...as promised...a dedicated post about Scout's delicious 18th Birthday Cake...
....If I'm making a 'shaped' cake of any sort...I always prefer a nice dense (but still moist) pound cake...they just hold their shape so much better...
...but it turns out that I'm not all that good at the haphazard effect...I'm much better piping 'nice' designs rather than messy ones...HA!...
Vegan Chocolate Pound Cake
Wet (Whisk all together):
3/4 cup non dairy milk
1/2 cup cashew cream
2 tbsp non dairy yogurt
3/4 cup sugar
1 1/2 tsp vanilla extract
3 Tbsp melted Earth Balance
Dry(Whisk all together):
2 cups whole wheat pastry flour
1/2 cup cocoa powder...I always use this delicious Baking Cocoa from Equal Exchange
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Preheat the oven to 350 degrees F.
Mix wet ingredients into the dry ingredients until well combined. The batter will be thick. Place batter in a parchment lined 9 x 13 pan...
Bake at 350 degrees F for 50 to 60 minutes or until a toothpick from near the center comes out clean...
Cool for 5 to 10 minutes...then remove from the pan and let it sit on the cooling rack to cool completely before carving into shapes...
Vegan Cream Cheese Frosting
8 oz. Vegan Cream Cheese...any brand...or make your own...
1/4 cup Earth Balance, softened
1 tsp. vanilla
1 pkg. powdered sugar (about 4 cups)
Beat cream cheese, butter and vanilla in large bowl with mixer until blended.
Add sugar gradually, beating after each addition until blended.
...this cake is so rich and delicious...
~Have a lovely day!