August 22, 2011

Very Berry Vegan Cake

The cake monsoon is on at The Singing Chef. I would like to believe that the season will change shortly or else I may need a new wardrobe very soon. I am on a baking spree and there is no proverbial light at the end of this tunnel.

I have had a lot of people ask me for eggless versions of my cakes. I have to admit, I never really baked too many eggless cakes. And whenever I absolutely needed to, I used the egg replacer powder that one gets in supermarkets. But for about a month, I was asked by Baby A's paediatrician to stay off certain foods to test if he was allergic to something. When something is denied to you, you tend to miss it the most. No eggs, no nuts, no dairy. Technically, no cake. But I simply wanted it. And I was adamant to find a way out.

Recipes for eggless cakes are easily available. I didn't find too many vegan cake recipes that jumped out at me and said "Bake me!" I decided that I'd find no-egg and no-dairy alternatives and use them in a regular cake. That is what I did. The resulting cake was a tad dense, but otherwise divine. It was just perfect to satisfy that craving for something sweet when I was being denied everything else.

1/4 cup Oil
1 2/3 cups Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
2/3 cup Sugar
1/4 tsp Salt
1 Lemon, zested and juiced
1 cup of Soy milk (approx.)
1/4 cup Silken Tofu, pureed
1 cup Mixed Berries (Blueberries, Strawberries, Raspberries and Blackberries)

A few drops Pink Food Colour (optional)
Icing Sugar for dusting

Pour the lemon juice into a large measuring cup. Add enough soy milk to make 1 cup.

Preheat the oven to 375F. Grease and line an 8" cake tin.
Sift the dry ingredients (flour, baking powder, baking soda, and salt) together.

In a mixing bowl, add the pureed silken tofu and sugar and beat well. Add the oil, curdled soy milk and the lemon zest and beat together. Add the dry ingredients a little at a time, beating well after each addition. Add the colour, if using. Add the berries and mix gently.

Pour the batter into the prepared cake tin. Bake for 30-40 minutes or until a skewer inserted in the cake comes out clean. Dust with icing sugar. Cut into wedges and serve.


La @ FoodSlice said...

When i find an eggless cake, i try to find ways to add an egg in to make it less dense. I guess non-vegetarians are never tempted by eggless cakes unless we are restricted by a doctor. That said, the berries at the bottom of your cake slice are calling to me :-)

chef and her kitchen said...

such a delicious cake..looks damn tempting

Spandana said...

Looks very delicious Raaga... I love the nice pink color!!

Unknown said...

Very Berry Delicious looking cake..

AJ said...

It look delicious!!

sra said...

Saw this yesterday and wanted to say it looks really nice.

CinnamonNChillies said...

I am one of those who keep asking for an eggless recipe :-) Bookmarking this :-)


nicu said...

mm this is delicious! thank you for sharing! believe me or not- your post made me forget about my promise to help my friends how to play bingo and made me run to the kitchen. I'm not regretting however) It was an awesome fun and my vegetarian gf seemed to love it! said...


Nice Post Great job.

Thanks for sharing.