Tag Archives: vegan baking

Guest Blogger: Beyond the Cuke – Veg Biscuits That You Could Sleep On

23 May

Who doesn’t like a good cucumber? Laura takes it to the next level being the author of Beyond the Cuke. Here she is in her own words, “Though you could probably live on cukes alone, you shouldn’t have to so that’s why I find all of the vegan recipes, try them and then post about them here.”

Follow Beyond the Cuke on Facebook, Twitter, and Pinterest. Welcome Laura!

biscuit

Well, I know what breakfast looks like chez Miller for the rest of forever. Actually, you do too since I shared the above picture. These biscuits are a keeper and I recommend that you commit this recipe to memory and then clear your cache and tell everyone you made it up yourself. You’re welcome.

What You Need:

  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup vegan shortening
  • ¾ cup “buttermilk” (recipe here)

What You Do:

1. Preheat oven to 400 degrees.
2. Place sifted flour into bowl, add shortening and use pastry blender or fork to cut shortening into small particles.
3. Add “buttermilk” a little at a time until a medium-soft dough is formed. (More may be needed if dough is too hard.)
4. Turn out onto floured surface, and dust with more flour. Pat with hands to form ball. Fold dough three times and then roll out and cut.
5. Place in pan with edges touching. Brush with vegan butter if you’re feeling extra fancy (Note: I’m always feeling extra fancy).
6. Bake at 400 degrees for 10 – 13 minutes or until golden brown.
7. Bask in the glory of being your family’s vegan chef and start planning the rest of your B&B menu.

Recipe from Jewish Vegan

Guest Blogger: In Vegetables We Trust – Gluten free, soy free, jammy almond swirl cake

15 May

I cannot say enough good things about Alex, author of In Vegetables We Trust, so I’ll let his post dazzle you. He has contributed a few times to Vegan Bloggers Unite! Click HERE for his recipe for Slow cooker chili, roasted butternut squash and fennel flatbreads,  Portabello Stew, Panko and coconut fried seitan and mushrooms. Do update your bookmarks as he has recently purchased the domain name for his blog.  Follow In Vegetables We Trust‘s blog and Facebook account. Welcome back Alex!

I know I said I wasn’t gonna do any posts for a while… BUT I was talking to a few peeps online about gluten-free baking,and I thought I just have to try to make a gluten-free cake recipe that I can be proud of, and boy am I proud of this one! At first I tried to make gluten-free muffins with dried fruit, but they turned out a bit gummy, so I upped the flax and added a nice fruity jam to add some moisture, and threw out the idea of muffins completely to make this beautiful coffee cake that I am proud to say I made. Its moist and has a good crumb, I would be happy to take this over a friends and see if they notice it gluten-free. Another bonus if I found all the ingredients I needed for this cake in my local supermarket. okay I will calm down now and see you on Friday (I have an awesome guest post from one of my favourite vegan bloggers). Image
Ingredients:
1/3 cup ground flaxseed
1/3 cup ground almonds
2/3 cup almond milk
1/3 cup apple juice
2 tsp apple cider vinegar
2 tsp good vanilla extract
1/4 cup agave syrup or a vanilla/maple/carob blended syrup works well
1/4 cup vegetable oil
1 tsp baking powder
1 tsp bicarbonate soda
1 cup rice flour (I used dove farms organic)
approx 1/2 cup strawberry jam or seedless raspberry
Image
Method:
Preheat the oven to 200c/400f and grease an 8″ cake tin with vegetable oil and line the bottom with greaseproof paper. Whisk the ground almonds, flax, almond milk and apple juice together. Add the cider vinegar, vanilla, agave, vegetable oil, baking powder and bicarbonate of soda, and whisk again. Now sift in the rice flour and gently whisk it in until there are no big lumps and the mixture is combined.Pour the mix into the prepared cake tin and dollop the jam in using a teaspoon, swirl together with a cocktail stick. Top with a handful flaked almonds and bake for 25-35 minutes, until the cake is a deep golden brown on-top and cooked through. Allow to cool a little before gently removing from the tin.

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Guest Blogger: Heavenly Vegan Baking – Easy to make vegan pizza recipe

23 Apr

Another new VBU! blogger to join the ranks – Laura, author of Heavenly Vegan Baking with her post on vegan pizza! Here she is in her own words, “Hi I’m Laura and I have been a vegan for a few months now and I am just beginning to get used to adapting recipes that are vegetarian/creating new recipes to fit in with my new vegan diet. At first it was a challenge, but I’m getting the hang of it and have made some really great recipes and you get them too by visiting my blog. ” Join Laura on her baking adventures through: Twitter, Facebook, Tumblr and Pinterest. Welcome Laura!

Yum vegan pizza

Yesterday I made some vegan pizzas which were surprisingly good, I use the word surprising because I expected to be fairly upset about the lack of cheese on my pizza. Needless to say, I wasn’t, not all at, this pizza recipe produces some glorious results. I made my own tomato sauce (recipe below) and added lots of fresh vegetables. Sam (my handy side kick) added some pesto and hummus (which I’ve been informed is brilliant when baked) too, which also works really well in combination with the tomato sauce. Make sure you have olive oil in the house before you attempt this though, because I just don’t think you can substitute this with any other oil. This recipe is enough for 2 large pizzas or 4 small ones (the ones in the picture are the small-sized ones). So hungry writing about this, wish I had some pizza left..

Ingredients:

For the base

300g plain flour (can be replaced with strong bread flour/wholemeal flour)
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil

For the tomato sauce

150 ml passata (you can use chopped tomatoes but I find the sauce is a little too sweet then, so I prefer passata, and if I want more tomatoes I will add slices of fresh tomato on top of the sauce)
1 large or 2 small garlic cloves (I like it quite garlicky so change it to suit)

For the topping

1 – 2 tsp dried oregano (make sure you sprinkle this on straight after you put on the tomato sauce, I prefer oregano because my Italian friend suggested using it rather than basil, but you can use basil too if you want to)
1 – 3 tsp pesto (if you use this, do not use it in combination with the oregano, it’s not good. Just spread it on after you put on the tomato sauce)
Hummus, lots of hummus (put it on in big dollops, as you can see in the picture, it bakes nicely like this)
Assorted vegetable (I used spinach, pepper, broccoli, mushrooms and sweetcorn because that’s what I happened to have in the house, but you can use anything, the more toppings the better in my opinion)

Method:

  1. Put the flour into a large bowl and stir in the yeast and salt
  2. Pour in 200ml warm water and the olive oil and bring together until you have a soft, fairly wet dough.
  3. Turn onto a lightly floured surface and knead for 5-10 minutes until smooth.
  4. Cover with a tea towel and set aside. If you want the dough to rise set it aside (for 2 hours at the most probably), I didn’t do this as I like thin crust.
  5. Then make the sauce by mixing together the passata and garlic in a small saucepan over low heat. Stir constantly and when it starts to bubble a little, take it off the heat, season to taste and leave it to stand at room temperature whilst you shape the base.
  6. (If you have let the dough rise, give it a quick knead, and then) split the dough into 2 – 4 balls depending on whether you want two big pizzas or four small ones.
  7. On a floured surface, roll out the dough into rounds using a rolling pin. The dough should be very thin as it will rise in the oven.
  8. Lift the rounds onto two floured baking sheets.
  9. Heat the oven to 240c/gas mark 8
  10. Once the oven in on, put a baking tray or another baking sheet in the oven on the top shelf.
  11. Smooth tomato sauce (and pesto if using) over bases with the back of a spoon.
  12. Add your toppings, drizzle with a little olive oil and season
  13. Put one pizza (that is still on its baking sheet) on top of the preheated tray/sheet which is already in the oven.
  14. Bake for 8-12 minutes until crisp.
  15. Eat and enjoy!

Guest Blogger: The Misfit Baker – Christmas Recipe Roundup

26 Dec

Happy Holidays everyone! Hope everyone is enjoying great meals, good company, and of course good cheer. Our guest blogger is Starr Wong, from lovely British Columbia, Canada; she is the author of the blog Misfit Baker. Below she shares a round up of her favourite Christmas posts from 2011/2012. Please do search her previous contributions on VBU!, as they are very worth checking out. Follow Misfit Baker on: Facebook, Twitter and the blog itself. Please welcome back Starr!

It has not been the most wonderful time of the year, not for our household. I look forward to Christmas all year long. I love the wrapping paper and the decorations, the carols and the movies, and (of course) the baking. But this year I wish the whole thing would just blow over.

The past week and a half have been a trying time for us, both physically and emotionally. From Dave and I contracting some mutant cold virus. To Harvey being diagnosed with struvite crystallizes (a potentially life threatening condition in male cats). To the very painful decision that it was in the best interest of both cats that Dennis be re-homed. We’ve known for a while that our apartment isn’t big enough for Dennis’s energy level, and he was attacking Harvey out of boredom (causing Harvey severe stress, which is a contributing factor in his condition)… Needless to say, I am not feeling my usual merriment. My heart is heavy, my chest is heavy, and I have no interest in eating or even more (or should that be “less”?) so baking.

That being said, I didn’t want you to think I have forgotten about the blog or closed up shop. So I decided to tempt your taste buds with a round up of my favorite Christmas posts from 2011 and 2012.

Butter Tart Squares {vegan}

Butter Tart Squares

Chocolate Eggnog Fudge {vegan}

Chocolate Eggnog Fudge

Cinnamon Latte Squares

Cinnamon Latte Squares

Eggnog Cupcakes

Eggnog Spritz Cookies

Grand Marnier Balls

Grand Marnier Balls (Gluten-Free)

Snowballs (Gluten-Free)

Guest Blogger: *Vegan Sparkles* – Mum’s Amazing Vegan Carrot Cake

11 Sep

So good to be back from holiday, but I have to admit I enjoyed doing nothing. A part of me did miss my blogs though. The very kind Rebecca of *Vegan Sparkles* has submitted her mother’s Amazing Vegan Carrot cake recipe. How can you not love a good carrot cake?  Rebecca has been featured before on VBU: Green Spaghetti recipe and Vegan Cream of Mushroom. I lost my mind about the mushroom soup, it was so fantastic and incredibly comforting.

Check out Rebecca on Facebook, Twitter, Instagram and of course her blog. Welcome back Rebecca!

How great are Mums?! I’m crazy about mine. On the weekend she invited me down to her place so we could catch up and watch the latest episodes of Tough Love Miami. Have you seen this show? When my Mum, sister and I watched the first season we dubbed it ‘Skanky Town’ because it was non-stop drama, tantrums and cat fights. The ladies in this season were much better behaved but still so clueless in love that it was just as entertaining. Steve Ward is a brave, brave man. Keep fighting for love, Steve! Make us proud.

We watched the entire season back-to-back. Oh yes we did, and because she’s the coolest Mum in the world, Mum made sure we watched it in style. The heater was lit, the French champagne was chilled and she’d made an incredible carrot cake to sustain us through all of the show’s emotional ups and downs.

Vegan or not, this was the best carrot cake I’ve ever tasted. I took the leftover slices home for two vegan friends and they scoffed it just as fast as I did. SO. GOOD. Mums rock.

Cake

  • 1/4 cup applesauce
  • 1/2 cup vegan margarine
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup agave syrup
  • 1 1 /4 cups self-raising flour
  • 1/4 cup soy milk
  • 1 cup grated carrots
  • 1 cup walnuts, chopped
  1. Pre-heat oven to 180C. Grease and flour a 9-inch square baking pan.
  2. Combine applesauce, margarine, salt, cinnamon, agave, flour and soy milk until well mixed. Add carrots and walnuts.
  3. Spread evenly in baking pan and bake for 45 minutes.

Frosting

  • 1/2 cup vegan margarine
  • 2 cups icing sugar
  • Juice from 1 lemon
  • 1/2 cup walnuts, chopped
  1. Mix icing sugar and margarine with a butter knife.
  2. Add lemon juice very slowly – a little at a time – until desired consistency and taste is achieved.
  3. Once cake is completely cooled, top with frosting and chopped walnuts.
  4. Enjoy with your Mum, a glass of champagne, and much love. xxx

Guest Blogger: The Sweet Life – Replacing Eggs

8 Aug

Always love it when contributors come back for another post! This post is from our friend Sarah, the blogger of The Sweet Life, she is a new mother and has passed on her compassion by raising her child to be vegan as well. You can follow Sarah’s Facebook page and Twitter account plus her blog. Welcome back Sarah!

Replacing Eggs

As a vegan baker the most common question I get is, “What do you do about the eggs?” The response to that question has so many right answers and I often offer up simple examples. But I want to say, “What do you use eggs for?” because truth is, eggs just aren’t that necessary.

1. Eggs for baking. In baking, eggs are used as a leavener or more commonly a binder. Traditionally cookies, muffins, pancakes, quick-breads, and cakes all use eggs for these purposes. Turns out many natural foods can bind and leaven. Here are a few:

Flax seeds as eggs

Banana – good for muffins, pancakes, and quick breads, although it will add a banana flavor.
Yogurt– with soy, almond, and coconut options you can use this without adding unwanted flavors
Apple Sauce – helps in the binding of ingredients without adding extra density.
Flax seeds – a great natural egg replacer with many health benefits.
Chickpea flour- both binding and leavening, chickpea flour might be one of the best natural egg replacers for baked goods
*these egg replacers work mostly as binding agents so when using them in baked goods, you will often want to add an extra 1/2 tsp – 1 tsp baking powder to increase the leavening. Click here for more details and benefits of these replacers and more.

2. Eggs for custards. Ice cream, mousse, pastry cream, creme brulee, and cheesecake are all examples of common custards. By definition custards are thickened by the coagulation of egg proteins. Sounds hard to duplicate? Not at all.

Cashew Pastry Cream

Cashews- soaked cashews ground with water create a very similar consistency, high in fat and protein, to whipped egg yolks.
Coconut Milk- fatty and thick, coconut milk can be used to replace whipped eggs and heavy cream. If you don’t believe get your hands on some Coconut Bliss Ice Cream.
Agar Powder – as a gelling agent, agar powder creates a similar coagulation that allows custards to “set-up” into desired consistency.

3. Eggs for meringue. There is something incredible about the way egg whites whip up into beautiful, clean, clouds of nothing and then piped into perfect french macaroons, folded into an melt-in-your-mouth angel food cake, or whipped into pillow-soft marshmallow. So was there any way to emulate this? I was skeptical.

Ener-g Egg Replacer – I hadn’t even thought to try turning this powdered commercial egg replacer into a light and delicate meringue. But thank goodness other people had. These mint chocolate chip meringue cookies have accomplished the impossible and look amazing! Check out these vegan french macaroons. One look at these and you’ll never look back.

Soy Protein Isolate Powder, Guar Gum, and Xanthan Powder– these different powders are used as thickeners and emulsifiers and when mixed up (with water) created a creamy substitution to egg whites. This marshmallow recipe shows how together these ingredients can create the perfect meringue.

4. Eggs in eggs. Did you ever think you’d be able to eat a frittata, omelet or quiche again? Well even these classic egg dishes can be veganized and remain delicious

Tofu Frittata with Swiss Chard

Tofu – firm and soft, silken and regular. There are so many kinds of tofu and because of it’s consistency and ability to soak up flavor, tofu is considered one of the best egg replacers.Hereis an amazing looking vegan omelet, just check out the reviews! Or check out this tofu frittata on the left. Hard to tell the difference, right?

Chickpea flour- with surprising similar texture and flavor to eggs, chickpea flour has become a common substitution for omelets and quiches. Check out this good looking recipe.

I hope this sheds some light onto the incredibly complex question, “What do you do about the eggs?” In truth the question is so complex there could be books written on the subject. Perhaps libraries full of books written on the subject…okay now I’m exaggerating…maybe.
Tomorrow I’m putting it to the test for you all to see. I am going to take one of the oldest recipes, a recipe we all know, and duplicate it – just without the eggs.

Guest Blogger: The Misfit Baker – Lemon Sparklers

10 Jul

Please welcome back Starr, the Misfit Baker! I’m sure you remember her last contribution: Chocolate Banana Cupcake recipe. Hard to forget a great recipe like that. She’s back again with a post about Lemon Sparklers. Please check out her Twitter, Facebook and of course blog; welcome back Starr!

Has anyone else noticed that the last three posts have been chocolate themed? Oops, Not sure how that happened :-)… Taking my cue from the recent arrival of summer, I decided it was time for something a little fresher and lighter.

In my opinion, fresh, homemade lemonade is the perfect summer beverage. It conjures images of children with 5 cent lemonade stands; romantic picnics in the park; and grandma’s and grandpa’s enjoying a summer afternoon in the shade on their front porch. For this reason, I thought that a lemonade cookie would be the ideal nod to summer’s return.

The recipe turned out to be more of a challenge than I had anticipated. Increasing the juice gave a nice fresh flavour, but the cookie ended up too soft. Replacing the juice with extract made the a great texture, but the flavour wasn’t so fresh. It was quite the balancing act… I settled on this combination of fresh lemon juice, extract, and rind. The cookie is still of the soft variety, but not overly so… Dave loved them. I was planning on taking them for my co-workers, but he refused to share and devoured the whole batch in two days!

Lemon Sparklers

1 1/2 cups All-Purpose Flour

1 tsp Baking Soda

1/2 tsp Baking Powder

1/2 cup Margarine

3/4 cup Sugar

1/4 cup Pureed Tofu (soft)

Rind From 1 Large Lemon, finely shredded

3 tbsp Lemon Juice, fresh (about 2 lemons)

1/4 tsp Lemon Extract

5 – 10 drops Yellow Food Colouring (optional)

Additional Sugar (for rolling)

Preheat oven to 350°F.

Stir together the flour, baking soda, and baking powder. Set aside.

Cream the margarine and sugar. Add the tofu, rind, juice, and extract and beat until thoroughly combined.

Add dry ingredients and mix well.

Using a tablespoon to measure, scoop dough, shape into a ball, and roll in the sugar. Place coated balls 2 inches apart on an ungreased baking sheet… The dough is soft and has a tendency to spread, so once a ball of dough is in formed, work quickly to get it onto the sheet.

Bake for 10 -15 minutes. Transfer to a rack and cool completely.

Make approximately 24 cookies.

Guest Blogger: The Misfit Baker – Chocolate Banana Cupcake

30 May

Cupcakes will never go out of style in my opinion, who doesn’t like a piece of cake with cute frosting? Meet Starr, author of The Misfit Baker. Here she is in her own words, “Hi, my name is Starr and I am the compulsive baker behind The Misfit Baker blog… My transition to veganism (3 years ago), was fueled by my lifelong believe that all animals (not just humans) deserve compassion, dignity, and respect. I would love to one day have the space to shelter and care for rescued animals (specifically chickens and goats), but right now am satisfied looking after just one kitty, Harvey.” You can visit/like the Facebook page for The Misfit Baker, please welcome Starr!

This weekend was one baking failure after another. I wanted to try out some ideas I had for the upcoming baking season (Christmas), and came up with nothing. From banana bread that burned instead of baked to cookies that (if you can believe it) did nothing at all, my confidence was pretty shaky by Sunday afternoon. I would have just given up for the weekend except I had promised something, anything, to a friend for some favors he’s done for us lately. He loves banana bread, and chocolate, and I though a cupcake that fused the two flavours together would be nice. Reviewing my recent flops, I questioned the sanity of trying anything else that was untested and maybe I should just stick to an old standby… But how boring would that be?

I did not make a mistake. The cupcakes turned out amazing! They were moist and chocolaty with just a hint of banana. Possible the best cupcakes I’ve ever made… Confidence restored, I think I’m ready to tackle those Christmas recipes again.

Chocolate-Banana Cupcakes

2 cups All-Purpose Flour

3/4 cup Cocoa Powder

1 tsp Baking Soda

3/4 tsp Baking Powder

3/4 cup Margarine

2 cups Granulated Sugar

3/4 cup Pureed Banana

2 tsp Vanilla Extract

2 tsp Chocolate Extract

1 1/2 cups Non-Dairy Milk

Pre-heat oven to 350°F and line muffin tin with paper cups.

Stir together flour, cocoa powder, baking soda, and baking powder. Set aside.

Beat margarine and sugar until well combined. Beat in the pureed banana and extracts. Add the flour mixture in 3 additions, alternating with the milk.

Divide the batter evenly amongst the paper cups (they should be about 2/3 full) and bake for 25 – 30 minutes, until an inserted toothpick comes out clean. Let cupcakes cool in tin for 10 minutes before transferring to cooling rack.

Cool thoroughly before topping with your favorite chocolate frosting.

This recipe make 24 cupcakes, but it halves very well.

Guest Blogger: Vegan Monologue – Fruit and Nut Muffins

29 May

Our newest addition to the VBU family, is Siobhán Griffin-Lloyd, she is the author of Vegan Monologue. Here she is in her own words, “I’m 29, I work in the mental health field in FL. Married to a Buddhist. Vegetarian since birth and vegan since 2004.” Please welcome Siobhán!

These muffins cost me $5.00 for the nuts and brown sugar. Scraped everything else together. Made 12.

Vegan muffins are easy to spot in the store because they are flat as a pancake on top. But they don’t have to be. A great baking trick I use solves this problem: heat oven 50 degrees hotter than what the recipe calls for. Put muffins in oven for 10 minutes at that higher setting until they form high “domes”. Then reduce heat to the proper setting and bake according to directions. This recipe uses a tomato juice to increase acidity for baking strength and to add color, but these turn out fine without it.

(makes 12 regular-sized muffins)

  • 2 1/4 cups flour
  • 1 cup brown sugar
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup dried cranberries
  • 1/2 cup diced walnuts or pecans, optional
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups tomato juice or blended vegetable juice (e.g., V8) (use soymilk if you don’t have this)

1) Preheat the oven to 400°F. Grease and flour the wells of a muffin pan, or line the pan with paper liners, and grease the liners. (To use my dome secret, preheat at 450, then put muffins in until domed, then reduce to 400 and continue.)

2) Whisk together all the dry ingredients, including the cranberries and nuts. (Save some for the tops!)

3) In a separate bowl, whisk together the vanilla, vegetable oil, and tomato juice (or soymilk).

4) Stir the wet ingredients into the dry ingredients; don’t over-mix, stir just until everything is moistened.

5) Spoon the batter into the prepared muffin cups, filling each nearly full. A level (to slightly heaped) muffin scoop of batter for each muffin works well here.

6) Sprinkle the tops with the reserved cranberries and nuts.

7) Bake muffins for 18 to 20 minutes, until they’re lightly browned around the edges.

Guest Blogger: The Antique Appetite – Grandma Ford’s Coconut Cake

11 May

Everyone loves cake, I can’t imagine turning down a piece, especially when it’s been veganized from a family recipe. Jessica, author of the blog The Antique Appetite is doing just that. Here she is in her own words, “My name is Jessica Ford and I am a vegan, cat lover and pop culture fiend. I can tell you what the best vegan substitute for ricotta cheese is and what season of Full House Michelle fell off of her horse. I can press a block of tofu while reciting Leonardo DiCaprio’s full filmography. But above everything I am a sucker for my family. One of the biggest hurdles people anticipate when starting a vegan diet is that they won’t be able to eat their childhood favourites. The goal of The Antique Appetite is to take my mom and grandmother’s classic suburban dinner table recipes and reinterpret them as vegan. It can be done!”

To follow Jessica on twitter click here; check out her Facebook page for more delightful recipes. Please welcome Jessica!

This cake is unlike any you have ever eaten. I guarantee it. This spongy, sweet and soft cake has a very unique texture that is chewier than a normal cake. That is what makes it delicious. And the way the sugary butter frosting candies on top of the cake in the broiler.

This is a Grandma Ford classic that was constantly cited as a must make when doing the family favourites poll. Definitely the perfect companion to a cup of tea. I say Toasted Walnut from David’s Tea.

Cake

2 eggs made with egg replacer [see package for substitution instructions]

1 c. sugar

1 c. flour

1 tsp. baking powder

1/4 tsp. salt

1/2 c. hot almond milk

2 tbsp. organic Earth Balance, softened

Icing

3 tbsp. organic Earth Balance, softened

2 tbsp. almond milk

5 tbsp. brown sugar

1/2 c. unsweetened shredded coconut

Preheat oven to 350°F.

In a medium bowl, sift together the flour, baking powder and salt.

In a large bowl beat eggs made with egg replacer and sugar together.

Heat the almond milk in a small saucepan and melt in the butter.

Add the dry ingredients to the egg mixture in two batches, alternating with the hot milk. Mix gently.

Pour the batter into an 8″ square pan and bake for 25-30 minutes.

Meanwhile, beat the remaining Earth Balance, brown sugar and almond milk together until smooth. Stir in the coconut.

After the cake has baked, spread icing over the top and broil in the oven until bubbling.