oatmeal chocolate chip cake.

oatmealChocChipCakeOh my goodness. This cake. All I ever want is this cake. Its like an oatmeal creme pie – in cake form. Do I need to say anymore.

The original recipe for this cake came from Tracy, over at shutterbean.com, so I knew it was going to be a good one. I took a stab at veganizing it, and it turned out fantastic!

This is definitely my new go-to dessert! The ladies at book club loved it!

  • 8 oz. semi-sweet chocolate chips
  • 1 1/2 cups + 2 tablespoons all-purpose flour
  • 1 cup rolled oats
  • 1 stick earth balance, cubed-at room temperature
  • egg replacer powder, mixed with water, equivalent to two eggs
  • 3/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons of cinnamon

for the frosting:

  • 4 tablespoons earth balance, at room temperature
  • 6 oz. tofutti cream cheese, at room temperature
  • 2 cups confectioner’s sugar
  • 1 teaspoon vanilla extract

Preheat oven to 375°. Grease a 9″x13″ baking pan.

Sprinkle 2 tablespoons of flour over chocolate chips in a bowl and toss until coated. Set aside.

Heat 1 & 1/4 cups water to boiling. Place the oats and earth balance in a large bowl. Pour boiling water over oat mixture. Wait 30 seconds, then stir to moisten oats and melt the butter. Set aside for 25-30 minutes.

Whisk “eggs”, sugars, salt, baking soda, baking powder, and cinnamon. Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips. Pour batter into prepared pan.

Bake 30 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.

To make the frosting:

Beat earth balance until smooth. Add tofuffti cream cheese and beat until combined. Beat in confectioners’ sugar and vanilla extract until smooth (about 1 minute). Cover bowl and refrigerate for at least 30 minutes.

Spread a thin layer of frosting over cake. Chill for 15 minutes before serving.

Store covered cake in refrigerator for up to 3 days.

funfetti cupcakes with strawberry frosting.

funfetti
Its no secret that I love sprinkles on my cupcakes! So its an added bonus when there are sprinkles IN my cupcakes!

For these cupcakes, you can use your favorite vanilla cake recipe. Mine comes from Vegan cupcakes take over the world.
Right before you are done mixing, dump in a bunch of sprinkles to the batter. Bake as usual.

While the cupcakes are baking, and then cooling – you can make your frosting. This strawberry frosting is so good! The strawberries give it a hint of berry flavor, and a lovely light pink color. Of course when you are done, you want to top with MORE SPRINKLES!

I found the recipe here for the frosting.  It’s Sprinkle’s cupcakes recipe. Now only if I could learn to make my frosting look like theirs….

  • 1/2 cup whole frozen strawberries, thawed
  • 1 cup (2 sticks) earth balance, firm and slightly cold
  • Pinch of coarse salt
  • 3 1/2 cups confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extractPlace strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

gingerbread cake with cookie butter frosting.

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I have been wanting to make this cake since I saw it posted here. I thought it would be perfect for the holidays, but the timing didn’t work out. I ended up making it for book club and it got devoured. Its a perfect little snack cake – not too sweet – and topped with melted cookie butter. (aka biscoff spread, trader joes speculoos cookie butter).

makes 1- 8×8-inch cake
2 1/4 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup earth balance, melted and cooled
3/4 cup granulated sugar
Egg replacer for two eggs
3/4 cup molasses
3/4 cup hot water
2 teaspoons pure vanilla extract

1 cup cookie butter spread

Preheat oven to 350 degrees.  Grease an 8×8-inch square baking pan.  Set aside.

In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cardamom, baking powder, and salt.  In a medium bowl, whisk together melted earth balance, sugar, egg replacer, and molasses.  Whisk until smooth and well combined.  Add the hot water and vanilla and stir to incorporate.

Add the wet ingredients all at once to the dry ingredients.  Stir to combine.  Pour into the prepared pan.  Bake for 30 to 35 minutes, or until toothpick inserted in the center of the cake comes out clean.  Allow to cool in the pan for 2o minutes before frosting.

When cake has cooled, but is still just warm to the touch, gently spread with cookie butter.  Be gentle, as to not tear the cake.  The cookie butter will begin to melt against the warm cake as it is spread.

Place cake in the fridge to set the cookie butter for about 30 minutes before serving.

coconut lemon bundt cake.

cocolemonbunddt

I was looking for something summery and light to bake – specifically something that used a lemon since I had one milo picked off my friends tree while in california a few weeks ago. I found this recipe, and it did the trick.  It was light and fluffy, not too sweet, and we were able to top it with some sweet strawberries I had picked up earlier in the day.

I think next time I will make some kind of lemon glaze for the top, but this was a great treat to remind us that summer is right around the corner.

1-1/2 C granulated sugar
2/3 C canola oil
1 (14-oz) can coconut milk
1/4 C soy milk
1/4 C lemon juice
3 Tbs lemon zest
2 tsp vanilla extract
3 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 C shredded unsweetened coconut
A few tablespoons confectioners’ sugar
Preheat oven to 350. Lightly grease an 8 or 10″ Bundt pan. In a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice, lemon zest, and vanilla. Stir to combine. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition.

Stir to combine. Pour batter into the Bundt pan.
Bake 1 hour or until a knife inserted through the cake comes out clean.

Remove from the oven and let cool for about 10 minutes, then place a cutting board over the cake pan, gently flip over and release the cake from the pan. Let cool completely.

king cake.

kingcake

Happy fat tuesday!

Fat tuesday is the kick off to mardi gras; meant to be a day of indulgence to be followed up with days of fasting and giving up thing that are bad for you. Kind of silly if you ask me – but it didnt stop me from indulging in some king cake!

I have never had a king cake. Haven’t ever seen a vegan one for sale, but I do remember that Kittee seemed to be the queen of vegan king cake, so I gave her recipe a whirl.

This recipe seems intimidating because it uses yeast and you have to let it rise. But don’t let that stop you. It’s not hard at all. And it turned out delicious. I used some tofutti cream cheese topped with cinnamon and sugar as my filling. It has a hint of orange in the dough, and something about that keeps making me want to go back for more.

I didn’t know how easy it would be to find the traditional mardi gras colors for the sprinkles, nor did I feel like going to the store specifically to try to find out – so I made my own! I just mixed food color with regular sugar. That was easy!

So enjoy your fat tuesday! What do you plan on indulging on today?

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original recipe found here:

  • 1 cup whole wheat bread flour or whole wheat pastry flour
  • 1 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 1/4 cup unbleached granulated sugar
  • 1/4 cup (four tablespoons) Earth Balance
  • 1/4 cup unsweetened non-dairy milk
  • 1/4 cup tepid water
  • 1/2 cup non-dairy yogurt
  • 1 tablespoon cornstarch or Ener-G egg replacer (dry–don’t mix with liquid)
  • 2 teaspoons organic orange zest, divided
  • 1 1/2-2 cups unbleached white flour
  • 1-1 1/2 cups powdered sugar and more non-dairy milk for glaze.

What You Do:

  1. In the bowl of a mixer with a dough hook, combine the whole wheat flour, yeast, salt, and 1/4 cup of the granulated sugar.
  2. Heat the Earth Balance and non-dairy milk over medium low heat, until the Earth Balance is melted. Remove from heat and add the warm water. Bring the temperature to 110F.
  3. Add the warm liquid to the flour and and beat to combine. Add the yogurt, Ener-G and zest and continue to beat until well blended.
  4. Add in 1/2 cup of white flour and mix to combine. Continue to add the white flour in 1/2 cup increments until the dough is soft and firm, but still a bit tacky (mine only needed 1 1/2 cups).
  5. Knead for ten minutes by hand or five with a dough hook, until the dough is smooth and elastic (it will be slightly tacky to the touch).
  6. Gather the dough into a ball and let rise in a large bowl covered with a tea towel in a warm area, until doubled in size about 2 hours. (I put mine in the oven with the pilot light lit).
  7. Once the dough has risen, punch it down, preheat the oven to 350F.
  8. Lightly flour your counter and rol lthe dough out into a long rectangle about 26″X20″ (keep the wide end facing you). The dough should be about 1/4″ thin.
  9. Once the dough is rolled out, it’s time to fill it. Spread your choice of filling over the whole thing, but leave a 1″ margin at the top and sides to help prevent the filling (see below) from squirting out when you roll it.
  10. Starting at the bottom edge, carefully roll up the dough, jelly style–don’t forger to hide a tiny baby in the cake somewhere (you can use a dry bean, too). Pinch the seam really well, and connect the ends to form an elliptical ring. The sides will need to be pinched extremely well too, because they often leak.
  11. Carefully transfer to the dough to a parchment covered cookie sheet and bake until brown about 35-45 minutes.
  12. Let cool ten minutes and then transfer to a wire rack to cool more.
  13. While the dough cools, make the sugar glaze. Sift the sugar in a bowl, and add just a tiny bit of milk-teaspoon by teaspoon- until it’s a thick but pourable consistency. Pour over the mostly cooled cake and decorate with purple, gold and green sugar**.

348. gingerbread cupcakes.

cupcakes

These are my go-to favorite holiday cupcakes! I’m kind of crazy for anything ginger-bread, and these are topped with a fluffly light lemony cream cheese frosting.

The recipe is adapted from vegan cupcakes take over the world.

1 1/4 cups flour (we use half white and half whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup vegetable oil
1/3 cup molasses
1/2 cup  maple syrup
1/4 cup non-dairy milk
1 tspn ginger
2 Tablespoons soy yogurt

1) Preheat the oven to 350 degrees. In a small bowl, whisk together your dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and ginger. Set aside.

2) In a large bowl, whisk together the oil, molasses, maple syrup, non-dairy milk, and yogurt, until everything is well blended. Sift in your dry ingredients and stir with a wooden spoon until your batter comes together and is smooth.

3) Divide your batter among your 12 cupcake liners. Bake for about 20 minutes, or until your cake tester comes out clean.

Lemon Cream Cheese Frosting
1/4 cup tofutti cream cheese
1/4 cup earth balance margarine
2 cups powdered sugarzest from one lemon
squirt of lemon juice
1 tspn vanilla

Beat cream cheese and earth balance together with electric mixer; zest, lemon juice and vanilla; add powdered sugar slowly and mix for about 4-5 minutes until light and fluffy.

217. banana pecan cookie cake.

Two of my oldest, bestest friends came by to see our house and play catch up for a bit so I figure I needed to make something great for dessert! I had three options, and let milo pick from the three. He chose this one. And it did not dissapoint. You can always count on Joy the Baker’s recipe to be a crowd pleaser.

This recipe was really fun to make because you make everything right in the skillet! I basically made the recipe as is, except I veganized it – I used earth balance for the butter and used 1.5 tspn + 2 T water for the egg replacer. And I used pecans instead of walnuts because that is what I had on hand. We topped it with soy ice cream….YUM! It really is a cross between a banana bread and a cookie.

You can find this delicious, crowd-pleasing recipe here.

190. triple berry bundt cake.


Ever since I saw this post on smitten kitchen I had been daydreaming of making this cake. We stopped at a produce market yesterday and all the berries needed were on sale, so I took this as a sign to make the cake! And I had a friend coming by this afternoon, so I thought it would be a nice treat.

I wasn’t sure how this would turn out since the original recipe is not vegan. It looked so good in the photo, but would it taste good??

I’m going to tell you – this cake is AMAZING. I am trying so hard to not go downstairs and eat the half of the cake that is left down there. Its so light and perfect for summer. The berries give it a nice sweetness, where the lemon counters it with its tart flavors. Make this cake. NOW. You wont regret it.

2 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt or table salt
1 cup earth balance at room temperature
1 3/4 cups granulated sugar
Zest of 1 lemon
4 1/2 tspn. egg replacer mixed with 6T water
1/2 teaspoon vanilla extract
3/4 cup almond milk, with 1 tspn apple cider vinegar mixed in
1 cup raspberries
1 cup blackberries
1 cup blue berries

Glaze
2 cups powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon earth balance, softened

Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan. Set aside.

In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the earth balance, sugar and lemon zest until light very fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your egg replacer. Beat in vanilla, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the almond milk mixture another 1/3 of the flour mixture, the remaining almond milk  and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to. In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. With a spatula, gently fold the berries into the cake batter.

Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter.

Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. Spread carefully over top of cake, letting it trickle down the sides when and where it wishes.

158. grasshopper cake.

Happy birthday to my husband today! He requested a grasshopper cake, so here it is!

I used the chocolate cake recipe again, from vegan cupcakes take over the world; this time making it two tiers.
Then I made a double batch of the cream cheese frosting from the same book, adding 1 T of peppermint extract and some green food coloring. I put a bunch of trader joe-joes in the vitamix and made cookie crumbs and put them on the edges. Can’t wait to dig in! Who wants to help us eat this all?

133. chocolate birthday cake.

I made milo’s birthday cake for his thomas party. Milo really wanted a cake. Chocolate. With sprinkles, thomas on top and fire (candles) on top.  I used the chocolate cupcake recipe from vegan cupcakes take over the world. I wasn’t sure how this would turn out in cake form. I made it three layers, and did one recipe per layer. Its best to make one recipe at a time, rather than triple it, by the way. And I just set the timer for 20 minutes and watched it from there. Each layer needed about an extra 6 minutes or so too bake.

This turned out really really good.  Just as good as the bakery cake I would have ordered and paid ALOT of money for.