greensword: (Default)
Continuing in the tradition of making people cakes well past their birthdays, Kim and I had a belated birthday bake-off for Jade, who turned 24 back in January. I was unanimously proclaimed the winner, and as a reward, I got to help everyone study for their epidemiology exam tomorrow. :)

Anyway, the cake really did turn out fabulous, so I thought I would share the recipe with you all:

Lemon Raspberry Cake

For the cake:

Preheat oven to 350°.

Combine 2 cups flour, 1 cup sugar and 1 tsp baking soda in a mixing bowl. Next, pour lemon juice and water into measuring cup, until it equals one cup (the recipe I found suggests doing half lemon juice and half water, but I think it's better to do mostly lemon juice, otherwise the flavor isn't strong enough). Pour your lemon juice mixture into your bowl of dry ingredients.

Add 6 tbsp oil, 2 tsp vanilla, and 1 tsp vinegar (yes, vinegar). Mix until the batter begins to foam.

At this point, you can mix in whole raspberries. I found it made the cake look kind of lumpy, but it really added to the taste. I guess it's up to you, how much presentation matters to you.

Pour into cake pan and bake for 25 minutes, or until cake bounces back a bit when you touch its center.

For the frosting:

Beat 3/4 cup nonhydrogenated margarine (I used earth balance) until fluffy. Add in 1 and 3/4 cup powdered sugar, 3/4 teaspoon of vanilla extract, and1/8 cup plain soy milk. Puree 200 gm raspberries and add in.

The frosting is really wet and odd-looking, but tastes delicious. This cake definitely tastes better than it looks!
greensword: (Default)
Recommendations for easy to make, meat and dairy free lunches and dinners? I'm looking for things with no more than four or five ingredients that can be made in half an hour or less.

Edited to add: Things that could be brought to work in tupperware are especially welcomed.

Thanks in advance.
greensword: (Default)
Well, the cupcakes were successful. At [ profile] katranna's urging, I am posting the recipe here for those who'd like it. It's super simple.

Apple Cinnamon Cupcakes with Vanilla Frosting

Start by grating two cups of apples (keeping the skin). Put in a big pot and begin heating it on the stove, then add two cups sugar, two cups water, one cup butter substitute, and two teaspoons each of cinnamon and nutmeg (plus some ground cloves if you have them). Heat it until it boils, then take it off the stove to cool. Add three cups of flour and two teaspoons baking soda slowly, mixing well. Put in the oven at 350 degrees for fifteen minutes at most. Check by pressing the tops - if they bounce back up, they're done.

The frosting is just three cups powdered sugar, a quarter teaspoon of vanilla, one third cup butter substitute, and two tablespoons milk substitutes. Mix it until it's smooth and spread it on top of your cupcakes. If you want, sprinkle a bit of cinnamon on top for show.

Makes 24.


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