Despite this photo, my cakes are not radioactive.
It was my mother’s birthday today, so I was busy making a cake to bring for her. I wanted to dodge any potential queries from my Elflings for nosh, so I also brought along a big tub of Warm Potato & Quinoa Salad. This Mama tries very hard to think ahead. ;0)Marble Cake 2¼ C flour* 1½ C sugar* ½ C veggie butter* (Earth Balance) 1¼ C coconut milk* (soy, almond, etc) 3½ tsp baking powder* 1 tsp salt 1 tsp vanilla* replacer for 3 eggs (En-r-G – substitute strong coffee for water) 2 Tbsp cocoa* * = Organic
∴ Preheat oven to 350°F/176°C/Gas Mark 4. Grease bottoms and sides of 2 round cake-pans. Lightly flour them, too. Whip “butter” and add sugar. Continue beating to incorporate. Add baking powder, salt, vanilla, egg replacer, and milk. Beat to mix. Add flour and keep beating. Pour out a little less than half the batter into another, small bowl, and stir in the 2 Tbsp of cocoa. Mix well. Alternate dollops of batter into your prepared pans. Stir swirls into the chocolate and vanilla batters with either a toothpick, chopstick, knife or other stick-type utensil (fingers work). Bake 20-25 minutes.
…fresh from the oven!Chocolate Icing 2 C powdered sugar* ¼ C veggie butter* ¼ C coconut milk (soy, almond, etc) ¾ C cocoa* powder ½ tsp vanilla* * = Organic
∴ Cream the veggie butter and add the sugar, cocoa, vanilla, and coconut milk. Beat until well-blended. Ice cooled cakes. Enjoy!
Marble cake layers.
Iced and ready to eat. *happy dancing* (I should have waited for the cake to cool completely, and iced it this morning, but I am guilty of being impatient)
And here is a picture of 1 little piece. It didn’t last long. ;0)