Wednesday, January 21, 2009

0 Egg free vegan vanilla cake recipe


The Best Egg Free Vegan Cake Recipe Ever!

Chefs luxury vanilla cake recipe tastes so good that it could very easily make you question if you need butter, dairy and eggs in a cake ever again.

As well as being an egg free cake recipe this is a dairy free cake recipe a soy free cake recipe a nut free cake recipe and it is fully vegan.

Chefs cake tastes so good that I have had at least three slices to eat and the rest of the family have totally devoured the rest - there is barely a crumb left in sight!

To make the cake Chef boils some apple juice and vanilla pods and adds it to the cake mixture along with fresh white bread crumbs and white spelt flour.

You really must try this recipe using the white spelt flour rather than plain wheat all purpose flour - white spelt flour contains less gluten than wheat and is a lot finer. You can buy white spelt from most independent health food stores or online.

Chefs method of baking my egg free cake recipe produces a very moist fluffy cake that is bliss to sink your teeth into.

Chef covers the cake in white creamy dairy free frosting, you can also decorate with sprinkles and other cake decorations or for a more delicate look you can keep it plain and white.

Jeenas Kitchen cake recipe may be egg,dairy,nut and soy free but it is still a fabulous cake for anybody to eat and great to share with family and friends to prove that you do not always need typical ingredients to enjoy a delicious and beautiful cake recipe.





Ingredients for Eggless vegan vanilla cake recipe


8 oz White spelt flour
6 oz Light brown sugar
3 oz White bread crumbs (fresh, sliced)
3 Tbsp Rapeseed oil (or other flavourless vegetable oil)
2 Vanilla pods
1/2 Tbsp Vanilla essence
200ml Apple juice from concentrate
2 tsp Baking powder
1 tsp Bicarbonate of soda
150 ml Apple juice from concentrate
Chef Jeenas Creamy vegan frosting


See how deliciously moist my eggless vanilla cake is?



How to bake a cake that is Egg free, Nut free, Soy free, Dairy free and Vegan


Place white spelt flour, baking powder and bi carb into a large mixing bowl.

Mix very well to evenly distribute the baking powders.

Add sugar and mix.



Remove the vanilla seeds from the pods by carefully slicing the pods down the middle and scraping the seeds from the middle of each vanilla pod.



Pour 200ml of apple juice into a pan with both the vanilla seeds and the vanilla pods.

Bring to the boil then simmer for 5-7 minutes, you should be able to smell the aroma of the vanilla over the apple juice.

Strain the seeds and pods from the apple juice using a sieve and a jug. Some of the vanilla seeds may be present in the apple juice after straining - it is OK and helps the taste.



Place 2 ounces of bread crumbs into the mixing bowl with the flour mixture with 3 tablespoons of oil.

Turn on the mixer and start to mix the cake whilst carefully pouring in the hot apple juice.

Mix for a few minutes.



Add the vanilla essence and one ounce of bread crumbs.

Mix well whilst pouring in the 150ml of cold apple juice.

Once the apple juice is fully Incorporated into the mixture mix at a fast speed for a few minutes.

If you do not have a mixer or whisk make sure you give the cake mixture a good mix using your hands and a whisk/spoon - you want to fluff the mixture up.



Pour into a greased and floured round cake tin.



Bake in a hot oven at gas mark 7/220C on the middle shelf for 25-30 minutes.

Do not open the oven for at least 20-25 minutes to help prevent the cake sinking in the middle .

After this time check on the cake, it should be golden in colour and when you gently press in the middle of the cake using your finger it should feel a little wobbly - this is how it is supposed to be.

Turn down the oven to gas mark 5/ 190C for a further 25-30 minutes or until a skewer comes out clean and the centre of the cake feel firm and bouncy to the touch.

Once cooked leave for 1-2 minutes then gently ease the cake out of the tin and cool on a rack.


When the cake is fully cool spread with Chef Jeenas dairy free frosting.



You can leave the cake plain white or decorate as desired.



Enjoy Chef Jeenas Tasty egg free, soy free, nut free, dairy free vegan cake recipe.



For more vegan recipes see Chefs vegan recipe index pages

vegan recipes 1

vegan recipes 2


0 Dairy free vegan white frosting recipe


If you want to frost/ice a cake without using any dairy produce then look no further than Chefs fabulous white frosting recipe.

This is a cake frosting recipe that you will be making again and again for dairy free baking.

It is so very creamy and delicious that you will be licking every creamy smudge of the frosting from the plate.

Chefs vegan frosting recipe is very easy to prepare and looks fantastic spread onto any cake or baked goods.






Ingredients for vegan frosting recipe
10oz Powdered sugar
2 Tbsp Cold water (15ml spoonfuls)
1 Tbsp Vanilla essence
1 Tbsp Agave syrup (golden or corn syrup will work)
1 Tbsp Dairy free margarine


How to make a dairy free cake frosting


Sieve the powdered sugar into a mixing bowl .

Add all other ingredients.

Mix very well adding half a tablespoon at a time until it becomes a thick and creamy paste.



If the mixture is too dry add a little water, if the mixture is too wet add a little sieved powdered sugar.

Always make sure that when more water is added that very little amounts are used at a time or else the frosting will not spread well or set.



Spread Chefs tasty dairy free and vegan frosting onto a cooled cake or other baked foods.



Ready to spread the vegan frosting.



Spreading dairy free frosting onto a cake.



Look at the finished product - a beautiful vegan cake topped with a tasty creamy white dairy free vegan frosting.




Want to see a full step-by-step recipe for the cake pictured above?

Egg free vanilla cake recipe

Also try Chefs other vegan white frosting recipe



 
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