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Everyone needs a coconut layer cake in their life.

That’s just a fact.

But what about a chocolate filled orange scented coconut layer cake?

How do you really feel about that?

I mean for me, food is totally a feeling right?

So…. tell me how that feels to you.

Who doesn’t just love an almond joy!

I mean, I made a whole cake dedicated to that!

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

Coconut Layer Cake
 
Prep time
2 hours
Cook time
25 mins
Total time
2 hours 25 mins
 
As I mentioned in the video I am using The Plant Based Egg egg replacer, click the link for more information or you can use another egg replacer like Bob's Red Mill or The Neat Egg
Also I am using 3-7" cake pans for my cake but you can use 2-8" cake pans if you prefer. Prepare them with my professional bakery pan grease and a parchment paper liner
Preheat the oven to 350°F
Serves: serves 8-12 people
Ingredients
  • For the Coconut Cake
  • Granulated Sugar 2 cups (400g)
  • Vegan Butter 1 cup (226g)
  • Coconut Oil or any vegetable oil ½ cup (118ml)
  • Coconut Yogurt or any yogurt alternative ½ cup
  • Vanilla Extract 1 teaspoon
  • Coconut Extract 1 teaspoon
  • Almond Extract ½ teaspoon
  • All Purpose Flour 3 cups (375g)
  • The Plant Based Egg 2 teaspoons
  • Baking Powder 1 teaspoon
  • Baking Soda 1 teaspoon
  • Salt ½ teaspoon
  • Coconut Milk or any milk alternative 1 cup (237ml)
  • Unsweetened Shredded Coconut 1 cup *see notes below
  • 1 Recipe Buttercream of your choice
  • Zest from 1 large orange
  • Juice from 1 - 1½ Oranges
  • ¼ Recipe Fudge Filling *see note below in the instructions
Instructions
  1. Sift the flour with the egg replacer, salt, baking soda and baking powder.
  2. Combine the coconut milk with the coconut yogurt and all the extracts
  3. 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
  4. 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.
  5. Add another ⅓ of the dry ingredients, the remaining milk mixture and then the last of the dry ingredients.
  6. Add the shredded coconut then mix on medium speed for about 10 seconds to develop the batter
  7. 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.
  8. 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.
  9. Meanwhile prepare the buttercream as per the instructions on that post and the optional fudge filling.
  10. 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
Notes
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.
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This Chocolate Raspberry Truffle Cake is the ultimate fix for your chocolate craving!

Made from my very best chocolate cake recipe which also happens to be the easiest to mix! (No mixer required)

A deep, rich chocolate truffle ganache for the filling and a layer of raspberry preserves.

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

 

Chocolate Raspberry Truffle Cake
 
I finally went back to my 8" cake pans for this one, since this chocolate cake recipe will make very thick layers.
Preheat the oven to 350°F and then grease the pans with my professional bakery pan grease and a parchment liner
While you may be tempted to use Dutched Process Cocoa powder here, be sure to use natural or the cake will not turn out as good Click here for more info on cocoa powder
Serves: serves 12 people
Ingredients
  • For the Cake:
  • All Purpose Flour 2 cups (250g)
  • Cake Flour 1 cup (120g)
  • Natural Cocoa Powder 8 Tablespoons
  • Granulated Sugar 2 cups (400g)
  • Salt 1 teaspoon (6g)
  • Baking Soda 2 teaspoons
  • Apple Cider Vinegar 2 teaspoons
  • Vanilla Extract 2 teaspoons
  • Vegetable Oil ¾ cup
  • Strong Brewed Coffee 2 cups
  • For the Ganache:
  • Semi Sweet Vegan Chocolate 8ounces (226g)
  • Soy Milk ½ cup (137ml)
Instructions
  1. Sift both flours, baking soda, salt, and sugar together in a large mixing bowl.
  2. Combine the natural cocoa powder with the hot coffee and then add the vinegar, oil and the vanilla extract.
  3. Pour the wet ingredients into the sifted dry ingredients and whisk vigorously with a hand whisk until smooth (about 15 strokes)
  4. Pour batter into greased and parchment lined 8" x 2" cake pans
  5. Bake immediately in a preheated 350°f oven for approximately 30 minutes or until a toothpick inserted into the center comes out with moist crumbs
  6. Meanwhile prepare the ganache by heating the soy milk until it just starts to boil, pour hot milk over the finely chopped chocolate in a large mixing bowl and whisk smooth
  7. Let the ganache cool at room temperature while the cakes also cool
  8. Build the cake as per the video tutorial
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A few weeks ago I was at my Aunt’s house and she made this amazing Spinach Provolone Stromboli for my cousins birthday.

The only problem was it was NOT VEGAN!

Yikes! It looked so good and everyone loved it, and I decided right then I would be veganizing that bad boy so I could enjoy it too!

And I did just that.

Now there is Spinach Provolone Stromboli for everyone!

It’s really not that difficult to make, you just need some time (mostly in waiting for the pizza dough) and some organization skills which I will spell out for you step by step here now.

I have to say there are so many amazing vegan cheeses available to us nowadays that it really makes vegan life so much easier and better!

I am using Daiya Provolone slices for this spinach provolone stromboli and I know your first reaction may be “Daiya!? Yuck!”

But trust me they have improved their formula 100x since they first hit the vegan scene and I think you will be pleasantly surprised so you may want to give them another try!

But honestly if you really don’t like Daiya or you can’t get it, any vegan cheese will work just fine.

I also used a mix of mozzarella shreds too since I wanted a super cheese overload!

Spinach Provolone Stromboli || Gretchen's Vegan Bakery - YouTube

Spinach Provolone Stromboli
 
Prep time
2 hours
Cook time
45 mins
Total time
2 hours 45 mins
 
Serves: serves 8-10
Ingredients
  • 1 Recipe Pizza Dough
  • 1- 5oz Package Baby Spinach
  • 1 -5oz Package Baby Kale
  • Fresh Basil scant 1 cup chopped
  • Fresh Rosemary 2 teaspoons minced
  • Fresh Garlic 5 cloves minced
  • Daiya Provolone Slices 1 package (8 slices)
  • GoVeggie Mozzarella Shreds ¾ cup
  • Go Veggie Vegan Parmesan Cheese ¼ cup + more for sprinkling on top
  • Salt
  • Crushed Red Pepper ¼ - ½ teaspoon
  • Olive Oil 1 Tbs + more for brushing
Instructions
  1. First preparethe pizza dough as per the instructions on that recipe/ blog post
  2. While the dough is resting, bring a large pot of salted (about 2 teaspoons) water to a boil and prepare an ice water bath
  3. 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)
  4. Next do the same to the baby spinach but this only needs to cook for about 1 minute
  5. Drain the kale & spinach of as much water as possible by squeezing handfuls of it and transfer it to a large mixing bowl.
  6. 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)
  7. Toss the mixture to distribute evenly and by this time the dough should have risen to double in size
  8. Roll the dough on a lightly floured surface to approximately 18" x 15"
  9. Layer the cheese sliced over the surface of the dough leaving a 1" border on all sides
  10. 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
  11. 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.
  12. Brush the top with additional oil and a sprinkling of vegan parmesan cheese and the finely chopped rosemary
  13. 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!
  14. Rest 5 minutes before cutting and serve warm
Notes
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
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Thanks to a facebook article titled “What cake was the most popular the year you were born?”

The Hummingbird Cake has been popping up everywhere!

This cake was widely featured back in the late 1970’s and has recently regained popularity.

Since I was just a wee one back in the late 70’s I was not too familiar with this cake, but upon researching it I discovered it is really not that different than a traditional carrot cake.

So naturally when I set out to recreate it I used my carrot cake recipe as a starting point.

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

Hummingbird Cake
 
Prep time
50 mins
Cook time
30 mins
Total time
1 hour 20 mins
 
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
Ingredients
  • 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
Instructions
  1. In a large bowl combine the sugars with the oil, vanilla extract, mashed banana and applesauce, whisk smooth
  2. Add the orange zest
  3. Then sift together all of the dry ingredients directly into the bowl and whisk smooth
  4. Add the pineapple and the nuts then mix smooth
  5. 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
  6. Cool cakes while you prepare the Cream Cheese Icing recipe below and then assemble cake as shown in the video
Notes
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.
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For the Cream Cheese Filling Recipe:
Cream Cheese Filling
 
Prep time
15 mins
Total time
15 mins
 
Serves: 4 cups
Ingredients
  • Vegan Cream Cheese 2 Tubs (2cups) (454g)
  • Vegan Butter 1 stick (½ cup) (112g)
  • Confectioner's Sugar 1½ cups (180g)
  • Vanilla Extract 1 teaspoon
  • Almond Extract 1 teaspoon
Instructions
  1. Smooth the vegan butter with the sifted confectioners sugar either by hand with a large wooden spoon or with an electric mixer, and then add the extracts
  2. Be sure to scrape the bottom and sides of the bowl to ensure you don't have any lumps.
  3. Add the vegan cream cheese and mix smooth
  4. Try to not to whip it to fast (if you are using an electric mixer as this will cause your icing to go "soupy")
  5. Refrigerate until you are going to use it to fill & ice your cake
Notes
Cream cheese icing (and any cakes made with cream cheese icing) must stay refrigerated.

This recipe will last for up to 10 days in a clean airtight container in the refrigerator or as an icing or filling for your cake
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I used my vegan Buttercream recipe for the icing, but you can go all cream cheese for the filling and for the icing if you prefer, simply by doubling the cream cheese recipe above.

 

 

 

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Yes it’s true, the Tres Leches cake has been veganized!

How can this be possible you ask?

Easy! With coconut milk, almond milk and coconut cream!

Three milks infused into a fabulous vanilla cake laced with a pinch of nutmeg and cinnamon too!

This simple little cake is full of complex flavors you won’t believe just how easy it is!

I’ve always made Tres Leches as a casserole style dessert, but this cake can hold up to layering too!

For me this cake is best served super cold and a day after it’s been prepared to let all the flavors meld together.

So if you are someone who loves (loved) cake dunked in milk, this Vegan Tres Leches Cake is for you!

You can have your cake and drink it too!

Tres leches is typically served casserole style, so I just serve it right out of the cake pan.

For a nicer presentation you may want to opt for a glass baking dish instead.

Of course many people will make this cake into cake layers for layering into a fully iced cake so it is your option what you want to bake it into.

Just be sure not to use parchment paper in the bottom of your pans (or if you do, remove it before pouring the milk mixture!)

Vegan Tres Leches Cake
 
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
Serves: 9-12 servings
Ingredients
  • For the Cake:
  • Aquafaba 1 cup (237ml)
  • Granulated Sugar ½ cup (100g)
  • Confectioner’s Sugar 12 Tablespoons (90g)
  • Cream of Tartar 1 teaspoon
  • All Purpose Flour 1 cup (125g)
  • Cake Flour 1¼ cup (150g)
  • Sodium Free Baking powder 4 teaspoons (20g)
  • Vanilla Extract 4 teaspoons (20ml)
  • Coconut oil or vegan butter melted 6 Tablespoons (84g)
  • Cornstarch 2 Tbs + ¼ cup water + sodium free baking powder 1 teaspoon
  • For the Milk Mixture:
  • Canned Coconut Milk (I used full fat but you can use light) 1- 14oz can
  • Unsweetened Almond Milk 1 cup
  • Granulated Sugar ½ cup + 2 Tablespoons
  • Preferably Fresh Grated Nutmeg ¼ teaspoons
  • Coconut Whipped Cream:
  • 1 Can Full fat Coconut Milk refrigerated overnight
  • ¼ cup confectioners sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Combine the aquafaba with the granulated sugar and heat it gently to
  2. dissolve the sugar (no need to boil, just enough to dissolve) then refrigerate
  3. it to cool quickly while you gather your other ingredients
  4. Sift both flours with the baking powder
  5. Combine the cream of tartar with 2 Tbs of the sifted confectioners’ sugar and
  6. then start whipping the cold aquafaba on high speed preferably with a
  7. balloon whip attachment on your stand mixer. (Hand help beaters with a
  8. whip attachment can be used but will take considerably longer to whip to
  9. firm glossy peaks)
  10. One the AF is to stiff, white peaks, add the cream of tartar confectioners’
  11. sugar mixture and continue whipping on high speed, you can now gradually
  12. add the remaining confectioners’ sugar a spoonful at a time until it is all
  13. incorporated and you have a stiff peaked glossy meringue.
  14. In a large mixing bowl combine the cornstarch mixture (which is the homemade egg replacer made of cornstarch, water and baking powder listed above) with the melted coconut
  15. oil (or melted vegan butter) and vanilla extract, whisk smooth, reserve.
  16. Fold in half of the whipped aquafaba and whisk smooth, then fold in the
  17. remaining aquafaba and fold gently
  18. Fold in the sifted flour gently
  19. Pour batter into a well greased (NO PARCHMENT!) 8" square pan and bake immediately in
  20. a preheated 375°F (190°c) oven for approximately 20 minutes or springy to
  21. the touch when you gently press the center or when a toothpick inserted comes out clean.
  22. Cool for about 15 minutes then poke holes into the cake and pour the milk mixture over the entire cake to soak in.
  23. For the Milk Mixture:
  24. Combine the can of coconut milk with the almond milk, nutmeg and sugar and bring to a boil.
  25. 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.
  26. Remove from the heat and cool to warm, them pour over the warm cake.
  27. Refrigerate the cake for at least 2 hours or overnight (I prefer overnight) then ice with coconut whipped cream.
  28. For the Coconut Whipped Cream:
  29. 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.
  30. Whip on high speed to soft peaks then add the vanilla extract
  31. Spread over the cold cake (still in the pan) and then sprinkle with cinnamon *optional
Notes
Store tres leches cake in the refrigerator at all times and serve cold.

Can be stored for up to 1 week, covered lightly
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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
weight of 275g

 

 

 

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A childhood favorite for me was definitely the Funny Bone.

I think it was made by Drakes Cakes.

And I’m not sure why I waited so long to make a vegan version!

But I’m actually going to do a spinoff version, not an exact replica because lately I’m having a love affair with cupcakes and brownies are coming in a close second

So today I decided to meld my two obsessions into one dessert.

Introducing my best vegan recipe for fudge brownie cupcakes stuffed with peanut butter cream and  fudge icing.

 

Yeah, I took the Funny Bone and made it all adult like.

You’re welcome.

Your first bite will take you back to memory lane and have you back for seconds!

It’s a bit of a building on recipe project since you will need a quick buttercream recipe.

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

Peanut Butter Cheesecake Brownie Cupcakes
 
Prep time
45 mins
Cook time
25 mins
Total time
1 hour 10 mins
 
Serves: 14 cupcakes
Ingredients
  • For the Brownie
  • All Purpose Flour 2 cup (250g)
  • Baking Powder1 teaspoon
  • Salt 1 teaspoon
  • Granulated Sugar 2 cup (400g)
  • Coconut Oil 4 Tablespoons
  • Brewed Coffee 1 cup (237ml)
  • Bittersweet or Semi Sweet Vegan Chocolate 3 ounces
  • Unsweetened Cocoa Powder ⅔ cup
  • Vanilla Extract 4 teaspoons (20ml)
  • 1 cup Buttercream
  • 1 cup Creamy Peanut Butter
  • ½ Recipe Fudge Icing
Instructions
  1. For the brownie chop the chocolate to fine pieces and combine with the cocoa powder in a medium bowl
  2. Add the hot brewed coffee and whisk to melt
  3. Add the melted coconut oil and the vanilla extract
  4. Add the granulated sugar and whisk smooth
  5. Sift the flour, baking powder and salt into the chocolate mixture and whisk smooth
  6. 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
  7. Cool while you prepare the other recipes as per the instructions on those posts
  8. 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.
  9. Top with crushed peanuts *optional
Notes
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
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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.

Vegan Potato Salad Recipe || Gretchen's Vegan Bakery - YouTube

The Best Vegan Potato Salad Recipe
 
Prep time
40 mins
Total time
40 mins
 
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
Ingredients
  • 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
Instructions
  1. Dice the potatoes to ½" cubes and bring to a boil, cook until fork tender
  2. Drain and cool slightly (about 5 minutes) then add all the other ingredients while the potatoes are still slightly hot
  3. Mix well adjust to taste with extra seasonings if needed
  4. Transfer to a serving bowl or storage container and cool in the refrigerator before covering
  5. Serve cold but I can never wait that long!
Notes
Store for up to 1 week in the refrigerator, covered
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The post The Best Vegan Potato Salad Recipe appeared first on Gretchen's Vegan Bakery.

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How have I not shared this banana cake recipe yet!?

This is like basic recipe necessity right here!

Not only does this recipe make the most moist, delicious banana cupcakes, but you can bake the batter into cake pans for the best banana layer cake ever!

But today I am sticking with cupcakes since I’m on a cupcake kick lately; and topped with my cream cheese icing recipe… well what more is there to say?

Vegan Banana Cupcakes with Cream Cheese Icing.

Nuts or no nuts, this recipe is going to be one of your forever favorites, I promise!

Vegan Banana Cupcakes with Cream Cheese Icing
 
Prep time
1 hour
Cook time
25 mins
Total time
1 hour 25 mins
 
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
Serves: 12 cupcakes
Ingredients
  • For the Banana Cupcakes:
  • All Purpose Flour 1 cup + 2 Tablespoons (140g)
  • Baking Powder ½ teaspoon
  • Baking Soda ½ teaspoon
  • Vegan Butter 5 Tablespoons (70g)
  • Granulated Sugar ½ cup + 2 Tablespoons (128g)
  • Salt ⅛ teaspoon
  • Ground Cinnamon ¾ teaspoon
  • Plant Based Egg Replacer 2 teaspoons *or any egg replacer you prefer according to the package instructions for 1 egg
  • Vanilla Extract 2 teaspoons (10ml)
  • 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
Instructions
  1. Cream the vegan butter with the sugar on medium high speed until light and fluffy this will take approximately 3-4 minutes.
  2. Sift the flour, baking powder & soda, the plant based egg *if using* with the salt and cinnamon.
  3. Combine the vanilla extract to the soy milk
  4. Once the butter is creamed sufficiently add ⅓ of the sifted dry ingredients mix just until combined
  5. Add ½ of the soy milk vanilla mixture and mix just until blended
  6. Add another ⅓ of the dry ingredients while mixing on low, then add the remaining milk and then the last of the dry.
  7. Add the mashed banana last mix well to incorporate
  8. 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
  9. Cool completely while you prepare the cream cheese icing
  10. Mix the softened vegan butter with the confectioners sugar until smooth
  11. Add the vanilla extract and the apple cider vinegar then add the vegan cream cheese and blend smooth
  12. Ice cupcakes and sprinkle with additional chopped toasted nuts *optional
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The post Vegan Banana Cupcakes with Cream Cheese Icing appeared first on Gretchen's Vegan Bakery.

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Here are my top 5 picks for a completely sweet Easter buffet!

Two of them are a bit more intricate for the avid cake decorator who wants to make a showstopping cake this year!

The rest are super simple and all of them can be made ahead of time to cut back on unnecessary holiday preparations!

Just click the links below to go find your NEW favorites!

Rosemary Scented Blackberry Lemon Bundt Cake

Zucchini Cakes with Cream Cheese Glaze & Spring Flowers

Mango Cheesecake

Easter Rainbow Checkerboard Cake

Easter Bunny Butt Cake

The post 5 Vegan Dessert Recipes for Easter appeared first on Gretchen's Vegan Bakery.

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I like Bunny Butts and I cannot lie.

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.

Of course as always with any cake layer creation you can use any cake recipe and fillings you like and if fondant is not your thing, buttercream icing can surely be used instead.

The white chocolate nest & knock off Cadbury Creme Eggs vegan style are optional if you rather get ol’ Bunny Butt front and center on top of that cake instead.

But I really love the way this cake turned out; as I said it is a compilation of all my Easter favorites without being too over the top (I hope).

Sometimes when I get to decorating I just don’t know when to stop!

Vegan Jelly beans CLICK HERE

Bunny Butt Cake for Easter || Gretchen's Vegan Bakery - YouTube

Bunny Butt Cake for Easter
 
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
Serves: serves 18 people
Ingredients
Instructions
  1. Prepare all of your recipes in advance for the cake and fillings and decor.
  2. 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
  3. 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
  4. Build you cake as per the video instruction
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The post Bunny Butt Cake for Easter appeared first on Gretchens Vegan Bakery.

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