No, they remind me of a cross between a milk cracker and a graham cracker. They are round and not too sweet. I love them with coffee or tea. I forget which brand is vegan (might be McVities), as I haven't had them in a while, but I know there is one brand that has milk in the ingredients, so I always read the label on those.Shredded wheat
What are you craving?
- Thread starter SuicideBlonde
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@silva
Halloween Candy Corn Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted spread softened
1 cup sugar
Pb substitute for 3 large eggs
1 cup plant based milk
1 tsp vanilla extract
1 cup candy corn, for topping
For the Frosting:
1 cup unsalted spread softened
4 cups powdered sugar
1 tsp vanilla extract
2 tbsp pb milk
Directions:
Preheat Oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans lined with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream pb spread and Sugar: Beat softened spread and sugar in a large bowl until light and fluffy.
Add pb egg substitute and Vanilla: Add egg substitute one at a time, beating well after each. Stir in pb milk and vanilla extract.
Combine Mixtures: Gradually mix the dry ingredients into the wet mixture until smooth.
Bake the Cakes: Divide batter evenly between cake pans. Bake 25-30 minutes, or until a toothpick comes out clean.
Cool the Cakes: Let cakes cool in pans for a few minutes, then transfer to wire racks to cool fully.
Prepare the Frosting: Beat spread until creamy, gradually add powdered sugar, then mix in vanilla and pb milk until smooth.
Frost the Cakes: Place one cake layer on a plate, spread frosting on top, then add the second layer and frost top and sides.
Decorate with Candy Corn: Arrange candy corn on top in a festive pattern.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Servings: About 12 slices
"Bring Halloween cheer to any party with this colorful cake!"
#CandyCornCake #HalloweenDesserts #FallBaking #SweetAndSpooky #SeasonalTreats
Halloween Candy Corn Cake
Ingredients:
For the Cake:
2 cups all-purpose flour 1 ½ tsp baking powder ½ tsp baking soda ½ tsp salt ½ cup unsalted spread softened 1 cup sugar Pb substitute for 3 large eggs 1 cup plant based milk 1 tsp vanilla extract 1 cup candy corn, for toppingFor the Frosting:
1 cup unsalted spread softened 4 cups powdered sugar 1 tsp vanilla extract 2 tbsp pb milkDirections:
Preheat Oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans lined with parchment paper. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Cream pb spread and Sugar: Beat softened spread and sugar in a large bowl until light and fluffy. Add pb egg substitute and Vanilla: Add egg substitute one at a time, beating well after each. Stir in pb milk and vanilla extract. Combine Mixtures: Gradually mix the dry ingredients into the wet mixture until smooth. Bake the Cakes: Divide batter evenly between cake pans. Bake 25-30 minutes, or until a toothpick comes out clean. Cool the Cakes: Let cakes cool in pans for a few minutes, then transfer to wire racks to cool fully. Prepare the Frosting: Beat spread until creamy, gradually add powdered sugar, then mix in vanilla and pb milk until smooth. Frost the Cakes: Place one cake layer on a plate, spread frosting on top, then add the second layer and frost top and sides. Decorate with Candy Corn: Arrange candy corn on top in a festive pattern. Prep Time: 20 minutes Cooking Time: 30 minutes Servings: About 12 slices"Bring Halloween cheer to any party with this colorful cake!"
#CandyCornCake #HalloweenDesserts #FallBaking #SweetAndSpooky #SeasonalTreats
Link to the fb page where I found the recipe so I don't get a violation lol.
Only I don't think it will work...
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Only I don't think it will work...
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I've never had good luck with replacing more than two eggs in a recipe though. But I'm thinking any basic vegan cake will do. Then there's the issue of the candy corn. So yeah...this is why it's a craving and not a reality lol. 
Oh my imagination was waaayy better than that! Mine was full of toffee bits and caramel sauce......maybe a bit of rum in the cake@silva
Halloween Candy Corn Cake
Ingredients:
For the Cake:
For the Frosting:
Directions:
"Bring Halloween cheer to any party with this colorful cake!"
#CandyCornCake #HalloweenDesserts #FallBaking #SweetAndSpooky #SeasonalTreats
Link to the fb page where I found the recipe so I don't get a violation lol.
Only I don't think it will work...
Log into Facebook
Log into Facebook to start sharing and connecting with your friends, family, and people you know.
Rectified!
(Bold emphasis mine) I've never tried using egg replacer for more than two eggs. I was going to say, is there vegan candy corn? I used to love candy corn, lol.I've never had good luck with replacing more than two eggs in a recipe though. But I'm thinking any basic vegan cake will do. Then there's the issue of the candy corn. So yeah...this is why it's a craving and not a reality lol.
Craving all the desserts. I just have to pretend they are all vegan.
@KLS52 About your photo of the candy corn cake this past Saturday: I was craving candy corn somewhat over the past week. I didn't find any, so I don't know if I could have found vegan candy corn. The craving is gone now, anyway. It's for the best: I've been on guard against excessive sugars and refined carbs in my diet lately. ETA: and your photos of all those desserts yesterday: wowza! (Another thing I'll have to severely limit, if not avoid altogether...)
OP
OP
Now I am! I have yet to see them in stores. I need to buy more to freeze than I did last season!
How much is a bag by you? Last year I think $1.50 here (prob a sale)
Same here! I haven't seen them yet. I think they average $3 to $4 a bag near me, but last year I got a two-for-one deal. I like to freeze them, too. I need more bags this year as well. I like having them to make muffins and breads all winter, and cranberry sauce.
