Dried Apple Stack Cake with Molasses Cream Cheese Frosting

I’ve never had anything that was quite like this recipe but when I saw it I thought it sounded kind of good so had to take a look. Then when I saw the picture I knew it was something I should share with my readers. I don’t know about you but this looks so good I can hardly wait till I can make one for that special treat. Well maybe I won’t wait till then and make it as soon as I get the ingredients.

 

Recipe: Dried Apple Stack Cake with Molasses Cream Cheese Frosting | One Green Planet

Dried Apple Stack Cake with Molasses Cream Cheese Frosting

Cake ingredients:

  • 1/2 cup plain almond milk
  • 1 tablespoon distilled white vinegar
  • 5 1/2 cups all-purpose flour, plus more to prepare the cake pans
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup vegan butter substitute, softened, plus more to prepare the cake pans (I used Earth Balance)
  • 2 1/2 cups vegan brown sugar
  • 1/2 cup unsweetened applesauce OR maple cinnamon applesauce for an extra bit of flavor
  • 1 tablespoon vanilla extract

Apple filling ingredients:

  • 1 pound dried apples (I used Trader Joe’s New Zealand Sweet Apple Rings)
  • 5 cups water
  • 2 cups vegan brown sugar
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • Pinch of sea salt

Frosting ingredients:

  • 1/2 cup vegan cream cheese substitute, softened (I used Tofutti)
  • 1/2 cup vegan butter substitute, softened (I used Earth Balance)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 3 cups vegan confectioners’ sugar

Cake directions:

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Prepare 7 nine-inch round cake pans by coating them with a thin layer of vegan butter and a sprinkle of flour. You can also substitute disposable pie tins for cake pans.
  3. Pour the almond milk and vinegar into a small cup or bowl and set aside.
  4. In a large bowl, whisk together the all-purpose flour, sea salt, baking powder, baking soda and cinnamon.
  5. In a separate bowl, mix together the vegan butter and brown sugar on low-medium speed.
  6. Add in the applesauce and vanilla extract, and continue to mix.
  7. Stir in the “buttermilk” (vinegar and almond milk).
  8. Slowly add the dry ingredients to the wet ingredients, mixing on low-medium speed until fully combined. The batter will be thick, so switch to stirring it all together with a spoon if your mixer is having a hard time.
  9. Divide the batter evenly among all 7 cake pans, using roughly 3/4 cup of batter for each pan.
  10. Use your hands to spread out the batter so that it’s evenly distributed.
  11. Bake the cakes for 6-8 minutes each, or until a golden crust begins to form. Remove the cakes from the oven the second they start to look done. When in doubt, take them out and test with a toothpick. If the toothpick can be inserted and removed cleanly, it’s done. The cakes will be a little stiff. This is okay and, although it might seem odd, this is what we’re going for.
  12. Allow each cake to cool completely. Use a spoon to loosen the edges from the pan and then turn the pan over to remove the cake. If the cake breaks, don’t worry. You’re going to cover it all up anyway, so just piece it back together during the layering stage.
  13. While the cakes are cooling, make the apple filling.

Apple filling directions:

  1. Place the dried applies in a food processor and chop them into bits. You can also use a knife for this step, coarsely chopping the apples into bite-size pieces.
  2. Pour the water into a large saucepan and bring to a boil.
  3. As soon as the water begins to boil, add the apples and reduce the heat to medium.
  4. Cook uncovered for 20-30 minutes, stirring frequently, until the water has been absorbed.
  5. Add in the brown sugar, nutmeg, cinnamon, cloves and sea salt.
  6. Continue to cook for 15 minutes, stirring frequently.

To assemble the cake:

  1. Place one cake layer on a cake board, pan, cake stand, etc and spread 3/4 of the hot apple filling over the cake.
  2. Place another cake layer on top, and continue until all of the cakes have been used.
  3. Spread the remaining apple filling on top of the cake.
  4. Cover and wrap the cake with plastic wrap, or use a cover if you have one, and let the cake sit for 24 hours.

When you’re ready to serve the cake, make the frosting by mixing together the vegan cream cheese, vegan butter, vanilla extract, molasses and confectioners’ sugar until fully combined.
Pour the frosting over top of the cake, allowing it to drip down the sides. Serve immediately.

Vegan Pineapple Vanilla Bread Cake

I saw this recipe and I knew right away I needed to share it will my readers. And when they said you could even have it for breakfast well that really took the cake. I don’t think I’ve ever heard of a bread cake but then if they can have pake’s on Drop  Dead Diva (it’s a cross between a pie and cake) then why not have a bread cake. And from looking at the pictures it look really good. I can’t wait to try it.

 

Recipe: Vegan Pineapple Vanilla Bread Cake | EcoSalon | Conscious Culture and Fashion

Pineapple Bread Cake

Serves 8-10

Ingredients:

  • 1 tablespoon brown sugar (optional)
  • 2 cups whole-wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 2 tablespoons vegan butter + 1/2 tablespoon for coating baking dish
  • 1/2 cup maple syrup
  • 1/3 cup canola oil
  • 1 1/2 tablespoon vanilla extract
  • 1 cup almond milk

Directions:

Preheat the oven to 375 degrees Fahrenheit. Coat the bottom and sides of baking dish with 1/2 tablespoon of butter. Sprinkle brown sugar on top, evenly across the area of the dish. Skin a pineapple and cut along its width as thin as possible, making 4-6 discs. Place pineapple on the bottom of the baking dish.

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In a medium bowl sift together the flour, baking powder and salt. Using your hands, cut the vegan butter (I like to use Earth Balance) into the dry mixture, using your fingers to create a meal-like texture.

In a separate bowl, whisk together the wet ingredients, except for the almond milk. Add the wet ingredients to the dry ingredients and mix until pasty. Add the almond milk a little at a time until the mixture reaches a thick, but easily spreadable texture.

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Carefully spread batter over the pineapple slices in the glass baking dish.

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Bake in the oven for approximately 35 minutes or until a toothpick comes out clean.

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After you remove the cake from the oven, loosen the edges with a knife and let cool down. When cool enough to handle with your bare hands, use a cutting board to help flip the dish over so that the pineapples are exposed.

The result is a light but comforting bread-like cake that has just the right touch of pineapple to keep things interesting. Cut a piece and serve warm with almond milk for dipping or enjoy aside a morning coffee.

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Enjoy!

Vanilla Rasberry Cupcakes

Seems like there are a lot of vegan cupcakes and why not when they are easy to make and also they are vegan. Now I’ll admit that some things that are made vegan aren’t as good as the same thing made with milk and eggs but it seems like cupcakes are not one of those as they taste just as good to me. I know you have you favorite vegan cupcake recipe why not share it with our readers?

 

Vegan vanilla cupcakes topped with fresh raspberries are perfect for summer celebrating

VANILLA RASPBERRY CUPCAKES  

(Adapted from “Vegan Cupcakes Take Over The World,” by Isa Chandra Moskowitz and Terry Hope Romero)

 

 Makes 12 cupcakes

Cupcakes

1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vanilla soy yogurt
2/3 cup vanilla or plain soy milk
1/4 cup applesauce
3 tablespoons canola oil
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract


Icing

1 cup of confectioner’s sugar, sifted
2 to 5 teaspoons soy milk
Dash of vanilla or almond extract

Topping

1/2 c seedless, smooth, spreadable raspberry preserves, room temperature
1 cup of fresh red raspberries

 

TO MAKE THE CUPCAKES:

Preheat oven to 350 degrees. Line muffin pan with 12 cupcake liners.

In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a medium bowl, mix together yogurt, soymilk, applesauce, oil, sugar, and vanilla. Sift dry into wet ingredients, and mix until just combined.

Fill cupcake liners evenly. Bake 22 to 24 minutes, until toothpick inserted through the center of one comes out clean. Transfer to a cooling rack to cool completely before decorating.

Prepare icing while the cupcakes are cooling, and assemble just before serving.

TO MAKE THE ICING:

Whisk together confectioner’s sugar with a small amount of soy milk at a time, until desired consistency is reached.

TO ASSEMBLE:

Spread top of cupcake with a thin layer of spreadable fruit preserves (approximately 2 teaspoons). Dab small circle of icing on top of jam. Decorate with fresh raspberries. Carefully drizzle tops of berries with more icing, and serve immediately.

Vegan Recipe Blueberry Cornbread

I can remember back in my younger days there were times my dad would cook up a big pot of navy beans and then have a big pan of cornbread to go along with it. Well most times I would bread up the cornbread into the beans kind of like you would do with crackers and soup. That was oh so good and it was very filling. Just the other night my wife fixed some soup and cornbread and of course I had to crumble it up and put it in the soup. Sure did bring back some memories.

 

Recipe: Blueberry Cornbread | One Green Planet

Blueberry Cornbread

Recipe adapted from Paula Deen

Ingredients:

  • 1 1/2 cups all-purpose flour

    2/3 cup vegan refined sugar

    1/2 cup cornmeal

    1 tablespoon baking powder

    1/2 teaspoon sea salt

    1 1/4 cups unsweetened soy milk

    1/2 cup vegan vanilla yogurt

    1/3 cup grape seed oil

    4 tablespoons vegan butter substitute, melted

    2 teaspoons apple cider vinegar

    1 cup fresh or frozen blueberries

Preparation:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a bowl, whisk together the all-purpose flour, sugar, cornmeal, baking powder and sea salt.
  3. In a separate bowl, stir together the soy milk, yogurt, grape seed oil and vegan butter substitute.
  4. Slowly add the dry ingredients to the wet ingredients, stirring until fully combined.
  5. Stir in the apple cider vinegar
  6. Fold in the blueberries.
  7. Bake in a 9″ x 4″ loaf pan for 35 minutes, or until a toothpick can be inserted and removed cleanly.

Vegan Carrot Cake Pancakes

I ran across this recipe and knew that I just had to share this with my readers. I mean like who wouldn’t want to try carrot cake pancakes? I mean it sounds quite interesting and the author says they are quite good. Guess will just have to make a batch and find out for myself.

 

Vegan Carrot Cake Pancakes | My Little Celebration

Vegan Carrot Cake Pancakes
Recipe type: breakfast, vegan
Author: Dana
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2
Vegan carrot cake pancakes – mostly healthy, slightly indulgent 100% delicious.
Ingredients
  • 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
  • 1/2 cup milk + squeeze of lemon juice (I used coconut)
  • 3/4 cup flour (I used unbleached AP)
  • 1/2 tsp baking powder
  • dash of cinnamon
  • pinch of salt
  • 1/2 Tbsp oil (I used canola)
  • 1-2 Tbsp sweetener (I used agave nectar)
  • ~ 1 cup finely grated carrots
Instructions
  1. Prepare flax egg by mixing the two and letting set for ~ 5 minutes.
  2. Mix dry ingredients in a large bowl, excluding the carrots.
  3. Mix wet ingredients in a small bowl, and add to dry.
  4. If batter appears too dry or too wet, compensate with flour or milk.
  5. Cook on lightly greased skillet over medium heat. Flip when bubbles appear (about 3 minutes) and then cook 3 or so minutes more, until pancakes are golden brown and feel done in the middle.
  6. Serve with almond butter and maple syrup, or additional agave nectar.

Serving size: Half of batch Calories:
246 Fat: 6 Saturated fat:  
0.9 Carbohydrates:  
39 Sugar:  
3.3 Fiber:
2.2 Protein:
7.5 Cholesterol: 3 mg
Notes

* Taste the batter before cooking to ensure you have an adequate amount of carrots and your desired sweetness.

*Adding a few crushed walnuts or pecans is optional.