Vegan Blueberry Cake
Vegan Krishkalach Cake
Vegan Flourless Chocolate Cake
Vegan Apple Cake
4 Spy or Macintosh apples
4 c. flour
1 ½ c. sugar
3 tbsp. baking powder
6 tbsp. apple butter
1 c. oil
1 c. soymilk (or other nondairy milk)
1 tbsp. vanilla extract
1/4 c. cinnamon
Preheat the oven to 350 degrees and grease a baking dish.
In a large mixing bowl, combine 3 c. of flour, ½ c. of
sugar, and baking powder, and mix well.
Add the apple butter, oil, soymilk, and vanilla extract. Stir from the bottom of the bowl,
turning it round-and-round, until the batter is very smooth with air bubbles.
Peel the apples and grate them into small pieces. In a medium-sized bowl, combine them
with cinnamon and sugar to taste.
Pour 2/3 of the batter into the baking dish, and shake the
dish from side-to-side to spread the batter evenly. Pour the apple mixture on top of the batter and smooth it
out your hands. Pour the remaining
batter on top of the apple mixture.
Wet your hands and smooth out the top of the cake.
Add 1 c. of sugar, 1 c. of flour, and a pinch of cinnamon to
the now empty batter bowl. Mix them with the leftover batter on the sides of
the bowl. Squeeze the mixture into
krishkalach (crumbs.) If the mixture is too dry to form
clumps, add a little bit of oil.
Sprinkle the krishkalach
on top of the cake. Bake it for 45
minutes to an hour, or until it is brown on top. Cool and enjoy!
Vegan Blueberry cake
2 c. blueberries
4 c. flour
1 ½ c. sugar
3 tbsp. baking powder
6 tbsp. apple butter
1 c. oil
1 c. soymilk (or other nondairy milk)
1 tbsp. vanilla extract
1/4 c. cinnamon
Preheat oven the to 350 degrees and grease a baking dish.
In a large mixing bowl, combine 3 c. of flour, ½ c. of
sugar, and baking powder, and mix well.
Add the apple butter, oil, soymilk, and vanilla extract. Stir from the bottom of the bowl,
turning it round-and-round, until the batter is very smooth with air bubbles.
Wash the blueberries and remove any stems. In a medium-sized bowl, combine them
with cinnamon and sugar to taste.
Pour 2/3 of the batter into baking dish, and shake the dish
to spread the batter evenly. Pour
the blueberry mixture on top of the batter and smooth it with your hands. Pour the remaining batter on top of the
blueberry mixture. Wet your hands
and smooth out the top of the cake.
Add 1 c. of sugar, 1 c. of flour, and a pinch of cinnamon to
the now empty batter bowl. Mix them with the leftover batter on the sides of
the bowl. Squeeze the mixture into
krishkalach (crumbs.) If the mixture is too dry to form
clumps, add a little bit of oil.
Sprinkle the krishkalach on top of the cake. Bake
it for 45 minutes to an hour or until it is brown on top. Cool and enjoy!
Vegan Krishkalach (Crumb)
Cake
1 c. nondairy margarine
5 ½ c. flour
½ c. sugar
3 tbsp. baking powder
1/2 c. apple butter
1 ½ tbsp. vanilla extract
2 Spy or Macintosh apples
Cinnamon
Grease a baking dish.
Soften the margarine on stovetop or in microwave (on high for 50
seconds.)
In a large mixing bowl, combine 3 c. of flour, sugar, baking
powder, and mix well. Add the
margarine, apple butter, and vanilla extract, and mix will.
Mix the dough by hand, turning it over and around, very
softly, like a baby. Pick up the
dough and let it fall, so that it breaks into pieces and then into crumbs. Gradually add the remaining 2 c. of
flour as you mix the dough.
Crumble enough dough into the baking dish to fill it
halfway. Continue to work the
remaining dough into smaller and smaller pieces.
Preheat the oven to 350 degrees.
Peel and grate the apples. In a small bowl, mix them with ¼ c. of flour, and cinnamon
and sugar to taste.
Smooth the apple mixture on top of the dough in the baking
dish. Sprinkle some cinnamon
evenly over the apple mixture.
Crumble the remaining dough on top.
Bake the cake for 1 hour or until it is golden brown on
top. Cool and Enjoy!
Optional: When
cool, sprinkle with icing sugar.
Optional: Use
jam instead of apple filling or no filling at all.
Vegan Flourless Chocolate Cake
6 oz. unsweetened chocolate
2 c. almond milk
1 tbsp vanilla extract
1 can of pumpkin puree (14 oz.)
1 c. brown sugar
½ c. quinoa flour
3 tbsp. arrowroot flour
1 tsp. xanthan gum
½ tsp. salt
1 ½ tsp. baking powder
1 tsp. cinnamon or ginger (or more to taste)
Preheat the oven to 350 degrees and grease a baking dish.
Heat the almond milk and chocolate over medium-low heat,
stirring occasionally, to melt the chocolate. Transfer the mixture to a food processor and puree until
smooth. Add the vanilla extract
and pumpkin puree and blend for 1 minute.
And the remaining ingredients and blend for 1 minute. Unplug the food processor and wipe down
the sides with a rubber spatula.
Plug in the food processor again and blend for 2 minutes until the
batter is creamy and smooth.
Pour the batter into the baking dish and shake the dish from
side-to-side to spread the batter evenly.
Bake the cake for 50 minutes or until the centre is firm. Cool the cake and then refrigerate it
for at least 2 hours. Serve cool
and enjoy!
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