Devil's Food Cake with Tomato
Posted by jenniferhughes on Oct 23, 2006 · Member since Aug 2006 · 1828 posts
When I was a little girl my friend's mom used to make a cake similar to this for birthday parties and we'd go around grossing out all the other kids by telling them that there was tomato in the cake.
http://www.recipelink.com/cookbooks/2003/1400046653_2.html
(Not the frosting just the cake)
I was hoping to veganize this for my son's (allergic to dairy and milk) 2nd birthday and making cupcakes. The majority of ingredients are no prob but I don't have any ener-G egg sub right now (on it way in the mail)
What does everyone think... should I use applesauce? Or a tofu/flax mix? Or this egg replacer http://vegweb.com/index.php?topic=11857.0 ?
P.S. I don't want it to have too much of a baking soda flavor... I tested a wacky cake for the cupcakes last week and though it had great texture and chocolate flavor... you could totally taste the baking soda/vinegariness
My grandma used to make two weird cakes like this: tomato soup cake (using Campbell's condensed tomato soup) (it was chocolate!) and mayonnaise cake (mayo replaced the eggs and part of the oil from a "standard" cake recipe). Both were yummy.
I would use flax/tofu, because I've had such good luck with them and because they taste super neutral in cake. For some reason tomato and chocolate don't squick me, but tomato and applesauce DOES... silly, I know. ;D
LOL I felt the same way about the tomato & applesauce!
I tried flax meal, boiling water and some silken soft tofu and whizzed it up. (At this point my blender broke!) The cake is baking now... so we'll see... I like flax in bread A LOT but i am not sure i like the grittiness in cake so i may end up swtiching to all tofu. Testing is so fun.
OOO it came out perfectly! The flax was not at all gritty.
This is the offical birthday cupcake recipe!
Now to work on a cream uncheese frosting :)
Fun! What do the kids think? ;D