White Cream Cheese Frosting (cakes, brownies)
½ c. vegan
butter 1 tsp.
vanilla
½ c. vegan
cream cheese 1/8 tsp. salt
3 ½ c.
powdered sugar 1 tsp.
coconut milk
1/8 tsp.
coconut extract 1/8
tsp. almond extract
(add 2 tbsp. cocoa powder to make chocolate
frosting)
1.
Beat sugar, butter, cream cheese, and salt. Add
milk and vanilla, coconut, and almond and beat till light and fluffy (3-5
minutes).
Brownies
½ c. vegan
butter, melted ¾ c. sugar
2 c. vegan
chocolate chips 2 tbsp. water
1 ½ tsp.
vanilla 1
¼ c. flour
½ tsp.
baking soda ½
tsp. salt
Optional:
spinach and carrot puree
1 tbsp. egg
replacer mixed with ½ c. water
1.
Melt butter and chocolate. Add remaining
ingredients.
2.
Pour into a greased 9 inch pan and bake at 350
for 30-35 minutes.
Cake Flour
1 c.
all-purpose flour 2
tbsp. cornstarch
1.
Take out 2 tbsp. of the flour and then add in
the cornstarch instead.
2.
Sift or whisk together.
Vanilla
Cupcake
2 c. cake
flour ¾
c. sugar
1 tsp.
baking powder ½ tsp.
salt
½ tsp.
baking soda 1 c.
water
4 tbsp.
canola oil 1
tsp. vanilla
1 tsp. lemon
juice
1.
Mix the dry ingredients and set aside.
2.
Stir the wet ingredients and then stir the dry
ones into it. Stir by hand slowly till just mixed.
3.
Fill 12 cupcakes and bake at 350 for 25 min.
4.
Do not double recipe. It makes them gummy.
Vegan
Chocolate Cake
2/3 c. cocoa
powder 3 c. flour
2 tsp.
baking soda 1
tsp. sea salt
1 tbsp. flax 2 c.
sugar
1 c. canola
oil 2
c. cold water
4 tbsp.
apple cider vinegar 4 tsp.
vanilla
1.
Mix with a hand mixer. Right before you pour it
into the greased 9 x 13 pan mix in the vinegar.
2.
Bake at 375 for 45 minutes.
Shoo Fly Cake
2 ½ c. whole
wheat pastry flour
¾ c. brown
sugar 1 tsp.
baking soda
1/3 c. soft
vegan butter ½ tsp. salt
½ c.
molasses (not blackstrap) 1 c. hot
water
1.
Cut butter into dry ingredients and set 1/3 c.
of it aside.
2.
Stir together water and molasses and add to rest
of crumb mixture just till blended.
3.
Pour into a greased 9 in” round pan and sprinkle
reserved crumbs on top.
4.
Bake at 350 for 25-30 minutes.
Gingerbread
Cake
3 c. whole
wheat flour 1 ½ tsp.
salt
1 ½ tsp.
baking soda 1 tsp.
ginger
1 tsp.
cinnamon ½
tsp. cloves
1 ½ c. honey
or sugar 1 c. oil
1 tbsp. egg
replacer mixed with ½ c. water
1 tsp. maple
flavoring 1 c. boiling
water
1.
Mix wet ingredients. Alternate adding dry
ingredients with boiling water till all combined.
2.
Pour into a greased 13 x 9 pan and bake at 350
for 30 min. or more.
Crazy Cake
1 ½ c. flour 3
tbsp. cocoa
1 tsp.
baking soda ½
tsp. salt
6 tbsp.
canola oil 1
c. cold water
1 tsp.
vanilla 1
c. sugar
1 tbsp.
vinegar
1.
Mix all together and pour into an 8 x 8 pan.
2.
Bake at 350 for 30-35 minutes.
3.
Opt: place a paper doily on the cake and dust
with powdered sugar to make a nice design.
4.
Use almond extract and chocolate chips for a
chocolate cherry flavor.
5.
Leave out cocoa for white cake.
6.
Use orange extract with yellow and red food
coloring to make an orange cake.
7.
For pineapple cake: use white cake, add small
can of drained crushed pineapple.
8.
For black forest cake: add ½ can cherry pie
filling.
Strawberry
Shortcake
2 1/3 c.
Bisquick 2/3
c. coconut milk
3 tbsp.
vegan butter, melted 3 tbsp. sugar
1.
Mix all together till a soft dough forms.
2.
Drop by 6 spoonfuls onto a parchment lined
baking sheet.
3.
Bake at 425 for 10-12 minutes.
4.
Split warm shortcakes and fill with strawberries
and tofu whipped topping.
Mini Vegan
Cheesecakes
1 c. graham
cracker crumbs 4 tbsp. maple syrup
16 oz. vegan
cream cheese ¾ c. sugar
3 tbsp.
lemon juice 1 ½ tsp. vanilla
Berries or
other fruit for topping 3 tbsp. flour
1.
Use foil cupcake liners.
2.
Mix graham crackers with maple syrup. Spoon 1
heaping tbsp. of crumbs into each cupcake liner. Press down firmly with the
back of a spoon.
3.
Blend cream cheese, sugar, lemon, and vanilla
till creamy. Fold in the flour and mix to combine.
4.
Pour about 1/3 c. into each muffin tin. Bake at
350 for 20-25 minutes. Till puffed and dry on top.
5.
Remove from pan and cool in refrigerator several
hours or overnight. Top with berries.
Red Velvet
Cupcake
2 ½ c. flour ½ c.
coconut milk
½ c. cocoa 2
tsp. vanilla
1 tsp.
baking soda 2
c. sugar
1 c. vegan
butter, softened ½ tsp. salt
2 tbsp. egg
replacer mixed with 1 c. water
1 c. vegan
sour cream Red food
coloring
1.
Beat butter and sugar for 5 min. Beat in eggs
(or skip if using vinegar). Mix in wet ingredients.
2.
Add dry ingredients. Add vinegar last.
3.
Fill cupcakes 2/3 full. Bake at 350 for 20-25
minutes. Makes 24.
Lemon
Raspberry Cupcakes
Filling:
¼ c. frozen
raspberries, thawed 2 tbsp. beet puree
2 tbsp.
powdered sugar 1 tbsp. vegan butter
Batter:
½ c. coconut
milk 1 c. sugar
½ c. yellow
squash puree 1/3 c. canola oil
1 tbsp. egg
replacer mixed with ½ c. water
1 tsp. lemon
extract 2 tbsp. lemon juice
2 tsp.
baking powder 2 c. flour
¼ tsp. salt
1.
Blend the filling in the blender till smooth.
2.
Mix the batter and then pour ½ the batter into
12 cupcake tins. Pour the filling on top and cover with the rest of the batter.
3.
Bake at 350 for 20-25 minutes. Makes 12.
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