Saturday, November 29, 2008
Daring Bakers Challenge -- Caramel Cake
This month's Daring Bakers challenge was a recipe for Caramel Cake with Caramelized Butter Frosting, developed by Shuna Fish Lydon.
I took it upon myself to be extra-daring, and veganized the cake and frosting recipe. I followed the original recipe as closely as possible, making a few changes:
~ Earth Balance buttery sticks instead of butter
~ omiting salt in the recipes (since EB has plenty of salt)
~ 1 tablespoon EnerG egg replacer whipped with 4 tablespoons water instead of eggs
~ 1 tablespoon apple cider vinegar added to the batter for extra lift
~ increasing the baking powder to 1 teaspoon, also for extra lift
~ almond milk instead of dairy milk (or cream called for in the frosting)
A fun cake -- something different from the usual chocolate and vanilla cakes! I'm glad I only make a half-batch of the frosting, because it is VERY sweet -- almost too sweet for me. I was only able to enjoy a small piece of this cake before going on complete sugar-overload!
Since I'm not much of a cake lover, I managed to pawn most of this cake off on coworkers, my boyfriend, and friends. It was well-received by all! (And of course, no one could believe it was vegan!)
This month's hosts:
Thanks for the challenge!