This is a very tasty dessert and was perfect for a grown up birthday cake. As far as cake density goes it's moderate, I could definitely tell the flour I used was whole wheat pastry and the
egg replacer was flax (I'll try it with Ener-G or ground chia to see if
they lighten it up a bit.) The texture was nice and it packed great
taste and didn't fall apart while I worked with it. I did chill the
layers overnight because of time issues and so that may have helped with
stability. Moist but not mushy, it sliced like a dream. However, if you
want the mouth feel of angel food cake, this isn't it.
Strawberry Cream Cake
Cake
1 Cup sugar
1 3/4 Cup coconut or almond milk
2 tsp vinegar
1 1/2 TBSP egg replacer, ground flax or ground chia
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla
1/3 Cup coconut oil
2 Cups flour
Mix
milk with vinegar and let curdle (three minutes or so) add egg replacer
powder/flax/chia) while this gels a bit mix oil and sugar add baking
powder, soda, mix well. Add the coconut milk mixture and vanilla.
Finally add flour and mix until completely incorporated.
Pour batter equally into two greased, floured cake pans. Bake at 350 for 22 minutes. Cake will bounce back when touched.
Cream Cheese Frosting
1/3 Cup vegan cream cheese
4 Cups powdered sugar
1/2 tsp vanilla
1 Cup coconut cream frosting
Mix this together.
Coconut Cream Frosting
2
Cans coconut cream (thick coconut cream scraped off, liquid used for
another purpose. The can of full fat coconut milk needs to be chilled
for at least two days before it can be used for this recipe)
2 tsp vanilla
1/2 Cup powdered sugar
Mix
the coconut cream, vanilla and powdered sugar together until whipped
and the consistency to whipped cream. Scoop out a cup for the cream
cheese frosting and put the rest in the fridge until you are ready to
put the cake together.
A dozen or so thinly sliced strawberries.
Putting it all together.
When
the cakes are cool, remove one layer from the pan. Cover that layer
with the cream cheese frosting. Add sliced strawberries. Place second
layer. Cover the whole cake with cream cheese icing. Then with a ziploc
bag pipe the coconut cream frosting onto the top of the cake and around
the base. Add the sliced strawberries and serve.
No recipe today. Just the promise of a really good cake...fingers crossed...tomorrow.
My daughter's, known here as &, birthday is today. Happy Birthday, Kid &! She asked for a layer cake. A special one with sweet coconut whip frosting.
And since she made me a delicious chocolate peanut butter cake for my birthday I needed to come through big time.
There is a local restaurant that puts out this amazing strawberry cream-covered concoction of deliciousness. And in my usual Martha Stewart wannabe (without the Martha gene) enthusiasm this is the cake I've decided to try to make for her. How else to celebrate a birthday - either grand success or an epic fail. Both are memorable. Right?
The picture is of the cake layers as they cooled. I found four recipes for cake and ran them through my filters...always scary. Once I figured out the ratios and details to make the cake I Veganized the ingredients. Good sign, so far, that the layers are puffy and intact and the crumbs taste pretty fine. The frosting is whipped and waiting. What could go wrong?
And if they do, well, she also asked me to come up with a Maple Pumpkin Monkey Bread sometime. Today is that day, or actually last night. It is currently baking and smells divine.
Tomorrow, if all goes well, you will have a Strawberry Cream Cake recipe.
Village Inn makes a peppermint pie around Christmas that I became addicted to pre-Vegan. Seriously addicted. It was creamy pepperminty goodness with chocolate. My youngest daughter worked there for a short time and she brought some home every once in awhile...until I begged her to stop (not really). And then we went Vegan.
And that pie is one thing I've missed. A hankering to find a replacement jumps on my back now and again and demands I find a Vegan replacement. I've shaken it off and stomped on it forcing it back into submission but during this little project I let myself dream. And dream. And this is what happened. And it scratches my itch. Sigh.
4 medium or 2 large vegan candy canes or several peppermint candies, crushed. Approx 1/2 a cup. If you are less of a mint lover you may want to use less.
Oreo crust:
24 oreos (or other Vegan chocolate sandwich cookies)
1 TBSP coconut oil (Cut to 1/2 TBSP if using Jo-Jo's)
Toss cookies in food processor, with filling intact, powder. Add the
coconut oil. Press into a large pie pan. Place in refrigerator. (This will make two tart pans as well which is how I made it, but the filling is shallower and I recommend using a normal sized pie plate. Still tasty as can be, but...)
Filling:
1 - 12.3 ounce MoriNu firm silken tofu.
1 3/4 Cup powdered sugar
1/2 TBSP vanilla.
2 TBSP arrowroot
Place tofu, arrowroot and vanilla in food processor and blend. Add powdered sugar.
Blend until completely incorporated. Add approx 1/3 cup of crushed candy cane
pieces to the filling (save a dusting of candy for the top of the pie).
Pour filling into the crust and return to refrigerator.
Ganache:
1/2 cup on non-dairy milk
1 Cup vegan chocolate chips
Heat milk in double boiler. When warm, add chocolate chips and stir until melted. Let cool to room temperature.
When cooled, pour over pie filling. Refrigerate until set.
Whipped Cream: (Plan ahead on this. One can of full fat coconut milk
which needs to be placed in the refrigerator and left for at least 48
hours. I've always got one can in mine, if not two.) When the can is
chilled, you open it, and skim off the thick layer of coconut cream
(this is not coconut oil, it's about the texture of thick sour cream or
whipped butter and there is a wetter milky layer underneath that you don't want. You want
just the thick solid stuff. You can keep the milky stuff for smoothies
etc. put in a freezer bag and toss it into the freezer if you don't want
to use it right away.) Now, use a mixer, or whisk to whip the coconut
cream into a whipped cream texture. Add powdered sugar to taste, I used 3
TBSP. Place the cream into a pastry bag or large zipper bag. Put in
fridge if not ready for it. When ready, and when the chocolate ganache
is set cut the tip off the plastic bag and dot dollops around the pie or
pipe a large ring around the pie, or fill the pie top with dollops of
cream. Sprinkle the remaining crushed candy over the cream. (You will get more cream than is pictured. I went skimpy in my experimentation, you will probably not want to do that.) (If you want chocolate whip, add 2 TBSP cocoa to the cream).
Return to the refrigerator and let the pie set up for an hour or more before serving. The longer it sets up the creamier it gets.
A tasty cake that got raves from coconut lovers. Coconut haters avoided it at
the family gathering where I brought it. Most of the eaters were of the
omnivore variety and were fans. Those who shunned it don't count.
I did double the recipe and try a version layer cake
style. Complete fail. It was too dry for layers. I think I will try it
again and add applesauce to the batter to see if that helps.
Toasted Coconut Caramel Carrot Cake
Toasted Coconut:
Preheat oven to 350 degrees.
Layer
1 cup coconut shreds on a baking pan. Bake for 8-10 minutes stirring
once and watching the coconut as it begins to get golden. Don't let it
brown. Set aside.
Cake:
9 x 13 pan lightly greased and floured.
1/2 Coconut Oil
1 1/3 Cup brown sugar
2 Flax eggs (2 TBSP ground flax mixed with 6 TBSP water and set aside)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1 tsp cinnamon (Vietnamese)
1/4 tsp ground ginger
1 tsp vanilla
1 1/2 Cup grated carrots (two mediumish)
2 1/2 Cup flour
Mix
ingredients in the way you normally make a cake. The batter is more
muffiny in texture. Pour it in the the pan and bake it for 28-30
Minutes.
Remove the cake from the oven. Poke a dozen or so holes in the cake.
While it's cooling make a caramel sauce.
Caramel Sauce:
1/2 Cup brown sugar
6 TBSP coconut oil
1/4 Cup non-dairy milk
1/2 Cup maple syrup
1 tsp vanilla
1/4 tsp cinnamon
1/8 teaspoon salt
In
saucepan mix sugar, oil, milk and maple syrup together. Bring to a
boil, stir and let boil for 1 minute. Remove from heat and mix in
cinnamon, vanilla and salt. Add 1 cup of toasted coconut. Pour this over
the top of the cake. Place in fridge and let it cool.
Coconut Cream Frosting:
1 Can full fat coconut milk (chilled for several days. If you are a novice with this, click here for new details.)
1 tsp maple syrup
1/8 tsp of cinnamon (Vietnamese is the best)
Smear the coconut cream frosting over the cake. Sprinkle with toasted coconut.
Applebee's Shooters. A decadent little dessert. However, not so Veg ya know.
Here's my version of the Fudge Mousse Shooter
Fudge Mousse Dyno-Mites.
This will make anywhere from 8 to 16 servings depending on how big you make em. The glasses (tea light cups) were the 16 count version.
Fudge Filling
1 and 2/3 cups of melted chocolate chips (use
double boiler I bring water to boil in lower pot first, turn off and
then pour the chips in the top, dry pan to sit over the hot water.
Stirring as needed)
1 Pkge Mori-Nu silken tofu (firm)
2 TBSP cocoa powder
1/8 tsp salt
2 TBSP agave nectar
In food processor blend tofu, cocoa powder, agave and salt together until fully incorporated. Add melted chocolate and whip it into it's delicious state.
Ganache
1 1/4 Cup chocolate chips
1 Cup non-dairy milk (for fun, I used chocolate)
Heat milk over low. Add chocolate when milk is warm. Remove from heat and stir until all the chocolate melts.
Chocolate Coconut Cream
1 Can full fat coconut milk (gotta plan ahead and have this in the fridge for a few days...the longer the better) (I've got at least two in mine all the time now. Trader Joe's sells one that is terrific : ) Get the full fat not light.)
1 1/2 TBSP agave nectar
1 TBSP cocoa
Scrape the thick, creamy coconut into your mixer. (Not the water, I freeze the water for Thai dishes or smoothies etc.) Begin whipping it. Add the agave and cocoa and whip until creamy and incorporated and looking a lot like whipped cream.
Putting it all together.
Place dollops of the filling into your serving bowls (Silicone cupcake liners would probably work very well, as would ramekins. The candle holders are perfect, too.)
Pour ganache over the filling.
Place big blobs of chocolate coconut cream over the ganache. And finally drizzle more ganache over the top.
Refrigerate for an hour or so. These are so good. No one is going to guess the secret ingredient of tofu, and the coconut is very low key. So good.
This little recipe makes one larger pie or two small or tart sized pans.
I made it twice. With the classic Oreo and Trader Joe's Jo-Jos. Taste wise equally good. But there is a crust adjustment depending on which cookie you use. Not sure about Newman-O's.
Oreo or Jo-Jo Pie.
Cookie Crust:
24 Oreos (or other Vegan chocolate sandwich cookies)
(additional 8-10 cookies for filling and to crumble over the pie.
Crumble these and set aside)
1 TBSP coconut oil (if using Oreos. If you use Jo-Jo's skip this, the filling is softer in Jo-Jo's.
Toss whole cookies in
food processor (filling intact) and powder them. Add the coconut oil if needed. Press
into a large pie pan, 9 x 11 bar pan or two small/tart pans. Place in refrigerator.
Filling:
1 - 12.3 ounce MoriNu firm silken tofu.
1 3/4 Cup powdered sugar (You can make your own from granulated Vegan, organic Turbindo etc. You just put the amount of sugar you need in a Vitamix (replace two teaspoons per cup of sugar with corn starch or arrowroot and whip it good until it is powder. Thanks CCK. )
2 TBSP arrowroot
1/2 TBSP vanilla.
Place
tofu, arrowroot and vanilla in food processor and blend. Add powdered sugar. Blend
into completely incorporated. Add most of the crushed cookie pieces to
the filling (don't process these with the blade, just stir them in and save some for the top of the pie).
Pour filling into the crust and return to refrigerator.
Ganache:
1/2 cup on non-dairy milk
1 Cup vegan chocolate chips
Heat milk in double boiler. When warm, add chocolate chips and stir until melted. Let cool to room temperature.
When cooled, pour over pie filling. Refrigerate until set.
Whipped Cream:
(Plan ahead on this. One can of full fat (not lite) coconut milk
which needs to be placed in the refrigerator and left for at least 48
hours. I've always got one can in my fridge, if not two. And Trader Joe's now has full fat coconut milk in the can and it's fabulous.) When the can is
chilled, you open it, and skim off the thick layer of coconut cream
(this is not coconut oil, it's about the texture of sour cream if not chilled through and
whipped butter if it is and there is a wetter milky layer underneath that you don't want. You want
just the thick solid stuff. You can keep the milky stuff for smoothies
etc. put in a freezer bag and toss it into the freezer if you don't want
to use it right away.) Now, use a mixer, or whisk to whip the coconut
cream into a whipped cream texture. Add powdered sugar to taste, I used 2
TBSP. Place the cream into a pastry bag or large zipper bag. Put in
fridge if not ready for it. When ready, and when the chocolate ganache
is set cut the tip off the plastic bag and dot dollops around the pie or
pipe a large ring around the pie, or fill the pie top with dollops of
cream. Sprinkle the remaining crushed cookies over the cream.
Return to the refrigerator and let set up for an hour before serving.
Back story. Years ago I went to Cheeseburgers in Paradise with friends. Dessert options included Dessert Nachos. Great idea. The cinnamon sugar tortilla chips were topped with ice cream and there was sauce and some fruit. I don't remember exactly what was on it, but I do remember it was good, and I was annoyed at the quick melting ice cream.
Here is my vegan re-creation and it's way better than the original. These sauces/drizzles may end up on your go-to list for things like topping non-dairy ice cream, pancakes, waffles and even finger licking sessions. I tried this recipe out on total omnivores who invited us for dinner. After they consumed steak and salmon while I ate salads, we brought out the dessert buffet. They couldn't leave them alone and three of the bowls were literally finger-licked cleaned.
This will serve 6 to 8 with some leftovers.
Dessert Nachos
8 tortilla shells.
Melt 1/2 TBSP coconut oil and dribble it on two shells at a time, smear them onto two others, front and back. If you have a spray coconut oil that would work as well.
Mix approx 2 TBSP sugar and 1/2 teaspoon of cinnamon together.Sprinkle on front and back of each tortilla. Cut them into wedges or strips and line a pan. Use parchment paper, silpat or a greased pan if it's not a baking stone. Bake at 350 for approximately 12-15 minutes. This depends on your pan. I had a non-stick and a baking stone. The stone crisped quicker. Watch them as they can overbake. Cool, then place in a covered container for your get together. By the way, these are amazing eaten all by themselves or dipped in almond or peanut butter.
Then you will make the base for your dips.
1 can (or 1 2/3 cup home cooked) white beans. Rinse, place beans in sauce pan with 1 cup water and simmer for 20 minutes until they break down and the water is absorbed.
Cool. Dump beans into a food processor. Add 1 TBSP vanilla and 1/2 Cup of sugar. Whir until fully incorporated and smooth.
You can make three dips. If there is only one you want to make, then triple the ingredients for that dip and use all of the bean mixture for that one. However, you will probably want to make all three. They are pretty stinking tasty.
If you are going to follow my strong suggestion to make all three divide bean mix into three segments, scrape two out and place into bowls. The third leave in food processor. Each dip is approximately 1/2 cup.
Into bowl one add the following:
Cinnarollvanilla nacho dip
1 TBSP brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla.
Stir well and refrigerate at least 20 minutes.
Strawbalicious Nacho Dip
This is the batch already in the food processor.
Add 3/4 can of sweetened frozen strawberries and 1/2 half of a banana and whir until mixed. (make your own sweetened strawberries by chopping a dozen strawberries and sprinkling them with 2 TBSP sugar and stir til the sugar melts, use only 3/4 of this and save the rest for make a drizzle for the nacho plate.) Scrape into the third bowl and refrigerate at least 20 minutes.
Strawberry Banana Sauce
In the food processor go ahead and make the strawberry banana drizzle. Add the other half of the banana and the remaining strawberries and whir. Place this into a small Ziploc bag (you can snip a corner off to squirt when the you prep the nachos) or container and place in the fridge.
Mexican Mocha Nacho Dip
The last bowl of bean mixture gets:
2 TBSP cocoa powder
2 TBSP of cold brewed coffee or cold press coffee
1/4 teaspoon cinnamon
Stir well and refrigerate at least 20 minutes.
Fudgy Mocha Sauce
1/4 Cup non-dairy milk heated
2 TBSP cold coffee rewarmed
1/4 Cup chocolate chips
2 shakes of cinnamon
2 shakes of salt
Heat milk and coffee in a saucepan. Shake cinnamon in. When warm pour in chocolate chips and stir until melted. Again, place in a small container and refrigerate or a ziploc bag. (You will need to bring this back to room temperature twenty minutes or so before using.)
Vanilla Caramel sauce
1/4 Cup brown sugar
3 TBSP coconut oil
2 TBSP non-dairy milk
1/4 Cup maple syrup
1 teaspoon vanilla
1/4 teaspoon cinnamon
2 shakes of salt
Melt coconut oil, add brown sugar and maple syrup. Combine until the mixture melts and begins to bubble. Add milk and stir until all is incorporated and the sauce comes to a simmer. Simmer for about a minute. Remove from heat. Add the cinnamon and salt and stir and vanilla and stir. Again, place in a small container and refrigerate or a ziploc bag. (You will need to bring this back to room temperature twenty minutes or so before using.)
Fruit Salsa
Place the following in a bowl:
1/2 a banana sliced
1 lime (juice one half of lime over banana slices) (slice the remaining half into wedges or slices for garnish)
6 strawberries, sliced
two handfuls of fresh raspberries cut in half
Two kiwis peeled and diced
1 mango diced
Mix and garnish with the lime slices/wedges.
