Eggless Chocolate Raspberry Kefir Cake
"Explore the Vegetarian Chef in YOU!"
*A tender, moist, closely grained delicious Eggless Chocolate Raspberry Kefir Cake.
Perfect for chocolate raspberry cake lovers, made eggless, with a creamy kefir twist. 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. If you cannot find it in your market use soy yogurt in place of it thinned out a bit to a drinkable consistency with a small amount of RO water.
Preheat oven to 350º
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.
Recipes by Chef Bette
Note on Kefir Cake Recipes:
Add the ½ tsp. Xanthan Gum* (optional) to each of the Kefir recipes.
*Xanthan gum is used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten.
Xanthan gum also helps thicken commercial egg substitutes, to replace the fat and emulsifiers found in yolks. Since it does not change the color or flavor of foods or beverages, it is a preferred method of binding cake batters when used along with Ener-G Egg Replacer or OrgraN No Egg.
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