Well you are taking too long to answer, so …. that’s what I did and I am not sorry.
I have to be honest though, I was a bit hesitant at first to add that chocolate layer, because after all I am here to satisfy YOU!
YOU are the one who is going to make this recipe or not, but I just could not deny the insatiable chocoholic in me!
I am really glad I listened to my inner knowing about this cake combination because let me tell you, this cake is on point!
And I thank you for the trust you have put in me to create and test and develop flavors so you don’t have to go to all the trouble with your time and money to figure out what works!
I do all that for you! (You’re welcome, it is my pleasure!)
But I do understand if you are not a severe chocolate addict like me, it would be totally fine to go classic coconut cake here; by simply forgoing the fudge recipe and making the entire cake buttercream filled similar to my original Raffaello Cake from last year.
As you will see in the video I did add some orange zest, and the juice of the orange into my buttercream recipe and Whoa! Was that an unbelievable idea!
One of my favorite treats from my younger years was the chocolate orange. It was a chocolate shaped like an orange and tasted that way too!
So this coconut cake with orange scented buttercream and a thin layer of chocolate throughout is just about the greatest thing ever!
I think you will agree so check out how to make all the recipes to get to this final amazing coconut layer cake!
Coconut Layer Cake short version RECIPE ONLY || Gretchen's Vegan Bakery - YouTube
Sift the flour with the egg replacer, salt, baking soda and baking powder.
Combine the coconut milk with the coconut yogurt and all the extracts
Cream the vegan butter with the sugar until light and fluffy approximately 3 minutes then add the coconut oil. *It's ok if your oil is melted and liquid I have done it both ways with fine results
Mix well, then add ⅓ of the sifted dry ingredients while mixing on low speed just until it is combined then add half of the milk mixture.
Add another ⅓ of the dry ingredients, the remaining milk mixture and then the last of the dry ingredients.
Add the shredded coconut then mix on medium speed for about 10 seconds to develop the batter
Portion into the greased and parchment lined pans and bake in a preheated 350°F oven for approximately 25-30minutes or until they are springy to the touch when you gently press the centers or a toothpick inserted comes out with moist crumbs.
Cool in the pan until you can touch the pan easily without burning yourself and then tun out onto a cooling rack to cool completely.
Meanwhile prepare the buttercream as per the instructions on that post and the optional fudge filling.
You will only need about ¼ recipe of the fudge filling for this cake, but I always prepare an entire batch because you can never have too much fudge icing! It does refrigerate for up to 1 month and freezes for several months. Be careful with your math is you do decide to divide the recipe into ¼
As I mentioned in the video I am using unsweetened shredded coconut for this recipe, but if you cannot get that you may want to take out about 2 tablespoons of the sugar from the recipe to compensate for the added sugar in the sweetened flake coconut
This cake can stay at room temperature for up to 2 or3 days, refrigerate for longer up to 1 week wrapped well to prevent drying.
I was originally going to use my fudge icing recipe for the filling, but decided with that addition of raspberry preserves, I’d better go for something a bit more sophisticated and way less sweet than fudge filling!
What a great choice (if I do say so myself!) because this cake was perfect in every way.
Not too sweet at all and this super moist chocolate cake was the best landscape to build these flavors.
The fresh raspberries on top were slightly tart which in my opinion gave another excellent balance to this profile!
So easy to make with just 2 recipes and a jar of jam!
Chocolate Raspberry Truffle Cake - NO MIXER REQUIRED! - YouTube
Go Veggie Vegan Parmesan Cheese ¼ cup + more for sprinkling on top
Crushed Red Pepper ¼ - ½ teaspoon
Olive Oil 1 Tbs + more for brushing
First preparethe pizza dough as per the instructions on that recipe/ blog post
While the dough is resting, bring a large pot of salted (about 2 teaspoons) water to a boil and prepare an ice water bath
Once the water boils blanch the baby kale and let cook for about 4 minutes to tenderize then lift it out with a colander and plunge into the ice water to stop the cooking (this also keeps it's vibrant green color)
Next do the same to the baby spinach but this only needs to cook for about 1 minute
Drain the kale & spinach of as much water as possible by squeezing handfuls of it and transfer it to a large mixing bowl.
Add the chopped basil, garlic, olive oil, 1 teaspoon of salt, vegan parmesan cheese and the crushed red pepper (I used ¼ tsp but thought more would not be bad, since I like spicy, but use your judgement)
Toss the mixture to distribute evenly and by this time the dough should have risen to double in size
Roll the dough on a lightly floured surface to approximately 18" x 15"
Layer the cheese sliced over the surface of the dough leaving a 1" border on all sides
Sprinkle the vegan mozzarella over that and then layer with the spinach mixture and then roll up jelly roll style tucking in the edges as you roll
Pinch the seam together and it is helpful to use a brushing of water to help seal it, I did not do that and got a slight blow out from the seem popping open while it baked.
Brush the top with additional oil and a sprinkling of vegan parmesan cheese and the finely chopped rosemary
Let the stromboli rest in a warm spot while your oven preheats to 350°F and then bake for 45 minutes or until it is browned and you may seem some bubbly spots of cheese oozing out! YUMM!
Rest 5 minutes before cutting and serve warm
Stromboli can be served hot out of the oven or at room temperature.
Leftovers should be wrapped and refrigerated for up to 1 week, reheat to serve
The Hummingbird Cake is of Jamaican decent and was known as the Dr. Bird Cake; an appropriate nickname after the Red-billed Streamertail hummingbird native to the island.
It is said that the cakes sweetness is enough to attract hummingbirds just as they would be attracted to nectar.
Perhaps the original recipe made from pineapple and bananas was sweeter than my version because I have to say my veganized rendition of this classic is not too sweet but rather just perfect!
With a light cream cheese filling and buttercream icing this cake is going to have you back for seconds!
The subtle cinnamon and a hint of nutmeg tie it all together and the fresh flower decor is (in my opinion) the winning touch!
If you are using fresh flowers for decor like I did, be sure to dip the end stems into white chocolate as a buffer from getting anything unwanted from inedible flowers into the cake, or siply use edible flowers to avoid causing any harm to anyone eating the cake.
I wasn’t too worried about mine though, because Jason and I were the only ones eating it, and we are risk takers! LOL
Hummingbird Cake- Short Version RECIPE ONLY || Gretchen's Vegan Bakery - YouTube
I use 7" cake pans for 3 layers of cake, but you can use 2-8" pans for 2 thicker layers
Serves: 1-7" cake serves 8-10 people
Vegetable Oil ½ cup (118ml)
Applesauce ½ cup (113g)
All Purpose Flour 1¾ cup (220g)
Baking Powder 1 teaspoon (4g)
Baking Soda 1 teaspoon (4g)
Salt ¼ teaspoon
Ground Cinnamon 1¼ teaspoon
Nutmeg ½ teaspoon
Brown Sugar ½ cup (105g)
Granulated Sugar ½ cup (100g)
Ripe Banana 1½ large or equivalent to 1cup
Crushed Pineapple Drained 1 cup
Vanilla Extract 1½ teaspoons (7ml)
Orange Zest from ½ large orange approx 1½ teaspoon
Toasted Pecans 1¼ cup
In a large bowl combine the sugars with the oil, vanilla extract, mashed banana and applesauce, whisk smooth
Add the orange zest
Then sift together all of the dry ingredients directly into the bowl and whisk smooth
Add the pineapple and the nuts then mix smooth
Pour batter into greased and parchment lined cake pans and bake immediately at 350°F in a preheated oven for approximately 28-40 minutes depending on the size of your pans. Or until the cakes are springy to the touch when you gently press the centers
Cool cakes while you prepare the Cream Cheese Icing recipe below and then assemble cake as shown in the video
The baked layers of this cake can be wrapped well and stored in the freezer for up to 1 month, or go ahead and fill and ice your cake as soon as it is completely cooled.
I go in depth about this sponge cake in my course Vegan Baking Mastery but basically you must note: Due to the added baking powder in the homemade egg replacer I made out of cornstarch, oil, water and baking powder in combination with using canned aquafaba will impart a considerable amount of salt into the recipe. Which is why there is no added salt in the cake recipe below, and I also recommend boiling dry chickpeas to get your aquafaba rather than using canned to eliminate added salt. Additionally I will recommend to use Sodium Free Baking Powderfor the best results I also prefer to use coconut oil instead of Vegan Butter (which can be salty) or find a vegan butter that is low is salt
Fold in half of the whipped aquafaba and whisk smooth, then fold in the
remaining aquafaba and fold gently
Fold in the sifted flour gently
Pour batter into a well greased (NO PARCHMENT!) 8" square pan and bake immediately in
a preheated 375°F (190°c) oven for approximately 20 minutes or springy to
the touch when you gently press the center or when a toothpick inserted comes out clean.
Cool for about 15 minutes then poke holes into the cake and pour the milk mixture over the entire cake to soak in.
For the Milk Mixture:
Combine the can of coconut milk with the almond milk, nutmeg and sugar and bring to a boil.
Once it boils reduce the heat and let it simmer stirring often for about 20 minutes or until it is thicker and makes a slight glaze covering the back of your spoon.
Remove from the heat and cool to warm, them pour over the warm cake.
Refrigerate the cake for at least 2 hours or overnight (I prefer overnight) then ice with coconut whipped cream.
For the Coconut Whipped Cream:
Open the refrigerated can of coconut milk and skim the fat off the top (reserve the coconut water for another recipe or a smoothie) and place the fat in a mixer bowl with the sifted confectioners sugar.
Whip on high speed to soft peaks then add the vanilla extract
Spread over the cold cake (still in the pan) and then sprinkle with cinnamon *optional
Store tres leches cake in the refrigerator at all times and serve cold.
Can be stored for up to 1 week, covered lightly
Note about Cream of Tartar– while it is not 100% necessary to use
cream of tartar here since many cannot get it; cream of tartar is an
acid that has been proven to strengthen meringues (both egg white
meringues and aquafaba meringues)
Note about Cake Flour– I know some people cannot get cake flour
so you can use 100% all purpose flour (plain flour) with a total
And then my fudge icing recipe basically answers the question of life itself; so although you won’t need the entire recipe for these cupcakes, I recommend to make the entire batch and keep it on hand for whenever the need for a quick cake pops up, or just a spoonful of fudge at midnight.
Funny Bone Cupcakes || Gretchen's Vegan Bakery - YouTube
For the brownie chop the chocolate to fine pieces and combine with the cocoa powder in a medium bowl
Add the hot brewed coffee and whisk to melt
Add the melted coconut oil and the vanilla extract
Add the granulated sugar and whisk smooth
Sift the flour, baking powder and salt into the chocolate mixture and whisk smooth
Divide batter evenly into the greased and parchment lined molds and bake in a preheated 350°F oven for approximately 25 - 30 minutes or until a toothpick inserted comes out with moist crumbs
Cool while you prepare the other recipes as per the instructions on those posts
When you ice the cupcakes, hollow out the centers of the cupcakes and fill with peanut butter buttercream make sure to ice the tops of the cups with some PB-BC too, then ice over that with the fudge icing.
Top with crushed peanuts *optional
Cupcakes will stay fresh in an airtight container at room temperature for up to 4 days
Refrigerate for longer (up to 1 week) in an airtight container but bring to room temperature before serving for best taste
Summer is approaching so that means BBQ’s outdoor parties and easy buffet style food!
This is the Best Vegan Potato Salad Recipe ever and I want you try it!
No one will know it’s vegan (since apparently the mere mention of “vegan food” invokes the vomit emoji in those who are less “aware”) so fear not, this recipe is going to be a crowd pleaser!
You will notice in the video below I started with red potatoes as I laid out my ingredients in the first couple minutes, but switched to Yukon Golds for the final result.
For me and my potato salad preferences I like a creamy, mash-y like consistency and this can only be achieved using Yukon Golds, or even baking potatoes will work.
The red bliss potatoes (while delicious in their own right) will not get that mash-y, mingle and meld with everything and get all up close and personal with the other ingredients kind of consistency; they just want to stay in their own lane.
So whether you like mash-y creamy potato salad as pictured here or a potato salad with a bit more “boundaries” you simply switch up the potato you are using and keep all the other ingredients the same.
A note about Vegan mayo : I use Just Mayo by Hampton Creek and while I do (did) love it the best and wanted to really support them after the crazy lawsuit ignited by Hellman’s and the Egg Board they have since changed their formula and sadly it is not a good as it was when they first came out.
I have tried Hellman’s and liked it too, but wanted to stay away from supporting them because of all this craziness a couple years ago.
I say just go with what you like best, what you feel is the best choice ethically or just make your own!
While I don’t have my own recipe posted yet, there are many many Vegan Mayo recipes on the internet and since mayo is the star of any Potato Salad show, you will have to pick the one you like best.
Whenever I make my potato salad I never measure, so I am giving you my best estimates of what I use and you can feel free to increase or decrease anything to your liking The relish is purely optional too but I like the sweetness it adds Before I was vegan I would add hard boiled eggs to my potato salad, so now I just use Kala Namak instead for that slightly "egg-y taste"
Serves: 6 cups
Yukon Gold Potatoes 2½ lbs
Vegan Mayo ¾ cup
Celery Ribs 1 large minced
Bell Pepper (pick your color, red, green, orange or yellow) ½ large minced
Sweet White Onion or Red Onion ½ medium minced
Scallions 1 stalk minced
Sweet Relish ¼ cup
Apple Cider Vinegar 2 teaspoons
Fresh Parsley 3 Tbalespoons
Kala Namak 1½ teaspoon
Fresh Ground Pepper ½ teaspoon
Celery Seed 1 teaspoon
Garlic Powder ¾ teaspoon
Smoked Paprika ½ teaspoon
Dice the potatoes to ½" cubes and bring to a boil, cook until fork tender
Drain and cool slightly (about 5 minutes) then add all the other ingredients while the potatoes are still slightly hot
Mix well adjust to taste with extra seasonings if needed
Transfer to a serving bowl or storage container and cool in the refrigerator before covering
Serve cold but I can never wait that long!
Store for up to 1 week in the refrigerator, covered
I am using my preferred egg replacer the Plant Based Egg by freely Vegan. This egg replacer allows me to add it dry to the dry ingredients. If you use another egg replacer of your choice or even flax, you will add the reconstituted egg replacer to the recipe after the creaming in the first step, then proceed with the recipe as written
Ripe Mashed Banana 1 large for 1 cup puree (approx 175g)
Soy Milk ⅓ cup (78ml)
Chopped Nuts *optional ½ cup
For the Cream Cheese Icing:
Vegan Butter 8 tablespoons (112g)
Confectioners Sugar 2 cups (240g)
Vanilla Extract 1 teaspoon
Vegan Cream Cheese 2 -8ounce packages (454g)
Apple Cider Vinegar 1 teaspoon
Cream the vegan butter with the sugar on medium high speed until light and fluffy this will take approximately 3-4 minutes.
Sift the flour, baking powder & soda, the plant based egg *if using* with the salt and cinnamon.
Combine the vanilla extract to the soy milk
Once the butter is creamed sufficiently add ⅓ of the sifted dry ingredients mix just until combined
Add ½ of the soy milk vanilla mixture and mix just until blended
Add another ⅓ of the dry ingredients while mixing on low, then add the remaining milk and then the last of the dry.
Add the mashed banana last mix well to incorporate
Scoop the batter into paper lined cupcake molds filling half full and bake immediately in a preheated 375°F oven for approximately 20 minutes or until springy to the touch when you gently press the centers
Cool completely while you prepare the cream cheese icing
Mix the softened vegan butter with the confectioners sugar until smooth
Add the vanilla extract and the apple cider vinegar then add the vegan cream cheese and blend smooth
Ice cupcakes and sprinkle with additional chopped toasted nuts *optional
This cake was originally supposed to showcase my homemade Vegan Cadbury Eggs, but I became obsessed with the little bunny butt sticking out of the side as he burrowed his way into my cake looking for more carrots!
Yes I am 12 years old.
But seriously how cute is this cake!
So while I am still showcasing my homemade Vegan Cadbury Eggs in a white chocolate coconut nest on top…. that bunny butt just won’t quit!
This cake turned into a plethora of all my favorite things!
Layers of Chocolate and Vanilla Cake, peanut butter buttercream & fudge swirl filling with a thin coating of peanut butter buttercream and a draping of fondant as a canvas to paint my spring grass and royal icing flowers.
I don't usually make 8" cake layers, but I wanted to get all my decor on this cake without it being too squished in. You can adjust the recipes to make whatever size you need to accommodate your Easter party! 1 recipe for 2 8" cake layers will make 1 layer 12" x 18" sheet cake or 3-7" cake layers
Prepare all of your recipes in advance for the cake and fillings and decor.
When making the buttercream, divide it to make a smaller portion green for the decorations and the rest will get the peanut butter for the filling and crumb coating
To make the white chocolate coconut nest melt the vegan white chocolate then add the coconut and the food color, mix well, then press into a plastic wrap lined bowl to take shape making a well in the center to hold your Easter eggs