Posted in Desserts, Plant Based, Vegan

Vegan Cake Fusion ~ Apple Crumble Coffee Cake

I don’t know about you guys out there in the world, but sometimes I find myself binge-watching food videos on YouTube because, well, what else is a vegan foodie to do for inspiration? Sometimes I see things that are WAY beyond my cooking capabilities and it turns out…not so great.

And other times, well other times we end up with a delicious vegan cake recipe that is time-consuming but overall easy to make. This recipe was adapted from Chef John on Food Wishes because who doesn’t love a good Dad joke? Or apple crumble vegan coffee cake?

I for one, love both and so when I had some free time recently, I got busy in the kitchen.

I found this vegan cake recipe easy to make but like with most complicated vegan dishes, you need to focus on prep work. So we’ll take this in steps.

Gather your ingredients:

Before you get started, pre-heat the oven o 350 (175C). And dice your apples, with or without peels, the choice is yours.

Step One: Toast the chopped pecans, or whatever other nuts you prefer and place in a bowl with brown sugar, salt, cinnamon and melted vegan butter. Set aside.

Step Two: Whisk flour, baking powder, baking soda and salt in a medium mixing bowl. Also, set aside.

Step Three: Cream together coconut oil (or vegan butter) and sugar until blended. Use a big-ish mixing bowl because we’ll be adding dry ingredients to this bowl. Add vegan eggs. Then vanilla and yogurt, but if you don’t want to use vegan yogurt, consider full fat coconut milk instead.

Step Four: Add flour mixture to the butter/sugar mix and combine until well blended and then STOP. Resist the temptation to over-mix. Fold in diced apples.

Now it’s time to layer!

You’ll need two layers of batter so when you pour the first layer, keep in mind you’ll need another. My top layer came up a little short so…yeah.

Cake batter layer –> Nut layer –> Cake layer –> Nut layer.

It’s that simple…ish.

Bake for about 40 minutes and let cool, if you have the patience!

I’m thinking of trying cashews and Granny Smith the next time I try…what’s your favorite apple-nut blend?

Posted in Desserts, Plant Based, Vegan

Sweet Potato Birthday Cake!!!

When my mother in law’s birthday rolled around I had two goals in mind.

Make something vegan

Make something she’s never had before.

Neither of those were very hard, but narrowing down the list took some time until my husband reminded me how much she LOVES walnuts. I narrowed it down to what flavors worked best, nixing the brownies idea because that’s my favorite, not hers. But I landed on sweet potatoes, somehow. Some way.

Sweet potatoes. I should tell you that while they are sold here, sweet potatoes aren’t really part of the Romanian diet which is kind of a bummer because I love them. then again, I love all potatoes so maybe I’m biased.

The first thing you want to do is get the potatoes in some water to boil. Scrub the potato good with a veggie brush (hack: I use a nail brush to clean my hard skinned veggies) and drop them in the water whole. I find this keeps from getting too much water into the potato mix. Once it’s cooled enough to peel and mash, set aside and get started on the rest of the ingredients.

This is the Arche brand VegEgg that I am always raving to you guys about! You measure it out (7.5 ml of powder to 30 ml of water) and blend it, letting it stand for five minutes before it’s ready. This is something else you’ll want to do ahead of time so it’s ready when you’re ready to use it.

Next is basic cake making, blend the vegan butter and brown sugar (I use bone-char free Billington’s dark brown soft sugar, check out a more extensive list here) until well blended and then add the eggs. Most ‘traditional’ recipes will tell you to add the eggs one at a time but I add it slowly in a steady stream instead. Then you combine the flour, baking powder, baking soda, ground cinnamon & ginger and blend.

Add dry ingredients to wet, alternating with 1 cup of almond or other non-animal milk.

The glaze came out a little thinner than I wanted, probably because the vegan butter I used didn’t have enough fat so it never thickened enough to cling to the sweet potato cake. But it did seep into the cake, making it even more moist and delicious. Best of all, Mama loved it!

You can’t have a birthday without cake & champagne!