Saturday, February 18, 2006

vegan birthday cake



carrot cake with soy cream cheese frosting

3 comments:

Anonymous said...

would really like the recipe for the carrot cake and soy cream frosting. It really looks yummie!!! Thank you so much, Kay

kay.f@usa.net

islandgirlshell said...

carrot cake

mix these ingredients well:
1 cup sucanat
1/4 cup applesauce
1/4 cup canola oil
egg sub for 2 eggs
1/2 tsp salt
1 tsp cinnamon
1/4 cup chopped raisins

in a larger bowl combine:
1 cup whole wheat pastry flour
1 cup grated carrot
1 tsp baking powder
1/4 cup chopped walnuts
3/4 tsp baking soda

Add sugar mixture and stir well. Pour into greased 8" or 9" pan, round or square. Bake at 350 degrees until toothpick comes out clean (about 40 minutes) You can double recipe and bake in a 9x13 pan for about 50 minutes, or bake in two 8" or 9" pans for a layer cake.

cream cheese frosting

3 oz. soy cream cheese
1/4 cup Earth Balance margarine
1 teaspoon vanilla
2 1/4 cups Hain powdered sugar

Beat cream cheese, margarine, and vanilla with hand mixer until fluffy. Gradually add sugar, beating well. Makes enough for one 8" or 9" cake.

To make the rainbow cake, I used a coffee cake pan (donut shaped) and cut in half to make two semi-circles. I then frosted the top of one side and placed the other half over the frosting to stick them together. Place the cake upright to make the rainbow shape and frost all surfaces with the rest of the cream cheese frosting. Finish by decorating with colored icing over the cream cheese frosting.

The rainbow colored icing can be made using vegan dyes and this recipe.

cream together:
1/4 cup Earth Balance margarine
1/4 cup Spectrum Naturals shortening

beat in:
1/2 teaspoon vanilla
2 cups sifted Hain powdered sugar (1 cup at a time) beating well after each addition. Icing will appear dry.
Add 1 tablespoon soy or rice milk, beating until icing appears light and fluffy. Divide into small bowls and stir in dyes. Place colored icing into bags prepared with decorating tips.

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