Sentences with phrase «vegan cakes using»

I had a friend who baked very successful vegan cakes using soya flour instead of eggs.

Moreover to make the filling for this vegan cake I used few drops of green coloring, which is totally optional.

Not exact matches

Just Desserts» full - size cakes, single - serve cakes, mini-bundts, cupcakes and bites are handcrafted from all - natural, organic or vegan products in its new 75,000 - square - foot production facility in Fairfield, Calif. «We focus on an artisan product we make from scratch with very simple and premium ingredients that your grandmother would use,» Mendes emphasizes.

You might also google «vegan applesauce cake» and see what others use.

The vegan cake is my classic chocolate vegan cake just amplified so that it bakes fat, fluffy slices and the topping is a revelation - instead of butter use sweet potato to give it sweetness, creaminess and volume without adding butter or a lot of sugar!

8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 2 1/2 sticks vegan butter, i use earth balance, at room temp 10 ounces light brown sugar 8 ounces sugar 2 large eggs 4 tsp soy sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame seeds

Vegan Pumpkin Cake: 3 cups flour 2 cups brown sugar (I actually used 1 cup brown and 1 cup turbinado sugar) 1/2 teaspoon salt 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup canola oil

The Vegan Marshmallow Creme from Suzanne's that I used here made the cherries taste a lot like a fruit filled cake.

Decadent treats like cakes, brownies, marshmallows, meringues, ice cream, macaroons, and more could be made vegan simply by using aquafaba as an egg alternative.

This cake is the spongiest vegan cake I've made yet and I think it's down to the use of dairy - free yoghurt in the cake mixture.

It's definitely the lightest mug cake I've had and I'll be using your recipe again for certain Natalie Tamara Invites you to read... Win a Vegan Supplements Bundle from Vertese

1 package of gluten - free cake mix (I know... I know, I haven't yet mastered the art of vegan, gluten - free baking) I used Bob's Red Mill chocolate gf mix

His new cookbook shares 100 Mediterranean - inspired recipes, such as lentil skillet bread, hearts of palm calamari with cocktail sauce and lemon - caper aioli, pappardelle bolognese (using handmade pasta), and decadent dark chocolate cake with figs and hazelnuts, that take vegan cooking to a whole new level and are sophisticated enough to serve at just about any dinner party, which make me especially excited about this book.

Sarah Bakes Gluten Free Treats: gluten free vegan mini lemon blueberry cakes (Use Hain Featherweight Baking Powder and corn free powdered sugar to make corn free.

Cake Ingredients 2 1/2 cups All Purpose Gluten - Free Flour (we use Bob's Red Mill) 2 1/2 teaspoons baking powder 1/3 cup vegan butter (we use organic Earth Balance Buttery Spread) 1/3 cup vegetable shortening, oil or more vegan butter 2 teaspoons...

It made a really tasty chocolate glaze which I used for the coconut chickpea cake and a subsequent vegan cake I've made.

But after becoming vegan, was so unsatisfied with the gooey cakes after trying everything... So I don't use all your suggestions, only thing that matters is cutting in the shortening or vegan butter... turns out great everytime!

I made a vegan chocolate cake recipe from Food52 as mini cupcakes and used this icing with dairy - free chocolate chips and almond milk.

Try using them in fig cardamom walnut scones with cashew cream, slow cooker vegan pear rose cardamom cake oatmeal, or vegan bitter cardamom truffles.

Since many of the guests were vegan in addition to being gluten free, I used egg - replacer in half of them and they were even better than the ones with eggs (although less cake - y and more fudge - y).

I used to love Beesting cake in my pregan days, and have had it a few times since going vegan.

-LSB-...] capacity to bring the most intricate of desserts to life using vegan ingredients, and her vegan bienenstich cake — «bee sting cake» in German — is the latest shining example.

There used to be a little bakery in the East Village in NYC that sold a Bee Sting Cake and it was always my favorite before I was vegan.

I was never a huge fan of cake glaze, but since it's Vegan MoFo and I try to stick with my theme as best as I can, I used it.

When he realized how popular his products were — not only for people with kosher diets, but also for vegans — Mintz found ways to use tofu in a variety of products including Tofutti Cuties and Tofutti Fruttis, which are similar to ice cream sandwiches, as well as cookies, cakes, tuna casserole and even beef stroganoff, where it stood in for sour cream.

I used the spread to prepare a vegan icing for a cake.

I've also used it, mixed with vegetable shortening, for making chocolate frosting for a vegan chocolate cake and it worked perfectly.

Having said that it's my Birthday tomorrow and I'm in the middle of making a raw vegan and Paleo red velvet layer cake using my dehydrator so if it turns out well then next year I'll have some raw Christmas cakes and puddings for those of you that like the more traditional type of Christmas treat.

Originally the recipe was for a family fruit cake, so it doesn't use as much fruit as a traditional Christmas cake, but we think it makes a great vegan alternative to Christmas cake.

I am making this right now and when I took it out of the blender the texture made my mind go straight to thinking of how I could use this to make vegan cheese cake!!!

I made a tiny muffin sized one out of the mixture to taste before decorating as the large cake was to be a gift and I hadn't used a vegan Christmas cake recipe before.

Besides adjusting amounts of flour and liquids, some bakers also seem to swear by adding boiling hot liquids when creating vegan sponge cakes; and swapping butter for oil might also be a possibility in achieving a cake that is lighter / less dense (especially when, say, silken tofu is used).

I also used coconut milk as the non-dairy milk, vegan butter for the topping, grape seed oil in the cake and a springform pan.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

A simple vegan lemon curd recipe for use in cakes, cookies and as a topping.

You can use avocado frosting on any (chocolate) cake or cupcake recipe, but none will be easier that this recipe for super-fudgy vegan chocolate cake — just take a look at the recipe video.

For the vegan vanilla cake: preheat oven to 350F and generously grease three, 6 ″ cake pans using coconut oil cooking spray.

Using 1 tablespoon of the vegan butter, generously the insides and bottoms of 2 8 - inch cake pans.

Also, I used coconut oil in this Vegan Chocolate Wacky Cake recipe, but you can use vegetable oil in place of that if you can't find coconut oil.

Today is my birthday and my mother used this recipe to make me a vegan red velvet cake.

CAKE: 1 and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup of oatmeal and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2 cup water 1 1/2 cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4 cup vegan butter (I use Earth Balance) 1 cup unsweetened shredded coconut

Then remove the pan from the heat, carefully pour in the batter and transfer the pan to oven to bake the rest of the cake.Either way, it looks like you can't go wrong with an upside down cake:D (P.S. the red food colouring used to turn those maraschino cherries red - they are naturally white - is not vegan / vegetarian.

First of all, do you think that I can use 8oz of vegan cream cheese instead of the vegan sour cram (I couldn't find any in my local store); and second of all, I used to freeze the firm tofu (I just like the chewy texture that this give to it), so if I thaw it first and use it my cheeese cake, it will change the consistency at all??

I have had great success with using this butter for vegan croissants, cakes, cookies, brownies, brioche, wholemeal bread and the latest frying French toast.

I am a pastry chef and cake designer based out of Norway and it is amazingly difficult to scrape together enough information to convert or create recipes using gluten free and / or vegan options for clients.

You're either surprised because you didn't know cake mixes were vegan... or you're surprised that I would use a cake mix.

Recipe source: I used the same recipe as my Vegan Chocolate Birthday Cake recipe, but had the recipe before I started my website and it didn't have a source on the copy I printed from the internet so I am unable to provide the original source.

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My daughter gave me a great recipe for a vegan chocolate cake and even though I am not a vegan this is the only recipe I ever use for chocolate cake.

Hello, my name is Haleena, and I was reading your posts on your chocolate vegan cake as well as your vanilla vegan cake, and I saw that they both used apple cider vinegar.