In an effort to fully explore all the Vegan Strawberry Shortcake options for Nate & Ingrid’s wedding, we have to be open to all possibilities. So far we’ve tried your typical Wacky Cake, Vegan Shortcake, Vanilla Almond Wacky Cake, and last night we experimented a bit more.
Lemon Vanilla Wacky Cake
(for a 8″ square/circle pan, double this recipe for a 9 by 13)
Sift together into the pan in which you will be baking the cake:
- 1 3/4 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix the dry ingredients together with a fork, making sure to get an even mixture. Then make 4 wells (some big, some small, and some just right) in the dry ingredients. Pour one of the following ingredients into each of the wells (respectively):
- 1 tablespoon vinegar
- 1/3 cup oil
- 1 teaspoon vanilla
- 2 teaspoon lemon zest
Then pour 1 tablespoon of lemon juice into 1 cup of cold water and pour that over the whole thing: mix well with a fork. Bake at 350 degrees for 30 to 35 minutes… until a toothpick comes out clean.
LEMONY!!!!!!
Filed under: recipes , cake, lemon, recipe, vanilla, wacky
My family has been making Wacky Cake for a quite a few years, but for some reason we always make it chocolate. In an effort to try out all possible options for a Vegan Wedding Dessert, I took a cue from Sylvia and went with the Vanilla Almond. It just came out of the oven and it smells delicious!
Vanilla Almond Wacky Cake
(for a 8″ square/circle pan, double this recipe for a 9 by 13)
Sift together into the pan in which you will be baking the cake:
- 1 3/4 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix the dry ingredients together with a fork, making sure to get an even mixture. Then make 4 wells (some big, some small, and some just right) in the dry ingredients. Pour one of the following ingredients into each of the wells (respectively):
- 1 tablespoon vinegar
- 1/3 cup oil
- 1 1/2 teaspoon vanilla
- 1 1/2 teaspoon almond extract
Then pour 1 cup of cold water over the whole thing and mix well with a fork. Bake at 350 degrees for 25 to 30 minutes… until a toothpick comes out clean.
YUMMY!!!!!!
Filed under: recipes , almond, recipe, wackycake
January 15, 2008 • 11:58 pm
i’ve found myself wishing i had an online copy of this recipe more than a few times, so i’m posting this more as a reference for myself than anything else. this time around i wanted the recipe because alex just got a shit load of nutritional yeast sent to him by his mom (from seattle all the way to antarctica!), and we need to make some now. props to shane for emailing it to me.
i first discovered this recipe in the New Farm Vegetarian Cookbook, and you will not find a better recipe for vegan mac & cheese. enjoy.
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vegan mac & cheese
- cook 3.5 cups of macaroni, strain, and set aside.
- in a large sauce pan, melt 1/2 cup margarine on med heat, then add:
- 1/2 cup flour – mix til smooth and bubbly
- 3.5 cup boiling water very slowly
- 1.5 tsp salt
- 2 tbsp soy sauce
- 1.5 tsp garlic powder
- a pinch of tumeric
- cook until thick
- add the following very slowly:
- 1/4 cup oil
- 1 cup nooch (large flake nutritional yeast)
- mix with noodles
- pour in casserole
- bake at 350 for 15 minutes
usually i double the recipe and that seems to fit really well (with a bit left over for snacking while cooking) into a regular-sized rectangular casserole dish.
Filed under: recipes
