The secret to vegan cake is baking soda and vinegar. You know how you mix them together and it bubbles up, like in a grade school volcano? In the recipe it bubbles up and makes the cake rise, nice and fluffy. You should also use oil instead of margarine, since the margarine weighs it down.
Here's a sample recipe:
Chocolate Cake
3 c. Unbleached white flour 2 c. Sucanat (or other unrefined sugar) 1/2 c. Cocoa powder 1 tsp. Sea salt 2 tsp. Baking soda 2 T. White vinegar 2 tsp. Vanilla 2 c. Water 3/4 c. Corn oil
Sift the dry ingredients together. Add the vinegar, vanilla, water, and oil. Bake at 350 for 50 minutes, or until a toothpick inserted comes out clean.
You can do a lot of things with this basic combo. For example, add mint oil to make a chocolate mint cake, or coffee to make a mocha cake. You can make it a vanilla cake by replacing the cocoa with flour and doubling the amount of vanilla. You can add lemon to the vanilla cake to make a lemon cake. And so on.
Another option that some people use for replacing eggs in cake recipes is flax seeds. Put 1/4 c. flax seeds in a blender and grind. Add 3/4 c. water and continue to blend. 1/3 c. of the result equals one egg.
An example of what you can do with that:
Orange Gingercake
2 c. Unbleached white flour 1 1/2 tsp. Ginger, ground 1 1/2 tsp. Baking powder 1/2 tsp. Baking soda 1/2 tsp. Sea salt 1 1/3 c. Sucanat (or other unrefined sugar) 2 T. Barbados molasses 6 T. Non-dairy margarine 4 T. Vegan milk 1 N'egg (the flax seed egg mentioned above) 1 Orange-grated rind 2 T. Orange juice
Oil and flour a cake pan. Put the flour, ginger, baking powder, baking soda, and salt in a mixing bowl. Heat together the Sucanat, molasses, and margarine until the margarine is melted. Combine all ingredients, beat well, and pour into the pan. Bake at 325 about 1/2 hour, or until just firm to the touch. Cool in the pan.
Or...
Lemon Cake
8 T. Non-dairy margarine 3/4 c. Sucanat (or other unrefined sugar) 1 Lemon--its juice and its ring, grated 1 N'egg (flax seed egg, described above) 1 c. Unbleached white flour 1 1/2 tsp. Baking powder
Oil and flour a square cake pan. Heat margarine and 1/2 cup of the Sucanat over low heat until the margarine is melted. Take off the heat and stir in the lemon rind. Beat the n'egg into the Sucanat mixture. Fold in the flour and baking powder and turn the mixture into the pen. Bake at 350 about 30 minutes or until it is just firm to the touch. Warm the lemon juice and 1/4 cup of the Sucanat and mix together. Prick the cake all over with a fork or toothpick, and spoon the syrup over it. Leave in the pan to cool. Variation: Use a small orange--juice and ring--instead of lemon.
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Here's a sample recipe:
Chocolate Cake
3 c. Unbleached white flour
2 c. Sucanat (or other unrefined sugar)
1/2 c. Cocoa powder
1 tsp. Sea salt
2 tsp. Baking soda
2 T. White vinegar
2 tsp. Vanilla
2 c. Water
3/4 c. Corn oil
Sift the dry ingredients together. Add the vinegar, vanilla, water, and oil. Bake at 350 for 50 minutes, or until a toothpick inserted comes out clean.
You can do a lot of things with this basic combo. For example, add mint oil to make a chocolate mint cake, or coffee to make a mocha cake. You can make it a vanilla cake by replacing the cocoa with flour and doubling the amount of vanilla. You can add lemon to the vanilla cake to make a lemon cake. And so on.
Another option that some people use for replacing eggs in cake recipes is flax seeds. Put 1/4 c. flax seeds in a blender and grind. Add 3/4 c. water and continue to blend. 1/3 c. of the result equals one egg.
An example of what you can do with that:
Orange Gingercake
2 c. Unbleached white flour
1 1/2 tsp. Ginger, ground
1 1/2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Sea salt
1 1/3 c. Sucanat (or other unrefined sugar)
2 T. Barbados molasses
6 T. Non-dairy margarine
4 T. Vegan milk
1 N'egg (the flax seed egg mentioned above)
1 Orange-grated rind
2 T. Orange juice
Oil and flour a cake pan. Put the flour, ginger, baking powder, baking soda, and salt in a mixing bowl. Heat together the Sucanat, molasses, and margarine until the margarine is melted. Combine all ingredients, beat well, and pour into the pan. Bake at 325 about 1/2 hour, or until just firm to the touch. Cool in the pan.
Or...
Lemon Cake
8 T. Non-dairy margarine
3/4 c. Sucanat (or other unrefined sugar)
1 Lemon--its juice and its ring, grated
1 N'egg (flax seed egg, described above)
1 c. Unbleached white flour
1 1/2 tsp. Baking powder
Oil and flour a square cake pan. Heat margarine and 1/2 cup of the Sucanat over low heat until the margarine is melted. Take off the heat and stir in the lemon rind. Beat the n'egg into the Sucanat mixture. Fold in the flour and baking powder and turn the mixture into the pen. Bake at 350 about 30 minutes or until it is just firm to the touch. Warm the lemon juice and 1/4 cup of the Sucanat and mix together. Prick the cake all over with a fork or toothpick, and spoon the syrup over it. Leave in the pan to cool.
Variation: Use a small orange--juice and ring--instead of lemon.