vegan-cakes

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Chocolate and Matcha Marble Cookies:

Ingredients:

  • 2/3 cup of neutral tasting oil (e.g., sunflower)
  • ½ cup almond milk
  • 300g granulated sugar
  • 1 tsp matcha powder 
  • 2 tbsp unsweetened cocoa powder
  • 270 g self raising flour
  • 2 pinches of salt

Recipe:

  1. Pre-heat the oven to 180C/350F/gas mark 4 and line a baking tray w parchment.
  2. Mix together 1/3 cup of oil, ¼ cup milk and 150g sugar.
  3. Sift together 145 g flour with the matcha powder, then stir into the wet ingredients to make a green dough.
  4. Mix together the remaining oil, milk and sugar, then sift together the remaining 125g of flour and cocoa and mix into the wet ingredients to make a chocolate dough.
  5. Both doughs should be about the same consistency and hold together fairly well, so you may need to add extra flour/milk to one.
  6. Mix the cookie doughs together only slightly to create a marbled effect, then drop heaped tablespoons of the dough onto the baking tray.
  7. Bake for 11-13 minutes, or until the edges start to brown before removing from the oven and allowing to cool.

Notes: so I was going to a rainbow-themed potluck last week and had to crack out some sort of colourful food at like midnight the night before and this is what I came up with :) Everyone loved them! btw for the blueberry icing, I just used a handful of frozen blueberries, whacked them in the microwave for about 30 secs, and then sieved them into some icing sugar to make a paste and just drizzled that over the top when they were cool.

Serves 21, 163 calories (w/o icing)

Sugar sugar sugar sugar sugar shh… 🍦 strawberry cream cupcakes for breakfast. Don’t look at me like that. You know you want one for breakfast. I topped these cupcakes with freeze-dried strawberries from @crunchiesfood 🍓 Nice touch.

Strawberry Cream Cupcakes

 

For the cupcakes

1 ½ cups all-purpose unbleached flour

¾ cups brown sugar

1 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

2/3 cups non-dairy milk

¼ cup unsweetened apple sauce

¼ cup refined coconut oil

2 tsp. vanilla

1 tbsp. apple cider vinegar

 

For the frosting

¼ cup vegan margarine

¼ cup non-hydrogenated shortening

2 cups powdered sugar

2 tbsp. strawberry preserves

1 tbsp. non-dairy milk

1-2 drops vegan pink food coloring

¼ cup freeze-dried strawberries (optional)

 

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake papers.

Combine dry ingredients (except sugar) in a medium sized mixing bowl. In a separate bowl combine sugar, apple sauce, oil and vanilla and mix until combined. Add the dry ingredients to the wet in two separate batches and mix until just combined (do not over mix). Finally, add the ACV and mix until just combined. Divide batter evenly among muffin pan and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool before transferring to a cooling rack. Once cupcakes have cooled hollow out the center of each cupcake with a cupcake corer or an apple corer.

With a hand mixer beat butter and shortening on high for 1 minute or until fluffy. Next, add powdered sugar and beat for a minute or until crumbly. Then, add non-dairy milk and beat until frosting is light and fluffy. Reserve some frosting for the filling then add preserves and food coloring and mix until creamy. Transfer white frosting to a Ziploc or piping bag and the pink frosting to a separate piping bag with tip (or you can also top cupcakes with a frosting knife). Add white frosting to cupcake centers and frost each cupcake with pink frosting. Top with crumbled freeze-dried strawberries.

10

It Started With A Waffle: Eggnog French Toast

“I used to be weirded out by eggnog when I was little. ‘What were eggs doing in milk?’ I thought to myself. I had never tried non-vegan eggnog, but I’m glad to say that I really enjoy the vegan versions nowadays.

I was shopping at the grocery store the other day and planned on to make French toast when I got home. Then… I unpacked the vegan nog, and the whole plot changed. Eggnog French Toast for the win! Since this recipe is vegan, I used applesauce and flaxseed meal in place of eggs.”

- Clara

Keep reading

I made a vegan version of my favourite dobos torte recipe to share with my friend but she and her two wee ones came down with flu today, so I iced on my well-wishes and dropped it round her house at arm’s length!

I am rather enchanted by the vegan replacement for egg whites: it turns out if you drain the water out of a can of chickpeas and whisk it for long enough it becomes meringue. I guess it’s the starch in the brine. Very cool.

I actually think vegan cake is often the nicest. I hope mine is one of them!

Vegan Banana Cupcakes (w/ Peanut Butter “Cream Cheese” Frosting)

For a video tutorial, click HERE

I decided to make these cupcakes with some bananas that were well past their ripeness. If you have overripe bananas, I would highly suggest making these! The cake is soft and moist and has a nice banana flavour, but isn’t too overpowering. To make these cupcakes you will need:

½ cup mashed bananas
1 cup cane sugar
1/3 cup coconut oil
2/3 cup soy milk
½ tablespoon vanilla extract
1 ¼ cup flour
¼ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
Combine the sugar, bananas, and oil in a mixer until smooth. Add the soy milk and vanillla, and you will have a liquidy batter. In a separate bowl, combine all the dry ingredients, then add to the batter until just combined.

Bake at 350 C for ~22 minutes. They should spring to the touch and a toothpick inserted in the centre should come out clean.

For the Peanut Butter “Cream Cheese” Frosting, you’ll need:

1 tub tofutti cream cheese
¼ cup vegan butter
2 pounds icing sugar
1 teaspoon vanilla extract
2 teaspoons apple cider vinegar
1 teaspoon lemon juice
½ cup peanut butter
Combine the tofutti and the vegan butter in a mixer and mix until smooth. Add in the icing sugar 2 cups at a time until the icing is fluffy and creamy. Add the remaining ingredients and mix. Finally, add the peanut butter to taste. Store in the fridge until firm, then whip up when needed.

This little vegan cake was so decided and rich with the sweet taste of chocolate that I could not help but eat the whole thing😌 sometimes all you need is a little pick me up of chocolate✨ P.S check out my @unrollapp for full videos and recipes, link in the bio😘