Tag Archives: vegan dessert

Guest Blogger: Lizz Delicious – Beer Banana Cake with Whisky Cream Cheese Icing

27 May

Our newest VBU! contributor is Lizz, author of Lizz Delicious. I am incredibly curious about Lizz’s recipe contribution as it really sound decadent and interesting – in a good way! Great way to start off a day with an alcohol dessert. Here’s Lizz in her own words, “My name is Lizz and I started my vegan food blog in 2011. Lizz Delicious shares my love of vegan food through original recipes, restaurant features, personal stories, and more with a Texas twist.” Find Lizz Delicious on Facebook, Google+, Pinterest, and Twitter. Welcome Lizz!

 

After dinner Wednesday I was sitting on the couch thinking to myself, “I want to make cupcakes. But I also want to make bread. And, hey, I have some super ripe bananas, too. I should make banana bread as well.” But that sounded like way too much work for a weeknight (I think you’ll agree) and as I sat and pondered which of these things I would like more, Chris mentioned that the growler she had filled with beer from the Drafthouse wasn’t getting used enough and would soon go flat, something more awesome and even more wonderful sounding sprang into my mind.

I’ve never seen beer and bananas combined, but the idea sounded amazing to me that night. And I already had purchased vegan cream cheese to make frosting for cupcakes. So far, this all sounded intriguing, but there was another element I felt it needed. After a few moments, I sat upright on the sofa, turned to Chris and exclaimed, “beer banana sheet cake with whisky cream cheese frosting!”

And in a flash, I was kitchen bound. Not a minute too soon, either, as I didn’t find myself enjoying a piece until 9:30 that night. Phew!

I based this recipe on the one for Best-Ever Banana Bread found in my cookbook, Vegan Glass Jar Goodies, which includes nine other fantastic and tasty recipes for vegan baked goods and other delicacies which can be prepared by oneself or given to others as gifts, in jars of course. I decreased the liquid in my original recipe somewhat and added 1/2 cup of Chris’s beer. The frosting made just enough, and I’m so pleased with it I might use the recipe for any and every other type of cake I make in the future. I love me some whisky. Neither flavor is overwhelming. I would say, it tastes very similar to their original versions- just BETTER. I think you should try it out and see what you think. So, here you go.

CAKE INGREDIENTS

2 1/2 cups all-purpose flour

2 tablespoons arrowroot powder

1 teaspoon salt

2 teaspoons baking powder

3/4 cups turbinado sugar

2 very ripe mashed bananas

1/4 cup soymilk

1/4 cup vegetable oil

1/2 cup beer

Walnut or pecan pieces, optional

CAKE DIRECTIONS

In a large mixing bowl, mash the bananas with a fork. Add the soymilk, vegetable oil, and beer and whisk together. Add the dry ingredients and mix well with a wooden spoon. Pour the batter into a lightly oiled 8×8 baking dish and place in a 350 degree preheated oven. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for at least five minutes, then transfer to a wire rack to cool completely. Don’t frost the cake if warm!

ICING INGREDIENTS

3 tablespoons plain vegan cream cheese

1 tablespoon vegan butter

2 tablespoons whisky

1 1/2 cups organic powdered sugar

ICING DIRECTIONS

Add the cream cheese substitute and vegan butter to a microwave safe bowl. Heat for 30-45 seconds until they begin to soften, then whisk until smooth and creamy. Add the whisky and mix again. Slowly add your powdered sugar, sifting as you do, to ensure your frosting is not clumpy. Mix with a handheld mixer until sugar is incorporated. If desired, you can microwave the whisky with the cream cheese sub and butter, to bake off some of the alcoholic content. Pour the frosting onto the center of the cooled cake and then smooth over the top with a silicon or rubber spatula. Cut into pieces and enjoy!

Makes 12 square sized servings.

 

Guest Blogger: An Ode To Mung Beans – Simply the Best Vegan Cheesecake

16 Apr

More new Vegan Bloggers Uniting! Makes my heart swell with happiness to see the lovely people that wish to participate. I am happy to introduce Sammy, author of the blog An Ode To Mung Beans. Here she is in her own words, “I’m an Aussie living and studying in London (Philosophy). I have been a Vegan for almost two years and can not imagine now ever NOT being a vegan! I’m passionate about the rights of animals and am dedicated to spreading the word about how easy and delicious vegan cuisine can be! This is why I created my blog and I hope to educate and inspire as many people as I can!” Follow An Ode To Mung Beans through Twitter and Facebook. Welcome Sammy!

I hate to make such grand and sweeping remarks such as this title, but, I assure you it is not false. I have made many different vegan cheesecakes using different ingredients and I have finally arrived at what I believe, and you will too, is the most truly sumptuous cake you’ll eat, vegan or not! I mean, just look at it…

cheesecake7

I’ve decorated this one with chocolate covered strawberries, but feel free to snaz it up any way you choose!

Makes: 1 8″ or 9″ springform pan (I used an 8″)

  • 2 tubs of vegan cream cheese (I use Tofutti brand)
  • 1 349g/12 ounce pack of firm, silken tofu
  • 1 ¼ cup granulated sugar
  • 1 tablespoon vanilla essence
  • Juice of one lemon
  • Zest of one lemon
  • 1/4 cup almond or soy milk
  • 1 teaspoon arrowroot
  • 1/2 cup flour
  • Toppings of your choice, I used chocolate covered strawberries and sifted icing sugar

For the crust/base:

  • 2 cups digestive biscuit crumbs (graham cracker crumbs)
  • 3/4 cup vegan butter (I use Pure)
  • 1/4 cup sugar

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Method:

Start with the base: Pre-heat your oven to 190°C/375°F/gas mark 5 and lightly grease an 8″ or 9″ springform pan. To make the biscuit crumbs I simply churned up the biscuits in the processor. Melt the butter in a small pan and turn off heat. Stir in the crumbs and the sugar until it comes together in a sticky, thick mixture. Press this into your springform pan and push up the side as much as you want. Place in the oven and bake for 5-6 mins. Take out and allow to cool on a cooling rack. Turn the oven down to 160°C/325°F/gas mark 3.

For the filling: Put into your food processor the cream cheese, tofu, sugar, vanilla, juice and zest and almond/soy milk. Blend until you have a smooth consistency. Now add in the arrowroot and the flour and blend until combined. Here you should taste to see if you need more lemon or vanilla. If you want more of a lemon kick, add more zest.

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Now pour the mixture into your prepared crust and bake in the oven for an hour, checking it at the 50 minute mark. Once done, turn the oven off and leave it to sit in the oven for another 1/2 hour. Take it out and leave to cool on a rack (I put mine on the window sill) before putting it into the fridge for about 4 – 6 hours or overnight. Decorate as you wish and enjoy!

cheesecake5

cheesecake6

Guest Blogger: Canned Time – Orange-Pear Cheesecake with Biscoff Drizzle

16 Jan

Here’s a recipe that will knock the eye teeth out of any guest. Prepare yourself for Angela from Canned Time‘s recipe for Orange-Pear Cheesecake with Biscoff Drizzle. Yes, it’s refined sugar free too, amazing. Angela has many links to connect with you – so please do check them out: Blog, Facebook, Pintrest, and Twitter.  Please welcome Angela!

 

I think that I could eat Cat food if it has Biscoff drizzled on top of it….so….

Orange Pear Cheesecake w/ Biscoff Drizzle- No Bake Vegan, Gluten & Refined Sugar Free from Canned-Time.com

Okay everyone…this one is a keeper!

Orange-Pear Vegan Cheesecake with Biscoff Drizzle - GF w/ Raw Options from Canned-Time.com

I received some fancy pears for Christmas and I have tons of oranges left over from Holiday munching still and so I decided to blend them all up together with some Tofutti and see what would happen.

Orange-Pear Vegan Cheesecake with Biscoff Drizzle - GF w/ Raw Options from Canned-Time.com

What happened was a little orange gingery cream sicle like cheese / ice cream cake. Full of flavor(s) and fun 🙂

Vegan Orange - Pear Cheesecake with Biscoff Drizzle

Orange – Pear Cheesecake with Biscoff Drizzle – Vegan, Gluten Free, Refined Sugar Free & Raw Options

For the Crust:

Orange-Pear Vegan Cheesecake with Biscoff Drizzle - GF w/ Raw Options from Canned-Time.com
Soak 2 cups of Cashews overnight, drain and rinse.

Combine the Cashews with 1 Cup of Raisins (dates for a Raw version) with 1 tsp. of Vanilla

extract and 2 Tbs. of Maple Syup. Blend until it forms a smooth wet dough. Press the mixture

onto the bottom of a medium size spring form pan to about 1/3 inch thick. Place in the freezer.

For the Filling:

2 ripe Pears, peeled and cored, sliced

Juice of 2 medium size Oranges, include the pulp.

1 (8 oz.) package of Vegan Cream Cheese

1 (12 oz.) package of Firm Silken Tofu (drained)

2 oz. of NuNatural’s brand MoreFiber Stevia Baking Blend (optional, cake will be slightly sweeter with this)

3 Tbs. of Maple Syrup

1 Tbs. Cinnamon

1/2 tsp. of Ground Cloves

Pinch of Sea Salt

Drizzle:

About 1/2 Cup of Biscoff Spread (or Trader Joe’s Cookie Butter) softened in the microwave for under 30 seconds (note: this topping is not sugar free)

Combine the filling ingredients into a food processor and blend until very smooth. Pour the filling onto the frozen crust and smooth out the top. Cover with foil and chill or freeze until the top surface is hard. Remove the sides of the spring form pan. Drizzle warmed Biscoff spread over top of cake and refreeze or serve immediately.

Optional additions to the filling: 1 tsp. of fresh ginger, 2-5 crushed Biscoff Cookies, 1 tsp. Orange Zest or Liquid Orange flavored Stevia.

Also, I kept my version ‘raw’ but it would bake up nicely if desired. 350 for 45 minutes in a water bath. Keep the cake chilled though even if baked.

Vegan Orange - Pear Cheesecake w/ Biscoff Drizzle

And the Biscoff drizzle? Well if you don’t like anything else about the cake, you’re sure to at least scrape that off with your spoon and you’ll be happy still.

Somehow I think you like the rest of the creamy fruity taste as well, but I’m just sayin’….Biscoff and fruit and creamy cheesecake? Heaven!

Orange-Pear Vegan Cheesecake with Biscoff Drizzle - GF w/ Raw Options from Canned-Time.com

Orange-Pear Vegan Cheesecake with Biscoff Drizzle - GF w/ Raw Options from Canned-Time.com

And remember: One man’s bruise is another man’s flavor………..

Christmas Pears - 2012

Enjoy!

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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: An Unrefined Vegan – Deep Dark Chocolate Chai Truffle Cakes

11 Dec

Please welcome back the very refined vegan, in my opinion, Annie! She is the author of the blog, An Unrefined Vegan, and the driving force behind Virtual Vegan Potluck. Annie is a darling amongst other things. I highly suggest you search her blog’s name on VBU! to see her many posts. Here are her links for An Unrefined Vegan: Blog, Facebook, and Twitter. Here are the same links for Virtual Vegan Potluck: Blog, Facebook, and Twitter. A warm welcome for Annie!

Cake on PlateI once worked briefly for an Army Colonel. He could’ve stepped off of the movie set of Apocalypse Now: tall and wiry with a stiff and graying crew cut, a brisk manner and a lopsided, slightly maniacal grin that revealed a mouthful of misaligned teeth. Plus the requisite rich southern accent and an endless supply of (to keep things G-Rated here) “earthy” sayings. I kept a mental catalogue of his favorite expressions, one of which was “it’s an ugly baby.” Well, back on October 27, 2011, I published a post of several ugly babies. The post was titled A Delicious Failure: Sunken Chocolate Cakes and the recipe was based on one by Marcel Desaulniers called Heart of Darkness Cakes. After my failure, tasty though it was, I vowed to try again. It’s taken me over a year to do it. They’re still ugly babies, but my, they are delicious. (If chai isn’t your thing, just leave out the spices and you’ll have a delicious chocolate truffle.) Coming up soon: Black and White Cakes – a vanilla version of the above – which cleverly and thriftily uses the leftover truffle filling made for these cupcakes.

And…One year ago today: Acorn Squash Stuffed with Wild Rice & Cranberries

Deep Dark Chocolate Chai Truffle Cakes
Makes 10

Truffle Filling:
(filling makes enough for two batches)
1/2 cup dates, roughly chopped, soaked for a few hours
1/2 cup pecans, soaked for a few hours
1 tbsp. crystallized ginger, chopped
1/4 tsp. anise seed, ground
1/4 tsp. cinnamon
1/4 tsp. cardamom
1/8 tsp. ground cloves
1 tbsp. cocoa powder
pinch salt
1/2 tsp. vanilla extract
3 tbsp. coconut oil
1/2 cup semi-sweet chocolate chips
1/2 cup almond milk

Cupcakes:
1/2 cup coconut oil
2.5 oz. prune puree (baby food)
1 cup vegan, semi-sweet chocolate chips
2/3 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
3 tbsp. flaxseed meal + 9 tbsp. water (whisk together then let sit for a few minutes to thicken)
1/2 cup maple sugar
1 tsp. vanilla extract
1/2 tsp. all-natural coffee flavoring, optional

Make the truffle filling:
Drain and rinse the dates, pecans and crystallized ginger and put them in the bowl of a food processor. Process until finely ground.

Meanwhile, carefully melt the chocolate chips and the coconut oil in a small saucepan over low heat. Whisk in the cocoa powder. When melted and combined, remove from the heat and set aside.

Spoon the mixture date/pecan mixture into a blender and add the almond milk, all of the spices and the chocolate/coconut oil mixture. Process until silky smooth. Pour into an air-tight container and refrigerate for a few hours to firm. I rolled mine into sloppy balls (~20) and placed them in the freezer to firm up – making them easier to handle when putting them into the cupcakes.

Truffles on Plate

Make the cupcakes:
Preheat the oven to 350F and lightly oil 10 muffin tins (fill the empty tins half-ful with water). In a small saucepan, slowly heat the coconut oil and the chocolate chips until melted. Remove from the heat and set aside.

In a large bowl, whisk together the flour and cocoa powder. In a smaller bowl, combine the prune puree, flaxseed meal mixture, vanilla extract and coffee flavoring, if using. Whisk the chocolate mixture in with the other wet ingredients and then stir this into the dry ingredients. Batter will be very thick and gooey.

Divide the batter evenly between the muffin tins and bake for 5 minutes. Carefully remove the muffin tins from the oven and drop truffle filling by the teaspoonful+ on top of each muffin – gently pressing the filling down into the cupcakes. Return the muffin tins to the oven and bake for an additional 15-20 minutes or until the cupcake is firm and a toothpick comes out clean (from the cake, not the truffle). Let cool for a few minutes before removing cupcakes from the pan. Serve warm.

These reheat beautifully in the microwave. And the freeze well.

Cake and Fork

Guest Blogger: Live.Learn.Love.Eat – Rainbow Fruit Pizza

25 Oct

Our newest VBU! blogger is Tiffany Pidruchny, author of Live.Learn.Love.Eat.  She is a stay-at-home vegan momma to three little girls who shares her family’s journey living a conscious and compassionate life and having fun along the way. Please visit Tiffany’s blog and say hello!

Around our house we are all about eating the rainbow. It makes healthy eating so much fum for my kids, and me too I admit. Seeing color just makes me happy.

Today my girls and I made a fun rainbow fruit pizza!

This was such a fun and delicious treat for them. I love having them get involved in the kitchen and making memories together.

Rainbow Fruit Pizza

A healthy, fun and delicious fruit pizza! The crust is made from whole wheat flour and sweetened with pure maple syrup, the sauce is delicious sugar-free apple butter and the toppings are a rainbow of different colored fruit!

Ingredients

Crust –

  • 2 1/3 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/3 cup pure maple syrup
  • 1/2 cup sunflower oil
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla

Sauce –

  • 1 cup Eden Organic Apple Butter

Toppings –

  • RED – Sliced Strawberries (about 10)
  • ORANGE – Diced Peaches (1/2 cup)
  • YELLOW – Pineapple Tidbits (1/3 cup)
  • GREEN – Chopped Kiwi (1 kiwi)
  • BLUE – Blueberries (about 1/4 cup)
  • PURPLE– Red Grapes, cut in half (about 5)

Directions

Preheat the oven to 350°F. Prepare the crust by combining the flour, baking soda, and sea salt in a medium mixing bowl. Add the maple syrup, oil, milk and vanilla and mix to form a ball of dough. Spread the dough out onto a non-stick 12 inch round pizza pan and poke with a knife to make tiny holes.

Place the crust into the oven to bake for 10-12 minutes, until lightly golden. Allow the crust to cool before spreading with the ‘sauce.’

Spread the apple butter evenly over the cooled crust.

Top with the different colored fruit in the order of the rainbow. Begin with the strawberries, then peaches, pineapples, kiwis, blueberries and finally grapes, starting at the outside of the pizza crust and working toward the center.

Slice and eat! 🙂

A healthy and delicious sweet treat anytime! 🙂

Guest Blogger: Gormandize with A-dizzle and K-bobo – Chai Banana Loaf

16 Oct

Please say hello to Keely! Our newest VBU! blogger from down under. Here she is in her own words, “My blog is called Gormandize with A-dizzle and K-bobo, a fun blog with a world food focus. My name is Keely, although in the online world I go by the somewhat dorky alias of “K-bobo”. This is mainly because, although I am not particularly cool blogger from Sydney, I like to say things like “Fo Shizzle” in my everyday conversation. This blog was originally started as a joint project with my “bruva” A-dizzle but has became a solo act when A-dizzle moved on to other projects. My passions in life are food, friends, travel and fun. When I’m not blogging I am a qualified Doctor of Traditional Chinese Medicine (TCM) and I have spent time living and studying in China. I have a passion for cooking and started this blog to share my recipes and so that I could keep track of all the dishes I have created! My love of travel combines with this blog when I feature the cuisines of specific cultures on a monthly basis.” Visit Keely on her: blog, Twitter, Facebook and Pintrest. Welcome Keely!

Can you believe it’s been snowing in some places near me today?! Snow in October!
Today has been windy and stormy and rainy. The kind of rain which soaks all of your “covered” outdoor areas as well. It’s the kind of day for staying late in bed, drinking lots of tea, having hot soup for lunch and baking. Baking is a lovely thing to do on a cold windy day. The oven helps warm up the house and at the end you get a nice still-warm baked treat to devour. Preferably with a cup of tea.
I recently did a clean out of my cupboard and found that I had 48 different types of tea, I’m serious – 48! I decided that I had better not buy any more tea until I had consumed some of what I already have. I am pretty crazy about tea, but even to me 48 seemed excessive. Even though I drink several cups of tea a day, I decided that it would take me too long to work through them just by drinking. So I decided that it was time to do more baking with tea and to experiment with some new fresh iced tea drinks (if the weather ever warms up enough!).
One of my 48 types of tea was this beautiful Tulsi Chai Masala, which my friend brought back from India as a gift for me. It’s quite different to other Chai Masala that I’ve had, it’s a blend which is very strong on cinnamon. So I thought that this strong spice would make it perfect for baking. If you’ve read much of this blog before then you’ll also know that I really don’t get into breakfast. So I settled on Chai Banana Loaf – to serve the joint purpose of using up some of my teas and getting me excited about breakfast. It didn’t disappoint.
Ingredients
2-3 heaped tsp chai masala (this depends on how strong your chai is)
2/3 cup boiling hot water
1 banana, mashed well (should make about 1/2 cup, a bit more or a bit less is fine)
1/2 cup sugar
1/3 cup canola oil (to make a healthier loaf you can substitute 1/3 cup apple sauce and 1 tbsp canola oil)
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp cinnamon
1 1/4 cups wholemeal flour
1 tsp baking powder
1/2 tsp bicarb soda
To Make
1. Preheat the oven to 180 degrees (if your oven is fan forced then reduce to 170).
2. Steep the chai masala in the boiling hot water for at least 10 minutes. You can leave for longer if you want a stronger flavour. Strain and allow the tea to cool.
3. Combine the banana, sugar, oil, tea and spices in a large mixing bowl and whisk to combine.
4. Sift in the flour, baking powder and bicarb into the batter and mix well. You’ll have lots of little wholemeal husks left in your strainer after sifting, but you can just throw those in too.
5. Line a 22cm/9inch long loaf tin and line with greaseproof baking paper. Pour in the batter and bake for 40-45 minutes, or until a knife inserted into the middle comes out clean.
Makes 1 loaf.

Guest Blogger: Kohlrabi and Quince – Cucumber Ice Cream

24 Aug

Great to see bloggers come back! This is Kelly’s second time posting with VBU!, click here to read about her first contribution post from her blog Kohlrabi and Quince. You can connect with Kelly on Twitter or her blog Facebook page. Please welcome back Kelly!

 

Right now, my most prolific garden plant is the cucumber. I’ve been eating them (and drinking them) like crazy.

This means I’ve felt the need to get creative with them, so, today, I made ice cream. It’s awesome. Sweet and cucumbery with a hint of ginger and vanilla. Next time, I’ll make sure I have candied ginger in the house and I’ll throw a handful of it into the ice cream instead of the ground ginger.

Cucumber Ice Cream

2 6-inch cucumbers
2 tbsp powdered sugar
2 tbsp Dark Agave Syrup
2 tsp ground ginger
2 cups non-dairy creamer (I actually used 2 cups of Rich’s Non-dairy Whipped Topping, and liquid Soyatoo would work just fine too)

Blend cucumbers in food processor until you have a smooth, thick liquid. It should be 1-1.5 cups of thick liquid. Process powdered sugar, agave, and ginger until mixed well.

Fold in whipped topping. (You can whip it up a bit, which will make for an awesome fluffy ice cream)

Add to ice cream maker for 30ish minutes, or until frozen.

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.

Guest Blogger: VeganFling – Delicious Goji Oatmeal Cookies!

3 May

Vegan Fling is a blog dedicated to easy and delicious vegan recipes and desserts. Melissa is new to the vegan world, but is loving all the new things she is learning through blogging and trying out new foods! Please follow Melissa on Twitter. Please welcome Vegan Fling!

These crunchy cookies came out great! They remind me of eating granola… just more portable and there is chocolate involved.

Oatmeal Cookies with Goji Berries and Chocolate Chips
adapted from the clean eating mama

1/2 cup vegan butter
3/4 cup brown sugar
1 tsp vanilla
1 flax egg
(1 tablespoon ground flax + 3 tablespoon water, set in refrigerator for 15 minutes)
3/4 cup flour
1 1/2 cup rolled oats
2 teaspoons cinnamon
1/3 teaspoon baking soda
pinch of salt
1/2 cup dried goji berries
1/2 cup chocolate chips (I used this brand)

Preheat oven to 350.

Cream the brown sugar and butter together in a large bowl with an electric mixer. Add vanilla and flax egg and cream for another minute. Add in the dry ingredients and mix thoroughly.

Form small balls on a cookie sheet and bake for 12-15 minutes. Let cool and serve!

This was my first time trying goji berries. They have a mild tangy taste and have a similar shape and chewy texture as raisins.

Happy Baking!