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Posts Tagged ‘Tablespoon’

This is attempt 2 at the Vegan Chocolate Cupcake.

I made minor tweaks, but the cupcake could still use some work. This version still didn’t come out of its wrapper in tact because it was so moist. All I did was reduce and substitute healthier oils in this version.

Ingredients:

1 ¼ cup white all-purpose flour

1/2 cup sugar (Take 1 had an additional 1 tbsp of sugar)
⅓ cup cocoa powder
1/2 tsp baking powder
pinch salt
1 cup warm water
1 teaspoon vanilla extract
40 ml vegetable oil (Take 1 had 1/3 cup or 79 ml of vegetable oil)
20 ml coconut butter/oil
1 teaspoon white vinegar
Method:
1. Preheat oven to 350F (177C).
2. Line muffin pan with 12 muffin cups.
3. Mix the flour, sugar, cocoa powder, baking soda and salt together in a medium-sized bowl.
4. Add the water, vanilla extract, vegetable oil, coconut oil, cashew butter and vinegar directly to the dry ingredients. Mix until combined.
5. Bake for 18-30* minutes (depending on your oven), or until a toothpick comes out clean from the centre of the cupcake.  Cool on a cooling rack.
*The original recipe said to bake for 30 minutes. I have a gas oven and baked them for 18 minutes.
Conclusion:
1. This cup cake was still moist and fluffy, but dense at the same time.  The texture reminded me of something between a cross of those Duncan Heinz box cake mixes and a Chinese sponge cake. I REALLY liked the texture, but I’m going to try to reduce the oil even more. I don’t like using vegetable oil in my baked goods.
2. I’m not a chemist so I don’t know the ins and outs of the reactions and what substances do in baking, but, for some reason, reducing the vegetable oil and substituting other oils in its place made the baking soda flavour intensify. There was a baking soda after taste that I didn’t like. It made me feel like I had just eaten a soft pretzel!
So so yum.
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This is the easiest cupcake recipe I’ve ever made. It’s not the best tasting, but it’s the easiest! It’s also the first Vegan cupcake I’ve ever made 🙂

I’ve been looking for recipes a lot at www.veganbaking.net. It’s a wonderful website. I found this chocolate cupcake (it originally posted as a cake) there too. Actually, I’ve been stealing a lot of “my” recipes from that website. I modified the original recipe, but not by much. The cupcake was moist and flavourful, but I thought it was too oily. I’ll try to tweak this recipe a few more times to get it the way I like.

Ingredients:

1 ¼ cup white all-purpose flour

1/2 cup + 1 Tbsp  sugar (the original had whopping 1 cup of sugar!! I used vanilla sugar)
⅓ cup cocoa powder
1/2 tsp baking powder
pinch salt
1 cup warm water
1 teaspoon vanilla extract (or half a vanilla bean, but I think a vanilla bean would be a waste of money for this recipe)
⅓ cup vegetable oil
1 teaspoon white vinegar (or apple cider vinegar)
Method:
1. Preheat oven to 350F (177C).
2. Line muffin pan with 12 muffin cups.
3. Mix the flour, sugar, cocoa powder, baking soda and salt together in a medium-sized bowl.
4. Add the water, vanilla extract, vegetable oil and vinegar directly to the dry ingredients. Mix until combined.
5. Bake for 18-30* minutes (depending on your oven), or until a toothpick comes out clean from the centre of the cupcake.  Cool on a cooling rack.
*The original recipe said to bake for 30 minutes. I have a gas oven and baked them for 20  minutes. The cupcakes were darker on top than I would have preferred.  18 minutes would have been enough.

The cupcakes were so moist that they fell apart when we pull the wrappers off.

Look at what lighting can do! No flash on top, and flash on the bottom. Same cupcake!!

Honestly, could they get any more moist? How many times can a blogger write moist in a post?

Yum 🙂

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I’ve never been a fan of raw desserts. Actually, I’ve never had a raw dessert before. I’ve read a lot of recipes of raw desserts and I generally thought, “yuck”.  Since I’ve began eating a plant based diet, I thought I’d try this recipe out. I didn’t have hazelnuts so I substituted almond meal. It’s freaking delicious. DELICIOUS. And the best thing is that there’s minimal clean up! My husband (who is a dessert freak), and my eldest daughter (who is also a dessert freak) both really enjoyed this dessert also.

I don’t understand why desserts like this aren’t more widely available.

Ingredients:

Crust 

1 cup almond meal
¼ cup + 2 Tablespoons raw cocoa powder
4 Tablespoons maple syrup
1 teaspoon vanilla extract
1 pinch sea salt
Filling 
2 cups raw cashews, soaked and rinsed
¼ cup + 2 Tablespoons almond butter (peanut butter works too)
½ cup coconut oil, melted
½ cup maple syrup (I had to add another 2 Tbsp because we like things sweet)
½ cup cocoa powder
½ cup water
1 teaspoon salt
I used a heart shape silicone mold. You could lightly oil a mini muffin tin pan, or use muffin cups. You could also use a baking pan that’s lined with parchment paper and cut the dessert up into squares. There are just so many options.  This recipe would fill a 9″ spring form pan or about 12 individual molds.
1) Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about ¼ inch thick. Set aside while you making the filling.
2) In a food processor or mixer blend together cashews, maple syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary.
3) Add cocoa powder, almond butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined.
4) Spoon or pipe the filling on top of the crusts. Stick the cheesecake in the freezer until solid all the way through. I stuck it in the fridge for a 1/2 hr and then popped a couple out for the family. The rest I threw in the freezer so I could pop them out and store them in a ziplock container.
4)Once frozen, remove the cheesecake from the pan.
5) Place the cheesecakes in the refrigerator to defrost about a 15 min before serving.

Sofia was waiting anxiously for me to stop taking pictures.

She couldn’t contain herself anymore…

So I let her take a bite 🙂

 

I omitted the chocolate sauce from the original recipe because I thought the dessert was sweet enough. I topped mine with almond slices

 

 

YUM!


 

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I don’t know what else to call this, but it goes so well with fried foods. Lately, I’ve been eating it with Dhal Puri. Don’t eat this before you go out in public 🙂

Ingredients:

8 garlic segments

2 thai chili

1/4 cup white vinegar

2 Tbsp lemon juice (optional)

2 Tbsp salt (I like mine salty, use less if want)

pinch of sugar

NOTE: You can substitute the vinegar with lemon juice.

 

Method:

Combine all the ingredients into a food processor and pulse until you get a fine dice.

The sauce gets better with time, so it’s best to make it a day in advance if you can. It lasts 2 weeks in the fridge or 3 days out of the fridge. It may last longer out of the fridge but I wouldn’t risk it. I left some out of the fridge for a few days and the garlic turned blue. I don’t eat blue garlic.

 

 

 

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