose!
     Now, I must forewarn you that sadly, this is not a healthy cake. But you asked for a REAL birthday cake, right? And you will not get a healthier cake if you give up and buy a cake from the store, nor will you if you reach for that cake mix. No, you would rather have this then. Rest assured that this cake has NO artificial flavors or color, NO stabilizers or gums, and NO dairy or nuts. Cool, right?
     The second thing is that this cake requires a few steps and a little effort, but the smell . . .


. . . and taste will reward you richly. The traditional eggs are here substituted with a mixture of mashed banana, corn starch, water, and some extra baking powder; the banana is for moisture, and it also works as an emulsifier (I like to imagine that it is the yolk); the corn starch is for binding properties and tenderness (I like to think of it as the white); and the extra baking powder is to give some extra lift during the rising. The amounts given for the egg mixture in this recipe should substitute for about four eggs; I have not tried, however, to use this 'egg' as a substitution in cake recipes calling for real eggs, so I do not know how it would work. If you try it, please let me know!
     The egg mixture will be added to a mixture of sugar and oil (I use oil instead of butter), and a dry mixture of flour and baking powder will also be added. Now, I added the ingredients alternatingly, as I also specify in the instructions, and I cannot guarantee the outcome if you do otherwise! Baking is a science and an art, so be exact and thorough!



     Now, I know that freshly baked cake smells so wonderful you cannot wait to taste it, but there are a thousand things you can do with it (besides eating it, of course)! Try something else than frosting, like fresh fruit, fruit sauce, or vegan whipped topping. You can even use the cake in a trifle, although it would almost be a sin (thinking of how delicious that cake is). Your creativity is the boundary, so get yourself a good birthday cake!
 
     NOTE: It is much more accurate to weigh the ingredients instead of measuring them, which I why I strongly recommend that route!


Authentic Butter Cake (vegan)

Yields: 8 in. cake

Ingredients

1 1/4 c. sugar (200 g.)
1/2 c. oil (100 g.)
3 tsp. vanilla extract
1/2 tsp. salt
4 Tbsp. mashed banana (about 1)
4 Tbsp. corn starch
4 Tbsp. water
1 1/2 c. cake flour (160 g.)
3 tsp. baking powder
1/2 c. vegan milk

Instructions

1. Whisk together sugar, oil, vanilla, and salt in one bowl.
2. In another bowl, mash banana until pale and fluffy. Add corn starch and water, and mix well. This is your ‘egg’.
3. Add half of egg mixture to sugar mixture and whisk till incorporated. Add remaining egg and keep on whisking till sugar has been fully dissolved.
4. Sift together flour and baking powder in dry bowl.
5. Add half of flour mixture to batter and whisk till smooth. Add milk and mix. Add remaining flour and mix only till smooth.
6. Immediately pour into floured 8 in. cake pan and bake at 350° F for 50 min. or until knife inserted in center comes out clean.
7. Let cool some in pan before removing. Let cool fully before filling and decorating.

Scripture of the Day

1 John 1:9
"If we confess our sins, he [Jesus Christ] is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness."

Labels: ,

Creative Vegan Cooking: Authentic Butter Cake (vegan)

Wednesday, September 10, 2014

Authentic Butter Cake (vegan)


     I have an amazing recipe for you! If you have been looking for a delicious vegan recipe for real birthday cake, you've come to the right place. No more dry cakes that would blow up like sawdust if you breathed on them; no more dense, tough cakes you could as well use to play hockey with – this is a real, soft, moist, airy, spongy, flavorful, delicious vegan butter cake! It has a tender crumb, yet holds together well enough to be sliced and filled. Let your creativity loose!
     Now, I must forewarn you that sadly, this is not a healthy cake. But you asked for a REAL birthday cake, right? And you will not get a healthier cake if you give up and buy a cake from the store, nor will you if you reach for that cake mix. No, you would rather have this then. Rest assured that this cake has NO artificial flavors or color, NO stabilizers or gums, and NO dairy or nuts. Cool, right?
     The second thing is that this cake requires a few steps and a little effort, but the smell . . .


. . . and taste will reward you richly. The traditional eggs are here substituted with a mixture of mashed banana, corn starch, water, and some extra baking powder; the banana is for moisture, and it also works as an emulsifier (I like to imagine that it is the yolk); the corn starch is for binding properties and tenderness (I like to think of it as the white); and the extra baking powder is to give some extra lift during the rising. The amounts given for the egg mixture in this recipe should substitute for about four eggs; I have not tried, however, to use this 'egg' as a substitution in cake recipes calling for real eggs, so I do not know how it would work. If you try it, please let me know!
     The egg mixture will be added to a mixture of sugar and oil (I use oil instead of butter), and a dry mixture of flour and baking powder will also be added. Now, I added the ingredients alternatingly, as I also specify in the instructions, and I cannot guarantee the outcome if you do otherwise! Baking is a science and an art, so be exact and thorough!



     Now, I know that freshly baked cake smells so wonderful you cannot wait to taste it, but there are a thousand things you can do with it (besides eating it, of course)! Try something else than frosting, like fresh fruit, fruit sauce, or vegan whipped topping. You can even use the cake in a trifle, although it would almost be a sin (thinking of how delicious that cake is). Your creativity is the boundary, so get yourself a good birthday cake!
 
     NOTE: It is much more accurate to weigh the ingredients instead of measuring them, which I why I strongly recommend that route!


Authentic Butter Cake (vegan)

Yields: 8 in. cake

Ingredients

1 1/4 c. sugar (200 g.)
1/2 c. oil (100 g.)
3 tsp. vanilla extract
1/2 tsp. salt
4 Tbsp. mashed banana (about 1)
4 Tbsp. corn starch
4 Tbsp. water
1 1/2 c. cake flour (160 g.)
3 tsp. baking powder
1/2 c. vegan milk

Instructions

1. Whisk together sugar, oil, vanilla, and salt in one bowl.
2. In another bowl, mash banana until pale and fluffy. Add corn starch and water, and mix well. This is your ‘egg’.
3. Add half of egg mixture to sugar mixture and whisk till incorporated. Add remaining egg and keep on whisking till sugar has been fully dissolved.
4. Sift together flour and baking powder in dry bowl.
5. Add half of flour mixture to batter and whisk till smooth. Add milk and mix. Add remaining flour and mix only till smooth.
6. Immediately pour into floured 8 in. cake pan and bake at 350° F for 50 min. or until knife inserted in center comes out clean.
7. Let cool some in pan before removing. Let cool fully before filling and decorating.

Scripture of the Day

1 John 1:9
"If we confess our sins, he [Jesus Christ] is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness."

Labels: ,

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