Just used both of these recipes - awesome! I have never been much of a cake person - more of a cookie, I'd say - however, oil based cakes ares so good!!! I might just be a cookies and an oily cake - go figure, grease ball.
Easy Vegan Chocolate Cake
Ingredients (use vegan versions):
3 cups flour 2 cups sugar 6 tablespoons cocoa 2 teaspoons baking soda 1 teaspoon salt 2 cups water 3/4 cup vegetable oil 2 tablespoons vinegar 2 teaspoons vanilla
Directions:
Preheat oven to 350 degrees. Mix dry ingredients first. Once the mixture is even, mix in wet ingredients. Continue mixing until you obtain an even batter (no lumps). Pour into a cake pan and bake for approximately 40 minutes. I recommend topping the cake with Chocolate Frosting by Sarah (on the vegweb). Serves: 12 Preparation time: 15 min
Vegan Chocolate Frosting
1 cup dark chocolate 73% ½ cup grapeseed oil 2 tablespoons agave nectar 1 tablespoon vanilla extract pinch celtic sea salt
In a small saucepan over very low heat, melt chocolate and grapeseed oil Stir in agave, vanilla and salt Place frosting in freezer for 15 minutes to cool Remove from freezer and whip frosting with a hand blender until it is thick and fluffy Frost over cake
Chai Latte Cupcakes Submitted by Isa & Terry prep time: 15 minutes | cooking time: 20 minutes | makes 12 We love drinking spiced chai tea with steamed soymilk, but holding a steaming hot latte isn't always the most convenient thing when you need to drive or walk somewhere fast. Plus, you'd have a hard time bringing a dozen of them anywhere. So we give you a light, moist, spicy little vegan cupcake that's just as sublime as the drink. These are rather innocent as cupcakes go, topped with sugar and spices and made with slightly less oil than most cupcakes. Equipment:
Ingredients 1 cup soy or rice milk 4 black teabags or 2 tablespoons loose black tea 1/4 cup canola oil 1/2 cup plain or vanilla soy yogurt 3/4 cup granulated sugar 1 teaspoon vanilla extract 1-1/3 cups all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground cardamom 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves pinch of ground white or black pepper
For topping: 1/2 cup confectioners sugar 2 tablespoons cocoa powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg or ground mace
Directions Preheat oven to 375 and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
In a large bowl wisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!
Combine the yolks, eggs, sugar, vanilla and salt and whisk together in a large bowl. Add the milk and whisk for another minute.
*Strain into a large container and add the heavy cream, mixing well. Refrigerate until needed.
To assemble the bread pudding:
1. Slice the bread about ¾ inch thick and layer on the bottom of a 8 inch square baking pan and Add enough custard mix to soak the bread. 2. Let sit for a few minutes Add another cup of custard mix, 3. top with chocolate chips and Spread evenly. 4. Top with another layer of bread and custard. Refrigerate for about an hour. 5. Top with more custard mix and cover with foil. Poke some holes in the foil to release the steam. 6. Bake at 275F for 1 – 1 1/2 hours or until it feels wobbly, yet firm in the center. 7. Check halfway and brush more custard mix if top appears dry. 8. Remove foil, cook for 15 minutes or until golden. 9. Remove from oven and run knife along the edges and let it cool.
Ingredients Amount Ingredient Preparation 1/2 cup vegetable shortening 1 tablespoon milk 1 cup brown sugar firmly packed 1 each egg 1 cup flour, all-purpose 1/2 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon vanilla extract 1/2 cup walnuts chopped
Directions Heat oven to 350 F. Grease an 8x8x2 inch pan with vegetable shortening. Set aside.
Combine vegetable shortening and milk in large saucepan. Place on low heat until shortening melts. Remove from heat and stir in brown sugar and the egg. Stir until well blended.
Combine flour, baking powder and salt. Stir into sugar mixture. Stir in vanilla and nuts.
Spread evenly into baking pan.
Bake at 350F for 27 to 30 minutes, or until a wooden pick inserted into center comes out clean. Cool in pan. Cut into 2x2 inch squares.
ajna: *You can make your own buttermilk by adding a tablespoon of distilled white vinegar to 1 cup milk and letting it stand for about 10 minutes.
ReplyDeleteJust used both of these recipes - awesome! I have never been much of a cake person - more of a cookie, I'd say - however, oil based cakes ares so good!!! I might just be a cookies and an oily cake - go figure, grease ball.
ReplyDeleteEasy Vegan Chocolate Cake
Ingredients (use vegan versions):
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
3/4 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla
Directions:
Preheat oven to 350 degrees. Mix dry ingredients first. Once the mixture is even, mix in wet ingredients. Continue mixing until you obtain an even batter (no lumps). Pour into a cake pan and bake for approximately 40 minutes. I recommend topping the cake with Chocolate Frosting by Sarah (on the vegweb).
Serves: 12
Preparation time: 15 min
Vegan Chocolate Frosting
1 cup dark chocolate 73%
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt
In a small saucepan over very low heat, melt chocolate and grapeseed oil
Stir in agave, vanilla and salt
Place frosting in freezer for 15 minutes to cool
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
Frost over cake
Serves 12
READ THIS! I want to meet and bake in hot bread.
ReplyDeletehttp://www.foodandwine.com/articles/hot-bread-kitchen
love you!
oh, and thanks Zor the vegan recipes! I'm a) excited to try them b) the boy i'm hanging out with is vegan so that works out nicely.
ReplyDeletehttp://jenisicecreams.com/index.html
ReplyDeletehmhmgood. she was featured on unwrapped on the foodnetwork while i wrote my last post. distracting to say the least.
Chai Latte Cupcakes
ReplyDeleteSubmitted by Isa & Terry
prep time: 15 minutes | cooking time: 20 minutes | makes 12
We love drinking spiced chai tea with steamed soymilk, but holding a steaming hot latte isn't always the most convenient thing when you need to drive or walk somewhere fast. Plus, you'd have a hard time bringing a dozen of them anywhere. So we give you a light, moist, spicy little vegan cupcake that's just as sublime as the drink. These are rather innocent as cupcakes go, topped with sugar and spices and made with slightly less oil than most cupcakes.
Equipment:
Ingredients
1 cup soy or rice milk
4 black teabags or 2 tablespoons loose black tea
1/4 cup canola oil
1/2 cup plain or vanilla soy yogurt
3/4 cup granulated sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
pinch of ground white or black pepper
For topping:
1/2 cup confectioners sugar
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or ground mace
Directions
Preheat oven to 375 and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
In a large bowl wisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!
chocolate bread pudding
ReplyDelete1 loaf French bread
Custard mix
Egg Yolks 6
Whole Eggs, extra large 3
Sugar 1½ cups
Cardamom 1 tsp
Vanilla Ext 1 Tbsp
Salt pinch
Milk 1 cup
Heavy Cream 3 cups
dark chocolate 1½ cups
Combine the yolks, eggs, sugar, vanilla and salt and whisk together in a large bowl. Add the milk and whisk for another minute.
*Strain into a large container and add the heavy cream, mixing well. Refrigerate until needed.
To assemble the bread pudding:
1. Slice the bread about ¾ inch thick and layer on the bottom of a 8 inch square baking pan and Add enough custard mix to soak the bread.
2. Let sit for a few minutes Add another cup of custard mix,
3. top with chocolate chips and Spread evenly.
4. Top with another layer of bread and custard. Refrigerate for about an hour.
5. Top with more custard mix and cover with foil. Poke some holes in the foil to release the steam.
6. Bake at 275F for 1 – 1 1/2 hours or until it feels wobbly, yet firm in the center.
7. Check halfway and brush more custard mix if top appears dry.
8. Remove foil, cook for 15 minutes or until golden.
9. Remove from oven and run knife along the edges and let it cool.
Indika june 2007
http://beautiful-vegan.blogspot.com/2009/04/raw-vegan-spinach-avocado-soup-with.html
ReplyDeleteit's a soup. it looks delicious.
the blondie recipe:
ReplyDeleteIngredients
Amount Ingredient Preparation
1/2 cup vegetable shortening
1 tablespoon milk
1 cup brown sugar firmly packed
1 each egg
1 cup flour, all-purpose
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup walnuts chopped
Directions
Heat oven to 350 F. Grease an 8x8x2 inch pan with vegetable shortening. Set aside.
Combine vegetable shortening and milk in large
saucepan. Place on low heat until shortening melts. Remove from heat and stir in brown sugar and the egg.
Stir until well blended.
Combine flour, baking powder and salt. Stir into
sugar mixture. Stir in vanilla and nuts.
Spread evenly into baking pan.
Bake at 350F for 27 to 30 minutes, or until a wooden
pick inserted into center comes out clean. Cool in
pan. Cut into 2x2 inch squares.
Makes 16 squares.
incredible banana bread!
ReplyDeletepreheat oven to 350 degrees
dry ingredients
2 C all purpose flour
1 C sugar
1 1/2 t baking powder
1 t salt
1/2 t baking soda
zest of one orange
1/2 C walnuts (to 3/4)
Wet
2 T butter softened
1 egg blended with butter
add orange juice to make 1 C total
dice 4 ripe bananas
pour wet into dry. add few drops of vanilla and a sprinkle of all spice.
pour into 1 lb. loaf pan. bake 1 hour.