281570 Thu Dec 08 09:30:52 -0800 2005 14 31 Home Cooking 0 1498469 I'd like to bake something nice for a friend of mine who doesn't do any dairy or eggs. As I'm still learning the basics of baking, just about every recipe I come across has butter or milk or eggs... anyone have any killer recipes or links? Substitutes like soymilk or whatever are welcome, if they work in the recipe. Thanks.... Thu Dec 08 09:30:52 -0800 2005 0 pronek 1 1498473 Try the dessert recipes on the Vegan Family website posted below. I can vouch for the banana bread recipe, and I've made a similar tofu cheesecake before. I've always wanted to try the chocolate cake recipe using the avocado... Link: http://www.vegfamily.com/vegan-recipes/ Thu Dec 08 09:54:14 -0800 2005 1498469 0 piccola 1 1498474 Here's an amazing chocolate cake recipe that has no dairy or eggs (my understanding is that semi-sweet chocolate does not have milk... but someone please correct me if I'm wrong). It makes an incredibly moist chocolate cake that all my friends ask for (I didn't include the frosting I usually use because it has cream in it). I recommend making it the day before you want to eat it, as it actually gets much moister the second day. I also find it keeps better out of the fridge. You could either find a nice non-dairy frosting or just sift some powdered sugar over it before serving. 1 package (8 oz) semi-sweet baking chocolate 3 c. flour 1 ½ c. sugar 2 t baking soda 1 t. salt 2 c. water 2/3 c. vegetable oil 2 T. white vinegar 2 t. vanilla extract Melt chocolate in microwave, stirring once or twice during heating. Cool slightly. Grease and flour two 9 ½” round baking pans (be sure to grease the pans very well or use greased parchment – the cake is so moist that it can be difficult to turn out). Stir together dry ingredients. Add melted chocolate and remaining ingredients. Beat on medium speed until thoroughly blended. Pour into pans. Bake 30-35 minutes or until toothpick comes out clean. Cool for 15 minutes, then turn out onto wire racks to cool completely. Frost with whipped chocolate frosting or as desired. Note: makes darn good cupcakes, too. Thu Dec 08 09:55:49 -0800 2005 1498469 0 TorontoJo 2 1498482 Ah- this looks perfect! Are the two pans of cakes put together as one when you're done, or does this make two cakes? Thank you! Thu Dec 08 10:18:21 -0800 2005 1498474 0 pronek 3 1498497 The recipe is for a layer cake, so if you can find a good frosting recipe, then go ahead and frost one layer, top it with the second and frost the whole shebang. But if you aren't going to frost it, then you'll end up with two flat round cakes. :) In that case, you might want to make cupcakes instead. Thu Dec 08 10:57:08 -0800 2005 1498482 0 TorontoJo 4 1498517 [food snob warning] There's no frosting made without dairy that's edible. Shortening is a disgusting ingredient in frosting. [food snobbery over] If this is a yummy, rich chocolate cake, many people (depending on how big a sweet tooth they have) actually prefer just a dusting of powdered sugar or cocoa to frosting. You could try that if you want to make this cake for your non-dairy eating friend. You may want to check on how severe his/her allergy is. I have a friend who *really* can't have *any* dairy without major stomach upset. He doesn't eat chocolate because of it. Thu Dec 08 12:20:06 -0800 2005 1498497 0 Smokey 5 1498534 Thanks for the input. I was looking at non-dairy frosting recipes and none of them look overly excellent, so the powdered sugar option might the way to go. Plus it seems kind of elegant. (At least until everyone has powdered sugar all over their faces and clothes.) Thu Dec 08 13:03:44 -0800 2005 1498517 0 pronek 6 1498661 Please let us know how it turns out. I like the image of a nice dinner party where the guests have powdered sugar all over their faces! A couple of notes: the cake isn't overly sweet, so powdered sugar won't overdo it at all. And because it's moist, you probably want to sugar it just before serving or at least re-sugar it lightly. Thu Dec 08 18:59:21 -0800 2005 1498534 0 TorontoJo 7 1498779 Okay, I will! Might not be able to do it right away, but certainly by Christmas... and I might take your idea of doing cupcakes, at least the first time. Fri Dec 09 13:29:05 -0800 2005 1498661 0 pronek 5 1498558 I beg to differ. As skeptical as I was about dairy-free icings, I was floored by the rich, creamy chocolate "buttercream" a friend learned to make in a vegan cooking class. It was made with a good, dark cocoa powder, roasted almond butter, and maple syrup. Very smooth, shiny, and flavorful. Sorry I don't have the recipe, but it only goes to show that there are inventive solutions if you look around. Thu Dec 08 14:00:59 -0800 2005 1498517 0 David 6 1498569 [hanging head in embarassment] fair enough. The substitutions you describe sound like they might be quite good. It's the shortening I can't abide. Using almond butter to replace fat might be perfectly reasonable. Thu Dec 08 14:39:53 -0800 2005 1498558 0 Smokey 7 1498678 I totally agree about the shortening! Should have mentioned that. People who convert their recipes to use shortening want to take the joy out of living. Thu Dec 08 20:36:04 -0800 2005 1498569 0 David 8 1498710 Why do people do that? I thought people were all about converting AWAY from shortening? As in, shortening is great for frying chicken, but some people refuse to. Are these the same people using shortening in frosting? Blech! I was taught shortening was only supposed to be used for people practicing how to use a piping tip. Fri Dec 09 08:13:05 -0800 2005 1498678 0 nooodles 1 1498871 Here's a fantastic (and very good-looking) chocolate cake that we adapted from the OxFam website. One secret is to use brewed coffee instead of water. The chocolate glaze is excellent as well -- very straightforward, no oddball ingredients. Enjoy! Dark Chocolate Vegan Cake Preheat oven to 400F. Spray or wipe an 8-inch cake pan with canola oil; line with round of parchment paper to keep from sticking. Have a cup of strong brewed coffee or decaf available (save an extra cup in the morning.) 1 2/3 cup all-purpose flour 3/4 cup sugar 7 tablespoons (1/2 cup minus 1 tablespoon) cocoa powder (Valhrona dutch-process works well, and is available in bulk at Whole Foods near the gourmet cheese). 1 tablespoon baking powder (we use Rumford aluminum-free) 1/4 teaspoon salt 1 teaspoon vanilla extract 1/4 teaspoon white vinegar 1/2 cup canola oil 1 cup brewed coffee (hot or cold are both fine) Whisk together dry ingredients in a bowl. Add vanilla, vinegar, oil, and coffee. Whisk together thoroughly to remove lumps. Pour into cake pan. Bake for 25 minutes at 400F. Top will crack slightly, and toothpick may come out a little wet. Cake is best if still moist. Let cool 5 minutes, then remove from pan to wire rack to cool completely before adding glaze. Vegan Chocolate Glaze 2 tablespoons water 2 tablespoons light corn syrup 1/3 cup sugar 3 ounces semi- or bittersweet chocolate, chopped (Callebaut 70% works well, and is also available at Whole Foods next to the bulk cocoa.) In a small saucepan, bring water, corn syrup and sugar to a simmer over low heat. Stir until sugar is completely dissolved. Remove from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let stand 2 minutes and whisk until smooth. Pour warm glaze over cake – you will have a couple minutes to work with it before it sets up. Use a silicon spatula to spread evenly. If you like, let some glaze drip down the sides. Fri Dec 09 23:22:13 -0800 2005 1498469 0 TerriL 2 1499140 This looks great! Thank you... Mon Dec 12 11:50:33 -0800 2005 1498871 0 pronek