This is my second attempt at this recipe. The first time I tried it with gluten free ingredients. They rose very nicely and tasted great. But, the gluten free cooking takes some practice. Even though they rose like cake should, they didn't level off and were very unusual looking. I'll keep trying though.
This recipe made with the wheat flour worked very well. My friend Bill told me he'd be interested in a vegan cake when I could get it "Betty Crocker" moist and fluffy. Well, I think I've finally managed it. The Coconut Cupcakes had a wonderful texture. I think they got better after chilling overnight.
This is another recipe from Vegan Thyme. I really like visiting this blog, she has some great cake recipes. While writing this and looking up her link, I noticed a great buttery cake with chocolate frosting I think I'm going to have to try this weekend. I didn't change much in her recipe. I didn't have vegan sour cream, but made my own with the coconut creme and lemon juice. I used coconut sugar and my egg replacer comes in bulk at People's Coop, so I am not sure if it's the same. I really like it though, it whips up frothy like egg whites. I have two more bags of frozen strawberries left from last season. They're from Crawford's Strawberries 'n Cream Farm, so this is truly Strawberries & Cream cake. I baked my little cakes in heavy pans similar to bundt pans so the outside was kind of crispy and the center moist. Donna said they'd pass as a 'fried' doughnut from a shop.
Vegan Strawberry Cake
2 1/2 cups cake flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup vegetable margerine
1 1/3 cup Florida Crystals or other "healthy" sugar
3 teaspoons Ener-G Egg Replacer mixed with 4 tablespoons warm water (equiv. of 2 eggs)
4 oz. of vegan sour cream
1 1/2 cup puree of fresh strawberries (a pint and a half should do it)
1/2 tablespoon vanilla extract
Preheat oven to 350º.
Lightly spray two-8" round cake pans. Line the bottoms with parchment paper. Slice your strawberries up and place in a bowl and sprinkle with sugar (this helps them soften up a bit.) Set aside.
Prep your Ener-G egg replacer and set aside. In a medium mixing bowl, cream the margarine with the sugar and set aside. Add the egg replacer to this and mix well.
In another bowl, whisk together the dry ingredients: flour, salt, baking powder and cinnamon.
Puree your strawberries so that they mixture is pretty smooth--pour them into a small bowl. You'll still have a few chunks, that's okay. Whisk your strawberry mixture with the sour cream and vanilla.
Next, in alternating additions, add about a third of the flour mixture to the butter mixture, mix well. Next add a third of the berry mixture, mix well. Repeat this--ending with the flour mixture. Be sure to just hand mix after the final addition of the flour--this will help create less gluten formation.
Pour into prepared pans and bake for about 30 minutes or until toothpick inserted in the middle comes out clean.
Allow to cool completely before frosting.
Vegan Pink Buttercream Frosting
4 tablespoons vegetable margarine or Earth Balance butter
4 tablespoons vegetable shortening
2 cups powdered sugar (or more depending on thickness you want)
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 drop red food coloring (or any amount you want depending upon your "pink" craving)
In a large bowl cream the margarine and shortening with about a 1/2 cup of the powdered sugar. Then add the extracts. Continue mixing with blender, adding the powdered sugar until desired "fluff" has been met. Add a drop of red food color until desired "pink" has been met! Frost the cake only after it cools completely!