Pre-heat the oven to 180C/350F/gas mark 4 and line a baking
tray w parchment.
Mix together 1/3 cup of oil, ¼ cup milk and 150g
Sift together 145 g flour with the matcha powder,
then stir into the wet ingredients to make a green dough.
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.
Both doughs should be about the same consistency
and hold together fairly well, so you may need to add extra flour/milk to one.
Mix the cookie doughs together only slightly to
create a marbled effect, then drop heaped tablespoons of the dough onto the
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.
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
½ tsp. salt
unsweetened apple sauce
refined coconut oil
1 tbsp. apple
For the frosting
¼ cup vegan
vegan pink food coloring
freeze-dried strawberries (optional)
oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake papers.
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.
“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.”
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!
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😘