Cake!
WEDDING
Introduction
Pictures
The Cast
Invitation
Music 
Ceremony
Homily
Oath
Commercial
Skit
Rings
The Food
The Cake		 Michael Soneson (Skip) and Yvonne Brunot were ever so kind as to agree to make us a vegan chocolate wedding cake.  This is the recipe they used, times a grazillion.  They piled them up into a giant ziggurat of deliciousness. They used some sort of Pillsbury frosting (commercial vegan frostings do exist!) and covered it in strawberries. YUM YUM YUM! Thanks again!
Skip says that this Wedding Cake Recipe is stolen and altered from a variety of sources, and that we should include this:
Cake recipes is copyright 1997 by M. L. Grant. Free redistribution and use permitted with this copyright notice intact!

Ginohn's Wedding Cake

Sift together:

  • 2 1/2 plus 1 tablespoon unbleached flour
  • 3/4 cup cocoa
  • 2 cups Sucanat (evaporated cane juice. Use whatever kind of sugar you prefer.)
  • 1 teaspoon salt
  • 2 teaspoons baking soda
Mix separately:
  • 3 tablespoons apple cider vinegar
  • 3/4 cup vegetable oil
  • 2 cups cold water
  • 1 teaspoon vanilla
Add the wet to the dry and stir until smooth. 
Bake at 350 degrees for 40 minutes. Check for doneness by inserting a toothpick into the center. 
When the toothpick comes out clean, it's done. Cool and frost.

Here's a frosting recipe if you want to make your own:
Easy Fudge Frosting from The Farm Vegetarian Cookbook

Combine in a saucepan:

  • 1/3 cup cocoa
  • 1/3 cup soymilk or water
Bring to a rolling boil.  Remove from heat, and add
  • 1 tablespoon margarine
  • 1 teaspoon vanilla
Cool a little, then quickly stir in
  • 2 cups powdered sugar
Spread on cake while frosting is warm. If it begins to harden, add a little water.

 modified on 1/26/0