Friends Don't Let Friends: Not Have a Trifle or Make Them Miss Gluten

Today we went to a fabulous event put on by The Purple Pig Project, which raises money to give to animal rescue groups and sanctuaries.   It was hosted by a member of the group who always outdoes herself with hospitality and everyone brings amazing, all vegan, dishes to share.

I decided to get a bit crazy in the kitchen last night and we made a bunch of things to share with the group.

The first thing I made were my favorite Chocolate-Chip Walnut Brownies.  I did add in some extra dark cocoa to the cocoa mix and they turned out just as awesome as always.  (The recipe is via VegNews May/June 2009, Issue 67 and the link above.)

But of course I have to test some new recipes, so I made a gluten-free cornbread (trying to work gluten-free recipes into the repertoire) and a Strawberry-blueberry Vanilla  English Trifle.

Yep, they turned out pretty awesome.

The cornbread recipe is from Babycakes' first cookbook and is a bit sweet with a soft crumb.  It calls for being made in a loaf pan.  I haven't tried the more traditional square pan. 

Babycakes Gluten-free Cornbread

Ingredients

• 2/3 cup rice milk
• 1 Tbsp. apple cider vinegar
• 3/4 cup Bob's Red Mill gluten-free all-purpose baking flour
• 1/2 cup cornmeal
• 1/2 cup corn flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. xanthan gum
• 1 tsp. salt
• 1/2 cup coconut oil , plus more for the pan
• 1/3 cup agave nectar
• 1/3 cup homemade applesauce or store-bought unsweetened unsweetened applesauce
• 2 tsp. pure pure vanilla extract

Directions

Preheat the oven to 325°F. Lightly grease a 7x4x3-inch loaf pan with oil. (Note: I did not oil the pan, I lined it with parchment instead.)

Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into "buttermilk." In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum and salt. Add the oil, agave nectar, applesauce and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the "buttermilk." Mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.

Pour the batter into the prepared pan. Bake the corn bread on the center rack for 32 minutes, rotating the pan 180 degrees after 20 minutes. The finished corn bread will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.

Let the corn bread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert the loaf onto the board. (This last step is not needed if you line your pan.  I just pull it out via the paper.)

The English Trifle takes a few more steps as there are several components to it.  There's the cake, the whipped cream, pastry cream, lemon curd and the macerated berries.  You could leave some of the cream/curd components out but I'd at least do the berries, whipped cream and lemon curd, leaving out the pastry cream if you wish.   But all 3 does give you a delicious result. These recipes are from several sources so I will link as possible.

Here are the steps I took - The night before I, I made the following because they all need to cool/chill:

1. Lemon curd

2. Pastry creme

3. Cake - Victoria Sponge

The morning of, I :

1. Macerate the strawberries (save some just chopped to add on top along with blueberries, raspberries, etc., as you wish)

2. Make the whipped cream

3. Assemble

Lemon Curd

I love lemon curd and have made it a few ways.  The version I used here came from Bryanna Clark Grogan via her site - Vegan Feast Kitchen.

Some notes I would make about how I made this is, first I steamed the parsnips after cubing them.  This freed me up to do other work.  I would have let them drain a bit more than I did.  I also, if I'd had the time instead of making this the night before, would have run this through the VitaMix for an even smoother look.  I used 3 Meyer lemons and part of a standard lemon for the juice and the zest.  It turned out relish.

Pastry Cream

This pastry cream will be a great filling for eclairs and more.  I just loved it and it was super simple. 

This recipe was also from Bryanna Clark Grogan but it took a bit of sleuthing to track it down, since it seems to not be on her site.  I found it on VegSource.com. (not the prettiest site!) and it could not be simpler.  I did grind the cashews in my mini-processor before measuring but that's the only modification.  It was super easy to do and came together fast and was delicious. 

Victoria Sponge Cake

I've been wanting to try a recipe from one of my newest acquisitions - Ms. Cupcake: The Naughtiest Vegan Cakes in Town.  This cake was so easy and great, I can't wait to make more of her recipes.

One note: Unlike its US counterparts, Ms Cupcake’s recipe book uses metric as well as cup measurements. According to Ms Cupcake , if you’re having trouble baking with cups, it could be because you’re doing it wrong. If you’re measuring flour, you have to pour the flour into the cup - not scoop because that compacts the flour and you end up with the wrong amount.

Ingredients

3 Cups + 2 Tbsp self-rising flour

1 Cup + 3 Tbsp (caster) sugar

2 tsp baking powder

1 2/3 Cups soy or rice milk (I used rice as that's what I had on hand)

2/3 Cup canola oil (or other flavorless oil)

2 Tbsp vanilla extract

Grease and flour 2 round 8", 9" or 10" cake tins (Note: I used 10" because I wanted a thinner cake to cut up and layer in the trifle bowl. I also lined the bottom of the pans with parchment.) and pre-heat oven to 350.

In a large bowl, mix the flour, sugar and baking powder together. Add the milk, oil and vanilla, stirring until just combined. Tap the bowl onto the work surface to stop the rising agents from working too quickly - you'll see any bubbles pop. Pour half the batter into each cake tin and tap the tins on the work surface to pop the bubbles again.

Bake for about 18 - 20 min or until a toothpick, inserted into the middle of the cake comes out clean. Cool for 10 - 15 minutes in the tins and then transfer to wire racks to cool completely.

Macerated Berries

No real recipe here. I took about 1 1/2 pounds of fresh strawberries, de-hulled them and cut them into quarters and then sprinkled with about 2 - 3 Tbsp of sugar and then the juice of 1 lemon. Stir and let sit in the refrigerator until you are ready to assemble, at least 30 min.

Whipped Cream

I always keep about 2 cans of coconut milk in the refrigerator so I have it on hand for easy whipped cream. Let it sit and don't shake it at all! Scoop the solid coconut fat from the top of the cans of coconut milk into a bowl that has been in the freezer for at least an hour (I also keep my whisk attachment in the freezer too). Do not get any of the liquid into the solids, leave some of the solids in the can if you have to.

Whisk the solids briefly until it fluffs up and then add powdered sugar and vanilla extract to taste.

For this trifle, I would use about 4 cans worth of the coconut milk solids to ensure you have enough to cover 3 layers.

Assembly

I cut the two cakes into squares and then layered it into the bowl in the following order:

1. Cake

2. Whipped Cream

3. Macerated berries and fresh blueberries/raspberries

4. Lemon Curd

5. Pastry Cream

6. Cake

7. Whipped Cream

8. Macerated berries and fresh blueberries/raspberries

9. Lemon Curd

10. Pastry Cream

11. Cake

12. Whipped Cream

13. Fresh chopped berries

Dig in!

_______________

We also brought a savory dish to the gathering - a warm Sweet Potato and Chickpea salad (via Blissful Blog adapted from Smitten Kitchen)

We roasted our sweet potatoes for a bit longer than noted and added in some rice vinegar to taste for the dressing.

I traveled well and was delicious room temperature.  I think we need to make it again to have it more warm.

All in all, we ate a ton and are stuffed!  Our gatherings are good for the spirit but dangerous for my waistline!

Sunday Night Test Kitchen: Hot Toddy Cake

A new favorite website - Maple Spice - inspired me to make this cake.

It's a Hot Toddy cake and it combines cloves, lemon and whiskey. Irish whiskey, of course, as she's in Ireland.

I used almond milk instead of rice milk and used the Wilton frosting (with lemon extract instead of vanilla) instead.  It turned out delicious and very pretty with the lemons and yellow frosting.

I can't wait to try out more of her recipes. They all look so delicious!

Have Your Cake and Eat It Too

I just wanted you to know that while not the healthiest thing to eat and something you probably wouldn't indulge in every day, you can have cake as a vegan.  Even a pretty, sugary, decorated cake.

I used to bake a ton and people would hire me to do wedding cakes, baby shower cakes and birthday cakes and even goodies for parties and work events.   I used to bake every week for fun, just to test out new recipes.  I took 3 courses in cake decorating and would make multi-tiered cakes just for fun.

I have quite a collection of tools and tips to assist me.

So when we went vegan, I didn't want to give that up.  And I haven't had to. I made this 10" yellow cake with lavender-tinted sugar icing for a young lady's birthday last week.  She wanted a lavender cake with white trim and powdered donuts. 

In the interest of full disclosure, I picked up donuts for the topper. I may get a donut baking pan to do my own next time.  So the donuts were not vegan but the cake and icing were (as well as being nut free too).

But not everyone has time to make a cake from scratch. No problem!  Cherrybrook Kitchen has vanilla and chocolate cake mixes, as well as a whole slew of other mixes, for you and they are available in most grocery stores.  All you need are EarthBalance sticks to add to the mix and you are good to go.

I keep a box on hand for quick and easy cupcakes.  Never be without cake again!

Friends Don't Let Friends: Not have their cake & Eat it too

I'm a baker from way back. And a cake decorator.  I actually took 3 courses on cake decorating and have shelves of cookbooks on making things like sugar flowers and tiered cakes etc.

Devil's Food Cake

(modified from Martha Stewart)

Ingredients

• 1 1/2 cups (3 sticks) EarthBalance, softened, plus more for pans

• 3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans

• 1/2 cup boiling water

• 3 cups sifted cake flour (not self-rising)

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 1/4 cups sugar

• 1 Cup unsweetened apple sauce

• 2 Tbl ground flaxseeds whipped with 6 Tbl water
• 1 Tbl pure vanilla extract

• 1 cup soy milk


Directions

1. Preheat oven to 350 degrees. Grease with EarthBalance or vegetable shortening three 8-inch round cake pans. Line bottoms with parchment; coat parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water until combined - a thick paste. Set aside to cool.

2. Sift together flour, baking soda, and salt into a large bowl; set aside. Put the softened EarthBalance into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add applesauce and flaxseed/water mixture , a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.

3. Whisk soy milk into reserved cocoa mixture until combined. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.

4. Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.

5. Using a serrated knife or cake leveler, trim tops of cakes to make level if needed. To frost: Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting. 

Note: See information about frosting thickness below.

Chocolate Ganache Frosting

(modified from Mrs. Millman's Chocolate Frosting)

Ingredients

• 24 ounces bittersweet or semisweet chocolate morsels (Ghirardelli are my faves)

• 4 cups soy creamer

• 1 teaspoon light corn syrup


Directions

1. Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.

2. Stir in corn syrup. Transfer frosting to a large bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

Note: my frosting was not as thick as the original recipe produced.  I've been reading more and will test using a combination of soy cream and silken tofu which should add in more of the fat that helps to thicken this up. 

My frosting resulted in a thick ganache style frosting.  Too thin to spread but thicker than traditional ganache.  It set up on the cake after a few minutes and I ladled it on in 3 sets, collecting the run off chocolate and continuing to add it to the cake until is was mostly all used - resulting in about an inch of frosting on the top layer.

This is a very intensely chocolate cake and frosting and is very rich.  The frosting is very milk chocolate-y combined with dark cocoa of the cake.  I'm going to be doing some more experimentation but overall this was good and great for a larger group or party because you don't need to cut big slices to get your chocolate fix.

Friends Don't Let Friends: Miss Pumpkin Whoopie Pies

Do you know what a Whoopie Pie is?

I actually had not heard this term until recently because it seems to be regionally New England with Amish origins.  According to food historians, Amish women would bake these (known as hucklebucks at the time) and put them in farmers' lunchboxes. When farmers would find these treats in their lunch, they would shout "Whoopie!"

I would be in agreement with them, because the first time I tasted one from the Menonite farmers at our farmers market, I was hooked.  Soft cake sandwiching a sweet frosting filling.  Not as pretty as a cupcake but, in many ways, I think better tasting and easier to eat.

Traditionally you will find whoopie pies in chocolate, oatmeal or pumpkin.  Mostly with a white sugar frosting center but sometimes with a creme cheese frosting filling. I've also been seeing red velvet cake versions too.  These cakes are firmer than a yellow cake so they hold up to sandwiching.

Pumpkin is my favorite though. Since the sugar pumpkins have been coming in, I've made these twice. I think it is very important to use your own roasted pumpkin over canned.  The results, no matter what you are making with it, are going to be incrementally better.

Roast your pumpkin, scoop out the flesh and puree it (you can do this in advance).

Ingredients:

3 Cups All Purpose Flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/2 tsp fresh gound nutmeg

1 tsp ground ginger

1/2 tsp ground cloves

2 1/2 Cups brown sugar (I do a mix of light and dark)

1 Cup canola oil

2 egg replacers (I use Ener-G brand)*

2 Cups pumpkin

1 tsp vanilla extract

*Note: No matter if you cook vegan or not, you should have a box of this on hand. Besides the obvious cruelty issues, eggs spoil and having a box of this on hand ensures you will have all the ingredients you need when baking.  

Preheat your oven to 350 degrees. 

Combine the flour, baking powder, baking soda and spices in a large mixing bowl and whisk together to combine.  In a separate bowl, whisk together the sugar, oil, egg replacer (mixed separately first, according to the box instructions), pumpkin and vanilla extract. 

Add wet ingredients to the dry and combine until well mixed.  Drop by rounded tablespoons, not too close together, on a parchment paper lined (ideal) or greased baking sheet.  You should have enough for about 24 - 30 sets.

Bake for 10 - 12 minutes or until the center springs back when lightly pressed. If you bake on parchement, you can transfer the whole sheet off of the baking sheet and onto wire racks to cool.

When thoroughly cooled, pipe or spoon on a dollop of frosting and sandwhich together.

My frosting of choice for cupcakes, cakes and Whoopie pies is the Wilton icing.  It's pure white so it takes colors perfectly and it's pretty stable. Plus you can make it in advance as well.

Wilton Frosting Ingredients:

1 16oz can of Crisco

1 2lb bag of powdered sugar

1 tsp clear vanilla extract

1 tsp clear butter extract*

2 Tbl Meringue Powder (optional)

Pinch of salt

Water

*Note: you can play with the amounts or add other extract flavors as you choose.  Almond is a good one too.

In a stand mixer (ideally) whip the vegetable shortening with 2 Tbl water until fluffy.  Add in half the powdered sugar, 1 Tbl of meringue powder (if applicable) and 1tsp of extract.  Blend in the mixer until well combined.  Remove from the mixer and add 2nd half of the powdered sugar, 1 Tbl of meringue powder (if applicable), pinch of salt, the other extract and 2 Tbl of water.  Blend on medium speed until well-combined.  You can add more water until the fosting is to the consistency you like for decorating or icing.

Whoopie!!!!

This recipe is a part of:

Top image by: Teeny Tiny Turkey
All other images by me.