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Eggless
Chocolate Raspberry Kefir Cake Preheat
oven to 350º. *A tender,
moist, closely grained eggless cake.
Kefir is a yogurt based drink available in the dairy section of your
grocery store. It comes both flavored and plain. If you cannot find it
substitute yogurt and a splash of RO or Spring Water to thin it out to
the desired consistency. It is even available in a non-dairy form so
Vegans are not out of luck!
1/2
# (2
sticks) Butter
3 Cups
Sugar
3 Cups
Raspberry Kefir
1 tsp. each
Almond and Vanilla Extracts
6 1/2 Cups
Swans Down Cake Flour
1/4 Cup
Ghirardelli Cocoa
3 tsp.
Rumford Baking Powder
1 tsp. Sea Salt
3 tsp.
Ener-G Egg Replacer
1 1/2 Tbs.
Spring or RO Water
Prepare
pans with Baker’s Joy; or Canola Oil Spray
and a
light dusting of flour. Line the pans with parchment or waxed paper cut
to fit the pan.
In the
mixer’s bowl beat the butter and sugar
together for a
full 10 minutes. It will look lemony light and fluffy.
Meanwhile, measure and sift the dry ingredients into a large
bowl.
Alternately add the flour mixture and the kefir and
flavorings
continuing to beat.
Mix Egg Replacer and Water; stirring until light and fluffy. Add to the
mixture.
Stop the mixer. Scrape the bottom and sides of the bowl
incorporating
the residual butter sugar which may be clinging to the walls of the
bowl. Beat again for 2 minutes. Do not over work.
Pour into
prepared pans. Bake 1 hour or until a toothpick can
be
inserted into the cake and come out clean and the cake will have begun
to pull away from the sides of the pan and is springy to the touch.
Cool on
wire racks for 10 minutes. Then invert pans
and remove them for
further cooling. When cool lightly frost the cake with thinned out
frosting to seal in the moisture and crumbs. Allow to dry and set up.
Place on cake plate, frost and decorate.
Thanks
for using Your-Vegetarian-Kitchen.com for your recipes! We hope that
you ENJOY this eggless
chocolate raspberry kefir cake and come back often.
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