A blob of vegetarian cake

[kara10]

Hey,

Recently I attempted to bake a vegetarian cake for my mom but it ended in a disaster. I used a recipe I found online that suggested I replace eggs with either vegetable shortening or increase the about of butter in my batter. I have not tried increasing the butter but I have tried the vegetable shortening alternative but it did not out right. The batter ended up having a thin crust on the top but the whole 'cake' was fluid. I baked it for 45 minutes at 375 degrees Celsius. Can anyone suggest an alternative recipe for a vegetarian cake? Or can someone tell me what might have gone wrong with my recipe?

Any help will be much appreciated.

Thank you

 

[Becky]

Eek, doesn't sound good! Have you got a link to the recipe?

 

[mommykerrie]

Coconut oil! I use coconut oil to replace oil in cakes and it's amazing. Slight coconut taste, though, just to warn you!

 

[ACSAPA]

Here's a vegan chocolate cake that is supposed to be super easy to make. Maybe this one would work because it has vegetable oil.

http://www.veggieboards.com/t/22508/absurdly-easy-chocolate-cake

 

[LadyLuck7]

Someone just suggested to me using applesauce as oil substitute. I have not tried it yet but plan to soon, as I am hunting healthier treats for my family.

 

[Writer E]

I have not tried it, but I have seen the applesauce suggestion a number of times. LL7, please let us know how your treats turn out.

 

[LadyLuck7]

I have not tried it, but I have seen the applesauce suggestion a number of times. LL7, please let us know how your treats turn out.

Well I did try the applesauce in a cake I was making this past Thursday. It tasted wonderful but was very crumbly for lack of a better word. Is this normal when using the applesauce? Or did I blunder? The cake itself was wonderful just did not want to stay together.

 

[Selina]

Hey,

Recently I attempted to bake a vegetarian cake for my mom but it ended in a disaster. I used a recipe I found online that suggested I replace eggs with either vegetable shortening or increase the about of butter in my batter. I have not tried increasing the butter but I have tried the vegetable shortening alternative but it did not out right. The batter ended up having a thin crust on the top but the whole 'cake' was fluid. I baked it for 45 minutes at 375 degrees Celsius. Can anyone suggest an alternative recipe for a vegetarian cake? Or can someone tell me what might have gone wrong with my recipe?

Any help will be much appreciated.

Thank you

 

[Selina]

Hi normally for eggless cakes substitues are vinegar and bicarb.

Here is a recipe

2 cups boiling water
1/3 cup vinegar
1 cup oil
2tsp vanilla ess

dry ing
3 cups flour
4tsp baking powder
2 cups sugar
1tsp bicrab
1/3 cup cocoa
pinch of salt

mix dry ing and add to the wet ing. Pour batter in oven tray and bake at 180 for +- 2o mins.

enjoy

 

[justusforus]

I just recently had someone mention they would only eat a vegetarian cake. Some good suggestions on here and I think I will give it a whirl. There always seems to be a way to substitute out items, but it seems there may be a side effect of two. The coconut oil is interesting and I certainly would not mind the taste!

 

[belle]

I know some of my friends use milk in substitute of eggs and their cakes end up being delicious. I have never heard of using coconut oil as a substitute- sounds pretty interesting though!