Making a vegan cake is not overly difficult if you keep a stocked pantry.
I used the standard Depression Era wacky cake recipe, but substituted freshly ground whole wheat pastry flour for all purpose. I baked two layers and when they were cool I frosted them with "buttercream" frosting using coconut fat as the butter substitute.
I hadn't baked a major dessert in a while and this was a hit.
We called this goofy cake growing up and it's still one of my favorite cakes. I love how it's made totally from pantry items. I made it during our recent family vacation for an "unbirthday" party. If I'm feeling fancy and have the jam on hand, raspberry jam between the layers and a little thin ganache drizzled over top is really good, too!
ReplyDeleteThat sounds good! My daughter loves chocolate anything. The whole wheat pastry flour changes the texture slightly, but not in a bad way.
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