I made these great cake ball/ donut holes using the same cake recipe as my last post http://vegankitchencreations.blogspot.com/2013/07/vegan-gluten-free-pumpkin-cake-with.html
The main difference is I baked them in a cake ball pan...
I use a pan just like this one- It's made from silicone. This isn't the required pan though, there are plenty of different versions of cake ball (cake pop) pans!
While baking the cake balls, get a medium/ large bowl and add a cup of powdered sugar.
Bake the cake until an inserted toothpick comes out clean. Give them a couple of minutes so you don't burn your fingers then one by one plop them into the bowl of powdered sugar.
Shake them around until they are coated nice and white, a couple of minutes the moisture of the cake balls will wet the powdered sugar will turn them a yellow-orange color.
Plop them back into the sugar and give them another coating!
Keep coating until you're happy with the appearence- I did three rounds of sugar!
Then just try to keep your hands off of them until they are served :) Super Yummy!!
Vegan Recipes
My vegan recipes- All vegan all the time! Some recipes are also Gluten Free and/or Raw!
Friday, July 5, 2013
Vegan Gluten Free Pumpkin Cake with Maple Pecan Glaze
This was dessert on July 4th! It is a family favorite all year round and the cake even won the flavor category at a cake contest that was held locally:) After much trail and error in creating it and refining it- I think that this version is delish!
Please leave comments letting me know what you think or any alterations you think would make it better :)
Pumpkin Cake
Makes 2- 8 inch Cakes Bake at 325F for ~35 minutes
Wet:
1 15 oz can Pure Pumpkin Puree (apx. 1 3/4 cups)
3/4 cup Sugar
1 cup Brown Sugar
1/2 cup Canola Oil
1/2 cup Apple Sauce (I used a 4 oz. single-serving cup of Lite Cinnamon Apple Sauce)
1 tsp vanilla
3 1/2 Egg Equivalents (I use Ener-G egg replacer)
Dry:
1 3/4 cups Gluten Free Flour (I use Arrowhead Mills Gluten Free Baking Mix)
2 1/2 tsp Baking Powder
1 3/4 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/4 tsp Ground Clove
Preheat the oven to 325F.
Mix wet ingredients in one bowl.
Mix dry ingredients in a seperate bowl.
Combine the two and mix until there are no lumps.
Coat pans with cooking spray and fill them 1/2 way full with batter.
Bake for 35 minutes or until an inserted toothpick comes out clean.
Let the cake cool in the pan. While it's cooling you can make the glaze!
This cake is very moist and will break easily so be careful when removing from pan!
Maple Pecan Glaze
Enough glaze to top this cake recipe
1 cup Powdered Sugar
1 Tbs Butter Crisco
3 Tbs Maple Syrup
2 Tbs Vanilla Almond Milk (If you use plain almond milk just add 1/2 tsp Vanilla Extract)
1/2 tsp Ground Cinnamon
1/4 cup Chopped Pecans (Optional but I love the flavors together!)
Here I used a thick 8 inch cake and stacked a thin 4 inch cake on top- I used the other portion of batter to make my next post :)
Please leave comments letting me know what you think or any alterations you think would make it better :)
The cake topper is from a design contest I won on CutOutandKeep.net It is made by MissCake http://www.misscake.co.uk/ |
Pumpkin Cake
Makes 2- 8 inch Cakes Bake at 325F for ~35 minutes
Wet:
1 15 oz can Pure Pumpkin Puree (apx. 1 3/4 cups)
3/4 cup Sugar
1 cup Brown Sugar
1/2 cup Canola Oil
1/2 cup Apple Sauce (I used a 4 oz. single-serving cup of Lite Cinnamon Apple Sauce)
1 tsp vanilla
3 1/2 Egg Equivalents (I use Ener-G egg replacer)
Dry:
1 3/4 cups Gluten Free Flour (I use Arrowhead Mills Gluten Free Baking Mix)
2 1/2 tsp Baking Powder
1 3/4 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/4 tsp Ground Clove
Preheat the oven to 325F.
Mix wet ingredients in one bowl.
Mix dry ingredients in a seperate bowl.
Combine the two and mix until there are no lumps.
Coat pans with cooking spray and fill them 1/2 way full with batter.
Bake for 35 minutes or until an inserted toothpick comes out clean.
Let the cake cool in the pan. While it's cooling you can make the glaze!
This cake is very moist and will break easily so be careful when removing from pan!
Maple Pecan Glaze
Enough glaze to top this cake recipe
1 cup Powdered Sugar
1 Tbs Butter Crisco
3 Tbs Maple Syrup
2 Tbs Vanilla Almond Milk (If you use plain almond milk just add 1/2 tsp Vanilla Extract)
1/2 tsp Ground Cinnamon
1/4 cup Chopped Pecans (Optional but I love the flavors together!)
Here I used a thick 8 inch cake and stacked a thin 4 inch cake on top- I used the other portion of batter to make my next post :)
Friday, April 19, 2013
Pecan Sticky Buns
Vegan
Pecan Sticky Buns
Recipe by: Emily Daniels
Dough:
~Makes 8 – 12 Sticky Buns~
1
½ - 2 ½ Cups All Purpose Flour
1
tsp Instant Yeast
½
Cup Soy Milk
¼
Cup Packed Light Brown Sugar
¼
Cup Butter Flavored Crisco or Vegan Margarine
1
½ tsp Ener-g egg replacer powder
Mixed with 2 Tbs orange juice
instead of water
1
Tbs Cinnamon
Put
the yeast into a large bowl.
Mix
I ½ tsp of ener-g egg replacer with 2 Tbs orange juice (I used 100% O.J. form
the refrigerated section) in a small container.
Heat
½ cup soy milk until luke warm (I used Silk Vanilla Light).
Add
heated milk, sugar, butter, egg mixture, and cinnamon to the yeast and mix
well.
Don’t
worry if your “butter” isn’t fully incorporated we’ll be kneading the dough in
a minute!
Begin
with 1 ½ cups of flour and mix well. You might not need the full amount called
for. Add additional flour as needed just enough so the dough isn’t sticky.
(Mine took just under 2 cups of
flour)
Put
in a warm place to rise until doubled in size. This takes about an hour.
Make
the filling and topping and set aside.
Filling:
¼
Cup Light Brown Sugar
2
Tbs Sugar
2 tsp Cinnamon
½
Cup Chopped Pecans
Mix
all ingredients in a small bowl.
Topping:
¾
Cup Light Brown Sugar
2
Tbs Water
1
tsp Cinnamon
½
Cup Butter Flavored Crisco or Vegan Margarine
½
Cup Chopped Pecans
Mix
in sauce pan or microwave until crisco or margarine is melted.
Melt
2 – 4 Tablespoons of Butter Flavored Crisco or Vegan Margarine.
On
a floured surface roll dough out into a rectangle approximately 12” x 18”.
Brush
the dough with melted crisco and sprinkle filling mixture evenly covering the
dough.
Roll
the rectangle tightly into a jelly roll to form a long log.
Slice
the log into 8- 12 rolls apx 1 ½” wide each.
Place
on an oiled cookie sheet or baking pan and cover with the topping mixture.
Let
rise for an additional hour.
Before
the hour is up preheat oven to 350 F.
Bake
the rolls for 30- 35 minutes.
Let
cool for about 15 minutes to firm up after baking.
Mustard Potato Salad
Vegan
Creamy Mustard Potato Salad
Recipe by: Emily Daniels
Ingredients:
~Makes about 7 cups of potato salad~
6
medium red or yellow potatoes (apx 3 lbs)
¾
cup chopped sweet onion
¾
cup chopped celery
¾
cup chopped dill pickles
All
of vegan mayo mixture *recipe below* or apx ¾ cup Vegenaise
1/4
cup mustard
1
Tablespoon pickle juice
1
teaspoons celery seed
1
teaspoon kosher salt
1/2
teaspoon freshly ground black pepper
1
teaspoon paprika plus extra for garnish
Vegan
Mayo Mixture
~Makes scant ¾ cup~
1/2
cup canola oil
1/4
cup soymilk
½
teaspoon agave nectar
1/4
teaspoon sea salt
1/4-1/2
teaspoon apple cider vinegar
For
the Mayo Mixture:
Combine
all but vinegar in a blender.
Add
apple cider vinegar a drop at a time until thickened.
Omit
if using Vegenaise
For
the Potato Salad:
Wash
and boil potatoes with the skin on for apx 25-30 minutes or until tender when a
fork is inserted.
In
a large mixing bowl combine mayo mixture, mustard, pickle juice, celery seed,
paprika, salt, and pepper.
Cut
cooked potatoes into cubes and
add to bowl.
Add
onion, celery, and pickles to bowl.
Mix
until well combined.
*Refrigerate
mustard potato salad overnight before serving for best taste.
*Optional:
Sprinkle with a dusting of paprika to garnish.
Vegetable Pot Pie
Vegan
Vegetable Pot Pie
Recipe by: Emily Daniels
Pot
Pie Filling:
~Enough to Fill 6 Pot Pie Crusts
Using 5” x 1 5/8” Foil Pot Pie Pans~
2
Tbs Canola Oil
3
Cloves Garlic, Minced
¼
Cup Chopped Onion
¼
Cup Chopped Bell Pepper
1
tsp Basil
1
tsp Rosemary
1
tsp Oregano
1
tsp Sage
1
tsp Thyme
½
tsp Tarragon
2-
14.5 oz Cans Vegetable Broth (I used Swanson’s)
2-
16 oz Bags of Frozen Old Fashioned Vegetable Soup (I used Pict Sweet brand)
1-
14 oz Bag Frozen Chopped Broccoli (I used Pict Sweet brand)
1
Cup Cubed Portobello Mushroom Caps
¾
Cup Soy Milk
¼
Cup Corn Starch
Pie
Crust:
~Makes 6 Pot Pie Crusts and Tops
Using 5” x 1 5/8” Foil Pot Pie Pans~
5
Cups All Purpose Flour
1
tsp Salt
2
tsp Basil
2
tsp Thyme
2
tsp Rosemary
2
Cups Butter Flavored Crisco or Earth Balance Margarine Chilled and Cubed
+/- 1 Cup Ice Water
For
the Pie Crust:
Combine
the flour and spices in a large bowl. Cut in the chilled, cubed Crisco or
Margarine until course. Add Water as needed until the dough forms a ball. Wrap
in cling wrap and chill for 30 minutes to an hour.
For
the bottom crust press a layer dough into each pie tin to a thickness of apx ¼
inch. Make sure that the dough extends fully to the outer rim of the tin and
trim the excess.
For
the top crust roll the dough out on a floured surface to a thickness between
1/8 and 1/4 inch. Using the opening of the pie tin as a guide, cut a slightly
larger circle out of the dough. Once the pot pies have been filled, place the
circle of dough on top of the pie and seal the edges to the bottom crust rim
with the tines of a fork. Poke a hole in the center of the top crust of the pie
to release the steam while it is baking. For this I used a plastic drinking
straw, a clean pen or pencil would also work.
For
the Filling:
In
a small bowl combine soy milk and corn starch and set aside.
In
a large stock pot heat the oil.
Add
the garlic, onions, bell pepper, and spices to the pot and sauté.
Add
the broth and vegetables and mix well.
Bring
the filling to a boil stirring frequently and add the soy milk/corn starch
slurry.
Stir
until thickened.
Fill
each pie crust to just under the rim and bake at 350 F for apx 30-35 minutes.
*For
a browned crust you can brush the tops with margarine.
*If
the edges of the crust brown too quickly you can cover them with tin foil.
*Be
Careful the filling is VERY
HOT when they come out of the oven.
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