Wednesday, May 12, 2010

Vegan Cake Using a Mix

Back when I made wedding cakes (a short lived phase), I wish I would have known how to use a cake mix without using eggs. I tried pretty much every egg substitute out there, but my cakes always fell while they were baking (cake and brownie mixes don't really ever do well with egg substitutes).

I ended up making all of my cakes from scratch using expensive vegan recipe's or, on occassion, I bought eggs from a local farm (which I didn't feel the greatest about). Since I wasn't neccessarily catering to vegan clients, I couldn't increase my prices to cover the extra costs and still compete with other cake decorators. *Sigh*

But NOW (ha, ha, ha!) I have found something that while being totally unhealthy, is inexpensive, vegan, and oh, so yummy!

Vegan Cake Mix Cake
  • Using a cake mix that doesn't have eggs, milk products, or lard in it (such as Duncan Hines, Cherrybrook Kitchens, or Dr. Oetker Organics), omit the eggs and water and add 12 ounces of lemon-lime diet soda instead. Bake as usual.

2 comments:

shydandelion said...

WHOA! REALLY?? And how does it taste??

Tara said...

Too good. It is really moist and sweet. I would prefer it over the regular mix recipe (even if I did eat eggs).