I vegan-ized this cake and it turned out so fabulous I am still beside myself. I used a vegan margarine in place of butter, and beat the margarine with the sugar for about five minutes before adding my egg substitutes (milled flax seed mixed with a little water) and then beat that mixture for a minute. I used coconut milk in place of regular milk and it all came together so beautifully. I let the cake set for about 8 or 9 hours before I sampled it (I put it in an airtight cake thing while it was still a little warm). It stayed wonderfully moist probably from the little bit of humidity the steam caused from doing it this way. Anyway, it was absolutely fabulous. I frosted it with a buttercream frosting that I adapted as well, and topped with flaked coconut. SO GOOD! Don't be afraid to play with this - if you think it needs more flavor, add an extract to it. If you think it was too dry, increase your liquids. If you thought it was too dense, sift your flour and don't beat the batter, fold it in instead. Play around and do what works for you. Remember in cake baking your environment (hot, humid, dry, high alt, etc) does play a role, and so there will be a lot of different results because of this.
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I vegan-ized this cake and it turned out so fabulous I am still beside myself. I used a vegan...