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Vegans! Vegan bakers?!

Kay. SO. I have kinda been offered to bake stuff for this new cafe that’s opening up. He wants to try my baked goods first. I’m thinking about making chocolate chip cookies, donuts, possibly raw chocolate macaroons(?), annnd either cinnamon buns or brownies or cupcakes, or muffins of some sort. I’m so confused. Any thoughts?! What would you go and purchase? I will need to make 3 or 4 things.

All of it will be gluten free.

Filed under vegan gluten free baking baked goods help opinions vegan baking vegan gluten free cafe healthy

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Today I made the Triple Chocolate Fat Pants millionaire cake. It costs about $20-$25 to make but well worth every cent. The cake is gluten free, vegan and beyond delicious. It’s a chocolate chip brownie-like cake with vanilla frosting, and chocolate chip cookies in between each layer and on top.

With the extra chocolate chip cookies, I decided to make an ice cream sandwich with vegan ice cream. So this week marks my first vegan pie, my first vegan ice cream sandwich, my first vegan cake, my first vegan stuffed pasta shells AND my first vegan chili cheese fries… even though I’ve been vegan for over two years. I think this ends my baking for awhile. Though it’s as healthy as baking can get, I need to slow down with the food. BUT, first I must eat the chili cheese fries that I’m making ;)

100% gluten free. 100% cruelty free.

Filed under GF baking brownie cake chocolate chocolate chip cookies food food gluten free healthy ice cream sandwhich me vegan vegan food what vegans eat chili dinner supper food

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To bake or not to bake? If yes, what should it be? Anything without frosting, unless you have a recipe w/o powdered sugar and margarine since I’m trying to search for rice milk powder to continue with my substitution recipe.

Filed under vegan gluten free baking cookies brownies

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365daysofhalloween: Vegan Pumpkin S’mores Cupcakes from New Veganing Graham cracker cupcakes 1/2 cup flour (I used whole wheat pastry flour) 1 1/2 cup graham cracker crumbs 2 tsp baking powder 1 tsp salt 1 tsp cinnamon 1/2 cup Earth Balance (or other veg butter sub) 3/4 cup sugar 1/4 cup applesauce 1 powdered egg replacer 1 tsp vanilla 1/2 cup milk + 1/4 cup soy yogurt 1 cup choc chips Combine the first five ingredients. Cream the veg butter with sugar until well mixed, then add in the applesauce and egg replacer (quick note: This is something I usually try to ensure fluffy, moist cakes: I split up my egg replacers. My fav egg replacer is usually applesauce (1/4 cup applesauce = 1 egg), but I’ve found that if I add applesauce in addition to the powdery egg replacer it covers up the chalky taste I find that stuff has but still binds everything together really well. The applesauce adds that little bit of moisture. I’ve tried it with a couple of different cakes and am always really happy with how it turns out. Feel free to use your own egg replacer in this recipe.) Add in the vanilla. Mix together the milk and soy yogurt until well combined, then add this into the butter/sugar mixture. Add in the dry ingredients and mix until just combined. Finally, add in the choc chips. Pour the cupcakes into liners or a greased muffin pan and bake at 350 degrees for about 20 minutes (depending on your oven). Pumpkin Marshmallow Cream 1 1/2 cup Dandies Marshmallows (vegan marshmallows) 1/2 cup canned pumpkin 1/2 tsp soy milk 1 tsp sugar 2 tsp pumpkin pie spice Our current house has a microwave - something I haven’t used in years (I’ve pretty much been a baking luddite). I’m slowly figuring out how to incorporate it in my baking process, which I was able to do with this step; I microwaved the marshmallows. I did it in short blasts of 10-15 seconds and stirred them together in between until they became creamy and gooey. Then I added in the other ingredients and stirred until combined. I popped the mixture in the microwave one more time because as it cooled the marshmallows wanted to solidify back together. I spooned dollops of the pumpkin marshmallow on top of the cooled cupcakes. I had a few choc chips left, so I melted them with a smidge of Earth Balance (in the microwave!) and drizzled the ‘icing’ around the marshmallow. Next time I’m planning on spreading the marshmallow cream all over the cupcake and covering all of it with some more chocolate. I’m also pretty excited to make this into a cake vs a cupcake. I envision a marshmallow cream middle layer and chocolate icing all over it.

365daysofhalloween:

Vegan Pumpkin S’mores Cupcakes from New Veganing

Graham cracker cupcakes

1/2 cup flour (I used whole wheat pastry flour)
1 1/2 cup graham cracker crumbs
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 cup Earth Balance (or other veg butter sub)
3/4 cup sugar
1/4 cup applesauce
1 powdered egg replacer
1 tsp vanilla
1/2 cup milk + 1/4 cup soy yogurt
1 cup choc chips

Combine the first five ingredients. Cream the veg butter with sugar until well mixed, then add in the applesauce and egg replacer (quick note: This is something I usually try to ensure fluffy, moist cakes: I split up my egg replacers. My fav egg replacer is usually applesauce (1/4 cup applesauce = 1 egg), but I’ve found that if I add applesauce in addition to the powdery egg replacer it covers up the chalky taste I find that stuff has but still binds everything together really well. The applesauce adds that little bit of moisture. I’ve tried it with a couple of different cakes and am always really happy with how it turns out. Feel free to use your own egg replacer in this recipe.) Add in the vanilla. Mix together the milk and soy yogurt until well combined, then add this into the butter/sugar mixture. Add in the dry ingredients and mix until just combined. Finally, add in the choc chips. Pour the cupcakes into liners or a greased muffin pan and bake at 350 degrees for about 20 minutes (depending on your oven).

Pumpkin Marshmallow Cream

1 1/2 cup Dandies Marshmallows (vegan marshmallows)
1/2 cup canned pumpkin
1/2 tsp soy milk
1 tsp sugar
2 tsp pumpkin pie spice

Our current house has a microwave - something I haven’t used in years (I’ve pretty much been a baking luddite). I’m slowly figuring out how to incorporate it in my baking process, which I was able to do with this step; I microwaved the marshmallows. I did it in short blasts of 10-15 seconds and stirred them together in between until they became creamy and gooey. Then I added in the other ingredients and stirred until combined. I popped the mixture in the microwave one more time because as it cooled the marshmallows wanted to solidify back together.

I spooned dollops of the pumpkin marshmallow on top of the cooled cupcakes. I had a few choc chips left, so I melted them with a smidge of Earth Balance (in the microwave!) and drizzled the ‘icing’ around the marshmallow. Next time I’m planning on spreading the marshmallow cream all over the cupcake and covering all of it with some more chocolate. I’m also pretty excited to make this into a cake vs a cupcake. I envision a marshmallow cream middle layer and chocolate icing all over it.

(via fuckyeahveg)

Filed under vegan baking