Category Archives: Cake

SRC – CHEWY CHOCOLATE BROWNIE CAKES (Vegan & Gluten Free)

It is time for April’s Secret Recipe Club post.  This month I was assigned Cupcake Muffin and really enjoyed perusing  Sara’s site.  While Sara and I don’t follow the same nutrition criteria, there were a lot of recipes that I was interested in trying.  She is crazy for curry and the curry recipes she posted looked really good!

I ultimately set my sites on veganizing, healthifying (massive fat reduction), and gluten-freeing her Chewy Chocolate Chunk Brownie recipe which she adapted from Pixelated Crumb.  I highlighted all of the changes that I made to the recipe in RED (see below).  

The brownies that resulted from these recipe changes were really very very good, but I do feel the need to call them brownie “cakes” because the texture more closely resembles that of cake than brownies.  That being said, we couldn’t get enough of these.  I personally think they tasted better the second day.  When eaten straight out of the oven, you can taste the prunes slightly (which I didn’t mind at all), however once they cooled completely the prunes disappeared entirely.

I decided to use my mini crumb cake pan because when I make brownies I like to have nice finished edges on all sides (I’m weird like that).  I also like that using the mini crumb cake pan makes the brownies single serve…though I would have to say that these brownies were HUGE and filling.  Next time I will only put half of the batter in and make two batches vs. one.  If you do this, please adjust the baking time accordingly as they will bake much faster.

INGREDIENTS

1/3 cup Dutch Processed Cocoa
1/2 cup + 2 Tbs boiling hot coffee
2 oz. unsweetened chocolate, finely chopped (I used Sweetriot Brand 85% dark chocolate)
4 Tbs unsalted butter, melted (I used babyfood prunes)
1/2 cup + 2 Tbs vegetable oil (I used applesauce)
2 lrg eggs + 2 lrg yolks (I used 3 Energ egg replacer “eggs”)
2 tsp vanilla extract
2 ½ cups sugar (I used 1 cup maple syrup)
1 ¾ cups unbleached flour (I used 1 ½ cups King Arthur GFree flour AND 1 ½ cups blanched almond flour)
3/4 tsp table salt
1 tsp xanthan gum
6 ounces bittersweet / semisweet chocolate, coarsely chopped (I used Enjoy Life mini chocolate chips)
***

Heat oven to 350 degrees and spray a mini crumb cake pan with oil.

Whisk together the cocoa and boiling hot coffee.  Add the unsweetened chocolate and whisk until melted.  Whisk in the prunes and applesauce.  Add the egg replacer eggs, vanilla, and maple syrup and whisk until smooth.

In a separate bowl whisk together the gluten-free flour, blanched almond flour, salt, and xanthan gum.

Combine the wet and dry ingredients and mix well (but don’t over mix).  Once combined, fold in the chocolate chips.

Pour the batter into the prepared pan and bake for 25-35 minutes (if you use half the batter and make two batches, cook for 10-15 minutes and then check with a toothpick to make sure they are done).  Allow the brownie cakes to cool for 5 minutes, then remove them from the pan and allow them to cool completely on a cooling rack.

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Filed under Breads / Crackers / Muffins, Cake, Dessert, Gluten Free, Gluten-Free Baking, Kid Friendly, Recipes, Vegan, Vegetarian

FAMILY RECIPE MAKE-OVER – Auntie Ann’s Banana Cake

I am so excited to begin this series.  As I stated in my Family Recipe Make-Over kick-off postI have so much fun veganizing, healthifying, and gluten-freeing “conventional” recipes.  The first recipe in the series was sent in by Veggie Grettie reader (and dear family friend) Ann.   This is what she had to say…

Hi Gretchen,
 
I’ve been baking this cake for over 40 years…..for birthday parties, holidays, barbecues, and potlucks.  I still have friends and family asking me to make it, sometimes remembering it from events years ago.   It’s a moist cake with a nice nutty/banana flavor.  I’d love to be able to make it for all of my guests and would love to have the recipe “veganized”.
 
Thanks a bunch!
Ann H.

I have to say that the results from updating the recipe below were amazing…so much so that my husband asked me to remove the cake from the premises (no joke).  When I explained to him that this cake is really not that bad for you, he responded with, “It is if I eat the ENTIRE thing.  I am afraid I won’t be able to stop.”

The cake turned out moist and springy which is a big achievement for a gluten-free cake without eggs.  My son couldn’t stop raving about how good the glaze was.  The original recipe used a cream cheese frosting and I opted to make a cream cheese glaze in order to cut back on the sugar.  Since glazes go so well on Bundt cakes, I switched things up by making this a Banana Bundt Cake with Cream Cheese Glaze.

To appease my husband I cut two more servings of the cake as after school snacks for my kids and then my daughter’s school became the recipient of the banana cake left-overs… much to my kid’s dismay (another opportunity to discuss the importance of sharing!).

CAKE INGREDIENTS

WET
1 ¼ cup very well mashed banana (about 3 medium)
1 cup maple syrup
1 Energ egg replacer egg
2/3 vegan buttermilk (instructions below)
–          Slightly less than 2/3 cup soymilk
–          ¾ Tbs white vinegar
1/3 cup grapeseed oil
¼ cup apple cider vinegar
 
DRY
2 cups King Arthur Gluten Free Multi-Purpose Flour
1 cup blanched almond flour
1 ½ tsp xanthan gum
3 tsp baking soda
2 ½ tsp baking powder
¾ tsp salt
 
2/3 cup finely chopped walnuts
 
GLAZE INGREDIENTS
 
1 cup powdered sugar
¼ cup vegan cream cheese, melted
1 Tbs lemon juice

Preheat the convection oven to 350 degrees.

Make the vegan buttermilk by pouring ¾ Tbs distilled white vinegar into a 2/3 cup measuring cup.  Pour soymilk over the vinegar to fill the 2/3 cup measuring cup.  Allow this mixture to cure for at least 10 minutes.

Add all of the “dry” ingredients to a medium bowl and whisk to fully incorporate.

In a separate bowl combine all of the wet ingredients and whisk to fully incorporate.

Combine the wet and dry ingredients.  Do not overmix.

Fold in the finely chopped walnuts.

Lightly grease your Bundt pan and pour in the batter.

Bake for 35-45 minutes (mine took 40 minutes), turning half way through.

Allow the pan to cool for 5 minutes and then invert the Bundt cake onto a cooling rack.  Allow to cool for 10-15 minutes.

Sift the powdered sugar (to remove lumps) and whisk in the melted vegan cream cheese and lemon juice.  Drizzle the glaze over the banana cake and serve.

For a printable version of this recipe click HERE.

To view Ann’s original recipe click HERE.

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Filed under Breads / Crackers / Muffins, Breakfast, Cake, Dessert, Family Recipe Make-Over, Frosting, Gluten Free, Recipes, Vegan, Vegetarian

VEGAN HOLIDAY KITCHEN – Giveaway

Over the holidays I was gifted a copy of Nava Atlas’s Vegan Holiday Kitchen by my parents and I absolutely love it.  I was recently offered a copy of the book to review and when I mentioned that I already owned it we agreed that it would be wonderful to give a copy to one lucky Veggie Grettie reader.

Nava Atlas is the author and illustrator of many books on vegan and vegetarian cooking, most recently Vegan Holiday Kitchen, Vegan Express, Vegan Soups and Hearty Stews for All Seasons, The Vegetarian Family Cookbookand The Vegetarian 5-Ingredient GourmetA book on leafy greens, Wild About Greenswill be published in June 2012.

I have been given permission to share three of the recipes from Vegan Holiday Kitchen with you…the hardest part was choosing which ones to share!

CORN FRITTERS WITH CILANTRO SAUCE

Click HERE for the printable recipe

HEARTY LENTIL AND MUSHROOM SHEPHERD’S PIE

Click HERE for the printable recipe

CRANBERRY-CARROT CAKE

Click HERE for the printable recipe

 *** WE HAVE A WINNER ***

ASHLEY won the giveaway with the following comment-

I would really appreciate this book because I have recently been diagnosed with Lupus and as a part of keeping myself healthy (as well as my family) I have changed to a vegetarian/vegan diet as it helps keep my symptoms better controlled.
Thanks!!

All recipes and images reprinted with permission from Vegan Holiday Kitchen © 2011 by Nava Atlas, Sterling Publishing Co., Inc.  Photographs by Susan Voisin

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Filed under Appetizers, Cake, Dessert, Dip, Giveaways, Holiday, Main Dish, Recipes, Sauce / Spread / Jam / Yogurt, Vegan, Vegetarian

MOLTEN LAVA CAKE – Vegan & GF

On the way to a great recipe, there are often a lot of disasters.  I don’t usually highlight my recipe failures, however I decided to share my Vegan Molten Lava Cake recipe creation process with you.  A lot of work goes into coming-up with one of my new recipes.  It is rare that a recipe comes together on the first try, but it does happen from time to time; My PB Chocolate Chip Dessert Hummus was one of the rare exceptions in that I really liked the results of my first recipe version.

I sometimes feel like I am in a chemistry lab when I attempt to bake vegan and gluten-free.  Gluten-free flours work so differently than standard wheat flour and when you throw in the monkey-wrench of not using eggs, everything changes yet again.

The photo collage above tells the story of my first and second recipe attempts.  Version one used flax eggs and almond flour as the base.  I thought I would try to see if I could make this molten lava cake in the microwave and… let’s just say I got the “lava” part spot-on.  I had some more batter left, so I tried baking  it in the oven and it completely puffed-up only to deflate all the way back to the bottom of the ramekin.  So, for version two I switched to using baking soda and vinegar eggs (I got the tip from Chef Chloe’s website) and added some more blanched almond flour.  It looked so promising while baking, like a beautiful soufflé, and then TOTALLY deflated when I took it out of the oven.

When I am in the middle of the recipe writing process I get a bit obsessive and tend to think about it constantly.  After stewing about this for yet another day it came to me; everything started to make sense.  I needed to take out some of the blanched almond flour, add in some gluten-free flour mix, a little xanthan gum, and some baking powder.  Voilà, vegan and gluten-free Molten Lava Cake.

That being said, isn’t it so true that those missteps make the successes all that more sweet?  I set-out to create a molten lava cake that was vegan and gluten-free while also being easy on the waistline.   I am really proud of this recipe.

My honey LOVES molten lava cake and now I have a much healthier version to serve to him.  Some people buy their men electronics or cologne for Valentines, I made mine a cake.

 INGREDIENTS
Serves 2
 
Wet
1/4 cup Enjoy Life mini chocolate chips
3 Tbs. So Delicious original creamer
2 Tbs. applesauce
1 tsp instant decaf coffee crystals
1 1/2 tsp apple cider vinegar
1/2 tsp vanilla
 
Dry
2 Tbs. blanched almond flour
2 1/2 Tbs Bob’s Red Mill gluten free flour mix
1 Tbs. cocoa
3 stevia packets
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp. xanthan gum
Pinch salt
Powdered sugar for dusting

Preheat the oven to 350 degrees (I used a toaster oven).

Whisk together all of the dry ingredients.

Melt the chocolate chips over a double boiler or in the microwave.  If melting in the microwave, do it in 30 second intervals and stir in between (this will prevent the chocolate from burning).  It usually takes about 90 seconds to melt the chips completely.

Once the chocolate is melted, whisk it together with the rest of the wet ingredients.  The coffee crystals are included in the wet ingredients so you can make sure they melt into the mixture properly and are completely disbursed.

Whisk the wet and dry ingredients together.  The batter will be very thick like brownie batter.

Lightly oil and flour a small (approx. 4 1/4 inch) springform pan.  When flouring the pan use a mixture of flour and cocoa in order to preserve the gorgeous brown color of the cake.  I used a heart springform pan by Wilton that I found at Homegoods.  I also saw that the pans are available at Target (Click HERE to see them on Target online).

Pour the batter into the pan making sure to only fill the pan 2-3 full.  Bake for 10-12 minutes.  The top and edges of the cake should be set while the middle will be slightly loose.  After the cake has baked for 10-12 minutes,  remove it from the oven and allow it to cool on the counter for 5 minutes.

Serve the cake immediately after it has cooled for 5 minutes.  This cake is best HOT from the oven and would be awesome with some Vanilla So Delicious coconut milk ice cream and strawberries.

For a printable version of this recipe click here.

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Filed under Cake, Dessert, Gluten Free, Holidays, Recipes, Vegan, Vegetarian