Recipe: egg-free, dairy-free, butter-free cake recipes (4)

Hello SusieQ/WA from Kelly/WA (north of Seattle)
Here are four egg-free, dairy-free and butter free recipes that were previously posted here on The Recipe Link. You will find more to look at by using the search feature for egg-free (many of those are also dairy free). Enjoy.
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BARBARA'S BEST CARROT CAKE

1/4 cup good oil
1/4 cup light molasses (could try honey or rice syrup as sub.)
1/2 cup soymilk
1/2 cup water
1 cup grated carrots, packed (2-4 carrots)
1 tsp. vanilla
1 1/2 cup flour (can use 1/2 of one kind flour and 1/2 of another )
1 tsp. baking soda
1 tsp. cinnamon
1/4 to 1/2 tsp. cloves
1/2 cup raisins
Preheat oven to 350 degrees. Mix wet ingredients together; mix dry
ingredients in separate bowl. Add dry to wet and mix well. Place in
8 x 8 or 9 x 9 pan and bake until done - about 35-40 minutes.
When cool, frost with soygurt cheese frosting. You can easily double the recipe and bake it in a 9x13 pan for about 45-50 minutes.

SOYGURT CHEESE FROSTING
1 cup soygurt cheese(made by letting 1 qt of soygurt sit overnite in a colander)
can substitute yogurt cheese.
3-4 Tablespoons honey or maple syrup
l tsp. vanilla
few drops of fresh lemon juice
Whip ingredients together and spread on cooled cake.
Not a sweet frosting - very tangy. If you wish, add icing sugar.

Very tasty cake. Try using brown and white rice flours, or rice and
spelt flours, or whole wheat pastry flours. Also as mentioned before
2 T. of soy flour put in a cup first then filled with flour will
boost protein in baked goods.
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Applesauce spice cake

1/2 c solid shortening
1/2 c sugar
1/2 c sifted rye flour
1/2 c sifted barley flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon1/4 tsp nutmeg
1/2 c minus 1 tbsp sweetened applesauce
sifted confectioner's sugar

preheat to 350. grease a 9 inch square cake pan, line with waxed paper; grease and flour the paper with the barley flour. in medium bowl, cream shortening
and sugar until light and fluffy. sift together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg. beat one third of the flour mixture into the shortening-sugar mixture until smooth. beat int he applesauce til smooth. beat in another third of the flour mix till smooth. then the last third of the flour till smooth. beat 1 min. turn into pan and smooth top. bake 30 to 35 min. or until cake pulls away fromt he sides. the center will not be as firm as a regular cake. let cool for 1/2 hour, turn out. serve sprinkled with confectioner's sugar.
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Chocolate Cake
makes one 8" cake
1 1/2 cup flour
1 cup sugar
3 TBS cocoa powder (or one square/package unsweetened chocolate)
1 tsp baking soda
1/2 tsp salt
6 TBS vegetable oil
1 tsp vinegar
1 tsp vanilla
1 cup cold water
Mix dry ingredients together, add wet ingredients, beat well with hand mixer. Bake 30 minutes at 350 degrees, 45-50 minutes for double recipe.
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Sure-Fire Basic White Cake
from _Cooking the Whole Foods Way_ by Christina Pirello
2 1/2 c whole wheat pastry flour
2 - 3 tsp baking powder
1/8 tsp salt
1/4 c corn oil
1/2 c brown rice syrup
1 tsp pure vanilla extract
1/2 c water
1/2 - 2/3 c rice milk
Sift together dry ingredients. In a separate bowl, whisk together oil, rice syrup, vanilla, water and 1/2 cup rice milk. Stir the wet ingredients into the dry, mixing just until smooth. The batter should be spoonable, not runny. Add more rice milk if needed. Spoon into oiled-and-floured 9-inch round cake pan or loaf pan.
Bake on center rack of preheated 350 degree oven 40 - 45 minutes or until wooden pick inserted in the center comes out clean and cake springs back to touch. Be careful; the cake may sink if you open the oven door before it has baked 20 minutes! Whole grain cakes are delicate.
Cool cake in pan 10 minutes before turning out onto wire rack.