Being vegan, finding suitable pastries in Singapore is no easy task, let alone to find a yummy vegan cake.
Ya: Hi, do these cakes contain milk?
Ta: Well, our cakes are vegetarian… egg-free.
Ya: Er… okay, but do you use milk?
Ta: Of course! How do you make cakes without any milk?
Ya: Of course you can! Why not substitute cow milk with soy milk?
Ta: Huh? It’s not possible to make cakes without (cow) milk? It would not be nice.
Ya: Thanks! (But no thanks!)
I’m all happy that there are plenty of vegetarian cakes out there for vegetarians who do not take eggs. Few have clear ideas of the cruelty within egg farms (see www.goveg.com/factoryFarming_chickens_egg.asp). But I’m not very satisfied that bakeries here fall short of trying other cow milk substitutes. Most have even less ideas of the harshness hidden on dairy farms (see milksucks.com). Come on, we are living in the Internet age – we can find almost anything important online… vegan cake recipes included!
With a few clicks, I found tons of vegan recipes. And to challenge the myth that no cow milk = lousy cakes, I whisked up some flour and baked a deep chocolaty cake. My very first guinea pig loved it very much, and we decided to let a group of non-vegan friends try the second cake. Everyone was surprised that the cake was vegan. They loved it and even asked for the recipe.
No cow milk, no problem. Good cakes need cow milk? Myth busted! Vegan cakes can be equally if not more delicious! Do try the recipe below. No soy milk needed after all! So it’s good news for those who are allergic to soy. 😉
Deep Chocolate Vegan Cake
1 1/2 cups unbleached white flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil (corn oil works well)
1 cup cold water or chilled brewed coffee (if you take coffee)
2 teaspoons pure vanilla extract
2 tablespoons cider vinegarPreheat oven to 375 degrees. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper. In a medium bowl, sift together flour, cocoa, baking soda, salt and sugar. In another bowl, combine the oil, water or coffee, and vanilla. Pour the liquid ingredients into the dry ingredients and mix until well- blended and smooth. Add the vinegar and stir briefly. The baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Quickly pour the batter into the baking pan.
Bake for 25 to 30 minutes. Cake is done when a toothpick inserted in the center comes out dry. Transfer to a plate when cool.
Bon Appétit!
Related Article:
Why Egg and Milk-free Cakes?
http://moonpointer.com/index1.php?itemid=2054
heehee, can we replace cow’s milk with human breastmilk? Do you think people will buy the cake? How come human can eat cakes made from other sentient beings’ milk but not from human’s milk? Maybe the cows and goats are reared in a controlled and safe manner and human can’t be controlled that way and the milk may not be safe? sorry for the funny thought. I am breastfeeding my baby. I had vegetarian meals yesterday. 🙂
😆 Hey mongs, you can try suggesting or maybe try to bake one such cake yourself, hehe.
Many of us think cows and goats are reared in a safe manner, but the truth is otherwise. There are many videos out there to prove it is not so. Animals are not like humans. They defecate anywhere anytime, so, hygiene wise, i don’t think it’s sparkling clean :sick: In diary farms, female cows are continuously forced to be pregnant (so that they will continue to have milk) and after giving birth, mother cows are forced again, to be separated from their baby calves. Just how good and nutritious will the milk from a depressed mother be? For more info, please read : Cow Dairy. I’m not quite sure about goats, but I don’t think they are treated any differently. Most of all, to exploit them fully, they are killed for their meat and skin in the end. There is no happy ending.
These are some of the cruel facts that consumers are shielded from. Most cows are not happily grazing in a open field portrayed in advertisements – they are confined in dark concrete buildings. Even the cows in the fields are killed once they become barren.
I’m happy that you are breastfeeding. That’s the best food a mother can give to a child 🙂 I’m glad many readers do make efforts to have kinder diets. Even if it’s only one meal, it means a lot to the animals spared from supply and demand. Let us together make this world a better place for the future generations – of animals and humans. Pureland can be here and now if we want it enough 😉 Every meal chosen is a vote cast for peace or violence. Amituofo.
:woot: A friend just posted this on her blog, check out the yummy vegan log cake and other yummy vegan food : VSS Very Vege Christmas Party :love:
Wow, sounds like great recipe but I can’t bake. 🙁
Easy peasy really…
just need to follow the instructions in the recipe closely 😀
I made pumpkin muffins last night from a recipe from Isa’s website (she is a vegan cook). Just saw that the website has expired so can’t share it here. The muffins are really delicious and not heavy at all. I am going to try the chocolate cake next week.
Pumpkin Muffins
Submitted by Isa
prep time: 7 minutes | cooking time: 27 – 30 minutes | makes 6 jumbo muffins
These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes.
Equipment:
Jumbo muffin tin
Ingredients
1 3/4 cups flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon soy yogurt (or tofu)
1/2 cup soymilk
1/2 cup vegetable oil
2 tablespoons molasses (maple syrup)
Directions
Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.
Sift together dry ingredients (flour through cloves). In a separate bowl, whisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.