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<![CDATA[Vegan Cake Recipes]]> http://www.veganbaking.net/ <![CDATA[Vegan Cake Recipes]]> http://www.veganbaking.net/images/stories/logo.png http://www.veganbaking.net/ http://www.veganbaking.net/recipes/cakes/sponge-cakes/vegan-toasted-coconut-cake <![CDATA[Vegan Toasted Coconut Cake]]> http://www.veganbaking.net/recipes/cakes/sponge-cakes/vegan-toasted-coconut-cake
Vegan Toasted Coconut CakeCoconut is one of my favorite ingredients due to its neutral flavors that add richness to almost anything. Coconut contains flavor compounds called lactones that are among the same flavor compounds that give traditional dairy cream its trademark creamy flavor. And we all wondered why coconut and cream went together so well! In this Toasted Coconut Cake I wanted to maximize these layers of coconut and cream for a truly decadent cake.
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Coconut is one of my favorite ingredients due to its neutral flavors that add richness to almost anything. Coconut contains flavor compounds called lactones that are among the same flavor compounds that give traditional dairy cream its trademark creamy flavor. And we all wondered why coconut and cream went together so well! In this Toasted Coconut Cake I wanted to maximize these layers of coconut and cream for a truly decadent cake.
 
This cake is borne out of the success of my Toasted Coconut Chocolate Chip Cookies. While developing that recipe I found that using multiple types of coconut provides layers of coconut flavor.

How to build maximum coconut flavor

You’d think that coconut milk would be one of the most effective ways to infuse coconut flavor right? That’s what I thought too. After several test batches, I found that coconut milk contains too much water and not enough solids or fat to contribute a substantial amount of coconut flavor. And even if it did, there’s just way too much variation from brand to brand and even can to can. Some tend to have way more fat than others and some even have added guar gum which can throw things off if you’re not looking out for it.
 
Coconut flour and coconut oil tend to be where all the flavor is, probably because there’s no water to get in the way which makes the flavors more concentrated.

To toast or not to toast

Coconut usually has an extremely smooth, rich, creamy flavor, unless of course it’s lightly toasted. In this case, you get to experience the more edgy, complex, nutty and toasty side of coconut. I love the combination of both of these flavor profiles so I utilize toasted coconut flour for the batter and toasted shredded coconut for the frosting to provide the toasty notes in this recipe. If you’re not a fan of this edgier side, I won’t judge if you forego the toasting.

Toasted Coconut
 
Unrefined coconut oil is another great way to pack coconut flavor into baked items. Unrefined just means that the oil hasn’t been passed through an activated charcoal filter which removes the lactones and other coconut flavor compounds. 
 
Finally, coconut sugar is a subtle but worthy opportunity for us to add another layer of coconut flavor. Coconut sugar is a golden granulated sugar that originates as a sap from the coconut palm. This sap is then cooked down, filtered to some degree and processed into granulated crystals that lend a slight coconut caramel note to baked goods.
 
I should add that since we’re going whole coconut with this thing, Coconut Buttercream Frosting is recommended. This requires you to make Coconut Vegan Butter in advance, but if you don’t have time, any regular frosting of your choice will do.
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Coconut flour’s insatiable thirst

Now that we have our coconut flavor, we need to keep in mind that, as with my Toasted Coconut Chocolate Chip Cookie recipe, the coconut flour is going to absorb about six times the amount of water as regular flour which is going to create a problem. Luckily, we’ve been through this before so the solution is to compensate for this by calling for a considerably larger amount of non-dairy milk in the recipe. 
 
The coconut flour is also going to displace gluten-based flour, which is the primary protein building block for structure in regular gluten-based vegan cakes. Luckily, we can bring gluten levels back in check by adding a flour with a higher gluten content: good ol’ bread flour. We’ll call for even more non-dairy milk so the glutenin and gliadin have enough moisture to combine into gluten without giving a fuss. Yes, this amount of non-dairy milk is so much liquid for a vegan cake recipe it's almost laughable. But at least now everyone’s well hydrated and happy.
 
One caveat of all these coconutty modifications is that we’re not going to be left with a light and airy sponge of a cake. This cake is going to be on the heavy, dense, rich and moist side. I happen to prefer these types of cakes and I’m hoping you do too.
 
At this point, all we need is a little vanilla extract and salt to tie everything together. Coconut Buttercream Frosting is what they call icing on the cake.

Find more Coconut recipes on Veganbaking.net

Vegan Toasted Coconut Cake Recipe

1 ½ cups shredded coconut, unsweetened
 
2 ¾ cups + 2 Tablespoons non-dairy milk
2 teaspoons golden flax meal
2 teaspoons apple cider vinegar
 
1 ½ cups bread flour
1 cup toasted coconut flour
3 ½ teaspoons baking powder
1 ½ teaspoons baking soda
 
¾ cup + 2 Tablespoons coconut sugar
¼ cup unrefined coconut oil
2 teaspoons vanilla extract
½ teaspoon salt

Coconut Buttercream Frosting

Easy Buttercream Frosting
Coconut Vegan Butter

1) Prepare the toasted coconut

Preheat your oven to 300F (149C). Spread the shredded coconut evenly on one rimmed baking sheet and the coconut flour evenly on another rimmed baking sheet. Place them in the oven for 20 minutes. Set aside. Feel free to find out more information on toasting coconut flour. If you work with it often and you love it as much as I do, you might want to consider making a large amount and storing it in a covered container for future use.

2) Prepare your cake pan and curdle the non-dairy milk

Preheat your oven to 350F (177C). Lightly coat two 8 inch round cake pans with vegetable oil and dust them with flour, making sure to shake off any excess. In a small bowl, whisk together the non-dairy milk, flax meal and apple cider vinegar. Set aside for at least 5 minutes so the mixture thickens. 

3) Whisk together the dry ingredients

In a medium mixing bowl, whisk together the bread flour, toasted coconut flour, baking powder and baking soda. Set aside. 

Whisk together the dry ingredients

4) Whisk together the flavor building ingredients

In another medium mixing bowl whisk together the coconut sugar, coconut oil, vanilla extract and salt. Now whisk in the flax mixture from Step 2 until well incorporated.

5) Mix the batter

Add the dry ingredients to the bowl containing the wet ingredients and whisk together until well incorporated and the lumps are eliminated.

Toasted Coconut Cake before baking

6) Bake to perfection 

Pour equal portions of batter into each cake pan. To eliminate air bubbles lift each cake pan about 2 inches off the counter and drop it onto the counter a couple times. Bake for 30 minutes or until an inserted toothpick comes out clean. Cool for about an hour then transfer to a cake rack to cool completely before frosting.

Toasted Coconut Cake after baking

7) Prepare the Coconut Buttercream Frosting

While the cake is cooling, prepare the frosting by using Coconut Vegan Butter in place of Regular Vegan Butter in this Easy Buttercream Frosting recipe. If you prefer less frosting drama, feel free to use another frosting or prepare the regular Easy Buttercream Frosting with store-bought vegan butter.

8) Frost the cake

Frost the cake by first applying a crumb coat to both layers separately and place them in the refrigerator for about 20 minutes so the frosting hardens. This extremely thin, cold, hard layer of base frosting will provide a good foundation for the rest of your frosting and ensure that no cake crumbs get caught up into it. Apply the rest of your frosting and sprinkle the toasted shredded coconut on top. The cake can be stored in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. Makes two layers of an 8 inch round Vegan Toasted Coconut Cake.

Toasted Coconut Cake

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Tue, 12 Nov 2013 08:25:29 -0500
http://www.veganbaking.net/recipes/cakes/cupcakes/green-tea-cupcakes <![CDATA[Vegan Green Tea Cupcakes]]> http://www.veganbaking.net/recipes/cakes/cupcakes/green-tea-cupcakes Vegan Green Tea CupcakesI love how green tea has a subtle ability to refresh coupled with a slight hint of savoriness. I adore how vegan cupcakes can be a celebratory canvas for almost any flavor combination, that you get to just pick up and take a bite out of. But how do you infuse green tea into a baked cake product? Easy, right? {loadposition share}Vegan Green Tea Cupcakes

I love how green tea has a subtle ability to refresh coupled with a slight hint of savoriness. I adore how vegan cupcakes can be a celebratory canvas for almost any flavor combination, that you get to just pick up and take a bite out of. But how do you infuse green tea into a baked cake product? Easy, right?

Gray’s Vegan Cupcake Anatomy

When I first started embarking on this a few years ago, I realized that it was obvious (or totes obvs, as I often say to purposely make my friends cringe) to use strong green tea and/or matcha powder as part of the liquid in the recipe. This would then be combined with all-purpose flour. What could possibly go wrong? Wait for it... gray cupcakes, that’s what. Try bringing that to a party and practice saying “oh but they’re green tea cupcakes” because that’s what you’re going to be saying to everyone that contemplates eating one.
 
I soon learned that I’d have to once again delve into the depths of food science to figure out why this was happening and, more importantly, figure out how to make real green tea cupcakes. This is war. I’m not going to let those little gray cupcakes get the best of me.

All-purpose flour contributes to yellowing

It turns out that there were two things that were contributing to gray cupcakes. The all-purpose flour I was using was the first culprit. Most cake flour is bleached which denatures proteins which allows the gluten in the flour to bind less and enables to flour to absorb more water. Another often overlooked benefit of this bleaching process is that it causes the flour to remain white throughout the baking process. All-purpose flour, which is often unbleached, will turn a golden yellow after it’s baked or heated. I’m unsure exactly why bleached flour appears to resist yellowing. Perhaps the compounds that change color during baking are deactivated during the bleaching process. It could also be that since the proteins are denatured, they’re less affected by heat related browning.

Cake flour enables baked items to remain white

Switching to cake flour made the cupcakes turn out brown. We’re getting somewhere! But I would still have to tell everyone these were green tea cupcakes. But at least brown is more appetizing than gray, right? There are now unbleached cake flours on the market and I haven’t had a chance to test this recipe with them. If you give it a go, please report back and let us know how it worked out in the comments section below. 
 
A popular way to create a cake flour substitute is to take 1 cup of all-purpose flour, subtract 2 Tablespoons from it and add 2 Tablespoons of cornstarch or tapioca flour to it. This won’t work for this recipe because you’re still using all-purpose flour which will turn yellow during baking.

Enzymatic browning effects matcha during baking

But what was making the cupcakes turn brown? As I learned from my Vegan Blueberry Beetnik Muffin recipe, there was enzymatic browning that was occurring during the matcha’s exposure to heat during baking. In the muffin recipe I was having issues with them turning gray during baking until I remembered that alkaline accelerates browning and acid inhibits it. This is why if you add lemon juice to a sliced avocado or apple, you will have less browning as they sit in the open air. The acid deactivates the enzymes that oxidize them. 

Matcha Green Tea Powder
 
It’s important to note that acid and alkaline have the same effects on other forms of browning, not just enzymatic browning. To illustrate this, add a couple pinches of baking soda the next time you caramelize onions in a skillet. You’ll save about 20 minutes!

Fine tuning the acid in the cupcakes allowed the color to shine

After some testing I found that increasing the apple cider vinegar to 1 Tablespoon would provide the perfect amount of acid to deactivate the browning of the matcha, resulting in about as much green color I could legally get from green tea. This would also be enough to probably convince people that these were actual Green Tea Cupcakes without needing a full-time announcer to be present.

Vegan Green Tea Cupcakes showing some crumb
 
I then made a few batches to figure out how much matcha to use to create a subtle green tea flavor while enabling the proper green tea colors to come through. Early on I found out that using actual brewed green tea was unnecessary because it made barely any difference with color and contributed unwanted bitter flavors. In contrast, since matcha is just dried green tea leaves ground into a powder, it contributes more color, less bitterness and a wonderfully rich, smooth green tea flavor. The result is what I think you’ll find, are totes obvs green tea cupcakes.

Find more Easy recipes on Veganbaking.net
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Vegan Green Tea Cupcake Recipe

¾ cup + 1 Tablespoon + 1 teaspoon non-dairy milk
1 Tablespoon apple cider vinegar
 
1 cup + 3 Tablespoons cake flour, sifted
2 Tablespoons matcha green tea powder, sifted
1 teaspoon baking powder
½ teaspoon baking soda
 
½ cup + 3 Tablespoons sugar
1 teaspoon vanilla extract
¼ teaspoon salt

1) Curdle the non-dairy milk

Preheat oven to 375F (191C). In a small mixing bowl whisk together the non-dairy milk and apple cider vinegar until smooth. Allow the mixture to sit for about 10 minutes so the mixture thickens slightly.

2) Sift the matcha with the other dry ingredients

Place a flour sifter in a medium mixing bowl. Add the cake flour, matcha powder, baking powder and baking soda to the sifter and sift it into the bowl. Sifting these ingredients will accomplish two things: First, it will eliminate lumps in the matcha flour. Second, it will incorporate a small amount of air into the mixture which will enable to cupcakes to be as light and fluffy as possible.

3) Whisk together the flavor building ingredients

In another medium mixing bowl whisk together the sugar, vegetable oil, vanilla extract and salt. Whisk in the non-dairy milk apple cider vinegar mixture from step 1 until well incorporated.

4) Whisk the cupcake batter together

Now add the wet ingredients to the dry ingredients and briefly whisk together until just incorporated and the lumps are eliminated. It’s important to not over whisk here. Doing so will bind too much gluten and cause the cupcakes to become dry and mealy.

5) Bake the vegan cupcakes to perfection

Pour the batter into a cupcake mold lined with cupcake liners so the mixture is ½ the way up to the top of the cupcake liner. Bake for 17 minutes or until an inserted toothpick comes out clean.
Store at room temperature in a covered container for up to 3 days. This recipe makes 12 Vegan Green Tea Cupcakes.
 
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Wed, 31 Jul 2013 23:05:53 -0400
http://www.veganbaking.net/recipes/cakes/sponge-cakes/chocolate-cake-2 <![CDATA[Vegan Chocolate Cake]]> http://www.veganbaking.net/recipes/cakes/sponge-cakes/chocolate-cake-2 Vegan Chocolate CakeOk so I found this Vegan Chocolate Cake recipe and it was a HUGE hit with my family and friends. It was quite easy to make as well! I've never really been a cake person, in fact I detest the stuff for the most part; but this cake made even me nod in approval. The blend of coffee that I put in the recipe adds to the chocolaty goodness and taste. It's very moist as well. There is a glaze that goes with the cake, but I personally never use it. I think the cake is just fine alone. However, I will add the directions for the glaze in case you guys want to try it.... Enjoy! {loadposition share}Vegan Chocolate Cake

Ok so I found this Vegan Chocolate Cake recipe and it was a HUGE hit with my family and friends. It was quite easy to make as well! I've never really been a cake person, in fact I detest the stuff for the most part; but this cake made even me nod in approval. The blend of coffee that I put in the recipe adds to the chocolaty goodness and taste. It's very moist as well. There is a glaze that goes with the cake, but I personally never use it. I think the cake is just fine alone. However, I will add the directions for the glaze in case you guys want to try it.... Enjoy!

Find more Chocolate recipes on Veganbaking.net
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Vegan Chocolate Cake Recipe

For the cake

1 ¼ cup all-purpose flour 
1 cup sugar 
⅓ cup cocoa powder 
1 teaspoon baking soda 
½ teaspoon salt 
1 cup warm water (you may substitute this for coffee) 
1 teaspoon vanilla extract 
⅓ cup vegetable oil 
1 teaspoon white or apple cider vinegar 

For the glaze

½ cup sugar 
4 Tablespoons margarine or vegan butter substitute 
2 Tablespoons soy milk 
2 Tablespoons cocoa powder 
2 teaspoons vanilla extract 

1) Prepare the Cake

Preheat oven to 350F (177C). In an 8 x 8 inch square pan, mix the flour, sugar, cocoa powder, baking soda and salt with a fork. Add the water or coffee, vanilla extract, vegetable oil and vinegar. Mix the ingredients together. Bake for 30 minutes. Cool on a cooling rack. 

2) Prepare the Glaze

In a small saucepan bring the sugar, margarine, soy milk and cocoa powder to a boil, stirring frequently. Simmer for 2 minutes, remove from heat and stir an additional 5 minutes. Stir in the vanilla extract. 

3) Glaze the Cake

Pour the glaze onto cake and let it cool for one hour. This recipe makes 1, 8 x 8 inch square Vegan Chocolate Cake.

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Fri, 25 May 2012 02:59:53 -0400
http://www.veganbaking.net/recipes/cakes/sponge-cakes/sugar-mamas-gluten-free-vanilla-cake <![CDATA[Sugar Mama's Gluten-free Vegan Vanilla Cake]]> http://www.veganbaking.net/recipes/cakes/sponge-cakes/sugar-mamas-gluten-free-vanilla-cake Sugar Mama's Gluten-Free Vanilla CakeLet me just say, I'm a vanilla girl. Don't get me wrong, chocolate is great! But when I had to give up gluten & dairy I really just missed good old vanilla cupcakes. I tried a lot of recipes but they were too dry or too grainy or too plain or too... well, gross. So I got to work! It took me awhile to perfect but I'm SO proud of this Gluten-free Vegan Vanilla Cake recipe and I really think you'll love it. So far I've gotten great feedback from my "taste testers" (most of whom aren't gluten-free OR vegan). Enjoy! {loadposition share}Sugar Mama's Gluten-Free Vanilla Cake

Let me just say, I'm a vanilla girl. Don't get me wrong, chocolate is great! But when I had to give up gluten & dairy I really just missed good old vanilla cupcakes. I tried a lot of recipes but they were too dry or too grainy or too plain or too... well, gross. So I got to work! It took me awhile to perfect but I'm SO proud of this Gluten-free Vegan Vanilla Cake recipe and I really think you'll love it. So far I've gotten great feedback from my "taste testers" (most of whom aren't gluten-free OR vegan). Enjoy!

Find more Gluten-free recipes on Veganbaking.net
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Sugar Mama's Gluten-free Vegan Vanilla Cake Recipe

¾ cup sorghum flour (or organic brown rice flour) 
¾ cup tapioca flour 
½ cup organic coconut flour 
1 cup organic cane sugar (I really love Wholesome Sweeteners. It's fair trade!) 
½ teaspoon sea salt 
1 teaspoon baking powder 
1 teaspoon baking soda 
1 teaspoon xanthan gum 
 
½ cup plain coconut milk (or soy, almond, whatever you're into)
1 cup warm water 
3 Tablespoon grapeseed oil (or coconut, organic canola, again it's your call) 
1 Tablespoon GOOD vanilla (no artificial ok? splurge. I'm serious.) 
1 teaspoon lemon juice 
¼ cup unsweetened applesauce 

1)
Preheat your oven to 375F (191C). Measure the non-dairy milk into a liquid measuring cup & add lemon juice (set aside for now).
 
2)
Whisk together all dry ingredients.
 
3)
Add all liquid ingredients to the dry ingredients and mix with electric mixer until smooth.
 
4)
Fill the cupcake wrappers or greased cake pans.
 
5)
Bake the cupcakes for 15-20 minutes or cake for 30ish minutes. When the cake is ready it will be light brown on top and spring back when you press it lightly. Sugarmama's Gluten-free Vegan Vanilla Cake makes 12 to 14 cupcakes, two 7inch round cakes or one 9 inch cake. 
 
Check out more of my gluten free & vegan goodies at www.sugarmamabakeshop.com

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Sun, 12 Feb 2012 04:29:02 -0500
http://www.veganbaking.net/recipes/cakes/sponge-cakes/chocolate-zucchini-mud-cake <![CDATA[Vegan Chocolate Zucchini Mud Cake]]> http://www.veganbaking.net/recipes/cakes/sponge-cakes/chocolate-zucchini-mud-cake A recipe from Triumph of the Lentil: Soy-Free Vegan Wholefoods for all Appetites. Don’t be fooled by the zucchini in the title. This is actually a decadent tasting vegan mud cake. Made in a bundt pan it is thin and crispy on the outside and moist and dense on the inside, so much that it doesn’t need any icing or accompaniments. To make it a bit fancier-looking you could drizzle it with melted vegan chocolate or icing. This mixture also makes delicious muffins, making 24 medium sized ones. {loadposition share}

A recipe from Triumph of the Lentil: Soy-Free Vegan Wholefoods for all Appetites. Don’t be fooled by the zucchini in the title. This is actually a decadent tasting vegan mud cake. Made in a bundt pan it is thin and crispy on the outside and moist and dense on the inside, so much that it doesn’t need any icing or accompaniments. Tto make it a bit fancier-looking you could drizzle it with melted vegan chocolate or icing. This mixture also makes delicious muffins, making 24 medium sized ones.
 
Kitchen time 10-15 minutes. Baking time 60 minutes. Gluten-free option, low fat option, nightshade-free, onion- and garlic-free, under 45 minute option.

Find more Chocolate recipes on Veganbaking.net

Vegan Chocolate Zucchini Mud Cake Recipe

2 cups flour (barley, wholemeal spelt, wholewheat pastry or gluten-free) 
1 ¾ cups raw sugar or rapadura 
¾ cup cocoa powder
¾ cup chickpea flour (besan) 
1 teaspoon baking soda (bicarbonate of soda)
½ teaspoon baking powder 
a pinch of salt 
 
¾ cup oil (olive, sunflower or melted coconut) or apple purée 
¾ cup water 
 
1 ½ – 2 cups grated zucchini 
2 teaspoons vanilla extract 
 
1)
Preheat the oven to 375F (175C). Grease and flour a large bundt pan or some muffin tins. 

2)
In a mixing bowl combine the flour, sugar, cocoa, chickpea flour, bicarb soda, baking powder and salt. Break up any lumps and mix until evenly combined. 

3)
In a separate mixing bowl combine the oil, water, zucchini and vanilla. Add this to the dry ingredients, stirring until no traces of flour remain. 

4)
Pour into the bundt tin and bake for around an hour, until the top is firm and the knife comes out with a couple of moist crumbs (not batter!) when put through the middle of it, around 60 minutes. Leave to cool for 10 minutes, then run a knife around the outside and invert onto a plate. Leave the bundt tin on top while it cools. Best served after it has cooled down. 

For muffins, bake for 20 to 25 minutes. This recipe makes 24 muffins or 1 bundt cake of Vegan Chocolate Zucchini Mud Cake.

About the author: Hilda is the author of Triumph of the Lentil: Soy-Free Vegan Wholefoods for all Appetites

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Wed, 07 Sep 2011 03:32:45 -0400
http://www.veganbaking.net/recipes/cakes/cupcakes/raw-lemon-cupcakes-with-pistachio-nuts <![CDATA[Raw Lemon Cupcakes with Pistachio Nuts]]> http://www.veganbaking.net/recipes/cakes/cupcakes/raw-lemon-cupcakes-with-pistachio-nuts Raw Lemon Cupcakes with PistachiosThese nutrient dense Raw Lemon Cupcakes with Pistachio Nuts are quick and easy to make! You don't need an oven to do these, only a food processor and a fridge. They contain exciting super foods that work wonders for you body! Eat them without guilt.
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These nutrient dense Raw Lemon Cupcakes with Pistachio Nuts are quick and easy to make! You don't need an oven to do these, only a food processor and a fridge. They contain exciting super foods that work wonders for you body! Eat them without guilt.

Find more Raw dessert recipes on Veganbaking.net

Raw Lemon Cupcakes with Pistachio Nuts Recipe

For the Bun

1/4 cup soaked sesame seeds
3/4 cup soaked walnuts
1/2 cup soaked pistachio nuts
1/2 cup pitted dates
Soak 2 tablespoons chia seeds in 1/4 cup water for 10 min.
1-2 pinches of pink himalayan salt
1 tablespoon agave nectar or honey
A little water to help the processing

For the Lemon frosting

1/2 cup cashews
8 dried organic apricots
Zest from one organic lemon
1/3 cup water
3 tablespoons virgin coconut butter

1) Instructions for the bun

Process all ingredients in a food processor. Add just enough water for the food processor to be able to blend, not too much because you want a doug-like consistency. Press the dough in silicone cupcake forms and put in the fridge to harden. Then gently tap the cupcake buns out of the form and continue with the lemon frosting!

2) Instructions for the lemon frosting

Wash the lemon and use a zester (only use the yellow part of the lemon, otherwise you will get a bitter taste). In a food processor, mix all ingredients until completely smooth. Put in fridge to harden. You can spread the frosting with a knife, or you put it in a pastry bag and make a swirl. Decorate with some pistachio nuts on top! Enjoy!
This recipe makes about 6 Raw Lemon Cupcakes with Pistachio Nuts.

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Fri, 25 Mar 2011 03:40:31 -0400
http://www.veganbaking.net/recipes/cakes/sponge-cakes/olive-oil-rosemary-semolina-cake <![CDATA[Vegan Olive Oil Rosemary Semolina Cake]]> http://www.veganbaking.net/recipes/cakes/sponge-cakes/olive-oil-rosemary-semolina-cake Vegan Olive Oil Rosemary Semolina CakeThis moist, rich Vegan Olive Oil Rosemary Semolina Cake showcases how olive oil can make a great combination of sweet and savory when it's paired with fresh rosemary. Early on in the design of this cake recipe I was really liking where this cake was going but I knew I cold take it further. I remembered how olive oil tends to go seamlessly with pasta dishes so why not use the same type of flour for an olive oil cake? {loadposition share}Vegan Olive Oil Rosemary Semolina Cake

This moist, rich Vegan Olive Oil Rosemary Semolina Cake showcases how olive oil can make a great combination of sweet and savory when it's paired with fresh rosemary. Early on in the design of this cake recipe I was really liking where this cake was going but I knew I cold take it further. I remembered how olive oil tends to go seamlessly with pasta dishes so why not use the same type of flour for an olive oil cake?

Luckily, I was able to find semolina flour in the local health food store. Semolina flour is ground from the endosperm of durum wheat and is yellow in color due to its high protein content. This high protein content makes semolina flour extremely coarse and brittle in a cake recipe if you use traditional cake baking methods. I soon learned that if you soak the dry ingredients with the wet ingredients for about 8 hours, the semolina hydrates and turns into a pudding-like consistency. This could be perfect as cake batter but how am I going to evenly disperse baking powder and baking soda into cake batter and expect even leavening?

I had good results mixing the baking powder and baking soda into a ½ cup of all-purpose flour then mixing that into the cake batter just before baking but I wanted a cake that was 100% semolina flour. If the batter has to sit for 8 hours to hydrate then why not use yeast for leavening instead of chemical leaveners like baking powder? I'd be able to make a 100% semolina flour cake, the yeast would produce flavor compounds that would further compliment the cake and it would be one less step. A triple win!

This cake doesn't really need frosting due to it's savory and sweet flavor profile but drizzled with Orange Icing it's literally icing on the cake. This cake is a little time consuming but you're probably not going to find this at a bakery due to the cost of the ingredients and time involved in it's preparation.

Find more Orange recipes on Veganbaking.net
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Vegan Olive Oil Rosemary Semolina Cake Recipe

1 cup extra virgin olive oil
1 ounce  (about ¾ cup) fresh rosemary pulled from its stem
¼ teaspoon salt

½ cup water, warm
1 teaspoon active dry yeast

2 ¼ cups + 2 Tablespoons water
3 ½ cups semolina flour
3 Tablespoons golden flax meal
5 Tablespoons orange juice, freshly squeezed and unfiltered from about 1 medium size orange
1 ½ cups sugar
2 teaspoons lemon zest
¾ teaspoon salt
¼ teaspoon black pepper

Orange Icing

1) Prepare the herbed olive oil

In a small saucepan whisk together the olive oil and rosemary. Bring the oil up to about 100 - 150F (38 - 66C) then remove from heat. Set aside for about 10 minutes then strain out the rosemary. Transfer the olive oil to a separate container and allow it to cool to room temperature. Feel free to place the olive oil in the refrigerator briefly to speed up the cooling process.

Steep the rosemary in the olive oil

2) Activate the yeast

In a medium bowl whisk together the warm water and yeast. Let sit for 10 minutes so the yeast activates. 

3) Soak the wet ingredients

Add the 2 ½ cups water, semolina flour, flax meal, orange juice, sugar, lemon zest, salt, black pepper and rosemary infused olive oil to the bowl containing the yeast mixture. Mix on low speed for 1 minute, cover the bowl with plastic wrap poked with a few holes then let it sit for about 8 hours.

4) Mix the batter, transfer it to a bundt pan and preheat your oven

Mix on low speed for 30 seconds. Lightly coat a bundt pan with vegetable oil. Transfer the mixture to the bundt pan and spread the batter until it's well distributed. Lift the bundt pan a couple inches off the counter and drop it a couple times to eliminate large air bubbles. Cover the bundt pan with plastic wrap poked with a few holes and allow it to sit for 2 hours. About 45 minutes before the 2 hours is up, preheat your oven to 325F (163C).

5) Bake the semolina cake to perfection

Bake for about 50 to 55 minutes or until an inserted toothpick comes out clean. Allow to cool to room temperature before inverting the bundt pan and carefully tapping the edge of it on the counter to release the cake.

6) Drizzle your icing

Drizzle Orange Icing over the cake and let it sit for about an hour for the icing to solidify before serving. Cake will keep for 7 days covered at room temperature.
This recipe makes one Vegan Olive Oil Rosemary Semolina cake.

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Wed, 23 Mar 2011 04:06:13 -0400
http://www.veganbaking.net/recipes/cakes/sponge-cakes/plum-cake <![CDATA[Vegan Plum Cake - Pflaumenkuchen]]> http://www.veganbaking.net/recipes/cakes/sponge-cakes/plum-cake Vegan Plum CakeThis Vegan Plum Cake recipe is based on a traditional Pflaumenkuchen, or German plum cake. I broke with tradition a little and enhanced the plums with a splash of rum and a dusting of sugar and cinnamon. I wanted the intense fruit flavors to be well balanced by a flavorful cake so I used the power of yeasted cake to add flavor depth in the cake department. Yeasted cake also has the benefit of utilizing gluten bonds for binding which frees us from needing to use any fancy egg replacers. I purposely designed this cake to be on the dense side because I felt that it helped to showcase the plums.The result is a fruit forward plum topping baked into a cake that can hold it's own. Black plums are preferred due to their high level of sweetness. Feel free to make this cake using any combination of other stone fruits you may have on hand. {loadposition share}Vegan Plum Cake

This Vegan Plum Cake recipe is based on a traditional Pflaumenkuchen, or German plum cake. I broke with tradition a little and enhanced the plums with a splash of rum and a dusting of sugar and cinnamon. I wanted the intense fruit flavors to be well balanced by a flavorful cake so I used the power of yeasted cake to add flavor depth in the cake department. Yeasted cake also has the benefit of utilizing gluten bonds for binding which frees us from needing to use any fancy egg replacers. I purposely designed this cake to be on the dense side because I felt that it helped to showcase the plums.The result is a fruit forward plum topping baked into a cake that can hold it's own. Black plums are preferred due to their high level of sweetness. Feel free to make this cake using any combination of other stone fruits you may have on hand.

Find more German-style recipes on Veganbaking.net

Vegan Plum Cake Recipe

1 ¾ cups + 3 Tablespoons all-purpose flour
1 teaspoon active dry yeast

½ cup + 1 Tablespoon non-dairy milk
½ cup sugar
¼ cup (54 grams) Regular Vegan Butter or stick margarine, melted
1 teaspoon vanilla extract
½ teaspoon salt

1 ¼ pound plums (about 5 medium size plums)
2 Tablespoons spiced rum
1 teaspoon sugar
½ teaspoon cinnamon
½ teaspoon lemon zest

1) Prepare your spring form pan and whisk together the dry ingredients.

Lightly grease the inside of a 9 inch spring form pan. In a medium mixing bowl whisk together the flour, yeast and set aside.

2) Build the dough and allow it to rise

In another medium mixing bowl whisk together the non-dairy milk, sugar, Vegan Butter, vanilla extract and salt. Add this mixture to the flour and yeast mixture and mix with a spoon. Knead the mixture on a lightly floured surface for 5 minutes. Transfer the dough to a clean bowl, lightly coat it with oil, place a plastic bag or a sheet of plastic wrap over the bowl and allow the dough to rise for about 2 hours.

3) Prepare the plums

Preheat your oven to 400F (204C). Wash the plums, remove the pits and cut them into ¼ inch slices. To separate the plum from the pit, cut around the perimeter of the plum and then twist both halves in different directions. Place the plum slices in a bowl and toss with the spiced rum, sugar, cinnamon and lemon zest.

4) Press the dough into the spring form pan and let it rise once more

Roll out the dough to the inside diameter of the spring form pan on a lightly floured surface. Transfer it into the spring form pan and using your fingers, push it snug against inside of the pan. Cover the pan with a plastic bag or a sheet of plastic wrap and let it rise for about 1 hour.

5) Arrange the plums on top of the dough and bake the plum cake to perfection

Arrange the plum slices on top concentrically outward so that they're overlapping slightly like fallen dominoes. This will allow you to get maximum plum in the smallest amount of space. Lightly press the plums into the cake with your fingers. If there is any liquid left over in the bowl, drizzle it over the plums. Bake for 40 minutes. Serve warm with a dollop of non-dairy yogurt on top and accompanied by coffee or tea. Store in a covered container in the refrigerator for up to 5 days. This recipe makes one 9 inch Vegan Plum Cake or Pflaumenkuchen.

Plum Cake slice

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Mon, 26 Jul 2010 01:47:24 -0400
http://www.veganbaking.net/recipes/cakes/cupcakes/vanilla-cupcakes-quick-bread-method <![CDATA[Vegan Vanilla Cupcakes - Quick Bread Method]]> http://www.veganbaking.net/recipes/cakes/cupcakes/vanilla-cupcakes-quick-bread-method Vegan Vanilla Cupcakes - Quick Bread MethodThis Vegan Vanilla Cupcake recipe makes light and airy vegan cupcakes that have a soft, tender crumb due to the addition of arrowroot flour as well as apple cider vinegar. Vanilla extract and a touch of almond extract tie it all together. These cupcakes utilize the quick bread method which involves mixing your dry ingredients and wet ingredients in separate bowls, then mixing them both together at the end. This is a really easy way to make great cakes that have tender and spongy qualities. The drawback of this style is you have to be careful if you adjust the amount of sugar; more sugar will tenderize the batter, negatively affecting rise. These cupcakes are a little under sweet for my taste but if you're going for an elaborate frosting job no one will notice. If you increase the sugar in this quick bread method by even 1 Tablespoon, the cupcakes won't rise enough so it's not recommended. Use these cupcakes as a base for other flavor variations by switching out some of the flour and/or flavoring extracts. If you're looking for a cupcake that's a little bit more sweet and full flavored check out the Vegan Vanilla Cupcakes - Cream Method.
{loadposition share}Vegan Vanilla Cupcakes - Quick Bread Method

This Vegan Vanilla Cupcake recipe makes light and airy vegan cupcakes that have a soft, tender crumb due to the addition of arrowroot flour as well as apple cider vinegar. Vanilla extract and a touch of almond extract tie it all together. These cupcakes utilize the quick bread method which involves mixing your dry ingredients and wet ingredients in separate bowls, then mixing them both together at the end. This is a really easy way to make great cakes that have tender and spongy qualities. The drawback of this style is you have to be careful if you adjust the amount of sugar; more sugar will tenderize the batter, negatively affecting rise. These cupcakes are a little under sweet for my taste but if you're going for an elaborate frosting job no one will notice. If you increase the sugar in this quick bread method by even 1 Tablespoon, the cupcakes won't rise enough so it's not recommended. Use these cupcakes as a base for other flavor variations by switching out some of the flour and/or flavoring extracts. If you're looking for a cupcake that's a little bit more sweet and full flavored check out the Vegan Vanilla Cupcakes - Cream Method.

Find more Birthday recipes on Veganbaking.net
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Vegan Vanilla Cupcake Recipe

¾ cup + 2 Tablespoons non-dairy milk
1 teaspoon apple cider vinegar

1 cup + 3 Tablespoons all-purpose flour, sifted
2 Tablespoons arrowroot or tapioca flour
1 teaspoon baking powder
½ teaspoon baking soda

½ cup + 3 Tablespoons sugar
1/3 cup vegetable oil
2 teaspoons vanilla extract
¼ teaspoon almond extract
¼ teaspoon salt

1) Prepare the egg replacer mixture

Preheat your oven to 375F (191C). In a small mixing bowl whisk together the non-dairy milk and apple cider vinegar until smooth. Allow the mixture to sit for about 10 minutes so the mixture thickens slightly.

2) Whisk together the dry ingredients

In a medium mixing bowl, whisk together the sifted all-purpose flour, arrowroot or tapioca flour, baking powder and baking soda. Set aside. Note: It's important to sift the flour so clumps are eliminated and some air is incorporated into it, enabling maximum rise.

3) Whisk together the flavor building ingredients

In another medium mixing bowl whisk together the sugar, vegetable oil, vanilla extract, almond extract and salt. Whisk in the non-dairy milk apple cider vinegar mixture from step 1 until well incorporated.

4) Whisk the batter together

Now add the wet ingredients to the dry ingredients and briefly whisk together until just incorporated and the lumps are eliminated.

5) Bake the vegan cupcakes to perfection

Pour the batter into a cupcake mold lined with cupcake liners so the mixture is ½ the way up to the top of the cupcake liner. Bake for 17 minutes or until an inserted toothpick comes out clean.
This recipe makes 12 Vegan Vanilla Cupcakes.

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Fri, 16 Apr 2010 21:35:55 -0400
http://www.veganbaking.net/recipes/cakes/cupcakes/vanilla-cupcakes-cream-method <![CDATA[Vegan Vanilla Cupcakes - Cream Method]]> http://www.veganbaking.net/recipes/cakes/cupcakes/vanilla-cupcakes-cream-method Vegan Vanilla Cupcakes - Cream MethodThis Vegan Vanilla Cupcake recipe makes soft vegan cupcakes that utilize the cream method which involves beating or creaming Vegan Butter or margarine and sugar together, beating in an egg replacing liquid then mixing in the flour and remaining liquid at alternating stages. This results in a cake that has a more substantial mouth feel and less crumbs partially due to the gluten in the flour becoming more activated from the mixing. This method also provides a more substantial rise that is less inhibited by sugar than cakes made via the quick bread method. This cupcake requires more preparation and is less tender and spongy but more flavorful due to the Vegan Butter or margarine and slightly increased sugar. Use these cupcakes as a base for other flavor variations by switching out some of the flour and/or flavoring extracts. If you're looking for a cupcake that's a little bit more fluffy and less sweet check out the Vanilla Cupcakes - Quick Bread Method. {loadposition share}Vegan Vanilla Cupcakes - Cream Method

This Vegan Vanilla Cupcake recipe makes soft vegan cupcakes that utilize the cream method which involves beating or creaming Vegan Butter or margarine and sugar together, beating in an egg replacing liquid then mixing in the flour and remaining liquid at alternating stages. This results in a cake that has a more substantial mouth feel and less crumbs partially due to the gluten in the flour becoming more activated from the mixing. This method also provides a more substantial rise that is less inhibited by sugar than cakes made via the quick bread method. This cupcake requires more preparation and is less tender and spongy but more flavorful due to the Vegan Butter or margarine and slightly increased sugar. Use these cupcakes as a base for other flavor variations by switching out some of the flour and/or flavoring extracts. If you're looking for a cupcake that's a little bit more fluffy and less sweet check out the Vegan Vanilla Cupcakes - Quick Bread Method.

Find more Birthday recipes on Veganbaking.net
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Vegan Vanilla Cupcake Recipe

¼ cup + 2 Tablespoons non-dairy milk
1 ½ teaspoons Egg Replacer Powder or golden flax meal or other egg replacer such as Ener-G-Egg Replacer
1 teaspoon apple cider vinegar

1 ¼ cup + 1 Tablespoon all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon baking soda

¾ cup sugar
½ cup (108 grams) or 1 stick room temperature Regular Vegan Butter or stick margarine

2 teaspoons vanilla extract
¼ teaspoon almond extract
1/8 teaspoon salt

½ cup non-dairy milk

1) Prepare the egg replacer mixture

Preheat your oven to 375F (191C). In a small mixing bowl whisk together the non-dairy milk, Egg Replacer Powder or flax meal and apple cider vinegar until smooth. Allow the mixture to sit for about 10 minutes so the mixture thickens slightly.

2) Whisk together the dry ingredients

In a medium mixing bowl, whisk together the sifted all-purpose flour, baking powder and baking soda. Set aside. Note: It's important to sift the flour so clumps are eliminated and some air is incorporated into it, enabling maximum rise.

3) Beat the sugar, Vegan Butter and flavor building ingredients together

In another mixing bowl cream the sugar and Vegan Butter together by beating them until fluffy, about 2 minutes. Beat in the vanilla extract, almond extract and salt followed by the non-dairy milk and egg replacer mixture from Step 1 until well incorporated.

4) Mix the batter together

Now mix in about half of the flour followed by the ½ cup non-dairy milk, followed by the rest of the flour until just incorporated.

5) Bake the vegan cupcakes to perfection

Pour the batter into a cupcake mold lined with cupcake liners so the mixture is half the way up to the top of the cupcake liner. Lift the cupcake mold a few inches off the counter and drop it to settle any air bubbles. Bake for 17 minutes or until an inserted toothpick comes out clean.
This recipe makes 12 Vegan Vanilla Cupcakes.

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Sat, 03 Apr 2010 01:06:45 -0400
http://www.veganbaking.net/recipes/cakes/sponge-cakes/parsnip-cake <![CDATA[Vegan Parsnip Cake]]> http://www.veganbaking.net/recipes/cakes/sponge-cakes/parsnip-cake Vegan Parsnip CakeThis Vegan Parsnip Cake recipe is carrot cake's long lost brother, featuring parsnips which are slightly spicy and astringent. Parsnips are teamed up with pineapple, golden raisins, non-diary yogurt and a touch of cardamom to make a vegan cake that's lighter and spicier than carrot cake but every bit as tasty. Like carrot cake, Vegan Parsnip Cake should be liberally frosted with Easy Vegan Cream Cheese Frosting or a variant thereof for best results.
{loadposition share}Vegan Parsnip Cake

This Vegan Parsnip Cake recipe is carrot cake's long lost brother, featuring parsnips which are slightly spicy and astringent. Parsnips are teamed up with pineapple, golden raisins, non-diary yogurt and a touch of cardamom to make a vegan cake that's lighter and spicier than carrot cake but every bit as tasty. Like carrot cake, Vegan Parsnip Cake should be liberally frosted with Easy Vegan Cream Cheese Frosting or a variant thereof for best results.

Find more Fall recipes on Veganbaking.net

Vegan Parsnip Cake Recipe

1 cup grated parsnips (about 1 ½ parsnips)

½ cup + 2 Tablespoons sugar
½ cup pineapple, shredded
1/3 cup non-dairy yogurt
2 Tablespoons vegetable oil
1 ½ teaspoons cardamom
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon salt

¾ cup whole wheat flour
¼ cup all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda

¼ cup golden raisins
¼ cup chopped walnuts

1) Grate your parsnips

Preheat oven to 350F (177C). Grate the parsnips until you have 1 cup capacity. This can be done in seconds with a food processor with a grate attachment. Set aside.

2) Mix together the flavor building ingredients

In a medium bowl, mix together the sugar, shredded pineapple, non-dairy yogurt, vegetable oil, cardamom, vanilla extract, cinnamon, nutmeg, ginger and salt until well combined.

3) Whisk together the dry ingredients

In a large mixing bowl whisk together the whole wheat flour, all purpose flour, baking powder and baking soda. 

4) Build the cake batter

Add the wet ingredients to the bowl containing the dry ingredients and mix until well combined. With a spoon, mix in the grated parsnips followed by the golden raisins and walnuts. 

5) Bake the vegan parsnip cake to perfection

Pour the mixture into an 8 inch round cake pan and bake for about 30 minutes or until an inserted toothpick comes out clean. This recipe makes one 8 inch round of Vegan Parsnip Cake.

Parsnips

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Fri, 04 Dec 2009 22:12:18 -0500
http://www.veganbaking.net/recipes/cakes/cupcakes/rice-crispy-treat-cupcakes <![CDATA[Vegan Rice Crispy Treat Cupcakes | Gluten-free]]> http://www.veganbaking.net/recipes/cakes/cupcakes/rice-crispy-treat-cupcakes Vegan Rice Crispy Treat CupcakesThis Vegan Rice Crispy Treat Cupcake recipe is the first thing I made after ordering Dandies Vegan Marshmallows from Chicago Soy Dairy. I feel like a kid again with these gluten-free treats. Vegan baking doesn't get much easier than melting Vegan Butter, marshmallows, adding vanilla extract then mixing in puffed rice. Making the vegan ganache is slightly more involved but still simple. Be sure to make these as close to your eating occasion as possible because Vegan Rice Crispy Treats love to dry out. If you need to make them a day or so beforehand, keep them in an air-tight container.
{loadposition share}Vegan Rice Crispy Treat Cupcakes

This Vegan Rice Crispy Treat Cupcake recipe is the first thing I made after ordering Dandies Vegan Marshmallows from Chicago Soy Dairy. I feel like a kid again with these gluten-free treats. Vegan baking doesn't get much easier than melting Vegan Butter, marshmallows, adding vanilla extract then mixing in puffed rice. Making the vegan ganache is slightly more involved but still simple. Be sure to make these as close to your eating occasion as possible because Vegan Rice Crispy Treats love to dry out. If you need to make them a day or so beforehand, keep them in an air-tight container.

Find more Gluten-free recipes on Veganbaking.net

Vegan Rice Crispy Treat Cupcake Recipe

¼ cup Regular Vegan Butter or margarine
4 ¾ cups regular size vegan marshmallows
½ teaspoon vanilla extract

5 ½ cups puffed rice

1 preparation of Vegan Dark Velvet Ganache, Easy Vegan Ganache or other frosting recipe
2 Tablespoons non-dairy milk (mixed into the ganache to make it softer)

1) Melt the Vegan Butter and the marshmallows

Place cupcake liners in cupcake tins for 12 cupcakes. In a large saucepan, melt the Vegan Butter slowly over low heat. Add the marshmallows and stir until melted and well incorporated. Remove from heat and stir in the vanilla extract.

2) Mix in the puffed rice

Thoroughly mix in the puffed rice with a spoon. 

3) Press the rice crispy mixture into shape

Press the mixture into each cupcake mold so it takes up the all the space in the mold. You want the cupcakes to be slightly domed. Let them cool for at least 2 hours.

4) Prepare the ganache topping and apply it to the cupcakes

While your little cupcakes are cooling prepare your Dark Velvet Ganache or other frosting. Don't forget to mix in 2 extra Tablespoons of non-dairy milk so the ganache is a frosting consistency. Pipe it or thinly spread it over the cupcakes after they have cooled. You don't want to over do the ganache or the the cupcakes will be a little on the too-sweet side. If you used Dark Velvet Ganache, wait another few hours for it to cool to near room temperature before piping or spreading. These only keep for a few days which is a great excuse to just accidentally eat as many as possible.
This recipe makes about 12 Vegan Rice Crispy Treat Cupcakes.

Rice Crispy Treat Cupcake Variations

For peanut butter Rice Crispy Treats add a ¼ cup peanut butter to the melted margarine and marshmallow mixture.

For Chocolate Chip Rice Crispy Treats mix in 1 cup semi-sweet chocolate chips after you mix in the puffed rice cereal.

For Chocolate Rice Crispy Treats mix in a ½ cup of sifted cocoa powder and 2 Tablespoons of non-dairy milk into the margarine and marshmallow mixture.

For Coconut Rice Crispy Treats add a ½ cup unsweetened shredded coconut to the melted margarine and marshmallow mixture.

You can also use different cereals other than puffed rice cereal for fun variations.

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Wed, 13 May 2009 03:35:59 -0400
http://www.veganbaking.net/recipes/cakes/coffee-cake/cherry-almond-coffee-cake <![CDATA[Vegan Cherry Almond Coffee Cake]]> http://www.veganbaking.net/recipes/cakes/coffee-cake/cherry-almond-coffee-cake

{loadposition share}This Vegan Cherry Almond Coffee Cake recipe makes a perfect light vegan snack or dessert. Non-dairy yogurt, a touch of arrowroot flour and just the right ratio of all-purpose flour and whole wheat flour make a wonderfully moist vegan coffee cake. Layers of cherry jam and slivered almonds add another dimension of irresistible flavor that goes perfect with tea or coffee.

Vegan Cherry Almond Coffee Cake Recipe

1 ¼ cup cherry jam
1 ¼ cup slivered almonds

1 cup all-purpose flour
1 cup whole wheat flour
¼ teaspoon salt
1 teaspoon baking powder

1 cup Regular Vegan Butter or margarine, softened
1 cup non-dairy yogurt
1 cup sugar
4 ½ Tablespoons arrowroot or tapioca flour
2 teaspoons vanilla extract
1 teaspoon almond extract

1) Grease your baking dish

Preheat your oven to 350F (177C). Lightly grease a 9 x 13 inch baking dish with vegetable oil or cooking spray.   

2) Prepare the cherry almond topping

In a medium bowl, mix together cherry jam, almonds and set aside.

3) Whisk together the dry ingredients

In a large bowl, whisk together the all purpose flour, whole wheat flour, salt, baking powder and set aside.

4) Build the batter

In a large bowl, cream the soft Vegan Butter until light and fluffy. Gradually beat in the non-dairy yogurt, then beat in the sugar, followed by beating in the arrowroot or tapioca flour. Stir in the vanilla and almond extract. By hand, fold in the flour mixture, mixing just until incorporated. Spread half of the batter into the baking dish then top with half of the cherry almond topping. Spread the other half of the batter into the baking dish, followed by the other half of the cherry almond topping.

5) Bake the vegan coffee cake to perfection

Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Wait until cake is completely cooled if you're going to remove it from the baking dish. This recipe makes 1, 9 x 13 inch Vegan Cherry Almond Coffee Cake.

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Tue, 04 Mar 2008 01:08:54 -0500
http://www.veganbaking.net/recipes/cakes/sponge-cakes/apple-cake <![CDATA[Vegan Apple Cake]]> http://www.veganbaking.net/recipes/cakes/sponge-cakes/apple-cake {loadposition share}This vegan Apple Cake recipe utilizes applesauce and a touch of apple cider vinegar, brown rice syrup, cinnamon, nutmeg and allspice to bring out the best apple flavors. It pairs perfectly with Cream Cheese Frosting or Creamy Cashew Cream Cheese Frosting.

Vegan Apple Cake Recipe

6 Tablespoons non-dairy milk
1 teaspoon apple cider vinegar

1 ¼ cup all purpose flour
1 ½ teaspoon non-aluminum baking powder
½ teaspoon baking soda

¾ cup apple sauce
½ cup sugar
1 teaspoons vanilla extract
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice

1 Tablespoon brown rice syrup

1) Curdle the non-dairy milk

Preheat oven to 350F (177C). In a medium size bowl, whisk non-dairy milk the with apple cider vinegar and set aside for 5 to 10 minutes so it lightly curdles.

2) Whisk together the dry ingredients

In a medium size mixing bowl whisk together the all purpose flour, baking powder, baking soda and set aside.

3) Mix together the flavor building ingredients

In a large mixing bowl, mix the apple sauce, sugar, vanilla extract, salt, cinnamon, nutmeg, allspice, brown rice syrup and the non-dairy milk apple cider mixture. 

4) Mix the batter together

Add the flour mixture to the mixing bowl containing the wet ingredients and mix until combined.

5) Bake the vegan apple cake to perfection

Pour mixture into an oiled 8 inch round cake pan and bake for about 25 minutes or until an inserted toothpick comes out clean. This recipe makes one 8 inch Vegan Apple Cake.

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Tue, 04 Mar 2008 01:02:31 -0500
http://www.veganbaking.net/recipes/cakes/sponge-cakes/white-cake <![CDATA[Classic Vegan White Cake]]> http://www.veganbaking.net/recipes/cakes/sponge-cakes/white-cake {loadposition share}This Classic Vegan White Cake recipe is a simple way to make delectable light and fluffy vegan cakes. It features a touch of apple cider vinegar for a superior crumb and flavor depth and just the right amount of vanilla extract and lemon extract for a rich flavor. Its subtle vanilla notes won't compete for attention if you're interested in adapting it into more complex cakes.

Classic Vegan White Cake Recipe

¾ cup + 1 Tablespoon non-dairy milk
1 teaspoon apple cider vinegar
 
1 cup + 2 Tablespoons cake flour (preferred) or all-purpose flour
2 Tablespoons tapioca or arrowroot flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
 
¼ cup + 3 Tablespoons sugar
1 Tablespoon vegetable oil
1 Tablespoon unrefined coconut oil
2 teaspoons vanilla extract
¼ teaspoon salt
⅛ teaspoon lemon extract

1) Curdle the non-dairy milk

Preheat oven to 350F (177C). Lightly coat a 8 inch round cake pan with vegetable oil and dust it with flour, making sure to shake off any excess. In a small bowl, whisk together non-dairy milk and apple cider vinegar. Set aside for at least 5 minutes so the mixture thickens. 

2) Whisk together the dry ingredients

In a medium mixing bowl, whisk together the cake flour, tapioca flour, baking powder and baking soda. Set aside. 

3) Whisk together the wet ingredients

In another medium mixing bowl whisk together sugar, vegetable oil, canola oil, vanilla extract, salt and lemon extract. Now whisk in the non-dairy milk mixture from Step 1 until well incorporated.

4) Mix the Vegan White Cake batter

Add the dry ingredients to the bowl containing the wet ingredients and whisk together until just incorporated and the lumps are eliminated.

5) Bake to perfection

Pour mixture into the cake pan. To eliminate air bubbles lift the cake pan about 2 inches off the counter and drop it onto the counter a couple times. Bake for 18 to 22 minutes or until an inserted toothpick comes out clean. Cool for about an hour then transfer to a cake rack to cool completely before frosting. Store the cake in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. Makes 1 layer, 8 inch round Classic Vegan White Cake.

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Mon, 03 Mar 2008 05:10:16 -0500