Soy Milk Pan Sheet Cake Recipes
SOY MILK PAN SHEET CAKE RECIPE BY TASTY
Here's what you need: pancake mix, eggs, vanilla soy milk, raspberry, banana
Provided by Barbara Pagan
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Cover a 14" x 11" (35 x 27 cm) sheet pan with parchment paper.
- Mix together the pancake mix, egg, and soy milk until combined. Add sliced raspberries and bananas.
- Pour the mixture onto the sheet pan. Cook for 20 minutes and serve
Nutrition Facts : Calories 394 calories, Carbohydrate 68 grams, Fat 6 grams, Fiber 3 grams, Protein 14 grams, Sugar 17 grams
VEGAN BASIC VANILLA CAKE
This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting.
Provided by Christine
Categories Desserts Cakes White Cake Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
- Stir soy milk and vinegar together in a large glass measuring cup.
- Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
- Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 45.3 g, Fat 10.1 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 380.1 mg, Sugar 26.5 g
DAIRY-FREE TEXAS SHEET CAKE
I love Texas Sheet Cake, but now that I've found out that I'm allergic to dairy I can't have it as written. This recipe is modified from a recipe on Food.com, #73630, made dairy-free with soy milk "buttermilk" (also from a recipe by Kree) and margarine substitution for the butter. I haven't tried it yet, but am about to for my birthday cake.
Provided by FluteDiva64
Categories Dessert
Time 40m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 16
Steps:
- Grease 15x10x1 inch baking pan; set aside.
- Add lemon juice to soy milk let sit.
- Combine flour, sugar, baking soda and salt and set aside.
- In a medium saucepan combine butter, cocoa powder and 1 cup water.
- Bring mixture just to boiling, stirring constantly.
- Remove from heat.
- Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined.
- Add eggs and vanilla to soy milk mixture, then add to the rest of cake ingredients.
- Beat for 1 minute (batter will be thin).
- Pour batter into the prepared pan.
- Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake.
- Pour warm chocolate frosting over the warm cake, spreading evenly.
- Place cake in pan on a wire rack; cool thoroughly before cutting.
- Chocolate Frosting: In a medium saucepan combine I Can't Believe It's Not Butter, cocoa powder and soy milk.
- Bring to boiling.
- Remove from heat.
- Add sifted powdered sugar and vanilla.
- Beat until smooth.
- If desired, stir in 3/4 cup coarsely chopped pecans.
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- Measure 1 cup soy milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
- In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
- To the bowl with the dry ingredients, pour in the milk/vinegar mixture, oil, applesauce and vanilla. With a hand mixer (you can skip the mixer and use a large spoon if you need to), mix on medium speed until well combined.
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