Egg and Dairy Free White Cake with Chocolate Frosting


Ok. I will be the first to admit that Crisco is neither vegan nor healthy, but damn does it make a good frosting. The white cake is satisfyingly moist, considering that it contains no egg or extra oil aside from what is in the Smart Balance Light with Flax. My non-veg coworkers enjoyed it!

1/2 cup Crisco
1 cup baking cocoa
1 tsp vanilla flavoring
3-4 cups confectioners sugar
1/3-2/3 cups light vanilla soy milk

Stir all ingredients together until well blended and no lumps. Use an electric hand mixer if possible. Don’t break yours like I did mine. Chill until the cakes are done.

1 1/3 cups granulated sugar
1/2 cup margarine or vegetable shortening (I use Smart Balance Light with Flax)
3 cups flour (cake flour is best because it is way finer than all purpose flour)
1 tablespoon baking powder
3/4 teaspoon salt
2 cups light vanilla soymilk
1 tablespoon vanilla
1 teaspoon almond extract

Make :
Cream together margarine and sugar with a whisk to remove clumps. It should look like coarse meal. Add remaining ingredients and whisk together well. Again I recommend using an electric hand mixer because it will ensure a super smooth batter and will add extra air to make it fluffier. Bake in a cake pan well coated with nonstick spray at 350 for 35 to 45 minutes, or until the middle of the cake comes out clean when poked with a wooden skewer. Let cool completely (I put the pans in the freezer for about 30 minutes to cool them faster). If your cake is being a little pain and not removing from the pan easily, wrap ice cubes in a wet dish rag and gently rub the bottom of the pan and tap gently until the cake releases. This works perfect every time! Frost and enjoy.



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