Vegan desserts
I may not be much of a chef,but I love to bake and although I'm not really that good at coming up with recipes on my own,I've found a ton of amazingly good recipes for vegan desserts,below are some of my favorites.While there are a few that are a little complicated most of the recipes are very simple.
Double chocolate caramel filled cookies.
Caramel Sauce
1 can Coconut Milk,(Not the lite variety)
1 cup brown sugar
1 teaspoon vanilla
Cookies
1 cup margarine, softened[I used earth balance]
1 cup vegan sugar[reg sugar contains animal bone char]
1 cup brown sugar
2 teaspoons vanilla
½ cup applesauce
2 ½ cups flour
¾ cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups Dairy free chocolate chips
For caramel sauce.
1.Combine the coconut milk and sugar in a small saucepan.
2.Cook over medium heat until sugar is dissolved.
3.Next turn the heat up to medium-high and let the mixture come to a boil.You’ll want to stir regularly here.
4.Let the mixture boil until it reaches the desired consistency.I was going
for a rather thick caramel sauce so I let mine cook at this stage for a couple
of minutes.If you lower the heat and find that the sauce is not as thick as
you’d like, simply stir it a bit and turn the heat back up. Always be careful
when dealing with hot caramel sauce.
Once you’re caramel sauce has reached its desired consistency,
let it cool for a bit, pour it into a sturdy glass container and store in the refrigerator.
For cookies
Heat oven to 350 F.
1.In a large bowl combine sugar, brown sugar, softened margarine, applesauce and vanilla. Stir until well blended.
2.In a smaller bowl combine flour, cocoa, baking soda, baking powder,and salt.
3.Add the dry ingredients to the wet ingredients, followed by your dairy free chocolate chips and mix well.even though this batter is egg-free and super delicious, try not to eat it all.Otherwise,you’ll have to explain why an entire batch of dough resulted in a tummy ache for you and 6 cookies for everyone else.
4.Refrigerate the dough for a bit. You can go for 10 minutes if you’re in a hurry or you can even wait a day or so if you’re working ahead.
5.Roll dough into 1 inch balls.Take a straw and use it to create 2 small holes in the middle of the ball.Next add a small amount of caramel sauce in the hole.I only used about a 1/4 teaspoon. More than that and I found the caramel would seep out through the baked cookie (not really a bad thing either)
6.I used an additional piece of cookie dough to seal the caramel in place.
7.Bake for approximately 10-12 minutes
8.Let the cookies cool for a minute or so and then place them on a rack to cool.
I got this recipe off of http://www.namelymarly.com/
Vegan vanilla cake and fluffy white frosting.
Makes one 8inch pan or one 11x8 inch pan.
1 cup vegan milk [I used unsweetened coconut milk]
1 tablespoon apple cider vinegar
1 1/2 cups flour
1 cup cane sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1/4 cup water
1 tablespoon lemon juice
1 1/2 tablespoons vanilla extract
Directions
1.Preheat oven to 350 degrees F.Grease and flour an cake pan,now I used a 11x8 inch pan,but you can use a 8 inch round cakepan if you'd like.
2.Stir soy milk and vinegar together in a large glass measuring cup.
3.Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
4.Briskly mix canola oil, water, lemon juice, and vanilla extract into soy milk mixture using a fork. Stir
milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
5.Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
I got this recipe off of http://allrecipes.com/
Frosting
1 cup dairy-free, soy-free vegetable shortening
3 cups confectioners’ sugar
3 tablespoons vegan milk
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the
shortening and confectioner' sugar on medium speed for about 2 minutes.
2. Add the rice milk, lemon juice, and vanilla. Beat on medium speed until
smooth, creamy, and fluffy, about 5 minutes.
frosting recipe from http://www.godairyfree.org
1 cup vegan milk [I used unsweetened coconut milk]
1 tablespoon apple cider vinegar
1 1/2 cups flour
1 cup cane sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1/4 cup water
1 tablespoon lemon juice
1 1/2 tablespoons vanilla extract
Directions
1.Preheat oven to 350 degrees F.Grease and flour an cake pan,now I used a 11x8 inch pan,but you can use a 8 inch round cakepan if you'd like.
2.Stir soy milk and vinegar together in a large glass measuring cup.
3.Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
4.Briskly mix canola oil, water, lemon juice, and vanilla extract into soy milk mixture using a fork. Stir
milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
5.Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
I got this recipe off of http://allrecipes.com/
Frosting
1 cup dairy-free, soy-free vegetable shortening
3 cups confectioners’ sugar
3 tablespoons vegan milk
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the
shortening and confectioner' sugar on medium speed for about 2 minutes.
2. Add the rice milk, lemon juice, and vanilla. Beat on medium speed until
smooth, creamy, and fluffy, about 5 minutes.
frosting recipe from http://www.godairyfree.org
Banana and cinnamon muffins [bread]
I made this as muffins,
but it can be made into
bread if perfered.
2 cups/ 4 mashed bananas
1/4 cup applesauce
1/2 cup vegan milk[I use coconut milk]
2 teaspoons apple cider vinegar
1 tablespoon cinnamon
1/3 cup raw sugar
3/4 cup brown sugar
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1. Preheat the oven to 375 F.
2.In a medium-sized mixing bowl, sift together the flour, sugars, baking soda,
salt and cinnamon.
3.In a large mixing bowl, whisk together the soy milk and cider vinegar and let
stand for 2 minutes. Add the mashed banana and vanilla
extract, whisking until well combined. Add the dry ingredients to the wet,
mixing well.
If making as muffins bake for 20-25 minutes,If making as bread bake for 25-30 minutes
This is my own original recipe.
but it can be made into
bread if perfered.
2 cups/ 4 mashed bananas
1/4 cup applesauce
1/2 cup vegan milk[I use coconut milk]
2 teaspoons apple cider vinegar
1 tablespoon cinnamon
1/3 cup raw sugar
3/4 cup brown sugar
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1. Preheat the oven to 375 F.
2.In a medium-sized mixing bowl, sift together the flour, sugars, baking soda,
salt and cinnamon.
3.In a large mixing bowl, whisk together the soy milk and cider vinegar and let
stand for 2 minutes. Add the mashed banana and vanilla
extract, whisking until well combined. Add the dry ingredients to the wet,
mixing well.
If making as muffins bake for 20-25 minutes,If making as bread bake for 25-30 minutes
This is my own original recipe.
Blueberry Lemonade Cupcakes
1 cup unsweetened coconut milk (any non-dairy milk will do)
1 tbsp. apple cider vinegar
3/4 cup organic cane sugar
1/3 cup canola
1 1/2 tbsp fresh lemon juice
1 1/3 cups organic all purpose flour + 1 tsp more for the blueberries
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup fresh blueberries,chilled*
1.preheat your oven to 350.
2. mix together the milk and cider vinegar in a bowl and set aside to curdle a few minutes
3.then add in the oil, sugar,and lemon juice mixing until well combined.
4.add the dry ingredients,and mix until smooth, toss the chilled blueberries gently with the 1
teaspoon of reserved flour and then fold them into the batter.
5.measure batter into a cupcake tray filled with liners about 3/4 the way full(I used a Ice cream scooper for perfect measurement)then bake for 15-17 minutes.Frost and enjoy.
Makes about 10-12 cupcakes
Original recipe @ http://cupcakesandkale.blogspot.com/2011/07/blueberry-lemonade-cupcakes.html
1 cup unsweetened coconut milk (any non-dairy milk will do)
1 tbsp. apple cider vinegar
3/4 cup organic cane sugar
1/3 cup canola
1 1/2 tbsp fresh lemon juice
1 1/3 cups organic all purpose flour + 1 tsp more for the blueberries
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup fresh blueberries,chilled*
1.preheat your oven to 350.
2. mix together the milk and cider vinegar in a bowl and set aside to curdle a few minutes
3.then add in the oil, sugar,and lemon juice mixing until well combined.
4.add the dry ingredients,and mix until smooth, toss the chilled blueberries gently with the 1
teaspoon of reserved flour and then fold them into the batter.
5.measure batter into a cupcake tray filled with liners about 3/4 the way full(I used a Ice cream scooper for perfect measurement)then bake for 15-17 minutes.Frost and enjoy.
Makes about 10-12 cupcakes
Original recipe @ http://cupcakesandkale.blogspot.com/2011/07/blueberry-lemonade-cupcakes.html
Chocolate raspberry cake.
Ingredients:
1 1/2 cups flour
1/3 cup unsweetened cacao powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup brown sugar
1/2 cup grapeseed oil
1 cup chilled brewed coffee[ you can just use water if you'd like]
2 teaspoons vanilla extract
2 tablespoons apple cider vinegar
Chocolate Raspberry Frosting
2 ounces unsweetened dark chocolate
1/4 cup fresh raspberries,mashed
3 tablespoons water
1 teaspoon vanilla extract
1 cup confectioners’ (icing) sugar
Topping over frosting
1 cup fresh raspberries
½ cup non-dairy chocolate chips
Instructions:
1. Preheat oven to 375°F. Spread coconut oil on baking dish to prevent sticking.
2. Sift flour, cacao, baking soda, salt and sugar. In another bowl, combine oil,coffee and vanilla. Pour liquid into dry, and mix until smooth.
3. Add vinegar and stir briefly; baking soda will begin to react with vinegar. quickly pour batter into prepared pan.
4.Bake for 25 to 30 minutes. Allow cake to cool slightly before adding frosting.
Chocolate Raspberry Frosting:
1.In heavy saucepan, melt chocolate over low to medium heat. Once fully melted,remove from heat and stir in mashed raspberries,water and vanilla.Stir in confectioners’ sugar. Spread frosting on cooled cake.
2.Top frosting with whole raspberries and sprinkle non-dairy chocolate chips over cake.
I got this recipe from http://www.cookingwithamore.org
Cinnamon Cupcakes
1 cup unsweetened coconut milk (any non-dairy milk will do)
1 tbsp. apple cider vinegar
3/4 cup organic cane sugar
1/3 cup canola
2 tsp agave nectar
1 1/2 tbsp. vanilla
1 1/3 cups all purpose flour
2 tsp cinnamon
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1.preheat oven to 350
2.mix together the milk and cider vinegar in a large bowl and set aside to curdle a few minutes.
3.then add in the oil, sugar,agave nectar and vanilla,mix until well combined.
4.add the dry into the wet and mix until smooth.
5.measure batter into a cupcake tray filled with liners about 3/4 the way ful(I used a Ice cream scooper for perfect measurement)
6.then bake for 15-17 minutes.
Makes 10-12 cupcakes
Cinnamon Frosting
1/2 cup vegan butter(Earth balance is the best)
1/2 cup all vegetable shortening
3 1/4 cups powdered sugar
3 tbs vanilla flavored soymilk
1 tsp cinnamon
1.In a bowl use a whisk to cream the vegan butter and shortening together
2.then slowly mix in powdered sugar.
3.Add the cinnamon and vegan milk,mix tillsmooth,creamy,and fluffy,about 2 minutes.
4.frost the cupcakes and enjoy.
note if you do not have any vegan butter you can just use 1 cup total of vegetable shortening.
Both the cupcakes and frosting are my own original recipe.
1 cup unsweetened coconut milk (any non-dairy milk will do)
1 tbsp. apple cider vinegar
3/4 cup organic cane sugar
1/3 cup canola
2 tsp agave nectar
1 1/2 tbsp. vanilla
1 1/3 cups all purpose flour
2 tsp cinnamon
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1.preheat oven to 350
2.mix together the milk and cider vinegar in a large bowl and set aside to curdle a few minutes.
3.then add in the oil, sugar,agave nectar and vanilla,mix until well combined.
4.add the dry into the wet and mix until smooth.
5.measure batter into a cupcake tray filled with liners about 3/4 the way ful(I used a Ice cream scooper for perfect measurement)
6.then bake for 15-17 minutes.
Makes 10-12 cupcakes
Cinnamon Frosting
1/2 cup vegan butter(Earth balance is the best)
1/2 cup all vegetable shortening
3 1/4 cups powdered sugar
3 tbs vanilla flavored soymilk
1 tsp cinnamon
1.In a bowl use a whisk to cream the vegan butter and shortening together
2.then slowly mix in powdered sugar.
3.Add the cinnamon and vegan milk,mix tillsmooth,creamy,and fluffy,about 2 minutes.
4.frost the cupcakes and enjoy.
note if you do not have any vegan butter you can just use 1 cup total of vegetable shortening.
Both the cupcakes and frosting are my own original recipe.
Carrot Cake
2 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
3/4 cup vegetable oil
1 cup coconut milk
2 cups finely shredded carrots
1 1/2 teaspoons vanilla
4 tablespoons applesauce
1.preheat oven to 350.
2.mix together dry ingredients,flour,sugar,baking powder,baking soda,cinnamon and salt,till well combine.
3.add wet ingredients,oil,coconut milk,vanilla,shredded carrots and applesauce,mix well.
4.pour batter into two 9-inch round cake pans and bake for 25-30 minutes.
This is my own original recipe.
2 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
3/4 cup vegetable oil
1 cup coconut milk
2 cups finely shredded carrots
1 1/2 teaspoons vanilla
4 tablespoons applesauce
1.preheat oven to 350.
2.mix together dry ingredients,flour,sugar,baking powder,baking soda,cinnamon and salt,till well combine.
3.add wet ingredients,oil,coconut milk,vanilla,shredded carrots and applesauce,mix well.
4.pour batter into two 9-inch round cake pans and bake for 25-30 minutes.
This is my own original recipe.
Best Snickerdoodles Ever
Vegan Snickerdoodles
½ cup dairy-free margarine, softened
½ cup shortening
1 ½ cups cane sugar
½ cup applesauce
1 tablespoon coconut milk
½ teaspoons apple cider vinegar
½ teaspoon vanilla extract
2 3/4 cups all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
Plus cinnamon and extra sugar for coating.
1. Heat oven to 350 degrees.
2. Cream together margarine, shortening, sugar.
3. Add in applesauce.
4.mix in coconut milk,vinegar and vanilla.
5. then add flour,baking soda and salt.Mix well
6. Shape dough into 1inch balls.
7. Prepare mixture of white sugar and cinnamon on plate.
8. Roll balls of dough in mixture until well-coated. Place on ungreased
cookie sheet approximately 2 inches apart.and then press the ball with a fork to flatten slightly
9. Bake for 10-12 minutes.
Cookie should be set but not crispy.
Remove from cookie sheet as soon as possible and cool.
Cookies should be soft and chewy so DO NOT OVERBAKE.
Makes about 32 cookies
This is my own original recipe.
½ cup dairy-free margarine, softened
½ cup shortening
1 ½ cups cane sugar
½ cup applesauce
1 tablespoon coconut milk
½ teaspoons apple cider vinegar
½ teaspoon vanilla extract
2 3/4 cups all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
Plus cinnamon and extra sugar for coating.
1. Heat oven to 350 degrees.
2. Cream together margarine, shortening, sugar.
3. Add in applesauce.
4.mix in coconut milk,vinegar and vanilla.
5. then add flour,baking soda and salt.Mix well
6. Shape dough into 1inch balls.
7. Prepare mixture of white sugar and cinnamon on plate.
8. Roll balls of dough in mixture until well-coated. Place on ungreased
cookie sheet approximately 2 inches apart.and then press the ball with a fork to flatten slightly
9. Bake for 10-12 minutes.
Cookie should be set but not crispy.
Remove from cookie sheet as soon as possible and cool.
Cookies should be soft and chewy so DO NOT OVERBAKE.
Makes about 32 cookies
This is my own original recipe.
Pumpkin Cupcakes.
1 cup canned pumpkin puree
1/3 cup canola oil
3/4 cup cane sugar
1/4 cup non-dairy milk
1 teaspoon vanilla
1 1/4 cups flour
1/2 baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup vegan chocolate chips[optional]
1.preheat oven to 350.
2.stir together pumpkin,oil,sugar,non-dairy milk and vanilla.
3.mix in flour,baking powder,baking soda,cinnamon and salt.
4.once well combine add chocolate chips[if using].
5.fill cupcake liners 3/4 the way full.
bake for 16-18 minutes.
Pumpkin cinnamon frosting.
1/2 cup vegan butter[earth balance is the best]
1/3 cup canned pumpkin puree
3 1/2 cups powdered sugar
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoon cinnamon
1.whip together butter and pumpkin puree.
2.than add ginger,nutmeg and cinnamon.
3.slowy mix in powdered sugar till nice and fluffty.
1 cup canned pumpkin puree
1/3 cup canola oil
3/4 cup cane sugar
1/4 cup non-dairy milk
1 teaspoon vanilla
1 1/4 cups flour
1/2 baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup vegan chocolate chips[optional]
1.preheat oven to 350.
2.stir together pumpkin,oil,sugar,non-dairy milk and vanilla.
3.mix in flour,baking powder,baking soda,cinnamon and salt.
4.once well combine add chocolate chips[if using].
5.fill cupcake liners 3/4 the way full.
bake for 16-18 minutes.
Pumpkin cinnamon frosting.
1/2 cup vegan butter[earth balance is the best]
1/3 cup canned pumpkin puree
3 1/2 cups powdered sugar
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoon cinnamon
1.whip together butter and pumpkin puree.
2.than add ginger,nutmeg and cinnamon.
3.slowy mix in powdered sugar till nice and fluffty.
Quick and Easy Vegan Truffles [one of my co-workers favorites]
Ingredents.
1 (12 ounce) bag chocolate cream sandwich cookies,crushed [I use back to nature]
1/3 (8 ounce) tub vegan cream cheese (I use Tofutti)
1 (10 ounce) vegan chocolate[I just melt enjoy life chocolate chips]
Directions.
1. Combine crushed sandwich cookies and vegan cream cheese in a bowl. Mix
until it is a blended chocolaty paste.
2.In saucepan, melt chocolate over low to medium heat,once fully melted,remove from heat.
3. Roll the crushed cookie and cream cheese mix into 1inch balls,then drop the ''chocolate balls'' into the melted chocolate and round it around,and then place the truffle ball onto a nonstick surface.
4. Once you are done with all of the mixture, place the truffle balls in the freezer for 30 minutes. Serve cold.
I got this recipe from http://vegweb.com
1 (12 ounce) bag chocolate cream sandwich cookies,crushed [I use back to nature]
1/3 (8 ounce) tub vegan cream cheese (I use Tofutti)
1 (10 ounce) vegan chocolate[I just melt enjoy life chocolate chips]
Directions.
1. Combine crushed sandwich cookies and vegan cream cheese in a bowl. Mix
until it is a blended chocolaty paste.
2.In saucepan, melt chocolate over low to medium heat,once fully melted,remove from heat.
3. Roll the crushed cookie and cream cheese mix into 1inch balls,then drop the ''chocolate balls'' into the melted chocolate and round it around,and then place the truffle ball onto a nonstick surface.
4. Once you are done with all of the mixture, place the truffle balls in the freezer for 30 minutes. Serve cold.
I got this recipe from http://vegweb.com
Blueberry Pie
Ingredients:
Crust
1 cup flour
1/3 cup vegan butter
1/2 teaspoon salt
3 tablespoons water
Filling
4 cups blueberries
3/4 cup sugar
3 tablespoons flour
dash of salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Crumb top
1/4 cup vegan butter
1/4 cup vegan sugar
1/2 cup flour
Instructions
For the crust:
1.Beat water and vegan butter together,add salt.
2.mix in flour.
3.then roll dough in between two streets of parchment paper,
Roll it out to an even thickness,and just an inch or two wider than your pie pan,pleace crust in a pie pan.
For filling:
1.In bowl combine blueberries and sugar.
2.mix in salt,cinnamon,nutmeg and flour.
3.then pleace in in pie pan.
For crumb top:
1.just combine vegan butter,flour and sugar together,then sprinkle it over the pie.
Bake @ 400
For 35-40 minutes
Best served warm.
This recipe is from Nancy Cobb.
Ingredients:
Crust
1 cup flour
1/3 cup vegan butter
1/2 teaspoon salt
3 tablespoons water
Filling
4 cups blueberries
3/4 cup sugar
3 tablespoons flour
dash of salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Crumb top
1/4 cup vegan butter
1/4 cup vegan sugar
1/2 cup flour
Instructions
For the crust:
1.Beat water and vegan butter together,add salt.
2.mix in flour.
3.then roll dough in between two streets of parchment paper,
Roll it out to an even thickness,and just an inch or two wider than your pie pan,pleace crust in a pie pan.
For filling:
1.In bowl combine blueberries and sugar.
2.mix in salt,cinnamon,nutmeg and flour.
3.then pleace in in pie pan.
For crumb top:
1.just combine vegan butter,flour and sugar together,then sprinkle it over the pie.
Bake @ 400
For 35-40 minutes
Best served warm.
This recipe is from Nancy Cobb.
Ultra-Moist Amazing Chocolate 3 Layer Cake
Make sure and follow the recipe to a T.
Chocolate Fudge Frosting:
1 1/2 Cups Plain Non-Dairy Milk
1 Pound Semi-Sweet chocolate, Finely Chopped
1 Cup Non-Dairy Margarine
1 1/2 Teaspoons Vanilla Extract
Unlike most standard cake-making procedures, you’ll want to start by preparing the frosting first, since it takes some time to cool and set.
Place the non-dairy milk in a medium sauce pan, and bring just
the the brink of boiling. You only want to scald it, so quickly take the pan off the heat, and add in the chopped chocolate. Let sit for a few minutes to melt, and then stir the mixture thoroughly until smooth. Cut the margarine into tablespoon-sized pieces, and add them into the melted chocolate, stirring until completely melted and mixed in. Incorporate the vanilla, and let sit at room temperature until cool. Transfer into the fridge to chill. It may take as long as 2 – 3 hours to fully cool,keep in mind it will be more like ganache than buttercream.Once it’s merely spreadable, it’s ready to use.
3 Cups All Purpose Flour
2 Cups Granulated Sugar
1 Cup Cocoa Powder
1 1/2 Teaspoons Salt
2 1/2 Teaspoons Baking Powder
2 1/4 Teaspoons Baking Soda
1 1/2 Cup Plain Non-Dairy Milk
1 1/2 Cup Brewed and Cooled Coffee [I don't like coffee so I just used water]
2 Tablespoons Apple Cider Vinegar
2 Teaspoons Vanilla Extract
1/2 Cup Vegan Mayonnaise[I use Nayonaise]
3/4 Cup Canola Oil
Directions
Preheat your oven to 350 degrees and lightly grease and flour 3 8- inch round cake pans.
You can also do this successfully with just two pans, as long as you measure your batter carefully and have patience.
In the bowl of your stand mixer or just a large bowl, whisk together the flour,sugar,cocoa,salt, baking powder,and soda.
Make sure that all of the dry goods are evenly distributed throughout.
In a separate bowl, combine the non-dairy milk, coffee,vinegar,and vanilla,and let sit undisturbed for
about 5 minutes.At that point,add in the secret ingredient here,the vegan mayo,as well as the oil and mix well.
Add the liquids into the bowl of dry ingredient, and slowly mix, just until the batter is mostly smooth and
homogeneous.A few lumps are fine, as long as you don’t over-mix.That would cause your cake to come
out very tough and chewy,which is not what we’re looking for! Don’t worry if the mixture seems excessively soupy
That is indeed the correct consistency.
Divide your batter evenly between your three prepared baking pans.
Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out cleanly,
with perhaps a few moist crumbs clinging to it. Let cool completely before assembling and frosting.
Original recipe @ http://bittersweetblog.com
Chocolate Fudge Frosting:
1 1/2 Cups Plain Non-Dairy Milk
1 Pound Semi-Sweet chocolate, Finely Chopped
1 Cup Non-Dairy Margarine
1 1/2 Teaspoons Vanilla Extract
Unlike most standard cake-making procedures, you’ll want to start by preparing the frosting first, since it takes some time to cool and set.
Place the non-dairy milk in a medium sauce pan, and bring just
the the brink of boiling. You only want to scald it, so quickly take the pan off the heat, and add in the chopped chocolate. Let sit for a few minutes to melt, and then stir the mixture thoroughly until smooth. Cut the margarine into tablespoon-sized pieces, and add them into the melted chocolate, stirring until completely melted and mixed in. Incorporate the vanilla, and let sit at room temperature until cool. Transfer into the fridge to chill. It may take as long as 2 – 3 hours to fully cool,keep in mind it will be more like ganache than buttercream.Once it’s merely spreadable, it’s ready to use.
3 Cups All Purpose Flour
2 Cups Granulated Sugar
1 Cup Cocoa Powder
1 1/2 Teaspoons Salt
2 1/2 Teaspoons Baking Powder
2 1/4 Teaspoons Baking Soda
1 1/2 Cup Plain Non-Dairy Milk
1 1/2 Cup Brewed and Cooled Coffee [I don't like coffee so I just used water]
2 Tablespoons Apple Cider Vinegar
2 Teaspoons Vanilla Extract
1/2 Cup Vegan Mayonnaise[I use Nayonaise]
3/4 Cup Canola Oil
Directions
Preheat your oven to 350 degrees and lightly grease and flour 3 8- inch round cake pans.
You can also do this successfully with just two pans, as long as you measure your batter carefully and have patience.
In the bowl of your stand mixer or just a large bowl, whisk together the flour,sugar,cocoa,salt, baking powder,and soda.
Make sure that all of the dry goods are evenly distributed throughout.
In a separate bowl, combine the non-dairy milk, coffee,vinegar,and vanilla,and let sit undisturbed for
about 5 minutes.At that point,add in the secret ingredient here,the vegan mayo,as well as the oil and mix well.
Add the liquids into the bowl of dry ingredient, and slowly mix, just until the batter is mostly smooth and
homogeneous.A few lumps are fine, as long as you don’t over-mix.That would cause your cake to come
out very tough and chewy,which is not what we’re looking for! Don’t worry if the mixture seems excessively soupy
That is indeed the correct consistency.
Divide your batter evenly between your three prepared baking pans.
Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out cleanly,
with perhaps a few moist crumbs clinging to it. Let cool completely before assembling and frosting.
Original recipe @ http://bittersweetblog.com
Homemade oreo cookies [Great for kids]
Chocolate Waifers:
1 cup all-purpose flour
2 tablespoons corn starch
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup sugar
½ cup plus 2 tablespoons (1 1/4 sticks) margarine (at room temperature)
¼ cup soy buttermilk, (soy milk combined with 1 teaspoon of apple cider vinegar)
Filling:
¼ cup margarine
¼ cup vegetable shortening
2 cups powdered sugar
2 teaspoons vanilla extract
2teaspoons vegan milk
Directions:
1.Heat your oven to 375°F.
2.In a medium bowl, combine the flour, corn starch, cocoa, baking soda and powder, salt, and sugar.
3.In a separate bowl combine the margarine and the soy buttermilk. Mix well.
4.Add the margarine mixture to the flour mixture and stir until the dough begins sticking together, forming a ball.
5.Roll the cookie dough into 1″ balls and place on an ungreased cookie sheet. Leave about two inches between cookie balls.
Dip the bottom of a glass in water and then sugar and use that sugary glass bottom to slightly
flatten the cookie dough balls. Bake for 8 – 10 minutes. Remove from oven and cool cookies on a rack.
6.In between cookie batches, make your cream by combining margarine and shortening in a mixing bowl.
Mix at low speed until well-combined and then gradually add the powdered sugar, followed by the
vanilla. Once all ingredients are well-incorporated, rev up your engines and mix on high for two
to three minutes so that the filling gets nice and fluffy! Test your filling to make sure it’s smooth enough to spread.
7.Cookie Assembly.Spread one tablespoon or so of the filling on the flat side of one of
the cookie wafers. Place the flat side of another cookie wafer on the filling to make a sandwich.
Continue on until all the cookies are complete.
Original recipe @ http://www.namelymarly.com/
Heavenly chocolate fudge cake
INGREDIENTS
For the cake:
2 cups all-purpose flour,plus more for coating the pans
2/3 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1/4 melted vegan chocolate chips
2 cups nondairy milk
2 teaspoons apple cider vinegar
1 cup vegan butter,plus more for coating the pans
1 cup brown sugar
2/3 cup granulated sugar
1 tablespoon vanilla extract
For the frosting:
1cup vegan chocolate,melted
1 cup vegan butter
1 1/3 cups powdered sugar
1/8 teaspoon fine salt
1/4 cup cocoa powder
4 tablespoons nondairy milk
2 teaspoons vanilla extract
For chocolate ganache
1/4 cup vegan chocolate
3 tablespoons water
1 teaspoon vanilla extract
1 cup powdered sugar
INSTRUCTIONS
For the cake:
1.Heat the oven to 350°F and arrange a rack in the middle. Coat 2 (9-inch) round cake pans generously with margarine.Dust the pans all over with flour, tapping any excess out; set aside.
2.melt the chocolate in a small bowl; set aside to cool slightly.
3.In a medium bowl combine the nondairy milk and vinegar; set aside.
4.In a drifferent bowl,mix the margarine and sugars until fluffy and well combined,
5.mix in the melted chocolate,vanilla and salt.
6. add the flour,cocoa baking powder and baking soda.
7.Then mix in the nondairy milk mixture.
Divide the batter between the prepared pans and Bake for 28-30 minutes.
For the frosting:
1.Using a microwave or double boiler, melt the chocolate in a medium bowl; set aside to cool.
2.In a bowl beat the margarine on medium-high speed until fluffy.
3.add the powdered sugar and salt.
4.gradually add the cooled melted chocolate and mix till well combine.
5.then mix in the cocoa powder,nondairy milk, and vanilla.
For chocolate Ganache
1.In saucepan, melt chocolate over low to medium heat.
2.Once fully melted,remove from heat and stir in water and vanilla.
3.Mix in powdered sugar.
4.Then pleace the ganache in the refrigerator for about 30minutes to thicken.Once thickened spread on cooled cake,and enjoy.
INGREDIENTS
For the cake:
2 cups all-purpose flour,plus more for coating the pans
2/3 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1/4 melted vegan chocolate chips
2 cups nondairy milk
2 teaspoons apple cider vinegar
1 cup vegan butter,plus more for coating the pans
1 cup brown sugar
2/3 cup granulated sugar
1 tablespoon vanilla extract
For the frosting:
1cup vegan chocolate,melted
1 cup vegan butter
1 1/3 cups powdered sugar
1/8 teaspoon fine salt
1/4 cup cocoa powder
4 tablespoons nondairy milk
2 teaspoons vanilla extract
For chocolate ganache
1/4 cup vegan chocolate
3 tablespoons water
1 teaspoon vanilla extract
1 cup powdered sugar
INSTRUCTIONS
For the cake:
1.Heat the oven to 350°F and arrange a rack in the middle. Coat 2 (9-inch) round cake pans generously with margarine.Dust the pans all over with flour, tapping any excess out; set aside.
2.melt the chocolate in a small bowl; set aside to cool slightly.
3.In a medium bowl combine the nondairy milk and vinegar; set aside.
4.In a drifferent bowl,mix the margarine and sugars until fluffy and well combined,
5.mix in the melted chocolate,vanilla and salt.
6. add the flour,cocoa baking powder and baking soda.
7.Then mix in the nondairy milk mixture.
Divide the batter between the prepared pans and Bake for 28-30 minutes.
For the frosting:
1.Using a microwave or double boiler, melt the chocolate in a medium bowl; set aside to cool.
2.In a bowl beat the margarine on medium-high speed until fluffy.
3.add the powdered sugar and salt.
4.gradually add the cooled melted chocolate and mix till well combine.
5.then mix in the cocoa powder,nondairy milk, and vanilla.
For chocolate Ganache
1.In saucepan, melt chocolate over low to medium heat.
2.Once fully melted,remove from heat and stir in water and vanilla.
3.Mix in powdered sugar.
4.Then pleace the ganache in the refrigerator for about 30minutes to thicken.Once thickened spread on cooled cake,and enjoy.
Vanilla Cupcakes
1 cup unsweetened coconut milk (any non-dairy milk will do)
1 tbsp. apple cider vinegar
3/4 cup organic cane sugar
1/3 cup canola
1 1/2 tbsp. vanilla
1 1/3 cups all purpose flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1.preheat oven to 350
2.mix together the milk and cider vinegar in a large bowl and set aside to curdle a few minutes.
3.then add in the oil, sugar,and vanilla,mix until well combined.
4.add the dry into the wet and mix until smooth.
5.measure batter into a cupcake tray filled with liners about 3/4 the way full(I used a Ice cream scooper for perfect measurement)
6.then bake for 15-17 minutes.
Makes 10-12 cupcakes.
Vanilla buttercream frosting
1/2 cup vegan butter(Earth balance is the best)
1/2 cup all vegetable shortening
3 1/4 cups powdered sugar
3 tbs vanilla flavored soymilk
1.In a bowl use a whisk to cream the vegan butter and shortening together
2.then slowly mix in powdered sugar.
3.Add the vegan milk,mix till smooth,creamy,and fluffy,about 2 minutes.
4.frost the cupcakes and enjoy.
''note if you do not have any vegan butter you can just use 1 cup total of vegetable shortening.''
Both the cupcakes and frosting are my own original recipe.
1 cup unsweetened coconut milk (any non-dairy milk will do)
1 tbsp. apple cider vinegar
3/4 cup organic cane sugar
1/3 cup canola
1 1/2 tbsp. vanilla
1 1/3 cups all purpose flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1.preheat oven to 350
2.mix together the milk and cider vinegar in a large bowl and set aside to curdle a few minutes.
3.then add in the oil, sugar,and vanilla,mix until well combined.
4.add the dry into the wet and mix until smooth.
5.measure batter into a cupcake tray filled with liners about 3/4 the way full(I used a Ice cream scooper for perfect measurement)
6.then bake for 15-17 minutes.
Makes 10-12 cupcakes.
Vanilla buttercream frosting
1/2 cup vegan butter(Earth balance is the best)
1/2 cup all vegetable shortening
3 1/4 cups powdered sugar
3 tbs vanilla flavored soymilk
1.In a bowl use a whisk to cream the vegan butter and shortening together
2.then slowly mix in powdered sugar.
3.Add the vegan milk,mix till smooth,creamy,and fluffy,about 2 minutes.
4.frost the cupcakes and enjoy.
''note if you do not have any vegan butter you can just use 1 cup total of vegetable shortening.''
Both the cupcakes and frosting are my own original recipe.