In case you and your family are vegetarians, it might be a good idea to think about some vegan cake recipes for the special occasions. Also you might be thinking about such recipes in case you will have a guest that is vegetarian.
If you would like to make a cake of this kind, you should make some trials before the actual occasion, to find the best recipe.
Remember that you cannot use dairy products and eggs, but there are numerous ingredients that could substitute these. These cakes are just as good as the traditional ones and the children will simply love these cakes for sure.
In case of a cake, the egg is use to bind together the different ingredients. For such purposes, you might also use cocoa butter, and also bananas. The cake will be rich and substantial, but these ingredients will reduce the height.
If you would like a lighter cake, try adding agar, vegetarian gelatin, locust beam gum or vegan egg replacement. Some women say that the best ingredient to replace egg is silken tofu that might be purchased at just any healthy vegan food store.
To make sure that your cake will rise, the secret is to blend the wet ingredients before you add the dry ingredients. This should be done gradually so you wouldn’t lose the air from the mixture.
The best choice might be to use a plain sponge cake recipe and add ingredients that you like, such as fruits, cocoa, or anything else to flavor the cake.
You will need 250 grams of self raising whole meal flour, 100 grams of unrefined caster sugar, 3 teaspoons of baking powder, 125 grams of soya margarine, soya milk and also 275 ml vanilla soya custard.
Start with preheating the oven to 180 C and grease two square baking tins. Put the soya margarine and the sugar in a tin and heat them at low heat to dissolve them. Once it is done, allow them to cool.
In a separate bowl mix the dry ingredients together. When they are well mixed, also add the margarine and mix well. Remember that the goal is to achieve a soft dropping consistency so add the soya custard and in case it seems too dry, you could also add a little soya milk.
Divide the mixture between the two tins and level them. Bake them for about 25-35 minutes. You can check the cake by inserting a skewer in the middle. If it comes out clean, the cake is ready.
Leave the tins to cool before turning them out into a tray to allow the cake to dry and cool completely. Once they have cooled, sandwich the two cakes. Use icing made of vegan margarine and icing sugar mixed together. In the end cover the cake with fondant icing.
Optional ingredients include brown sugar, carob, cocoa butter, vanilla essence, and almost any kind of fruit that you can think of. In some really special cases you could also use vegetables, such as carrots, if you think that the kids will like it.