This cake is CRAZY. It is magenta because it has BEETS!
Recipe Converted from Better Homes and Gardens Cookbook
Best "Two-Egg" Cake
1/3 cup shortening
1 1/2 cups sugar
1 tsp vanilla extract
Ener-G Egg Replacer equivalent to 2 eggs (or you can use 2 tbl ground flax and 1/4 cup water)
2 1/4 cups flour (I used a combination of whole wheat pastry flour and white bread flour)
2 1/2 tsp baking powder
1 tsp salt
1 cup vegan milk
2 or 3 beets, cooked, peeled and pureed
Prepare egg and set aside
Cream sugar and shortening
Add "eggs" and other wet ingredients including beet puree
Sift in dry ingredients and stir until combined
Pour into greased pan (I used two 9in circulars) and bake in a 375 degree oven for 25 minutes
When cake has cooled, frost with a fluffy vanilla frosting (powdered sugar, vanilla and vegan milk)
Posts
No comments:
Post a Comment