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Vegan cakes too moist?


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Home Cooking Vegan

Vegan cakes too moist?

Birmingham | | Jun 27, 2011 07:30 PM

I've made two cakes for a vegan friend, one the wacky cake a group of you suggested to me and the second cake was one I posted in our conversation about baking for vegans, a Mexican Wedding Cake that's just 2 c flour, 2 c sugar, 20 oz crushed pineapple, 1 t baking soda 1 t vanilla and 1/2 c chopped pecans.

The guy loved both cakes and just sent me an email telling me he thought the pineapple one was the most amazing thing he's ever tasted and they could sell it at Whole Foods. I think the guy is nuts: just yesterday I told my husband I was going to throw out the recipe because I thought it was too wet and kinda tasted to me like pineapple flavored flour.

As for the wacky cake, it was a hit but I was glad I was the one serving it because it was so gooey on the bottom--same as the wedding cake--I had to keep scraping off the server because so much stuck to it from the bottom.

I don't know, maybe some people like that, but to me a cake should be a bit . . . cakier. Is this what happens when you don't add eggs? Is there a better way to do a vegan cake? Or am I doing something wrong?

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