Growing up I was never interested in baking the interest only came over me recently. My sister always helped my Mom, eventually totally taking over, with the task of making all the Christmas cookies, pies, and cakes. She is still a great baker and has a good audience with her husband and soon to be 5 kids. I only have an audience of one and Marty is very happy and getting used to having a homemade dessert daily. I want us to be able to stop eating the desserts it’s just that I like making them so much- weird huh. So usually I share the goods (Marty doesn’t like that part) with our friends on other boats. This creation I adapted from a recipe in “Vegan Cupcakes Take over the World.” It’s seriously good.
What you’ll need:
-2/3 cup soy milk
-1/2 tsp. apple cider vinegar
-1 ½ cups flour
-3/4 tsp. baking powder
-1/2 tsp. baking soda
-1/2 tsp. salt
-1/4 tsp. ground nutmeg
-1/4 tsp. ground cinnamon
-1/2 cup pure maple syrup
-1/3 cup canola oil
-2 tbls. brown sugar
-1 tsp. vanilla extract
-1 tps. Maple or Almond extract
What’s Next:
-Preheat oven to 350 and lightly oil your baking pan- this time I used a Bundt pan and made a short bundt cake. My cake came out dense and moist, it was very good. Alternatively you could use a square 8x8 pan or round pan but nothing too large b/c it’s not enough mix for a large pan.
-In a medium bowl whisk together the soy milk and apple cider vinegar and set aside for a few minutes
-In a separate medium sized bowl combine the flour through cinnamon on the ingredient list
-In the bowl with the soy milk, add the remaining ingredients (syrup through extracts)
-Sift or slowly incorporate the dry flour mixture into the wet ingredients and stir until smooth
-Pour mixture into your cake pan and bake until toothpick comes clean from the center- about 25 minutes
-Let cake cool completely, transfer to plate and frosting with Orange Cream Frosting (recipe below)
What you’ll need (for the frosting):
-2 tbls. + 1 tsp. vegan margarine
-2 tbls. + 1 tsp. shortening
-1 ½ cups confectioners’ sugar
-1 ½ tbls. orange juice (preferably from an orange)
-1/2 tbls. grated lemon zest
-1/2 tsp. vanilla extract
What’s Next:
-In a medium bowl cream together the shortening and margarine with an electric on hand mixer
-Slowly, in batches, add the confectioners’ sugar with a small splash of orange juice and continue mixing until all juice and sugar is combined and smooth
-Add the zest and vanilla and beat another couple minutes
-Place the frosting in a closed container in the fridge until ready to use
Happy Dessert!
What you’ll need:
-2/3 cup soy milk
-1/2 tsp. apple cider vinegar
-1 ½ cups flour
-3/4 tsp. baking powder
-1/2 tsp. baking soda
-1/2 tsp. salt
-1/4 tsp. ground nutmeg
-1/4 tsp. ground cinnamon
-1/2 cup pure maple syrup
-1/3 cup canola oil
-2 tbls. brown sugar
-1 tsp. vanilla extract
-1 tps. Maple or Almond extract
What’s Next:
-Preheat oven to 350 and lightly oil your baking pan- this time I used a Bundt pan and made a short bundt cake. My cake came out dense and moist, it was very good. Alternatively you could use a square 8x8 pan or round pan but nothing too large b/c it’s not enough mix for a large pan.
-In a medium bowl whisk together the soy milk and apple cider vinegar and set aside for a few minutes
-In a separate medium sized bowl combine the flour through cinnamon on the ingredient list
-In the bowl with the soy milk, add the remaining ingredients (syrup through extracts)
-Sift or slowly incorporate the dry flour mixture into the wet ingredients and stir until smooth
-Pour mixture into your cake pan and bake until toothpick comes clean from the center- about 25 minutes
-Let cake cool completely, transfer to plate and frosting with Orange Cream Frosting (recipe below)
What you’ll need (for the frosting):
-2 tbls. + 1 tsp. vegan margarine
-2 tbls. + 1 tsp. shortening
-1 ½ cups confectioners’ sugar
-1 ½ tbls. orange juice (preferably from an orange)
-1/2 tbls. grated lemon zest
-1/2 tsp. vanilla extract
What’s Next:
-In a medium bowl cream together the shortening and margarine with an electric on hand mixer
-Slowly, in batches, add the confectioners’ sugar with a small splash of orange juice and continue mixing until all juice and sugar is combined and smooth
-Add the zest and vanilla and beat another couple minutes
-Place the frosting in a closed container in the fridge until ready to use
Happy Dessert!
RSS Feed
