Janet Baraclough wrote:
> Serene, do you have a tried and tested recipe for a vegan cake please?
> Not a grand occasion one; just, suitable for morning coffee or afternoon
> tea.

Yep. These are the only two I make, because they're the only
non-yucky ones I've tried. The first one is a chocolate cake from
Goomba; the second is a boiled spice cake from Vegetarian Times
magazine. Careful not to overcook either one, or they'll be dry.

A pic of the spice cake:
http://pics.livejournal.com/serenejournal/pic/0002d2r6/

Eggless Chocolate Cake

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
3 tablespoons cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
5 tablespoons oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup water

Sift together flour, cocoa, soda, sugar and salt. Mix in oil and
vinegar and vanilla. Add water and mix well.
Bake in 9 inch greased sqare pan for 30 min at 350 degrees.
Cool. Sprinkle powdered sugar on top to serve.



Boiled Spice Cake

Cake:
3 c. unbleached white flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 1/2 cups sugar
1 1/2 cups raisins (I didn't have enough raisins, so I used a cup
rather than a cup and a half, and my partners said it's more than
enough raisins)
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg (I used fresh grated)
1/2 tsp. ground cloves
1/2 tsp. salt
3/4 cup vegan margarine
1/2 cup chopped pecans

Glaze: (I omitted the glaze)
2/3 cup fresh lemon juice
3 cups confectioners' sugar

Preheat oven to 350F. Sift flour, baking powder, and baking soda
together in a bowl. The recipe says to spray a 12-cup bundt pan
with cooking spray, but I wiped a little oil into my silicone bundt
pan. Set the pan aside. Combine sugar, raisins, cinnamon, nutmeg,
cloves, salt, and 1 1/2 cups water in a large saucepan. Bring to a
boil and cook 5 minutes or until raisins plump up. Remove from
heat. Stir in margarine.

When margarine has melted, add flour mixture and pecans to saucepan.
Blend well. Pour into pan. Bake 35-45 minutes, until toothpick
inserted into cake comes out clean. Cool 10 minutes in pan, then
invert onto wire rack and cool completely.

To make glaze, whisk lemon juice into confectioners' sugar. Pour
over cooled cake. Decorate with whole pecans, if desired.

Serves 16, they say. Ha! Anyway, each of these mythical servings
has 391 calories, 4g protein, 11.5g total fat, 72g carb, no
cholesterol, 259mg sodium, a gram of fiber, and 49g sugar.