The Baking Vegan

Welcome!
I'm Jane; a vegan chocolate addict and passionate baker on a personal quest to adapt my favourite recipes to make them cruelty-free! Enjoy!

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So! After extensive research about egg replacing I decided to be a bit crazy… I just used 1 cup of plain soy yoghurt instead of the 5 eggs! No vinegar, no flax or applesauce, just good old Alpro! I was a bit sceptical about how well this would work but the cake rose really well in the oven and looks incredibly light and airy. I kept the oven temperature relatively low because I wasn’t sure how the cake would react in a higher temperature and it took 45 minutes to bake at 150ºC on the middle shelf. It was pretty delicate so if making a sandwich cake allow it to cool for several hours and firm up a bit in the fridge before cutting and icing it. It’s a beautifully light cake with a delicate taste and light texture, I highly recommend it (but of course I would say that!)

Making this recipe vegan took so much substituting and I messed with the amounts quite a lot so it barely resembles the original (except for the coconut!); for example Ina’s recipe called for 1.5 teaspoons of almond essence, but even half a teaspoon imparts a seriously strong almond smell and flavour so I reduced that significantly. I also reduced the amount of flour by a whole cup, and only needed half the amount of liquid specified because of the moisture in the yoghurt. If you want to check out the dairy and eggy version it’s at http://www.foodnetwork.com/recipes/ina-garten/coconut-cake-recipe/index.html.

So here is my Vegan Coconut cake!

Ingredients (in order of addition)

1.5 cups/340g vegan spread (I used Pure soya)

2 cups/470g demerara sugar

1 cup/230g plain soy yoghurt 

2 cups/470g all purpose white flour

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

1/4 cup/60ml light non-dairy milk mixed with a teaspoon vanilla essence and1/2 teaspoon almond essence (optional!)

150g/around 1/2 a cup dessicated/shredded coconut 

Instructions

1. Preheat oven to 150ºC/300ºF. Grease the sides and line the base of a 10 inch loose bottomed cake tin.

2. In a large mixing bowl add the vegan spread and sugar. Beat with an electric mixer on high until relatively smooth. The sugar will appear gritty at this stage.

3. Add the yoghurt and beat again until the batter is relatively smooth - this may look a bit curdled but don’t panic!

4. In another bowl combine the dry ingredients.

5. Sift a third of the dry ingredients into your wet batter, fold in lightly.

6. Add a third of the milk mixture to your batter and mix well.

7. Repeat stages 5 and 6 until all the flour mixture and milk mixture have been combined into the batter - make sure to fold lightly help aerate the batter!

8. Pour the mix into your prepared cake tin and bake on the middle shelf of your preheated oven for 45 minute.

9. A cake tester (if you don’t have one you can use a stick of dry spaghetti!) should come out completely clean when inserted in the centre.

10. Allow to cool completely before icing.

Here’s the undecorated cake!

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(Cooling my cake on my imaginary best friend Nigella!)

1 year ago
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