Trying to veganize this cake - VeggieBoards
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#1 Old 05-23-2005, 12:52 PM
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This is a recipe I love. In fact, this is probably the best cake ever invented, and I would miss it terribly if I could never have it again after going vegan (which will happen pretty soon).



So, can you guys help me make some changes so I can keep it? My problem is I don't really know how to substitute the eggs, and there are no egg replacers for sale on stores around here. At least I never saw any, and I've looked. Do you think tofu would work? I'm clueless.



Quote:

Chocolate and Orange Cake



- 120g butter

- 120g sugar

- 180g flour

- 2 eggs

- 1,5 tsp baking powder (baking soda? what's the difference between the two?)

- 60g chocolate (bar)

- 90g nuts

- 1 full glass orange juice

- grated orange peel



Mix together the eggs and the sugar. Add butter and mix everything well. Add everything else.



In a greased pan bake for 30 minutes.



What do you think? Will I be able to keep this cake and be a happy vegan?
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#2 Old 05-23-2005, 12:56 PM
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a half cup of medium-firm or silken tofu whipped smooth would would nicely as long as you upped the baking powder by a bit (up to 2 tsp?).



you could also substitute 2 tbsp soy milk whipped with one tbsp of starch (corn, tapioca, potato, arrowroot) for each egg, upping the baking powder by the same amount you would if you used tofu.



baking powder is baking soda mixed with some starch, as well as an acidic powder (often cream of tartar).



replace the butter with earth balance or another vegan margarine.



it should work out fine.
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#3 Old 05-23-2005, 12:57 PM
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oh, and also, thanks for the recipe. there's something so wonderful about chocolate and orange flavours mixed together.
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#4 Old 05-23-2005, 12:58 PM
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I've used a lot of randon things to replaces eggs ... anything from clear soda, to applesauce, to tofu, to cornstarch. Unfortunately, I don't have any specifics here at work. I believe the Vegan Sourcebook has an egg replacer conversion chart. I'm not positive, though. You should be able to make the cake vegan. Just make sure to play around with the recipe to get it just right before making it for an event
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#5 Old 05-23-2005, 01:01 PM
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well, i have a list of "DIY" egg replacers in the substitutions section of www.veganmania.com
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#6 Old 05-23-2005, 01:04 PM
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You are just the cooking (and baking) queen, Ms. Kreeli
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#7 Old 05-23-2005, 01:05 PM
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that's right. all bow before me.



*puts out hand for kissing*
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#8 Old 05-23-2005, 01:06 PM
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Quote:
Originally Posted by Kreeli View Post

that's right. all bow before me.



*puts out hand for kissing*



Is that cake batter?!



*licks fingers*
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#9 Old 05-23-2005, 01:20 PM
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Thanks, you two. I'm so happy I'll be able to spoil myself with this for the rest of my life



Kreeli, I agree, chocolate and orange is such a great combination. I think the only other that can compete is apple and cinnamon. Tell me when you've tried the cake



Jinga, I'll make sure to try it often (as if that's a problem :P) because this is exactly the cake I want my 18 candles to be on. I chose my 18th birthday as the day I'll go vegan; can't wait for the day to come!
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#10 Old 10-09-2006, 09:17 PM
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Chocolate and Orange Cake



½ c. cold pressed grapeseed oil

½ c. unrefined unbleached sugar

6 ½ oz. unbleached flour

½ c. cashew milk (blend ½ c. cashews with 3 cups filtered water)

2 ½ tsp. non-aluminum baking powder

2 oz. vegan grain sweetened carob chips (Sunspire is a good brand)

3 oz. nuts of your choice

1 full glass fresh squeezed orange juice

grated orange peel



Mix the cashew milk and sugar together. Add the oil and mix everything well. Melt the carob chips over a double boiler. Add everything else. In an oiled pan bake for 30 minutes. Carob chips burn really easy. Keep the heat really low. The reason I said to use unrefined unbleached sugar is because most sugar is whitened with animal bone ash. Cashew milk works wonderful as a binder. It works well to replace eggs.

I think you could get along fine with this

Jacque v

Quote:
Originally Posted by SuntoryTime View Post

This is a recipe I love. In fact, this is probably the best cake ever invented, and I would miss it terribly if I could never have it again after going vegan (which will happen pretty soon).



So, can you guys help me make some changes so I can keep it? My problem is I don't really know how to substitute the eggs, and there are no egg replacers for sale on stores around here. At least I never saw any, and I've looked. Do you think tofu would work? I'm clueless.







What do you think? Will I be able to keep this cake and be a happy vegan?

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#11 Old 10-09-2006, 10:40 PM
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Whoa. Old thread.



I was getting seriously excited thinking Kreeli was back in town.
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