Feeds:
Posts
Comments

Posts Tagged ‘cake’

(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.

Advertisements

Read Full Post »

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.

Read Full Post »

Loving this dessert. It takes advantage of some of the seasonal fruits that you’ll find in the stores at this time of year – cranberries, apples, and oranges. My version includes nondairy adaptations, but you can find the original here.

Easy cranberry and apple cake

12 ounces fresh cranberries, rinsed and picked over for stems

1 Granny Smith apple, peeled, cored, and diced

1/2 cup light brown sugar, lightly packed

1 tablespoon grated orange zest (2 oranges)

1/4 cup freshly squeezed orange juice

1 1/8 teaspoons ground cinnamon, divided

2 extra-large eggs, at room temperature

1 cup plus 1 tablespoon granulated sugar

1/4 pound (1 stick) margarine, melted and slightly cooled

1 teaspoon pure vanilla extract

1/4 cup soy sour cream

1 cup all purpose flour

1/4 teaspoon kosher salt

Preheat oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the margarine, vanilla, and sour cream, and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10″ glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon cinnamon and sprinkle it over the batter. Bake for 55 – 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

 

 

Read Full Post »

%d bloggers like this: