can anyone give me a receipe foe an veg cake?

Answer 1

==wanted eggless cake recipe==

> Preheat oven to 350 degrees.
> Mix one cup flour, 1/2 cup sugar, one tsp baking powder and one 14 oz tin
> of "fruit cocktail". Pour into 8 x 8 in pan. Top with 1/4 cup butter
> and 1/4 cup brown sugar mixed until crumbly. Bake for 45 minutes. Best
> served warm.

Answer 2

1 Recipe Eggless chocolate sponge cake
1/2 tin canned cherries and syrup
1 cup fresh whipped cream
3 tbsp powdered sugar
4 tbsp grated dark or plain chocolate (and chilled)
1/2 tsp vanilla essence



To make Cream icing
Beat the cream over a tray of icecubes with a hand beater. Do not overbeat. It should form soft peaks. Fold in the sugar and essence. Mix gently. Put some icing in a icing gun leave the rest in the bowl. Keep both in the refrigerator.

Slice the cake into 2 horizontal halves. Place on a tray on a mesh. Sprinkle 2-3 tbsp syrup of cherries on each half. Allow to soak for 10 minutes.

Spread the cream icing on lower half. Transfer to a cake plate. Place the cherries on the cream. Save a few for topping.
Place the other half on top. With icing gun decorate top edging. Spread the chocolate flakes all over and decorate with cherries.

Serves 6

shelf life 2-3 days
Making time 1/2 hour (excluding time making for the sponge cake)

here u r check this out cake and thanx for giving ten points on sardine recepie u can make cake
Oil and flour two 20-centimeter round cake tins with removable bottoms. In a medium bowl, sift the dry ingredients together. In a blender, blend the wet ingredients together until smooth. Whisk the tofu mixture into the dry ingredients. Pour the batter into the prepared tins. Bake in the centre of the oven for about 30 minutes, or until a knife inserted in the centre comes out clean. Remove the cakes from the oven and allow to cool for about 5 minutes before removing the sides of the tins. bye

Answer 3

Welfare Cake
This cake is so moist that you would swear it was from a box!
Original recipe yield: 1 - 9x13 inch pan.
Servings:24 (change)

INGREDIENTS:
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons salt
1 tablespoon baking soda
1/2 cup vegetable oil
2 tablespoons distilled white vinegar
1 1/2 teaspoons vanilla extract
2 cups water

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Make a well in the center, and pour in the oil, vinegar, water and vanilla.
Mix well, then pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a toothpick inserted into the center comes out clean.

Answer 4

Chocolate Devastation Cake

Dry Ingredients

360 g all-purpose flour
8 Tbsp. cocoa powder
1 Tbsp. baking powder
1 tsp. baking soda

Wet Ingredients

1/2 lb. extra-firm tofu, drained and cubed
3/4 pint maple syrup
300 ml canola oil
180 ml vanilla-flavoured soya milk
4 Tbsp. black-cherry concentrate
1 Tbsp. vanilla

Preheat the oven to 325°F.

Oil and flour two 20-centimeter round cake tins with removable bottoms. In a medium bowl, sift the dry ingredients together. In a blender, blend the wet ingredients together until smooth. Whisk the tofu mixture into the dry ingredients. Pour the batter into the prepared tins. Bake in the centre of the oven for about 30 minutes, or until a knife inserted in the centre comes out clean. Remove the cakes from the oven and allow to cool for about 5 minutes before removing the sides of the tins. Frost with chocolate icing (see below).

Chocolate Icing

16 Tbsp. cocoa powder
1/2 pint maple syrup
12 Tbsp. soya margarine, softened
1 tsp. vanilla
Toasted sliced almonds, for garnish (optional)

Process the cocoa powder, maple syrup, soya margarine and vanilla in a food processor fitted with a steel blade until silky smooth. Spread about 1/3 of the icing on one of the layers of cake, place the second layer on top and cover the top and sides with the remaining icing. Press the almonds onto the sides of the cake.

Answer 5

I would reccomend that you go to www.foodnetwork.com, you can type in deserts, from: Paula Dean, or Rachael Ray, there's even a gal, that does just deserts...She's blonde, but I dont remember her name. They can all give you so many versions of carrot cake. Yummmooo!!! As Rachael would say!! And any other types, of vegee cakes. Thats the only one I could think of that you could probably even work with, as a cake. But, if you have a printer, you can even print their recipes, & or watch them on that site's T.V. cook what your looking for, I do believe. Good-Luck!