Vegan Baking?!
Answers: My cousin has a esophogas problem so she isn't allowed to have any dairy. Are there any recipes you could share w/ me for some yummy treats like cupcakes, cookies, or cakes? Please and thank you!
Chocolate Vegan Cupcakes
INGREDIENTS
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Vegan Fluffy Buttercream Frosting
INSTRUCTIONS
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Variation:Cookies ‘n’ Cream Cupcakes (pictured): Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed.
Vanilla Vegan Cupcakes
makes 22 cupcakes
1 TB apple cider vinegar
1 ? scant cups plain soymilk
2 1/8 cups flour
2 tsp. baking powder
? tsp. baking soda
? tsp. kosher salt
1 1/8 cups sugar
? cup oil
1 ? tsp. vanilla extract
? tsp. coconut extract
Preheat the oven to 350o. Spray 22 muffin cups with nonstick spray or line with paper cupcake liners (I like to spray the inside of the muffin papers with nonstick spray to help the cupcakes release). Set aside.
Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ? cups. Stir well and set aside (the mixture will curdle).
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.
Fill each muffin cup with ? cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.
Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.
Vegan Chocolate cake
Dry ingredients
3 cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
6 Tbsp cocoa powder
Wet ingredients
2 Tbsp vinegar
3/4 cup oil
2 tsp vanilla extract
2 cups water
Preheat oven to 350°F.
Mix dry ingredients.
Mix wet ingredients in another vessel.
Add wet to dry and mix well.
Pour into cake tin and bake 30 minutes or until toothpick inserted in the centre comes out clean.
Chocolate frosting
1 cup vegan margarine
4 cups icing sugar
2 Tbsp vanilla extract
1/4 cup vegan soydrink
1/2 cup cocoa powder (or more)
a dash of salt
Mix everything together. If it's too thin, add more icing sugar; if it's too thick, add a tiny bit of soydrink.
Vegan Vanilla Cake
Ingredients:
2 cups water
3/4 cup sunflower or other light oil
2 Tablespoons white vinegar
4 teaspoons vanilla
3-1/2 cups sifted flour (I sift twice for a springy cake)
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
vegetable cooking spray
Directions:
Preheat over to 350 deg F. Combine first 4 ingredients in a large bowl. Mix together last four ingredients in another bowl and sift together well.
Add the dry mixture to the liquid and mix well with either an electric mixer or by hand till all lumps are gone. Let stand 5 minutes.
Pour into a 13x9x2 baking pan coated with vegetable oil spray, or cupcake tins (fill 2/3 full). Do not bang air bubbles out of this cake.
Bake about 40 minutes or until a wooden pick comes out clean, the cake springs back, and tops are slightly golden.
Frost with your favorite icing.
Vegan coffee cake
Ingredients:
1 cup soy milk
1 tbsp distilled white vinegar
2 tbsp water + 2 tsp baking powder (mix this together, this serves as an egg replacer)
2 1/4 cups wheat flour (or your flour of choice)
1 1/4 cups brown sugar (you can also try palm sugar)
3 tsp cinnamon
1 1/2 tsp ground ginger (or freshly grated ginger)
1/2 tsp salt
3/4 cup vegetable oil
2 tsp baking powder (yes, more baking powder)
What to do:
Mix the flour, sugar, and 2 1/2 tsp cinnamon, ginger, salt, and oil. Transfer 1 1/4 cups of this into a small bowl and add the rest of the cinnamon to the small bowl. You may also want to add more sugar if you have a sweet tooth like me.
To the remaining flour mixture add the dry baking powder. Mix together the soy milk, vinegar, and water + baking powder mixture, and then add to the flour mixture. If, when everything is mixed together, it is soupy, add some of the flour mixture you put aside. This should have the consistency of a cake batter, not soup!
Spread the batter in a 9 x 13 baking dish and sprinkle with the remaining flour mixture, if your batter is too soupy the topping will sink in (you may want to add more sugar and spices such as cardamom to the topping mixture, you want enough topping to cover the entire cake)
Bake at 350 Fahrenheit or 150 C for 30- 35 minutes.
Vegan "Ice cream" cake
3 cups all-purpose flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
2 tsp. vanilla extract
2 tsp. distilled white vinegar
1/2 cup plus 2 Tbsp. vegetable oil
2 cups cold water
2 pints nondairy ice cream, flavors of your choice, softened
10 to 15 chocolate-cream sandwich cookies (such as Droxies at Keebler.com), finely ground in a food processor
1 cup strawberry topping or pie filling
Preheat the oven to 350oF.
Grease and flour two 9-inch round cake pans and set aside.
In a medium bowl, combine the flour, sugar, cocoa powder, and baking soda. Stir in the vanilla, vinegar, and oil. Add the water and stir well. Immediately pour the mixture into the two cake pans, dividing evenly, and bake at 350oF for 30 to 35 minutes.
Allow the cakes to cool before removing them from the pans, then divide each cake into two layers. Put the bottom layer of one cake on a serving platter. Spread one pint of the nondairy ice cream over the top and sprinkle it with the ground cookies.
Place cake, uncovered, in the freezer for several hours to firm up.
Vegan Chocolate chip Brownie bars
1 1/3 cups flour
1/2 tsp. baking soda 1/2 cup margarine, softened
1 cup sugar
3 Tbsp. oil
1 1/2 cups silken tofu
1/3 cup unsweetened cocoa powder
1 tsp. vanilla extract
1 cup walnuts
1 cup semi-sweet chocolate chips
3/4 cup coconut
1 cup vegan chocolate frosting
Preheat the oven to 350 degrees. Combine the flour and baking soda and set aside. Combine the margarine, sugar and oil in a food processor and process 2 minutes or until light and fluffy. Add the tofu and process 2 more minutes. Add the cocoa powder and vanilla and process until mixed. Add the flour mixture a little at a time, processing after each addition. Pour into a bowl and stir in the nuts, chocolate chips and coconut. Pour the batter into a lightly oiled, large baking dish and bake for 20-25 minutes.
Top with vegan chocolate frosting.
Makes 24 bars.
Vegan Chocolate chip cookies
2 3/4 cup flour
1 tsp. salt
1 tsp. baking soda
1 cup margarine
3/4 cup brown sugar
3/4 cup sugar
1 tsp. vanilla
Egg replacer equivalent of 2 eggs (Ener-G Egg Replacer works best, but you can also mix together 2 tsp. cornstarch and 1/4 cup water)
12 oz. semi-sweet chocolate chips
Preheat the oven to 350 degrees F.
In a medium bowl, mix together the flour, salt, and baking soda.
In a large bowl, cream together the margarine, brown sugar, sugar, vanilla, and egg replacer mixture. Stir in the flour mixture and mix well. Add the chocolate chips and mix.
Drop the dough by spoonfuls onto a lightly oiled cookie sheet and bake for 8 to 10 minutes. Cool on a wire rack.
Makes approximately 40 cookies.
http://www.vegweb.com/
you can get vegan/vegetarian recipes at peta's website
Vegan Cupcakes Take Over The World and Sinfully Vegan are two of the best cook books out there.
as you are cooking vegan cupcakes, It is recommended that you do not use real egg and instead use an egg free alternative or soya. And try to read the lable or the icing and make sure that there is no animal fats or rennet in the ingredients
Many recipes can have mashed banana, apple sauce, apple butter, peanut butter, or silken tofu substituted for non-vegan components like milk and egg. There are also a lot of milk alternatives-- soy milk, rice milk, almond milk, and my favorite, hemp milk-- but you will not necessarily get the same browning, using those for cookies and muffins.
Visit epicurious.com and use their advanced search engine. It allows you to choose certain ingredients that you wish to include or omit from your search, and also lets you search by meal course, including desserts. I LOVE their Double Lemon bars (http://www.epicurious.com/recipes/food/v... which are dairy free, though the topping calls for eggs. The crust, which is totally vegan, can be used as a base for almost anything your imagination can concoct. Also, they have dozens of recipes for dairy free sorbets and granitas, so know that giving up frozen treats is not even necessary.
Good luck, and happy feasting!