Trial and Error: Whole Wheat Vegan Cake

So I learned today that you really can’t just “wing it” when it comes to baking. I’m a big fan of making recipes up on the spot or substituting when I don’t have what they ask for. With baking this often results in a big FLAT cake…lol!

I searched around a bit for a Whole Wheat Cake, still working on not making anything with WHITE flour. I found two recipes that looked good. This Sour Cream Coffee Cake sounded good (using Whole Wheat Flour, as well as this Whole Wheat Walnut Coffee Cake. I’ve also recently been a little obsessed with Alicia Silverstone’s Website The Kind Life and her take on eating Vegan. So I thought I could just combine some recipes and make a cake vegan…lol…it turned out…interesting.

Here is what I did:

Ingredients

  • 1/4  cup  packed brown sugar
  • 1  teaspoons  ground cinnamon
  • 1  cup  granulated sugar (although to do it again I would only use 1/2 cup)
  • 1/4  cup Earth Balance (vegan butter)
  • 2/3 cup Unsweetened Organic Applesauce
  • 1  cup  Vegan Sour cream
  • 1  teaspoon  vanilla extract
  • 1 3/4  cups Whole Wheat flour
  • 1  teaspoon  baking powder
  • 1 small apple diced small
  • Cooking spray

Preparation

Preheat oven to 350°.

Combine first 2 ingredients; set aside.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended (about 5 minutes). Add Apple Sauce and Apples, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, stirring well with a whisk. Gradually add flour mixture to sugar mixture; beat well. Pour into sprayed round pan, sprinkle brown sugar and cinnamon mixture.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.

Optional lemon Glaze:

1 cup powdered sugar
2 teaspoons lemon juice
2 to 3 tablespoons water or milk

Pour on top of cooling cake, add fresh sliced strawberries.

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In the end both Mr. Gaunt and I thought this tasted good, but it didn’t really rise. It would have been nice if it had been thicker and fluffier. The whole Wheat Flour gives it a very wheaty taste, I liked it. I will have to keep trying this to see if I can’t find a better recipe…err…a REAL recipe…lol!

In better news, we won our softball game! I kinda pulled my groin so that sucks. I just keep hurting myself, oh well. Hoping to take it easier tomorrow at work, I busted my ass today. Oh and I have Easter pics to show you too! Soon enough.

Vegan Sourdough Blueberry Cake

With a Lemon Glaze!

My Mom’s Birthday was last friday, this was the main reason I went out to Washington to visit, and I really wanted to make her a unique cake. Neither of us are into gaining 5lbs from a big chocolate cake with frosting. My mom also mentioned that my Aunt Kim had given her a Sourdough Starter that she wanted to use. I hit up Food Gawker (because it really is the only way to look for recipes) and typed in Sourdough Cake and got this recipe for Blueberry Sourdough Cake with Lemon Glaze, perfect.

When I got to Bellingham, my sister informs us that she has extended her 30 day Vegan Challenge and that she is still Vegan, and she would like cake please. (= Of course I wanted everyone to be able to eat the cake I made, but how to make it Vegan? Mom and I did some online research and found out that you can replace eggs with EnerG Vegan Egg Replacement I know you can often do Applesauce, but I worried that in a cake Applesauce wouldn’t do the trick. So we got EnerG at our local organic grocers (its in the vegan baking aisle, so they might not have it at the regular grocery store) along with Vegan Butter and headed home to make our cake.

The only other substitutes we did was doing Organic unbleached flour and Sugars (note that Organic Powdered Sugar doesnt contain an anti clumping agent, so it get a little clumpy), and water in the lemon glaze, not milk. So the recipe is as followed:

Sourdough Blueberry Lemon Cake
(based on this recipe)

Cake:
1/2 cup (Vegan) butter, room temperature
1 cup Organic sugar
Grated rind of 1 lemon
2 eggs (or EnerG Vegan Egg Replacer)
2 1/2 cups Organic unbleached flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/3 cup lemon juice
1/3 cup water
1 cup sourdough starter
1 cup blueberries

Lemon glaze:
1 cup Organic powdered sugar
2 teaspoons lemon juice
2 to 3 tablespoons water (or milk)

Preheat oven to 350 degrees F. Spray a 9-inch loaf pan or a mini loaf tray. (I did a 9×9 square pan)
In a large bowl, cream the butter with the sugar and grated rind until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate bowl, combine the flour, salt, and baking soda. In another small bowl, combine the lemon juice, water, and starter. Add the dry ingredients to the butter mixture alternately with the lemon mixture, beating until fluffy. Coat blueberries with flour and fold into batter. Pour into the prepared pan and bake 1 hour, or until bread tests done (my mini loaves took about 40 minutes). Let the bread cool in the pan on a wire rack for 10 minutes.

For the lemon glaze, combine powdered sugar, lemon juice, and enough water to make a creamy frosting and mix thoroughly.

Remove the bread from the pan and pour on the glaze. (its best to let it cool a bit, otherwise the glaze slides right off)

Right out of the oven, no glaze

Pour on the Glaze

Chilling in the fridge

This cake wasnt very sweet, or sour for that matter. It was more of a yummy blueberry bread, the glaze it what really gave it some flavor. Everyone ate it, so it must have been yummy. I love when people eat Vegan and don’t know it! I made these Vegan Banana muffins last week for work, and the guys (who always give me shit about eating healthy) gobbled them up! It was awesome!  It also goes to show that with just a little extra effort you can accommodate your Vegan friends and family quite easily!

And the best part was being there with friends and family to sing Happy Birthday to the BEST MOM!

Snowflake Macaroons

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Now according to this website these are only 1 point a piece! Now Im not 100% on that, but they are butter free so they can’t be too bad for you. While making them I was a little worried what they would turn out like, but oh my! Theses are probably he best cookies I have ever made! They are crispy on the outside and warm and buttery tasting on the inside…sigh. Yum. Mr. Gaunt thought they were amazing too. And they were so easy too, here is the recipe:

 

Ingredients:

2 2/3 cups Baker’s Angel Flake Coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract

 

Instructions:

Preheat oven to 325 degrees F. Lightly grease and flour cookie sheets. Mix coconut, sugar, flour and salt in bowl. Stir in egg whites and almond extract until well blended. Drop by teaspoonfuls onto cookie sheets. Bake 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks.

The only changes I made were that I used Whole Wheat flour and I did half white sugar half brown (because I didnt have enough white) I would do this combo again when making these because why mess with perfection?

Oh and I leave you with a fun little video Mr. Gaunt and I made when I showed him what happens when you squeeze a cattail! Very fun, but very messy. Enjoy!

Vegan Oatmeal Banana Cookies

An old High School friend who has a vegan family linked this recipe last week on Facebook. Because I love to bake ( but avoid it due to the usual high calorie contents that comes from it) I decided to try this one out. This recipe was super easy and uber healthy! I mean Oats, Bananas and whole wheat flour? No butter, sugar or eggs. Come on thats good stuff!

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The recipe is here and calls for chocolate chips, but I only made half the batch with them. They cooked very fast, like 5 minutes and they are pretty yummy. I wouldn’t say they are super cookie like, more like banana bread or if your from Washington they taste like Bakers Breakfast Cookies.  I also didnt have Canola oil so I just used vegetable oil, and it says they make 12 cookies, but really they make about 18 BIG cookies, and make sure you press them down into cookie shape because they dont spread on their own.

Oh and its snowing today! Not enough to stick but still…October 8th and its snowing! Good thing I bough this new sweet orange hooded pea coat yesterday at Savers for $20!

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