Sunday, October 17, 2010

Vegan chocolate layer cake

By Tracy

I made this today to welcome in John and John A. who were cutting the grass all day, to get it down before deadline (fire safety). 6 steep acres with many large and small rocks. It's mostly wild oats, with some wild barley (apparently harder to cut than the oats).

Anyway, because the cake turned out a little lopsided, Tim and I had to sample it first to make it look more symmetrical...


For cake:
2 cups SR flour
1 scant cup sugar
1.25 cups soy milk
4 dessertspoons cocoa
3 tsp egg replacer (made up with about 2 dsp water)
1 tsp vanilla essence

Sift flour, sugar and cocoa into large bowl. Mix egg replacer with the water till fluffy, add to bowl; add oil and vanilla essence, and use beater to add soy milk little by little until the consistency is of a good thick batter.

Pour into greased (Nuttelexed!) and floured cake tin, bake at 180 deg C for 45-50 min, depending on your oven.

2 cups icing sugar
3 dessertspoons cocoa
1 dessertspoon Nuttelex or other vegan margarine
splash of soy milk as needed

Sift icing sugar and cocoa into bowl, fold together briefly. Add the Nuttelex, and little by little add small amounts of soy (very little) as you beat (electric beater does this more easily). If you're too hasty or heavy with the soy milk, the icing will be runny.

To make up: Halve cake horizontally with large knife; fill with half icing and put halves together, then ice the outside. While the icing is still unset, you can grate vegan chocolate over it as I did this time.

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