Wednesday, July 23, 2014
Not Holding Back with This Vegan Birthday Cake
OK, this cake I baked for my son's fourth birthday may not look so great. I guess I didn't blend the powdered sugar in well enough and probably did not add enough of it to make it as thick as it should have been for the outer chocolate icing. That said, however, I think I'm breaking some decadence laws with this one. I used the devil's food cupcake recipe from Betty's Gone Vegan, Isa's coconut icing recipe from Vegan with a Vengeance as the middle filling, and a slightly modified chocolate icing recipe from Joy of Vegan Baking (I added coconut milk to tie in the flavors). I did not hold back on sugar or fat, but I used mostly whole wheat pastry flour with about a 1/3 cup of oatmeal flour. I also used a little apple sauce and apple cider vinegar, in addition to a liberal amount of baking soda. It did come out fluffy but also really rich. That is OK. It is not normally how we would prepare something, but since this was a birthday celebration, I thought I'd have a little fun. He definitely burned off any calories he consumed on his new bike. Total amount of Earth Balance used: 1 1/2 cups.