I would like to have a healthy vegan cake recipe which is simple, uses healthy ingredients and low fat?

By healthy I mean whole grain flour, fruits or vegetables, minimal chemicals, etc.I would like to have a healthy vegan cake recipe which is simple, uses healthy ingredients and low fat?
Lemon Poppy Seed Cake (with teff)





1.Preheat oven 350 degrees.


2.In a small mixing bowl, pour 1/4 cup boiling water over 1/2 cup of teff grain. Let stand for 10 minutes.


3.In a large mixing bowl, combine without sifting:


1 cup teff flour


3 cups whole wheat pastry flour


1/2 tsp. sea salt


2 tbsp. baking powder


1/2 cup poppy seeds


4.Blend wet ingredients: (if possible let them be room temperature)


1 1/2 cups apple juice


1 cup maple syrup


1/2 cup corn oil or canola oil


1/2 cup freshly squeezed lemon juice


1/2 cup vanilla soymilk


1 tbsp. vanilla


5.Pour the wet ingredients onto the dry ingredients.


6.Add teff grain.


7.Mix all the ingredients together.


8.Pour into a large cake pan or 2 9-inch cake pans.


9.Bake for 45 minutes or until an inserted knife or toothpick comes out dry


http://www.cybermacro.com/Macrobiotic_Re…





*****************





Pineapple upside down cake (vegan)





The manufacturers of Jack Frost Brown Sugar tell me they use carbon filtering and not bone char for financial reasons. I have not made this yet because of the sugar question but will probably give it a try now.





Topping: 1/4 cup brown sugar


2 tablespoons light Karo corn syrup


1 tablespoon lemon juice


7 pineapple rings (packed in juice)


7 maraschino cherries (optional)


Cake: 1 cup flour


1/4 cup corn starch


1 1/2 teaspoon baking powder


1/4 teaspoon salt


1 cup sugar


2/3 cup soy or rice


egg replacer equivalent to 2 egg whites


1/3 cup Karo light


1 teaspoon vanilla





Preheat your oven to 350. Spray a 9'; pan with non-stick spray. Add the first three topping ingredients to the bottom of the pan, stir and then put them in the heated oven for 3 minutes. Add the pineapple rings in the configuration of your choice (I put one in the middle of each side of the pan, one in the middle, and then cut the last two in half and put them around the corners). Add cherries to the center of the rings.





Combine first four cake ingredients and stir. In another bowl, whisk together the sugar and soymilk for one minute, and then blend in the other liquid ingredients. Stir in the dry ingredients. Pour by spoonfuls into the pan on top of your fruit configuration. Bake 35-40 minutes. Loosen immediately and invert. 12 servings.


http://www.veganrepresent.com/forums/arc…





*********************





Rich and Creamy Blueberry Upside Down Cake





I wanted to make a cake at 2am a few nights ago, but I was running low on flour, so I found a fabulous substitute: pudding mix. I also had fresh blueberries around, so I altered the How It All Vegan vanilla cake recipe to fit my needs. This cake was creamy and thick and even my picky parents adored it.








Batter:


1 cup flour


1/2 cup dry pudding mix


2 tsp baking powder


1/4 tsp salt


3/4 cup dry sweetener


3/4 cup soy milk


2 tsp vanilla extract


1/4 cup oil (I used margerine)


1 tbsp applesauce


egg replacer (to equal 1 egg)





Blueberry Topping:


2 cups fresh blueberries


1/2 cup dry sweetener





Preheat oven to 350 degrees. In a large bowl, sift in dry ingredients. Add milk, vanilla, oil/butter, and egg replacer. Mix until just combined.





Grease your cake pan (I use a loaf pan), and evenly sprinkle blueberries to cover the bottom of the pan. Then sprinkle the dry sweetener over that.





Pour batter over blueberries, and bake for 30-45 minutes, or until the cake is firm. Let cool, run a knife around the edge of the cake, and flip out of the pan so the blueberries are on top. Serve warm.


http://www.veganrepresent.com/forums/arc…





***********************





SUPER MOIST CHOCOLATE CAKE: (Vegan)





1 1/2 cups of all purpose flour (can substitute with wholewheat flour)


3 tablespoons of sifted good quality cocoa


1 teaspoon baking soda


1 cup white or vegan brown sugar


1/2 teaspoon salt (optional)


5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)


1 tablespoon white vinegar


1 teaspoon vanilla extract


1 cup cold water





By far the most surprisingly deeelightful cake.





1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.





2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.





3. Pour the water into the bowl, over all of this--- making a great big mess.





4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.





5. Bake at 350 for about half an hour, test with a fork.





Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!





TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!





Preparation time: 15 min. + 30 min. bake.





**********************





Vegan Vanilla Cake





Mix dry ingredients:


2 cups cake flour


1 Tbsp baking powder





Mix wet ingreedients:


1/3 cup oil


2/3 cup maple syrup


2 tsp vanilla


1 cup vanilla soy drink





Mix wet into dry.


Bake at 350 for 30 mins.





Option-Served this with fake whipped cream and strawberries.


http://www.veganrepresent.com/forums/arc…





******************





Vegan Chocolate Cake With Tofu





Makes 1 8'; 2 layer cake or 1 9';x12'; sheet cake





This was originally submitted to us as a carob birthday cake, though we are posting it as a chocolate valentine's day cake. Either way and for any occasion it is divine. Is there ever an occasion when chocolate cake isn't appropriate? We think not!


If you want to make this cake using carob instead of chocolate simply substitute carob chips and carob powder for the chocolate.





Cake Ingredients:


1 c. whole wheat pastry flour


1 1/2 tsp. baking soda


1 1/2 tsp. baking powder


1 tsp salt


1 1/4 c. grain sweetened chocolate chips, melted


12 oz. firm silken tofu, cut in large chunks


1 c. cocoa powder


3/4 c. agave nectar


1 T vanilla





Frosting Ingredients:


3/4 c.melted grain sweetened chocolate chips, melted


1/4 c. agave nectar


1 T vegan margarine


1 T coconut oil


6 oz. firm silken tofu


1/2 c. cocoa powder


1/3 cup unsweetened coconut flakes


chocolate or vanilla almond milk(optional)





Frosting Directions:


Melt chocolate chips


Place chocolate, agave nectar, margarine, coconut oil, and tofu


With mixer on high, beat until smooth and creamy


Beat in cocoa powder gradually until you reach desired stiffness (a layer cake requires a stiff icing that won't run down the sides of the cake)


With a mixing spoon stir in coconut flakes


If icing is too stiff stir in almond milk one T at a time until you reach desired stiffness


Chill frosting in the fridge while you prepare cake


Use to ice completely cooled cake


Enjoy!





Cake Directions:


Prepare frosting and chill in fridge until cake is baked and cooled


Preheat the oven to 350 degrees %26amp; oil cake pans


Melt chocolate chips according to package instructions and set aside


Combine flour, baking soda, baking powder, and salt in a large bowl and set aside


Place melted chocolate, tofu, cocoa powder, agave nectar and vanilla in a food processor and process until smooth


Pour chocolate mixture into flour and mix into a stiff batter


Spread evenly in pans (an oiled spatula can help in this endeavor)


8'; rounds bake for 20-25 minutes, 9';x12'; sheet cake bake for 35 minutes, or until a toothpick inserted into center comes out clean


Remove from pans and cool on racks


When cakes are completely cooled, frost and enjoy!


http://www.savvyvegetarian.com/recipes/v…





***************





Vegan chocolate cake





Not only is this recipe easy, it also happens to be vegan (no animal products used). Originally a Grange recipe from the depression era. Eggs in short supply, y'know.





Ingredients


3 cups flour (680 grams)


2 cups sugar (450 grams)


6 tablespoons cocoa (100 grams)


2 teaspoons baking soda (10 cc's = 10 ml)


1 teaspoon salt (5 cc's = 5 ml)


3/4 cup vegetable oil (200 cc's)


2 tablespoon vinegar (30 cc's)


2 teaspoon vanilla (10 cc's)


2 cup cold water (480 cc's)





Directions


Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake two greased, floured pans at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it.


Eat.


http://www.boutell.com/vegetarian/cake.h…





*************


Vegan Carrot Cake





This is a yummy carrot cake with rich cream cheese frosting. It tastes very much like the non-vegan version. I believe I came across this recipe on a vegetarian recipe board.





12 servings


1½ hours 30 min prep





3/4 cup sugar


1/2 cup brown sugar


2 cups flour


1 teaspoon salt


1 teaspoon cinnamon


1 teaspoon baking powder


1 teaspoon baking soda


3 cups finely-shredded carrots


3/4 cup vegetable oil


3/4 cup applesauce


2 teaspoons vanilla


4 egg substitute (Ener-G)


1/2 cup chopped nuts (optional)





Cream Cheese Frosting


3 ounces Better Than Cream Cheese cream cheese substitute


1/4 cup margarine


1 teaspoon vanilla


1 1/2 cups powdered sugar





Grease and flour a 10'; X 9'; or square cake pan.


Stir together dry ingredients.


Mix in the carrots, egg subs, oil, apple sauce, and vanilla.


Beat about 2-3 minutes , until well mixed.


Stir in the nuts, if used.


Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.


Cool on a wire rack.


Once the BTCC is at room temperature, mix all ingredients together. Frost cake.


http://www.recipezaar.com/8925





*****************





Angel Food Cake (vegan)





INGREDIENTS


1 cup self-raising flour


4 tablespoons cornflour


Pinch of salt


1 cup soft brown castor sugar


7 ounce block of tofu


1 cup soy milk


2 heaped tablespoons chickpea flour


1/2 cup oil


2 tablespoons lemon juice


1 teaspoon vanilla extract





METHOD


Place the tofu, sugar, gram flour, oil, vanilla and lemon juice into a blender and blend well. Add the soya milk gradually.


Transfer to a large bowl and fold in the flour.


Spoon into a greased 9 inch / 23 centimeter cake tin (the sort with a detachable bases and loosenable side is best) and bake for 45 mins at gas mark 4 / 180C / 350F until golden and firm to the touch. Cool in the tin.





NOTES


Please note that I have not attempted this recipe so it will almost certainly need tweaking.


According to my cake encyclopedia, angel food cake is a sponge cake with a lot of cornflour in it and hardly any flour. It also contains lots of eggs (10, in my recipe!), a little lemon juice and vanilla.


As the egg content in this cake is so preposterously high, veganising this cake will be difficult. Simply substituting oil for the egg will not work.


If I was going to make it, I would try the above.


http://www.vegan-food.net/recipe/301/Ang…





****************





Vegan Carrot Cake (with tofu)





Not just for Vegans. This carrot cake is a major hit with everyone anytime I make it. It is very moist and wholesome. I usually make a frosting using soy cream cheese, Nature's Balance and powdered sugar.





24 servings


1½ hours 30 min prep





1 cup sugar


2 cups flour


1 teaspoon salt


1 teaspoon cinnamon


1 cup brown sugar, packed


3 teaspoons baking powder


1 teaspoon baking soda


3 cups shredded carrots (i like to not shred them too fine so you can see the carrot in the cake)


1 1/2 cups vegetable oil


2 teaspoons vanilla


1 cup soft tofu


1/2 cup chopped nuts (walnuts are good, but any nut will do)





Grease and flour a 13'; X 9'; pan.


Stir together dry ingredients.


Now add to the dry mixture, the carrots, tofu, oil, and vanilla.


Beat about 2 to 3 minutes until well mixed.


Stir in the nuts.


Bake at 325 degrees for about 50 to 60 minutes.


Cool on a wire rack.


Frost and enjoy.


http://www.recipezaar.com/185092





**************





Creme Cheeze Frosting (vegan, for carrot cake)





1/4 c. raw whole almonds





1 c. water


2 T. fresh lemon juice


2 T. cornstarch


1 1/2 T. canola oil


1/2 tsp. nutritional yeast


scant 1/4 tsp. salt





1/4 c. pure maple syrup


1 tsp. vanilla extract








Grind almonds to a fine powder.





Place the ground almonds in a blender or processor with 1/2 c. of the water. Process to create a smooth, thick cream.





Add the remaining water along with the lemon juice, cornstarch, oil, yeast flakes, and salt. Blend until smooth and creamy.





Pour the mixture into a small saucepan. Heat on medium-high heat, bringing the mixture to a boil, stirring constantly. After the mixture thickens, reduce the heat to medium and continue to cook, stirring constantly, for 1 min. longer.





Remove the saucepan from heat and beat in the maple syrup and vanilla extract. Let the mixture cool.





Beat the frosting well with a fork, wire whisk, or electric beater. Transfer to a storage container and chill. The frosting will keep in the refrigerator for about a week, becoming firm as it cools. Prior to using, mash and beat the frosting well with a fork, wire whisk, or beater until it is smooth and creamy.








Makes 1 1/4 c. (enough for one 8-inch square cake, 9-inch round cake, or 10-12 cupcakes)


http://www.veganrepresent.com/forums/arc…I would like to have a healthy vegan cake recipe which is simple, uses healthy ingredients and low fat?
Any cake can be vegetarian but vegan is a little harder to do!


I make cake without eggs I use cornstarch with a little veggy oil, increase the about of baking powder. I use a special sugar from the health food store On it says made expressly for Vegans! It's a brown package with a leaf pattern on it!


It costs 3x as much as regular sugar. I also use whole wheat flour! I prefer Sunflower Oil or coconut oil instead of using butter or margerine!
My family's favorite Vegan cake recipe is for a carrot cake. My kids actually prefer it to the regular carrot cake I've always made. If you are interested in more vegan cake recipes, check out http://www.cakechannel.com. They have a good variety of vegan cake recipes and its where I originally found this one.





VEGAN CARROT CAKE





Ingredients:


3 cups grated carrots


1-1/4 cups vegan maple syrup


1 cup white flour


1 cup wheat flour


1 cup rye flour


1 cup water


1/2 cup vegetable oil (can use any blend of the following:


safflower, sunflower, canola, or vegetable oil)


2 teaspoons ground cinnamon


1 1/2 teaspoons salt


1-1/2 teaspoons baking soda


1-1/2 teaspoons ground allspice


1 teaspoon nutmeg


1/2 teaspoon ground cloves


1/2 teaspoon of powdered cardamom





Directions:





preheat over to 350 degrees





Oil and lightly flour a 9 inch square baking pan or 10+ inch bundt pan. (I usually use the bundt pan for it because I likt the way it looks). Mix carrot, vegan maple syrup, water, oil, salt and spices. In a separate bowl combine and mix dry ingredients. Add the dry ingredient mixture to the carrot mixture. Mix until well blended. Pour batter into baking pan and bake for 45 minutes, or until inserted toothpick comes out clean. Let cool, then glaze or frost if desired.
Orange Cake [6 servings]





1 cup orange juice


3 oranges segmented, peeled and deseeded


1 cup cream


3 1/2 tbsp powdered sugar


1 tbsp orange jam


1/2 gelatine


8-10 cherries (glaced, blanched or carred)





Bake sponge cake with additions (orange essence and orange colour) . Mix 1/2 tbsp sugar in the orange juice. Cut cake in 2 horizontal halves. Soak them by sprinkling half the juice. Whip remaining sugar and cream till light and fluffy. Do not overbeat.


Spread half the cream on the lower half. Put remaining in an icing gun. Keep in fridge. Save 8-10 segments of orange for topping. Spread remaining over the cream. Place other half cake on top.


Sprinkle gelatine over remaining juice, keep for 2-3 minutes. Stir in jam, warm over slow fire till the solution has no crystals. Do not boil. Cool. Pipe a border of whipped cream. Pour gelatine in this boundary on the top. Allow to set in fridge.


Decorate by arranged orange segment and cherries. Chill for 1/2 hour before serving.


--------- --------------------- --------------


Pineapple Cake [6 servings]





Eggless Sponge Cake (using 1/2 tsp pineapple instead of vanilla essence


3-4 slices canned pineapple (or fresh)


8-10 canned or glaced cherries


3-4 tbsp butter icing white


4 tbsp butter icing yellow


2 tbsp whipped cream


1 tbsp powdered sugar





Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up. Sprinkle both the parts with the syrup from canned pineapple (about 1 tbsp each half).


If you are using fresh pineapple, place the pineapple slices in 2 tbsp water and 1 tbsp sugar. Boil it covered for 5 mins. Cool. Use as for canned.


Chop pineapple into tiny pieces. Drain syrup. Whip the sugar and cream over a tray of icecubes, till it forms soft peaks. Do not over beat. Fold in pineapple. Save a tablespoon for decoration. Layer it over the lower half cake. Place other half on top spread the yellow icing all over top and sides. Smoothen out with a knife dipped in hot water.


Decorate with white icing, cherries and saved pineapple bits. Chill for 1/2 hour before serving.
You can try making a Crazy Cake and just replace the oil with applesauce. Whole grain flour replaces white flour just fine, although it will come out a bit denser. This website has loads of vegan cake recipes, some of which are also low-fat.
Check out http://useinfo-cakes.blogspot.com/


It has recipes for quite a few tasty cakes that can be prepared easily from home ..
Here are a few:





APPLESAUCE SPICE CAKE OR GINGERBREAD





1/2 cup molasses


1 cup applesauce


1 tsp. cinnamon


1/2 tsp. cloves


1 tsp. baking powder


1/2 tsp. baking soda


1 3/4 cup flour (I use whole wheat pastry flour)


2 tsp. ginger (optional)





Combine the molasses and applesauce in a large bowl. Combine remaining


ingredients and stir into the liquid. (If the batter seems very dry,


add a little more applesauce or a little water.) Bake in a nonstick


or pan-sprayed 8*8-inch baking pan, in a 350 degree oven, for 30-45


minutes or until it tests done.





The optional ginger makes an acceptable gingerbread. I have also had


success leaving out the ginger and adding 3 or 4 tablespoons of cocoa


(I guess you could use carob) to make a tasty but not very sweet or


rich chocolate cake. If you use cocoa you might need to add extra


sweetening, but that depends on your taste.


kwvegan vegan











WHOLE WHEAT CARROT-PINEAPPLE CAKE (T)


1 1/2 cup whole wheat flour


3/4 cup sugar


1 tsp baking powder


1 tsp baking soda


1 tsp cinnamon (or more to taste - I like LOTS)


1/2 tsp salt (optional)


2/3 cup applesauce


2 egg whites or Ener-G replacements


1 cup finely shredded carrot


1/2 cup juice packed pineapple (with juice)


1 tsp vanilla (I was out and didn't miss it)





In a large mixing bowl, combine dry ingredients. Make a well in the center


and add in remailing ingredients. Mix well (use an electic mixer if


you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch


square pan at 350F (180 C) for 30-35 minutes or until toothpick-test


done.* I didn't use a frosting-it was very moist and yummy without.


If you must, you could mix ff cream cheese, vanilla and powdered


sugar and frost with that.





*insert toothpick into center of cake. If it comes out clean, the


cake is done.


kwvegan vegan








Here is a yummy (vegan) chocolate cake a friend gave to me, adjusted a bit


to be lower in fat.





1 1/2 cups plain flour


1/2 cup sugar (original recipe said 1 cup, but it doesn't hurt to cut


back a bit. Suit yourself)


1/3 cup cocoa


1 tsp bicarbonate of soda


1/2 tsp salt (I usually omit without problems)


1 tsp vanilla essence


1 tbsp cider vinegar (DO NOT use too much)


1/2 cup apple sauce (original recipe said 1/2 cup of oil. the apple sauce


works wonderfully!)


1 cup water


1 tbsp icing sugar





Preheat over to 190 Celcius (360? F).


Grease and flower a 20cm cake tine.


In a mixing bow combine flour, sugar, cocoa, bicarbonate soda and salt.


Make sure you get all the lumps out of the cocoa.


Make a well in the center of the dry ingredients and add vanilla, vinegar


and apple sauce. Gradually stir in water.


Avoid over stirring.


Bake for 30 minutes or until a toothpick comes out clean.





Cool in tin on rack for 10 minutes then transfer cake to the rack to cool.


Sift icing sugar over top and serve.





Will freeze well.








--------------------------


Notes:


Using apple sauce seems to increase the cooking time so you may


need up to 50 minutes to get it cooked through.


Try to avoid over cooking as the cake is yummiest when still moist


and is fairly boring when dry through.
I make this simple, elegant, delicious Banana Torte that has only four ingredients.


Graham cracker squares, Liquid Honey, Bananas and whipped cream, or low fat whipped topping, if desired.





Decide what size you want your torte to be. You can make it any size. Put a small Dab of honey on bottom of each cracker to affix it to the dish. When done to size you want, squeeze honey over all. I just crisscross lines on all of them.


You just really need enough honey to moisten the crackers during it's refrigerator time. Put sliced bananas over the honey to cover in a single layer. Put another layer of crackers (without the dab of honey on the bottom) squeeze more honey, add another layer of bananas. I make it 3 banana layers high, 4 cracker layers, ending with crackers on the top, but no honey on those. Ice with your chosen topping, top and sides, enclose in a lidded container, or stick toothpicks all over it and cover with plastic wrap. If you make it in early morning, it will be soft enough to serve at dinner. If you want it for luncheon, make it the night before. It must be refrigerated.


I've made it for years, and get raves. It's the most requested dessert item I'm asked to make, because it is soooooooo good! It is also elegant looking, and you can dress it up by adding just a couple drops of food colour to the topping and fold in gently, and you can add some pretty flowers or greenery around the base. You wouldn't think so, looking at the ingredients, but I gave someone else in here this recipe to impress his girlfriend with the first dinner he prepared for her at his place and they were both wowed.