You’re absolutely right in that this cake is a breeze to make. I made 2 half recipes, one with water and one with soy milk and baked in 6” round pans. If there was a difference between the two, it wasn’t great enough for anyone to notice so I’ll stick with the water going forward. I did find that the tops had a moist, slightly gummy layer and the sides had it as well but I used cake strips so I’ll skip those the next time and hopefully the sides will be okay. Family liked the cakes regardless.
That’s good to know about the topping staying in place. I’m planning one more trial to make sure I can eliminate the gummy sides so I’ll add something chopped to see what happens.
I haven’t seen the cooked frosting recipe Anne posted so I’ll have a look around for it. I was planning to use the one in the Baked books which always turns out really well. Adding cookies to the frosting is a great option…thank you.
I love baking for family and friends and enjoy challenges so I’m having fun with this project, certainly more than I thought I would when I first started and realized that all of the cakes vegan child likes have butter and/or eggs in them!
Thank you for all your help and suggestions.