Erin (studiouspilgrim) wrote in vegancooking,

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Cake Question?

So I'm making a cardamon spice cake this thursday as a present for my friend at my b-day party (one of 3 or 4 cakes i'm gonna do). I'm going to use the white cake from the recipe for White cake with lemon filling and lemon butter frosting from the recipe index, infuse a mixture of soymilk and coconut milk with cardamon cloves and cinnamon (possibly fresh ginger as well, what do others think?), and half brown sugar for the white sugar, and I'm thinking about experimenting a bit. The cake calls for egg replacer (which i plan on mixing with a few tablespoons of the infused milk in place of the water normally used) and I was considering also adding in a small amount of vinegar and baking soda as well.
I always want my vegan cakes lighter but still rich and I really wonder if doubling on the levening agents might not help (i.e using part wacky cake idea of vinegar and baking soda, and ener-g). Many non vegan cakes call for both buttermilk and eggs so I was thinking along those lines. Adding some but not alot of vinegar to help activate the baking soda. Probably a teaspoon or two. Is this a horrible idea? I will probably try but really don't want to ruin this cake, haha!
I have a tentitve recipe typed up, and can post it if it would help clarify my idea.

(Edited somewhat for clarification purposes)
Tags: techniques-baking substitutions
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