Fake Cake

I made my first venture into the land of vegan baking today. One of my friends kept going on about how great this coffee shop's vegan carrot cake was so I decided to take a stab at it myself.

In addition to my first vegan cake it was also my first layer cake that did not fall apart when I tried to stack it and put icing on it.

Secret vegan ingredients= FAKE Egg (Ener- G egg replacer) & Tofutti FAKE cream cheese.

Never have I enjoyed FAKE so much!

Plus it made my apartment smell really yummy!



Vegan/FAKE Carrot Cake (compliments of Vegweb)

2-1/4 cups all purpose flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup dark brown sugar
3/4 cup cane sugar
3 egg equivalent in Ener-G FAKE egg
1 teaspoon vanilla
1 cup vegetable oil
2 cups finely grated carrots
1 can (about 14 oz) crushe'd pineapple, drained
1 cup shredded coconut
nuts and raisins optional


Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and eggs until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.

I like to use two 6 inch round cake pans and then stack them on top of each other with a layer of frosting sandwiched in the middle. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.

FAKE Cream Cheese Frosting recipe

1 package vegan cream cheese (tofutti) 1/3 cup margarine, softened. 1 tsp. vanilla and 2 cups confectioners sugar

With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.