Scrumptious Peach Poundcake with Peach Schnapps (vegan/plant-based)

When summer gives you peaches, make Peach Poundcake. All you need is a few minutes of hands-on time.

No fussy creaming or alternating ingredients.  Just combine all in a bowl and pop in the oven.

3/4 cup vegetable oil
1 1/2 cup sugar
3 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
4 tablespoons vegan peach schnapps like Archers + more for brushing on (or substitute peach nectar)
4 tablespoons non-dairy milk
1 teaspoon vanilla
1/2 teaspoon almond extract
2 very ripe pureed peaches (I use my Magic Bullet)
1 pureed banana (or substitute a third very ripe peach)
Accompaniments: non-dairy whipping cream, sliced or chopped ripe peaches, and/or non-dsury vanilla ice cream or peach sorbet

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Combine all ingredients, except accompaniments, in a large mixing bowl and whisk well to completely combine or use the low speed of an electric mixer, scraping sides of bowl often.  Spoon batter evenly into pan and gently smooth top. Bake approximately 45 to 50 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes, invert onto wire rack, brush with 3 or so tablespoons schnapps, and cool completely. Serve with desired accompaniments.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganpoundcake #plantbasedpoundcake #veganpeachcake #plantbasedpeachcake

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Coconut-Almond Wedding Cake or Cupcakes (vegan & plant-based)

A widow for 4.5+ years, I married Bob Friesen on May 15, 2021, in a magical, mostly DIY, micro-wedding at the rustic Southern Shores Civic Association North Marina Pavilion in the Outer Banks of NC. The love from our tribe of just under 50 made the simple elegance of our sweet ceremony, officiated by a dear friend who is ordained, and posh picnic expansive beyond our ability to describe.

I will joyfully share a few of the delectable food-related details here, including my recipe for the Coconut-Almond Wedding Cake (or Cupcakes) of my dreams. My dear friend, Sharon Clohessy, and I did one trial run, tweaked the flavoring, and then she did the honors, creating our perfect cake and one batch of 24 cupcakes. I made the other batch and together we frosted them the morning of the wedding in our charming sraside hotel, the Sandeling Inn in Duck, NC.

Coconut-Almond Wedding Cake or Cupcakes (vegan & plant-based)

Batter:

3/4 cup butter (I prefer Miyoko’s), room temperature
1 1/2 cup granulated natural sugar
1 tablespoon + 1 1/2 teaspoons baking powder
1 tablespoon almond extract (start with less and taste)
1 tablespoon coconut extract (start with less and taste)
1 tablespoon vanilla extract (start with less and taste)
3 cups all purpose flour
2.5 cups coconut milk (in a carton, not can)

Cream together butter and sugar. Beat in baking powder and extracts followed by alternating flour and coconut milk. Spread into 2 greased and floured 6″, 8″, or 9″ inch round cake pans or 24 paper-lined cupcake tins. Bake 30 minutes for 8 or 9″ cakes, slightly longer for 6″, or 20 for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan, invert cakes layers onto racks, and cool completely. Frost and garnish. Freezes nicely if completely cooled and well-wrapped.

Buttercream or Cream Cheese Frosting

3/4 cup butter (I prefer Miyoko’s)
3/4 cup vegetable shortening or plant-based cream cheese
2 pounds powdered sugar
1 tablespoon almond extract
1 1/2 teaspoons coconut extract (or more)
3/4 teaspoon vanilla extract (or more)

Garnish: Flaked unsweetened coconut, fresh edible flowers, like roses, pink sanding sugar, pink “XO”

Cream together butter and shortening or cream cheese. Gradually beat in powdered sugar and extracts. Thin if necessary with a tablespoon or so coconut milk. Frost cake or cupcakes and coat thickly with flaked coconut.

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Glazed Amaretto (or Rum) Mini Bundt Cakes (vegan & plant-based)

Glazed Amaretto (or Rum) Mini Bundt Cakes
Yield: 12-2-inch mini bundt cakes

On a recent hike, my friend and A+ history teacher, Linda Francis, had been waxing poetic about a former colleague’s Glazed Amaretto Mini Bundt Cakes, as well as a rum version, that she would bring in every Christmas, which caused a ripple of excitement down the social studies hall. I could not stop thinking about them.

My first attempt to recreate them, based on Linda’s description, as well as to veganize them, was an utter down-the-dislosal fail, but it was worth it to get to this version. Dense enough to be a very close cousin of a pound cake, they are light enough to have a springiness about them.

The flavour is deeply almondy–or rummy–and the rich glaze is somewhere between a syrup and a caramel. I have no idea if they are anything like the originals, but it doesn’t matter: these will become standards in our house.

Glazed Amaretto (or Rum) Mini Bundt Cakes

1/2 cup butter (I prefer Miyoko’s), room temperature
1 cup granulated natural sugar
1 tablespoon baking powder
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all purpose flour
2/3 cup nondairy milk (I use unsweet soymilk) curdled with 1 tablespoons apple cider vinegar
1/4 cup + 2 tablespoons Amaretto liqueur, Bailey’s Almande or rum (I like spiced rum)
Amaretto or Rum Glaze (recipe follows)

Preheat oven to 350. Spray 12-cup mini bundt cake pan with nonstick spray. With electric mixer, cream together butter and sugar until fluffy. Add baking powder, extracts, half of flour, half of non-dairy milk, and 2 tablespoons Amaretto, Almande, or rum. Beat on low or medium speed just until combined, scraping down sides of bowl as necessary. Repeat with remaining non-dairy milk and 2 tablespoons Amaretto, Almande, or rum. Divide evenly among mini bundt cake cups. Bake approximately 17 minutes or until set and a toothpick inserted in center comes out clean. Let cool a couple of minutes and then brush the tops with remaining 2 tablespoons Amaretto, Almande, or rum. Let soak in and then remove cakes from pan to slightly cool on wire rack set over a baking sheet. Meanwhile make glaze and spoon evenly over cakes. Spoon up what drips onto baking sheet and drizzle over the tops of the cakes again. These cakes are delicious served warm as well as room temperature.

Amaretto or Rum Glaze

1/2 cup Amaretto, Bailey’s Almande, or rum (I like spiced rum)
1/4 cup water
1l2 cup granulated natural sugar
2 tablespoons butter (I prefer Miyoko’s)

Simmer together all ingredients in a saucepan over medium heat for a couple of minutes or until slightly reduced and thickened. The longer you simmer, the thicker the mixture will become and you want to avoid creating caramel.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedalmondcake #veganalmondcake #plantbasedbundtcake #8veganbundtcake
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Fresh Orange Bundt Cake with Black Walnut Streusel

I created this cake to share with a dear friend for her birthday in memory of her dad, who loved a black walnut-orange cake, as she is selling the family home during her birthday week. Today, Veterans Day, we enjoyed a still-warm slice with mid-morning chai on her eclectic artsy patio near the beach.

Streusel:
1/4 cup flour
1/4 cup brown sugar
3/4 cup coarsely chopped black walnuts (or nut of your choice)
1/4 cup softened vegan butter

1 cup non-dairy milk
2 tablespoons apple cider vinegar
3/4 cup vegetable oil
1 cup natural sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
Zest of 2 medium oranges
1 cup fresh squeezed orange juice
Oprional: 1 tablespoon orange liqueur
3 cups flour (I use white whole wheat)
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt

Grease and flour 10-cup bundt pan. Preheat oven to 350 degrees.

Place all streusel ingredients in small bowl and crumble together with fingers. Set aside.

Whisk together non-dairy milk and vinegar in a small bowl and set aside to curdle. In a large bowl of electric mixer beat together oil and sugars for a couple of minutes at medium speed, scraping down sides of bowl as necessary, adding vanilla and orange zest at the end. Add both liquids (curdled nondairy milk and orange juice) and flour, alternating, about 3/4 cup at a time, beginning and ending with flour. Beat in baking soda, powder, and salt. Crumble streusel evenly into bottom of bundt panel. Pour batter over and gently smooth top. Bake 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; invert onto wire rack to finish cooling or enjoy while still warm.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganorangebundtcake #plantbasedorangebundt cake
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Apple Pie Bundt Cake (vegan & plant-based)

I made this beautiful bundt for Bob’s dad’s socially-distanced outdoor 89th birthday gathering for 9 and 2 on FaceTime. The surprise ingredient of a can of apple pie filling insures extra moistness and fall flavors.

3/4 cup vegetable oil
1 1/2 cup sugar
3 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 to 4 tablespoons non-dairy milk

1 tablespoon molasses
1 teaspoon vanilla
1/2 teaspoon almond extract
20 ounces apple pie filling (I leave the slices whole, but you could chop or mash)
Optional: Maple-Cinnamon “Cream Cheese” Glaze (recipe follows)

Garnish: 1/2 cup chopped pecans and, optionally, 8 apple chips or dried apple slices

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Combine oil and sugar in large bowl of electric mixer. Beat at medium speed about a minute to dissolve sugar. Add remaining ingredients and beat a couple more minutes or just until completely combined, stopping to scrape down sides of bowl as necessary. Spoon batter evenly into pan and gently smooth top. Bake approximately 45-50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, invert onto wire rack, and cool completely. Spoon Glaze around top and let cascade down inside and outside. Garnish with chopped or whole pecans and optional apple chips.

Maple-Cinnamon Cream Cheese Glaze
2 ounces firm tofu (I use regular for body)
1/4 cup vegan butter
1 tablespoon maple syrup

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoon pure lemon extract or zest of 1 small lemon

1/2 teaspoon cinnamon

Approximately 4 cups powdered sugar

In bowl of large food processor, process all ingredients except powdered sugar for a few minutes or until completely smooth. Add half of powdered sugar and process until smooth. Repeat with remaining powdered sugar. Add additional powdered sugar if necessary to reach desired consistency.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganbundtcake #plantbasedbundtcake #veganapplebundtcake #plantbasedapplebundtcake
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Apple Cinnamon Oatmeal Bread (vegan & plant-based)

Who am I kidding? This luscious bread is really a cake!

Gifted to yet another helpful colleague, my latest creation with the apples leftover from lunches at my new school–which surely owns an orchard–is simply insane in the flavor and texture departments.

If you are thinking that oatmeal=dry and crumbly, think again…and try not to do a header into the batter!

3 apples, stemmed, cored, and cut into chunks
1/2 cup vegetable oil
1 cup sugar
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1/2 cup old fashioned oats

Preheat oven to 350 degrees. Grease a 5 x 9″ loaf pan. In food processor, process apples until finely chopped. Add remaining ingredients and process just until well combined. Stir in oatmeal. Transfer into prepared pan. Bake 50 minutes or until wooden pick inserted on center comes out clean. Cool in pan 10 minutes. Invert onto wire rack to cool completely.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedapplebread #veganapplebread #plantbasedapplecake #veganapplecake
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Chocolate Orange Bundt Cake (vegan & plant-based)

Yield: 1-10″ bundt cake

This delicious and moist cake is a riff on those vintage chocolate cake recipes that use mayonnaise to replace oil and eggs. And it was my response to a growing mound of oranges from a week of Covid-necessitated bag lunches at the private school where I now teach. With the bountiful apples and oranges, wr joke that they must have an orchard.

As crazy as it sounds, this delicious and moist bundt cake can be completely oil-free if you use an oil-free mayo (and glaze it with something other than ganache). I use Walton Farms no-calorie accidentally vegan (yes, its true!) that I purchase at Harris Teeter.

But that is not the reason to make this recipe. No, its rich flavor and beautiful texture are the reasons why.

Chocolate-Orange Bundt Cake

3 cups flour

1 1/2 cups sugar

1/2 cup cocoa powder

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 1/4 cups fresh squeezed orange juice

Optional: zest of 1 orange

1/4 cup concentrated coffee or more orange juice

2 teaspoons vanilla

3/4 cup mayonnaise (I used Walton Farms no calorie mayo)

Preheat oven to 350 degrees. Grease and flour 10-cup bundt pan. In a large mixing bowl, beat or whisk together all ingredients for about 2 minutes or until smooth and completely combined. Spoon into prepared pan, gently smooth top, and bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes. Invert onto wire rack, cover with a dish towel, and cool completely. Glaze as desired.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganchocolatebundtcake #plantbasedchocolatebundtcake

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Banana-Apple Bundt Cake (vegan/plant-based)

Yield: 1-10 inch Bundt cake or 12-18 minis

I resigned my former art teaching position with our big public school district after 16 years to accept one at a private school chartered in 1728.  The faculty and staff are so lovely and helpful that I am baking a cake to thank someone a couple times a week.

Not wanting to invent them from scratch and risk fails–or look up a recipe–every time. I decided I need an easy to remember formula that can be adapted. After some research and experimentation, I am excited to share my approach.

My “formula” for delicious, moist, never fail cakes is, essentially, a 1:2 ratio of oil to sugar and sugar to flour.  For 3/4 cup oil, 1 1/2 cup sugar, and 3 cups flour, 2 teaspoons baking powder and vanilla extract and 1/2 teaspoon baking soda and sea salt plus 1/4 to 1l2 cup nondairy milk is the perfect base for whatever else you want to stir in.  If the latter is especially moist, like applesauce, you might use the smaller amount of non-dairy milk; if dry, like cocoa powder or maybe oatmeal, the greater amount.

1 1/2 cup sugar (or 1/2 cup sugar and 1/2 cup brown sugar)
3 cups flour
1 1/2 teaspoon cinnamon, apple pie spice, or pumpkin pie spice
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon sea salt
3/4 cup oil
1/4 cup non-dairy milk
1 1/2 teaspoon vanilla
3 pureed bananas
1 finely chopped/processed apple, stemmed and seeded

Optional: Brown Sugar Maple Glaze (recipe follows) + chopped pecans or halves for garnish

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Combine dry ingredients in large mixing bowl.  Make a well in center and pour in wet ingredients plus banana and apple. Whisk well to combine.  Spoon batter evenly into pan. Bake approximately 45-55 minutes (or 20-25 for mini Bundts) or until toothpick inserted in center comes out clean.  Cool 10 minutes, invert onto wire rack, and cool completely. Spoon Glaze over and allow to drip down sides. Garnish, if desired, with pecans.

Brown Sugar Maple Glaze

1cup powdered sugar
1/4 cup brown sugar
2 tablespoons maple syrup
1/4 teaspoon vanilla extract

Whisk together until no lumps remain, adding more powdered sugar or maple syrup to reach desired consistency, if necessary.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganbundtcake #plantbasedbundtcake

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Healthier Carrot Cake with Bourbon-Cinnamon Cream Cheese Frosting (vegan & plant-based)

Yield: 1-6″ two-layer cake or 1-8″ one-layer cake

I still wonder how a cake this moist and delicious can only include 2 tablespoons oil. And if you choose Trivia Blend or Swerve brown sugar over regular, no one will ever know. But let’s talk about this frosting: after trying one bite of this version with no butter, shortening, or powdered sugar, I doubt I will ever go back. It is creamy, tangy, sweet, and can even be piped. What’s not to love?

1 and 3/4 cups all purpose flour
1 teaspoon pumpkin pie spice (basically, cinnamon and ginger) 1 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup brown sugar (I used Truvia Blend Brown Sugar; Swerve would also work well)
1/3 cup agave nectar
1/2 cup apple butter
2 tablespoons vegetable oil
1 cup shredded or fairly finely processed carrots 2/3 cup fairly finely chopped pecans
Optional but recommended: 1 tablespoon bourbon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Cream Cheese Frosting (recipe follows)

Grease and flour a 6- or 8″ round cake pan. Preheat oven to 350 degrees. In large bowl, stir together all ingredients just until completely combined. Transfer into prepared pan, and gently smooth tip. Bake approximately 25 minutes for 8″ cake and 35 for 6″ cake or just until wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack, run knife around edge of pan, and invert onto wire rack to cool completely. If making the 6″ two-layer cake, halve horizontally with a serrated knife. Frost between layers if making the layer cake, as well as top, and sides of cake. Decorate as desired with pecans. Serve immediately or cover and store in refrigerator. Best served at room temperature.

Cream Cheese Frosting:
8 ounces vegan cream cheese
1/3 cup agave nectar (or a little more to reach desired consistency)
1/2 teaspoon cinnamon
Optional but recommended: 1 teaspoon Bourbon
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Decoration: toasted or plain finely chopped pecans and pecan halves

With an electric mixer, cream together all ingredients, except pecans, until fluffy. (Too little agave nectar may allow frosting to crack.)

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancarrotcake #plantbasedcarrotcake #healthiercarrotcake #healthiercreamcheesefrosting

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