One of my favorite parts of baking is the designing!! It is also one of the most challenging parts of my job. I received a request for a “simple circus cake” for a first birthday last month. I was pretty booked for the weekend but thought I could add a simple cake to my schedule. “Sure thing I said. Tell me more about what you are hoping for with flavor, design etc.”
The potential customer sent me a couple of pictures, let me know that his son was turning 1 and he would like a chocolate pudding filling with a marble cake. He also wanted a smash cake for Hawke to enjoy. Continue reading
I reach for this recipe when I want to make a vegan chocolate cupcake but I don’t have very much time. It is quick, easy and always produces a great result. The almond milk and lemon juice pair together to act like buttermilk. You can substitute coconut oil for the canola oil if you like, though it will impart a slight coconut flavor. You could also use coconut milk instead of almond milk if you have a nut allergy.
These are moist and have a great chocolate flavor. They are quick to bake and perfect for a picnic or party.
- 1 2/3 cups all purpose flour
- 1 cup unsweetened almond milk
- 1 cup sugar
- 1/2 cup canola oil
- 1/2 cup natural cocoa
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat your oven to 350 degrees (325 for convection). [TEMP]
- Combine almond milk and lemon juice. [COMBINE]
- Place all the dry ingredients in a mixing bowl. Stir them well. [BLEND]
- Pour the almond milk and lemon juice mixture along with the canola oil into the dry ingredient mixture. Beat on medium speed for about 1 minute, until well blended. [BEAT]
- Place into muffin tins with paper cups. This recipe makes 12 regular sized cupcakes or 36 mini cupcakes. [ARRANGE]
- Bake at 350 for 15-20 minutes for regular cupcakes and 10-13 minutes for mini cupcakes, until they are springy and a toothpick inserted comes out clean. [BAKE]
This vegan cream cheese frosting pairs well with any vegan baked good. Use it as a filling or frosting for carrot cake or pumpkin cupcakes or enjoy it on top of chocolate or vanilla cupcakes.
I like how this cream cheese has the texture of actual cream cheese frosting. It isn't a healthier frosting, but it doesn't contain dairy.
- 8 ounces Tofutti Vegan Cream Cheese
- 1 stick Earth Balance Vegan Buttery Sticks
- 3 cups confectioners sugar
- 2 teaspoons vanilla extract
- Bring all ingredients to a cool room temperature before you begin.
- Using a stand mixer or handheld mixer, beat the Tofutti cream cheese and the Earth Balance vegan buttery stick together until smooth. This will take 3-5 minutes. [BEAT]
- Add the confectioners sugar and vanilla and beat for 5-8 more minutes until fluffy. [BEAT]
- Frost using a pastry bag.