The original recipe is the brainchild of Shuna Fish Lydon of Eggbeater. Not only it is her brainchild, it's her signature caramel cake, so ... you know ... no pressure or anything. Now that I've tasted it, I know why: It's sinfully delicious. But I'm getting ahead of myself.
The gauntlet was thrown down by Dolores of Chronicles in Culinary Curiosity, Jenny of Foray into Food, and Alex of Blondie and Brownie. Offering up assistance to we Daring Alternative Bakers was none-other than Natalie of Gluten-a-Go-Go.
The recipe makes plenty of extra yummy caramel sauce, which I intended to drizzle all over the finished cake. But those plans were also shut down when I was icing the cake. You see, I wasn't looking while my husband decided to "help me" by stirring the caramel sauce as I slowly reheated it on the stovetop. He stirred and stirred and stirred and well, if you know anything about cooking with sugar, you already know what happened. All that agitation caused the sugars in the caramel to crystalize turning it into a cloudy, gritty mess. (Hence the Chameleon portion of today's title. Plus, alliteration is hot and we just don't get enough Boy George references these days.)
He meant well.
To veganize the cake I made the following alterations to the original recipe:
- replaced unsalted butter with Earth Balance
- omitted kosher salt because EB has plenty already
- replaced the 2 eggs with 6 tablespoons silken tofu
- added 1/2 teaspoon baking powder for additional lift
- replaced AP flour with unbleached because I don't eat bleached flour
- substituted soy milk for cow milk
- replaced butter with Earth Balance
- substituted vegan powdered sugar for standard powdered sugar
- replaced heavy cream with coconut milk
- substituted 1 teaspoon vanilla extract with the seeds from one vanilla pod because it tastes good and gives you those great specks in the frosting
Bring on the next challenge!!!