Vegan by Nature

inherent recipes from a passionate cook

Archive for cake

Daring Bakers: Steamed Pudding!!

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

For my vegan, wheat free version of this pudding I took this recipe http://www.scarlettdesign.co.uk/go-vegan/pudding.html and made a few alterations.I omitted the hazelnuts, dates and date syrup. Instead I popped in some agave, fresh raspberries, spelt flour and cranberry jam in the centre.

The steaming contraption:

My puddings took slightly longer to cook than the recipe suggests but I think this is simple characteristic of my oven. That aside, it produced a lovely, fluffy pudding with just the right amount of cocoa to compliment the sharp raspberries. Do give it a go!

Monome Birthday Cake (Vanilla with Sour Cherry Buttercream/Frosting)

For my brother’s 23rd I decided to make a cake in the shape of a lovely device known as a monome. It is used in music making and more information about this can be found at his site http://firebrandboy.com/.

I can however bring you the other lovely details about how I made this cake:

Vanillacherrybirthday09

Sponge recipe
2 cups flour (I used a gluten free mix if using ordinary flour add an extra 3/4 cup)

2 1/2 tsp baking powder

1/2 tsp salt

2 tsps xanthan gum (if using gluten free)

1 1/2 tsp Ener-G egg replacer

2 Tbsp water

1 3/4 cups Non-dairy milk Milk

1/4 cup water

1/2 cup non-dairy margarine

1 cup fructose ( or 1 1/2 cups sugar)

1 tsp vanilla extract + seeds of one vanilla pod

3/4 tsp almond extract

1/4 cup water

Preheat oven to 375F/Gas 5

Grease two 8″ cake tins

Combine cake flour, baking powder, and salt. Set aside.

In a small bowl, mix the ener-G with 2 Tbsp water with a small whisk or a fork. Mix for 30 seconds to a minute, until smooth and creamy. Mix the ener-G mixture with almond milk and 1/4 cup water. Set aside.

In a large bowl, cream the margarine and sugar until light and fluffy. I like to use electric beaters for maximum air incorporation. Add vanilla extract, almond extract, and 1/4 cup water, beat until smooth and combined.

Add the flour and the almond milk to the margarine. Be sure to combine well if using gluten-free flour but with regular flour do not over mix as the cake may come out more chewy (unpleasant?!) In both cases fold the mixes together instead of beating them to ensure the cake stays light.

Pour 1/2 the mixture into each cake pan. Bake until the centers spring back noting that it may not brown much on top. Remove from oven and cool for about 2 minutes. Invert cake onto a rack. Cool completely before frosting, about 1 1/2 hours.

Sour Cherry Frosting

3 tbs non-dairy margarine

9 tbs soy protein isolate powder (found in most health food shops)

1/2 cup cherry jam

2 tbs lime juice

1 cup fructose (or 1 1/2 cups sugar)

Beat the margarine until it turns white and fluffy (electric beaters work best)

In small batches, beat in the soy powder until combined (your mix may be quite dry)

Add to this the jam and lime juice, beating some more.

Then add in your choice of sweetener.

Beat for around five minutes until well combined. If the mix is still quite dry add in some more jam (Jams will vary in water and fruit content) until it resembles a stiff but spreadable mix.

August Daring Bakers! Chocolate, mmm

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

My torte is both vegan and gluten free. It is chocolate and lime flavour. I served it up with lime nougat and vegan raspberry ice cream. I used Karina’s recipe for the sponge from her blog as the gluten free goddess and used substitutions for the original recipe elsewhere. Enjoy!



Giant Walnut Whip Cake

It’s my Granda’s birthday tomorrow and I’m in the habit of making cake presents for people. One of his favourite sweets is a Nestle Walnut Whip so I veganised the ingredients and hey presto!

Its vanilla cake with a cavern of vegan whipped cream and walnuts in the centre. Topped with Vegan Chocolate Ganache and of course, more walnuts.


80th Birthday Cake

This is my first official piece of business for my cake making enterprise. I was asked to make a straight forward square cake for an eightieth birthday. The cake is made from vegan sponge and filled with raspberry and pomegranate spread. As far as I know, it was well received!!

Sin Free Ginger Cake

I had a strange hankering for ginger cake today so decided not to fight the urge. After all I was doing a baking shop anyway.

Made with:

1 cup sultanas
2 tbs molasses
1 1/2 tbs grated ginger
2 tsp mixed spice
2 tbs pineapple juice

All heat in a pot and then blitzed into sticky jam.

Add to a bowl of:

1 1/2 cups flour
pinch salt
2 1/2 tsp baking powder

Mix with:

1/2 cup soy milk
1/2 cup pineapple juice

Shouldn’t be runny, shouldn’t be dry.

Bake in a pre-heated over at gas mark 4/180 C for 40 mins or until tooth pick comes out clean.