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Archive for the ‘cake’ Category

(Same cupcakes, but different post-production on Photoshop. I couldn’t decide which looked better, so I posted them both.)

I love a good vegan recipe, and even though I’m not vegan, I’m always interested in any dairy-free desserts. These were easy to make (mix wet and dry together), and tasted great. I’m a big fan of Silk Nog, and that’s what I used.

Eggnog Cupcakes (from Baking Bites)

1/4 cup dark rum or bourbon

1 cup soy eggnog

1/4 cup canola oil

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

scant 1/4 teaspoon nutmeg

1 cup sugar

1 1/3 cup AP flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 350 degrees F. Fill a 12-cup muffin tin with liners.

In a small bowl, mix together the rum, eggnog, oil, vinegar, and vanilla.

In a large bowl, mix together nutmeg, flour, sugar, baking soda, baking powder, and salt. Pour in rum mixture and whisk until just combined. Divide evenly into muffin tins (a 1/4 cup measure is good for this).

Bake for 18 – 20 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. Cool in the pan for 3 – 5 minutes, then turn out onto a wire rack to cool completely before frosting.

Frosting:

1/4 cup soy margarine, softened

3 tablespoons soy eggnog

2 tablespoon rum

generous pinch of nutmeg

2+ cups confectioners’ sugar

Cream together margarine, eggnog, rum, nutmeg, and 2 cups of confectioners’ sugar. Add more sugar if needed to make frosting stiff but spreadable. Spread on cupcakes and garnish as desired.

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Plum cake

This cake will please you and whoever you serve it to. I used plums, but you could easily use another fruit of your choice – think nectarines, peaches, apples, pears. You basically mix wet and dry, then combine, top with fruit, bake. Couldn’t be easier. It’s moist, too, and somewhat addictive.

Plum cake (adapted from Gourmet Magazine)

1 cup AP flour

2 teaspoons baking powder

rounded 1/4 teaspoon salt

1 stick dairy-free margarine, soft

3/4 cup plus 1/2 tablespoon sugar, divided

2 large eggs

1 teaspoon vanilla extract

1/8 teaspoon almond extract

2 plums, pitted and cut into 1/2″ thick wedges

1/2 teaspoon grated nutmeg

Preheat oven to 350 degrees F, with rack in the middle. Lightly grease a 9″ springform pan.

Whisk together flour, baking powder, and salt. Beat margarine and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs, 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.

Spread batter evenly in pan, then scatter plums over top. Stir together nutmeg and remaining 1/2 tablespoon sugar, and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 – 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool.

 

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Heavenly! This cake is very moist, very easy to make, and most delicious. It will remind you of summer in every scrumptious bite. Not only that, but it’s very pretty.

Strawberry summer cake (adapted from Smitten Kitchen, and made nondairy by me)

6 tablespoons margarine

1 1/2 cups AP flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

7/8 cup plus 2 tablespoons granulated sugar

1 large egg

1/2 cup almond milk

1 teaspoon vanilla extract

1 pound strawberries, hulled and halved

Preheat oven to 350 degrees F. Grease a 10″ pie pan or 9″ deep-dish pie pan.

Whisk flour, baking powder, and salt together in a small bowl. In a larger bowl, bet margarine and 7/8 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, almond milk, and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325 degrees F and bake cake until golden brown and a tester comes out free of wet batter, about 50 – 60 minutes. (Gooey strawberries on the tester are a given). Let cool in the pan on a rack. Cut into wedges. Makes 8 – 10 servings.

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I’ve had olive oil cookies before, when I visited Provence. They were surprisingly addictive. When I saw this recipe, I knew I could make a quick nondairy adaptation and have my cake and eat it too. Delicious.

Blood orange olive oil cake (from Smitten Kitchen blog)

margarine for greasing pan

6 blood oranges

1 cup sugar

scant 1/2 cup plain soy yogurt

3 large eggs

2/3 cup extra virgin olive oil

1 3/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

honey-blood orange compote, for serving (recipe below this one)

Preheat oven to 350 degrees F. Grease a 9×5″ loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

Supreme an orange: cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4″ pieces.

Have third orange and squeeze juice into a measuring cup; you will have about 1/4 cup. Add soy yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil.

In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.

Bake cake for 50-55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with honey-bloog orange compote, if desired.

Honey-blood orange compote: Supreme 3 more blood oranges according to directions above. Drizzle in 1 – 2 teaspoons honey. Let sit for 5 minutes, then stir gently.

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This recipe is really called Cherry cake pudding, but I could not find canned cherries in three different markets, believe it or not. So, if necessity is the mother of invention (yes, it was absolutely necessary to make this cake), then reward is its father. This cake rocked. And I will definitely try it again with cherries next time, if I can find them.

Blackberry cake pudding (from The Pioneer Woman, with nondairy modifications by me)

1 cup sugar

2 tablespoons margarine, softened

1 whole egg

1 cup AP flour

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup almond milk

1 15-ounce can blackberries in syrup, drained, juice reserved

1/2 cups pecans, finely chopped

sauce:

1 cup juice from the blackberries (add water to make 1 cup if necessary)

1/2 cup sugar

1 tablespoon AP flour

1 tablespoon margarine

1/2 teaspoon vanilla extract

soy or rice whipped cream

Preheat oven to 325 degrees F. Generously grease a square 9×9″ baking dish.

Cream sugar and margarine. Add egg and mix well. Sift flour, baking powder, and salt, then add to mixing bowl alternately the almond milk. Add blackberries and chopped nuts and mix gently. Pour batter into greased pan and smooth out the surface. Bake for 40 minutes, or until golden brown on the surface and no longer jiggly.

While cake is baking, make the sauce by combining blackberry juice, sugar, and flour in a small saucepan. Boil for 8 – 10 minutes, or until thick. Turn off heat and stir in 1 tablespoon margarine and vanilla extract.

Drizzle 1/3 of the sauce on the cake as soon as you remove it from the oven. Spread to distribute over the surface and wait ten minutes before serving, so the sauce will seep into the top of the cake a bit. Spoon out pieces of warm, sticky cake and top with soy or rice whipped cream. Spoon on extra sauce.

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As powdery as the newly fallen snow, and really great with a cup of tea or coffee. From the Tasty Kitchen, with nondairy adaptations, where necessary, by me.

Baked spiced donuts

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup granulated sugar

1 1/2 teaspoons pumpkin pie spice

2 tablespoons cold margarine, sliced

1 whole egg, lightly beaten

1/4 cup plain soy yogurt

1/4 cup scalded almond milk

powder sugar, for sprinkling

Preheat the oven to 350 degrees F.

In a large bowl, mix together the dry ingredients. Now, cut in the cold margarine, working with your hands to incorporate everything until the mixture feels like sand.

Pour in the egg, yogurt, and almond milk and stir to combine. Be careful not to overmix.

Pipe into a donut pan and bake for 15 minutes, or until springy. Once out of the oven, sift powdered sugar over the tops and enjoy. Makes 6 donuts.

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Anything with pudding in it has got to be good.

This tasty little pudding cake, like most pudding cakes, goes into the oven with the batter on the bottom, and comes out with the cake on top and this wickedly gooey and moist pudding on the bottom. Sinfully good.

Apple cider pudding cake (from Dairy Free Tried and True blog)

Cake:

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1 egg

1 cup packed brown sugar

1/3 cup almond milk (or soy or rice milk)

2 tablespoons melted margarine

2 cups peeled and chopped Granny Smith apples

Boiling mixture:

1 cup apple cider

1/2 teaspoon cinnamon

1 teaspoon vanilla

1/2 cup brown sugar

Streusel:

1/4 cup flour

1/4 cup brown sugar

2 tablespoon margarine

Grease an 8×8″ square baking dish. Preheat oven to 350 degrees F. In a bowl, combine the flour, baking powder, salt, soda, 1 teaspoon cinnamon, ginger, and nutmeg. In another bowl, whisk together the egg, 1 cup brown sugar, almond milk, melted margarine, and 1 teaspoon vanilla. Stir in dry ingredients until just combined. Gently fold in apples and spread in prepared pan.

In a small saucepan, bring the boiling mixture ingredients to a boil. Pour slowly and carefully over the batter. Bake for 35 minutes.

Meanwhile, put streusel ingredients together with a food processor or pastry cutter until mixture is crumbly. After the cake has baked for 35 minutes, sprinkle streusel topping evenly over the cake and bake 8 – 10 minutes more. Serve warm. Makes 8 servings.

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