Eggless Vanilla Cake
Ingredients
· 2/3 cup butter
1 1/2 cup sugar
1 cup full-fat evaporated milk (not condensed – more like coffee creamer)
1 cup buttermilk
3 cups self-raising cake flour
1/2 tsp salt
1 tbsp baking powder
1 tbsp vanilla extract
1 1/2 cup sugar
1 cup full-fat evaporated milk (not condensed – more like coffee creamer)
1 cup buttermilk
3 cups self-raising cake flour
1/2 tsp salt
1 tbsp baking powder
1 tbsp vanilla extract
Instructions
Cream the butter and sugar together until light and fluffy. Add the evaporated milk and thoroughly beat until the sugar is dissolved and the mixture is creamy. Sift in the flour with the salt and baking powder and add the buttermilk. Beat for 2 mins until thick and well combined. Pour into your prepared pan and bake at 350F until well risen, golden and the centre tests cooked (will vary with the oven – took 60 mins in mine, but I would start to check after 40-45 mins!)
Immitatiom Royal Icing
1 cup confectioners' sugar
2-4 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon of almond or vanilla extract, depending on your taste
food coloring
In a small bowl, stir sugar and milk until smooth. Beat in corn syrup and almond (or vanilla) extract. You may need to adjust the quantities of milk or corn syrup slightly to get the consistency you want. Add slowly until it is just right.
Divide the icing into separate bowls. Add food coloring to each bowl until it has reached your desired shade.
Vegan Chocolate Cake
Ingredients
· 2 1/4 cups flour
5 tablespoons cocoa powder
1 1/2 cups sugar
3/4 teaspoon salt
1 1/2 teaspoons baking soda
3 tablespoons oil
3 tablespoons apple sauce
1 1/2 tablespoons vinegar
2 teaspoons vanilla
1 1/2 cups cold water
5 tablespoons cocoa powder
1 1/2 cups sugar
3/4 teaspoon salt
1 1/2 teaspoons baking soda
3 tablespoons oil
3 tablespoons apple sauce
1 1/2 tablespoons vinegar
2 teaspoons vanilla
1 1/2 cups cold water
Instructions
Mix the dry ingredients …mix the wet ingredients …add wet to dry, mix well, but don’t over mix. pour into oiled pan and bake at 350F for 30 – 35 min.
110 Calories; 2g Fat (15.7% calories from fat); 1g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 146mg Sodium.
Royal Icing without eggs or meringue..
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
food coloring
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
food coloring
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush
