Mojie
April 7th, 2009, 12:39 PM
Texas Sheet Cake | Texas Sheetcake
Category: Desserts - Cakes
This recipe is suitable for a: vegetarian/vegan diet
Makes 1 large, thin 11 x 17" cake.
Texas sheet cake is a very thin (about half an inch thick), very moist chocolate cake (sometimes called Texas Brownies) with a thin layer of rich chocolate icing. I'm not much of a chocolate fan, but I've always loved this cake. It veganized beautifully and came out perfect. Just make sure to cover your cake with plastic wrap once it cools so it doesn't dry out!
Ingredients:
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CAKE:
2 cups sugar
2 cups flour
1/2 cup margarine (I used Earth Balance)
1/2 cup shortening (I used Earth Balance)
1 cup water
4 tbsp cocoa
1 1/2 tsp lemon juice plus enough soy milk to make 1/2 cup
1 tsp baking soda
2 eggs worth of Ener-G egg replacer, beaten
4 tsp vanilla
ICING:
1/4 cup margarine (I used Earth Balance)
4 tbsp soy milk
2 tbsp cocoa
1 3/4 cup powdered sugar
1 tsp vanilla
1/2 cup chopped nuts (optional - I hate nuts and don't use them)
Instructions:
-----------------------------------------------------
To make the cake:
Put lemon juice in a measuring cup and add enough soy milk to bring the volume up to 1/2 cup. Let set 10 minutes to clump (you're making a vegan version of "buttermilk.")
Mix sugar and flour in a large bowl. Put margarine, shortening, water and cocoa in a saucepan and bring to a boil. Pour the resulting liquid mixture over the dry ingredients in the bowl.
Add "buttermilk" (lemon juice and soy milk mixture), baking soda, Ener-G and vanilla. Mix very well, breaking up any clumps and creating a smooth batter.
Pour onto a greased 11 by 17" sheet pan and bake at 400 degrees for 20 minutes.
To make the icing:
Put margarine, milk and cocoa in a saucepan and bring to a boil. Remove from heat and add in the remaining ingredients (sugar, vanilla and nuts if you're using them). Mix with a hand mixer (this is the best method; it prevents the powdered sugar from clumping and eliminates black specks from the cocoa) or by hand. Pour over warm cake.
Additional comments:
-----------------------------------------------------
My family been making some variation of this cake recipe (non-vegan) for as long as I can remember. This variation was adapted and veganized from the Fox Developmental Center 30th Anniversary Cookbook.
Category: Desserts - Cakes
This recipe is suitable for a: vegetarian/vegan diet
Makes 1 large, thin 11 x 17" cake.
Texas sheet cake is a very thin (about half an inch thick), very moist chocolate cake (sometimes called Texas Brownies) with a thin layer of rich chocolate icing. I'm not much of a chocolate fan, but I've always loved this cake. It veganized beautifully and came out perfect. Just make sure to cover your cake with plastic wrap once it cools so it doesn't dry out!
Ingredients:
-----------------------------------------------------
CAKE:
2 cups sugar
2 cups flour
1/2 cup margarine (I used Earth Balance)
1/2 cup shortening (I used Earth Balance)
1 cup water
4 tbsp cocoa
1 1/2 tsp lemon juice plus enough soy milk to make 1/2 cup
1 tsp baking soda
2 eggs worth of Ener-G egg replacer, beaten
4 tsp vanilla
ICING:
1/4 cup margarine (I used Earth Balance)
4 tbsp soy milk
2 tbsp cocoa
1 3/4 cup powdered sugar
1 tsp vanilla
1/2 cup chopped nuts (optional - I hate nuts and don't use them)
Instructions:
-----------------------------------------------------
To make the cake:
Put lemon juice in a measuring cup and add enough soy milk to bring the volume up to 1/2 cup. Let set 10 minutes to clump (you're making a vegan version of "buttermilk.")
Mix sugar and flour in a large bowl. Put margarine, shortening, water and cocoa in a saucepan and bring to a boil. Pour the resulting liquid mixture over the dry ingredients in the bowl.
Add "buttermilk" (lemon juice and soy milk mixture), baking soda, Ener-G and vanilla. Mix very well, breaking up any clumps and creating a smooth batter.
Pour onto a greased 11 by 17" sheet pan and bake at 400 degrees for 20 minutes.
To make the icing:
Put margarine, milk and cocoa in a saucepan and bring to a boil. Remove from heat and add in the remaining ingredients (sugar, vanilla and nuts if you're using them). Mix with a hand mixer (this is the best method; it prevents the powdered sugar from clumping and eliminates black specks from the cocoa) or by hand. Pour over warm cake.
Additional comments:
-----------------------------------------------------
My family been making some variation of this cake recipe (non-vegan) for as long as I can remember. This variation was adapted and veganized from the Fox Developmental Center 30th Anniversary Cookbook.