This cake is a first for me. What I mean is, this is the first time I have made a cake from scratch. Those of you who visit me here at my vegetarian cafe, have more than likely noticed there are no baked sweets here – NO desserts. I love to browse all my baker friends blogs and admire their creativity. Honestly, this is my first attempt in this field. Boxed cakes, sure, many times. The problem for me now though is the use of eggs and dairy products. I try to stay away from them due to health reasons. High cholesterol being one of them.
My daughter and son-in-law went to a vegan restaurant in Ft. Lauderdale called the Sublime, she even took some photos for me of their appetizers and meals. They raved about the vegan coconut cake. I went on line to the restaurant’s web site and found they offered a cookbook. Yep, I bought another cookbook. Totally Vegan!
Considering my lack of experience this came out pretty darn good. A bit sweet though. The other thing was the amount of vegan butter used in the cake and the frosting. Total was 20 tablespoons, isn’t that a lot? Also each cake layer was only about 5/8 of an inch thick. I am sure I will need to try this again but I would like to make it chocolate and am not really sure how to go about that. You see why I don’t bake. Give me some veggies and I can kick @$#.
Just a note about the egg replacer – it isn’t egg whites. It actually comes in a powder form and is made from potato starch and tapioca flour. You can purchase this at the health food store. Now I can make some good ole Florida corn bread, with real corn.
Happy Memorial Weekend!!!
Recipe from Sublime Restaurant Cookbook
For the cake
1 3/4 cups sugar
10 tablespoons vegan margarine
2 cups all purpose flour
1 teaspoon vegan egg replacer
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup plain soy milk (I used almond)
1 1/2 teaspoons vanilla extract
3/4 cup water
Preheat the oven to 350 degrees. Spray two 9 inch cake pans with cooking spray. Combine the sugar with the margarine and beat for about 2 minutes. Sift together the dry ingredients and add half the flour mixture to the sugar and blend. Beat in the soy milk and the vanilla extract and once combined add in the rest of the flour mixture and mix. Add the water and and beat until all is blended.
Pour the batter into the prepared cake pans and bake for 20 minutes. With my oven I had to bake about 28 minutes. Remove pans and cool.
For the frosting
5 tablespoons vegetable shortening
5 tablespoons vegan margarine
1/4 cup plain soy
1 3/4 cups confectioners’ sugar
2 cups unsweetened shredded coconut
1 teaspoon vanilla extract
Combine the shortening with the margarine and soy milk and beat on high speed with an electric mixer. Add the sugar and continue beating for about 3 minutes. Add the coconut and vanilla and blend another 2 minutes.