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I made this cake this afternoon and it turned out very good. It is a very dense cake, that's for sure. The house smelled so delicious while it was baking. I used 1/2 cup plain soy yogurt in place of the eggs and I used 1 1/4 tsps. of Pumpkin Pie spice as I didn't have the allspice. I think this would go great with a scoop of Vegan Vanilla Ice Cream or some Vegan Caramel Sauce. Thanks for the great recipe.

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Chef Joey Z. September 28, 2007

I had a similar cake from our grocery store and wanted to find a recipe...this was great! I made it with the silken tofu and used cane sugar with a little brown sugar because that's all I had! I think next time I will use less oil...maybe reduce to a cup or so. Also added some chia seeds. It was SO good for breakfast, late night snack, whatever!

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keramil March 13, 2012

WOW - how fabulous! Thank you thank you. I've been fearful of 'baking vegan' and after making some vegan bran muffins, I decided to step up to cake. This makes a very tender, flavorful, moist cake. The cake part was light as air, but I made the recipe into cupcakes and perhaps that helped the batter rise. It made 18 generous cupcakes, baked for 45 minutes, in non-stick-sprayed silicon muffin pans. Also, I used the Nori silken tofu and substituted used 1/2 cup sugar and 1 1/2 cups Splenda. Also, I used 1 1/2 cups unbleached white flour and 1 1/2 cups unbleached white whole wheat flour, added some nutmeg and clove to the cinnamon because I didn't have allspice on hand. Note: just made these again and used 1 1/2 c. Splenda, no sugar, and reduced the fat to once cup. Still terrific. Great recipe. We frost these just before serving with Tofutti 'cream cheese' mixed vanilla, Splenda and a little cinnamon. Don't frost ahead of time - the 'frosting' dries and crazes.

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One Happy Woman March 31, 2008
Vegan Apple Walnut Cake