Vegan Burnt Sugar Cake With Icing

"I loved this cake as a child. I haven't tried this one yet, but plan to soon. To burn the sugar for this recipe you need to take 1 cup of sugar and put it into a heavy skillet, stir until it's melted. You must burn it! Once it's dark brown add 1 cup of water and boil until you get a syrupy consistancy. I got the original non-vegan recipe from cooks.com."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins
Ingredients:
15
Serves:
8-10
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ingredients

  • For the cake

  • 12 cup margarine (Earth Balance)
  • 1 12 cups sugar (unrefined cane)
  • 3 teaspoons egg substitute (Ener-G)
  • 4 tablespoons filtered water (add to egg replacer)
  • 1 cup water (filtered)
  • 2 12 cups flour (unbleached)
  • 4 tablespoons burnt sugar syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder (non-aluminum)
  • For the icing

  • 2 cups sugar (unrefined cane)
  • 12 cup margarine (Earth Balance)
  • 12 cup cream (Silk Creamer)
  • 14 cup agave nectar
  • 1 teaspoon vanilla (organic)
  • burnt sugar syrup (whats left)
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directions

  • CAKE:

  • Cream the margarine and sugar.
  • Add the egg replacer, water, vanilla and burnt sugar syrup.
  • Mix together then add flour and baking powder.
  • Mix well.
  • Pour batter into a greased and floured 9x13" pan or use 2-9" round pans.
  • Bake at 350'F for 35 minutes.
  • The cake is done when you touch the center and it springs back up.
  • Cool the cake.
  • ICING:

  • Combine the Icing ingredients together in a sauce pan and cook until it forms a hard ball.
  • Ice the cake while it's still warm and it will harden on the cake.
  • Enjoy.

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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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