Whoop, whoop! I made some wedding cakes the other day. They wanted them white, light and with lots of fresh berries. So here we go.
You need to have:
For the dough:
300g flour
50g starch
200g sugar
2tbsp soy flour
1pkt baking powder
1pkt vanilla sugar
1cup frozen mixed berries
300ml soy yoghurt
150ml soy milk
50ml oil
(I used this recipe twice to get a nice tall cake. That is a lot of cake, though, so you can just as well use one recipe and cut the cake in two "plates")
For the icing:
400-500g vegan whippable cream, best if it's unsweetened (place it in the fridge over night, so it whips better!)
juice and zest of 1 lemon
around 100g icing sugar and some agave sirup (depending on how sweet you want the icing to be)
4tbsp soy yoghurt
lots of that powder that makes cream stay whipped for a long time. I don't know what it's called in english, please forgive me. You can very well use 3tbsp of it so the cream stays firm and doesn't smudge all over the place when you cut the cake.
(If you're making two whole cakes, use these amounts times 1 and 1/2)
lots of fresh and delicious berries to decorate
You need to do:
Preheat oven to 180°C and grease a cake pan. Mix all ingredients (apart from frozen berries) for the dough. Stir in the berries with a wooden spoon or similar, so you don't destroy them. Bake for roughly 45 minutes (it might take longer because of the fluid coming from the frozen berries).
Whip cream with "whipping powder" until nice and firm. Add lemon juice and zest, yoghurt and sugar/ agave sirup to taste. If the cream isn't as firm as it was before, you can add more powder and whip it again until it's firm enough. Place in the fridge until it's being used (it will harden out a little more here).
Let the cake cool down COMPLETELY (otherwise it will break when you cut it). Cut it into two plates of cake (unless you made two cakes already) and even out the surfaces, especially the top one as it will probably have risen into some sort of cake-hill. Place the bottom layer on the serving dish. You won't be able to move the whole thing later, it will be too heavy. Cover the top of the bottom layer with a litte bit of cream and lots of berries. The berries should be the same size, so you have something similar to an even surface to work with. Fill the gaps with more icing and place second layer of cake on top. Cover everything with icing. Decorate with berries and ENJOY!
Oh don't you just love cakes that could make you tipsy.
You need to have:
For the dough:
300g flour
50g starch
200g sugar
2tbsp soy flour
1pkt baking powder
1pkt vanilla sugar
1cup frozen raspberries
300ml soy yoghurt
150ml soy milk
50ml oil
For the icing:
1pkt soy whip
1pkt "whipping powder" (keeps the cream whipped)
good dash Liqueur 43 (or vanilla syrup if you don't like alcohol)
a few tbsp icing sugar
0-2pkts vanilla sugar (depending on how strong the vanilla taste already is with the liqueur/syrup in the cream)
raspberries to decorate (I used frozen ones for this, too)
You need to do:
Preheat oven to 180°C, grease a springform pan.
Mix the dough. You can mix until it's a light pink after you put the raspberries in. You don't have to, though, I just wanted my cake to be all barbie.
Bake for 40-50mins and let cool down.
Whip up your cream with the whipping powder, then add flavour and icing sugar. The icing might seem a little runny but will get firm when it "dries" a little because of the icing sugar. I just kept the cake in the fridge after I put on the icing.
It's a bomb.
You need to have:
For the dough:
400g flour
50g starch (or another 50g flour)
200g sugar
1pkt baking powder
1pkt vanilla sugar
2-3tbsp chocolate spread
2tbsp soy flour
50ml oil
400ml red wine (or part red wine part milk, depending on how red-winey you want the cake to be)
3-4 pears, peeled and halved or quartered, depending on how big they are
For the icing:
1/2pkt icing sugar
2-3tbsp chocolate spread
2-3tbsp margarine
dash of soy cream (optional)
You need to do:
Preheat your oven to 180°C. Grease a springform pan. Mix all ingredients for the dough and pour it into the springform pan. Place pears on top in a circular pattern (or something like that. Just try to fit as many as you can...).
Bake for 40-50mins, then let cool down.
Mix ingredients for the icing and cover cake. The one in the picture was quite runny because I used some whipped soy whip that was leftover from another cake in it, too. You can just add a dash of cream for the flavour and to make the cake even more intense than it already is :D
Might be my favourite cake EVER!
You need to have:
For the bottom layer:
200g flour
125g sugar
1pkt baking powder
1pkt vanilla sugar
2-3 tbsp speculoos spread
200ml soy milk
50ml oil
1 1/2 tbsp soy flour
For the middle layer:
1pkt (about 250g) "Zwieback" + 2-3tbsp speculoos spread
OR
1pkt speculoos
1cup strong black coffee
Amaretto to taste
For the cream:
2pkts soy whip
2pkts of the powder that makes cream stay whipped all nice and fluffy
2-3pkts vanilla sugar or 2-3dashes vanilla syrup
unsweetened cocoa powder to sprinkle
You need to do:
Grease a springform pan. Mix the ingredients for the bottom layer and bake at 180°C for 20-30mins. Let cool down.
For the middle layer, mash the Zwieback and speculoos cream or just the speculoos, until you have a crumbly mass. Add coffee and amaretto to taste. Spread the mass in another greased oven dish and put in the freezer.
When the bottom layer is cooled down, whip the soy whip with "whipping powder" and vanilla sugar/syrup. Cover the bottom layer with a little less than half the cream. Also place in the freezer and wait about 30mins until the cream layer is slightly frozen on the outside. This way it won't be all squishy and you can easily place the (also slightly frozen) middle layer on top. Keep the rest of the cream in the fridge while waiting, though!!!
Cover the now 3 layers with the rest of the cream and sprinkle with cocoa.
Very healthy.
You need to have:
300g flour
200g sugar
1pkt baking powder
1pkt vanilla sugar
2tbsp soy flour
400ml soy milk
100ml vegetable oil
1 GOOD dash caramel syrup
2tbsp chocolate spread or 50g cocoa powder
250-300g icing sugar
3-4tbsp peanut butter
2tbsp margarine
You need to do:
Mix all ingredients from the first column. Place 1/3 in another bowl and add caramel syrup. Add chocolate spread or cocoa powder to the other 2/3 (chocolate spread makes the cake a lot more moist and yuuummmmy).
Place chocolate, then caramel in a greased springform pan.
Bake at 180°C for 40-50mins.
For the peanut butter cream, mix icing sugar, peanut butter and margarine. Cover the cake in it. EAT!
You need to have:
500g flour
250g margarine
250g sugar
2pkt vanilla sugar
1pkt baking powder
3 tsp no-egg
1 dash soy milk
2 apples
500ml soy yoghurt
You need to do:
Preheat the oven to 180°C and grease a 28cm springform pan.
Mix flour, margarine, sugar, 1pkt vanilla sugar, baking powder, 2tsp no egg and soy milk until it's a smooth dough.
Cut apples into small pieces. Mix with yoghurt, 1pkt vanilla sugar and 1tsp no-egg.
Cover the springform with about 2/3 of the dough. Fill with the apple-yoghurt mixture. Use the rest of the dough to make thick strips and make a grid on top. Bake for 20-30mins or until golden brown.
I went to visit my parents and stole some rhubarb from their garden. I stewed a lot of it but also made a mini-cake. Heart-shaped of course. I would probably use 3x the recipe for a normal-sized cake.
You need to have:
50g sugar
100g margarine
150g flour
1/2 cup chopped rhubarb (1cm pieces)
1-2tbsp soy yoghurt
1pkt vanilla sugar
You need to do:
Preheat oven to 200°C. Grease a springform pan.
Mix sugar, margarine and flour until you get a crumbly dough. Cover the springform pan with 2/3 of it (maybe 1/2cm thick).
Mix rhubarb, yoghurt and vanilla sugar. Place the mixture on the dough and cover with crumbs.
Bake 20-25 minutes or until golden brown. Don't do it like me but be patient and let the cake cool down AT LEAST an hour before taking it out of the springform pan. Mine broke because it was too soft, still. But it tastes good!
Sooooo preeeeetty, right? Well, I have this friend, who really likes flowery heart-shaped pink things and it's his birthday tomorrow... Anyways, I discovered (thanks to my work and wonderful boss) that cakes are so much better when you bake with starch, so here we go.
You need to have:
300g flour
40g unsweetened cocoa powder
1pkt baking powder
50g starch
1pkt vanilla sugar
200g sugar
40ml oil
300ml soy milk
100ml strong coffee
1 big glass of cherries
optional:
500g dark chocolate
a good 100g powdered sugar
cherry juice (kept from the glass)
all sorts of sugary decoration
You need to do:
Preheat the oven to 180°C and grease a springform pan. Drain the cherries but keep the juice.
First, mix all the dry ingredients. Mix wet ingredients seperately, then pour into the dry ingredients. Mix using an electronic mixer until you get a thick batter.
Pour into the springform pan, cover with cherries and bake for 40-50 minutes. You can check if it is done by poking it with a thin long wooden stick or similar. If there is dough stuck on it, it still needs to bake.
Let cool down.
Melt the chocolate and cover the cake. Let dry. Mix about 100g powdered sugar with a tiny bit of the cherry juice. add maybe 1-2tsp and stir. You need to have a really gooey mass rather than a liquid to draw pretty things on top. You can add all sorts of decoration. Obviously you can only do chocolate covering or icing, whatever pleases you, really.
