This is indeed a great recipe. I am not sure if I left a review previously or not, but here it is again. One thing to note (other reviewers also made similar comments), to be truly vegan, the sugar used should not be white/refined. For those that may not be aware, the bright white in commercial sugar is achieved by filtering granules through animal bones (at many factories); for 'ethical' vegans, this would be unacceptable. For those who just want a dairy-less/egg-less cake, then white sugar is fine.
I have made this cake numerous times now, and use raw cane sugar (which is slightly brown as it is unrefined) or similar sugar. It imparts great flavor, trace minerals, etc. I have added instant or liquid coffee to the cake and/or the icing, for an extra twist!
I use Earth Balance vegan spread (whipped or cubed form) for the icing (separate recipe).
The cake is a little denser than what comes from a boxed cake batter, but not quite as dense as a brownie. I use a wire whisk to blend the ingredients and I also sift (after measuring) to remove lumps. Before pouring the batter into the baking dish, you will see bubbles forming - the reaction of the vinegar and baking soda - what makes the cake rise! Great recipe, enjoy!
p.s. I am curious how this recipe would come out using Stevia as a sweetener!
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This is indeed a great recipe. I am not sure if I left a review previously or not, but here...