Best dairy and egg free cake ever

[Macabre]

I am making a cake or cupcakes for a vegan coworker's work baby shower Monday. I have a few ideas (including using that marshmallow fondant) but would love to hear from the experts on this. I have thought about using Cherrybrook but if there is a tastier way to do it, I would rather do that

I want it tasty. And pretty. I don't have a huge amount of time. I will have some time this veining and three hours tomorrow.

Any words of wisdom or ideas? 

[CMdeux]

Use the mix.  Seriously.


Egg and dairy free is a few steps down the road to the super-modified class. 

You can probably 'doctor' the mix with swirls ( a tiny amount of beet juice makes a pretty magenta that is entirely safe in terms of 'artificial' coler concerns) or add-ins of some kind.

I've never tried the marshmallow fondant-- can't say how well it works or what it tastes like.  But if this is a vegan endeavor, do you have gelatin-free marshmallows available?

[hezzier]

you can check out http://artofdessert.blogspot.com/

I used her recipes for chocolate wasted cake, egg free pancakes, egg free sugar cookies, and egg free chocolate chip cookies.  All of which we love.

The chocolate wasted cake has substitutions for everything that's dairy.  She also has a recipe for vegan vanilla cupcakes, but I've never made them.

[AllergyMum]

I have an amazing one that is so easy. I am downtown now but will post as soon as I get home. I have a great frosting as well

[AllergyMum]

Dairy & Egg Free Chocolate  Cake

1 1/2 cup flour
1 cup sugar (I use a bit less)
3 tbs cocoa powder
1 tsp baking sode
1/2 tsp salt
1 tsp vanilla
1 tsp white vinegar
5 tbs olive oil
1 cup cold water

Mix all dry things together
Add all wet things quickly and mix together
Place in greased cake pan
Bake at 350 for 30 - 45 minutes (start testing with toothpick at 30 minutes)


Dairy Egg Free Chocolate Frosting
1/2 cup shortening (we use Crisco All-Vegetable Shortening)
1/2 cup dairy free margarine (we use Fleischmann's Salt free margarine)
3 and 1/2 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup soy milk
2 tablespoons Cocoa Power cocoa (leave this out if you want plain frosting)
Beat together all ingredients, adding the soy milk a small bit at a time until you reach the consistency you desire.

[GingerPye]

That looks like a wacky cake but I don't use olive oil in my wacky cake.  Does the olive oil make a difference?  Difference in taste?

[AllergyMum]

I think that it makes the flavour taste better using olive oil.

[Macabre]

Thanks!! Cm. DH was going to make it with agar flakes. Not real marshmallow

[Macabre]

So we found a vegan fondant (unless there is a word that means dairy that I don't know--but I think it's fine).  It's Wilton actually, and it has a treenut warning--and a few others, but not peanut. So we bought it.  (Don't tell!)

When I've made wacky cake before, it's not been teh kind of cake I can make look sophisticated.  Is it for anyone else?  Otherwise I may try one of the cakes on that blog.  Wow. Y'all should go see this blog! 

Our Kroger doesn't carry Cherrybrook anymore.   And I was going to head into Walmart, tomorrow sometime. But it's good if I can make one of these and don't have to do that.  Tomorrow--must pick my mom up, go to church, take my mom home immediately, we're being taken to eat by the elders at church (safest restaurant   ), then driving an hour for an oboe concert, then we come home.  Then make the cake and DH has to go to work (Booooo--I NEED him).  Then Downton Abbey[/i].

[GingerPye]

We have used the Wilton fondant before, a few years ago.  It didn't have that warning on it then. 

[Stinky6]

I love chocolate wacky cake!  I like to add choc chips. and a touch of cinnamon.

[becca]

I decorate wacky cake as i would any cake.  I have made it into a barbie cake, frosted and piped icing, etc...

[Macabre]

Good to know. When I made it, it was gooey.  I wouldn't have been able to decorate it.

[Stinky6]

huh....I've never gotten goey...  moist and perfect yes, but not at all goey.

you'll have to practice some 

I make cupcakes though, for the school staff every year...(ironic I know) but there is one who is dairy free and one who is gluten free.   

[Macabre]

So we made this one:

http://artofdessert.blogspot.com/2011/10/vegan-vanilla-cupcakes.html

In three 8" pans.  They fell just a bit.  Haven't done anything else to them yet.  Batter was yummilicious.  And I didn't have to worry about raw egg!!