Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation

Apple Coffee Cake for Monet

by

Apple Coffee Cake for Monet -- Epicurean VeganI want to dedicate this cake to Monet, of Apples and Anecdotes. She is one of those people everyone should know. I’ve never actually met her face-to-face, but I feel as though we could easily just sit down with mugs of tea, eat this delicious cake and never stop talking. Monet always has a kind word (or several, actually) for fellow food bloggers; always making others feel special, despite the hardships she herself faces. Last year, she nearly lost a nephew, Ryan, to drowning and who continues to suffer from the effects the accident caused. Now, she is faced with the possibly of losing her sister and brother-in-law injured in a car crash that killed another nephew of hers. Please visit Monet with your thoughts and kind words, as I know she’ll appreciates them and hopefully, have a brighter day in the wake of this tragedy.

.

Apple Coffee Cake

INGREDIENTS:
1-1/2 C flour
1/2 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/2 C walnuts, chopped
1 apple, peeled, cored, and shredded
1/2 C Earth Balance
1 C sugar
3 tsp Ener-G Egg Replacer mixed with 4 Tbs water
1 tsp vanilla
1/4 C vanilla almond milk

Crumb topping
1/4 C sugar
1/8 C flour
3/4 tsp cinnamon
2 Tbs Earth Balance

Icing, optional
1/4 C powdered sugar
1 tsp vanilla almond milk

DIRECTIONS:
Preheat oven to 350. Lightly grease a loaf pan, set aside. In a large bowl, combine the flours, baking powder, baking soda, salt, cinnamon, and walnuts.

Apple Coffee Cake for Monet -- Epicurean VeganIn another bowl, beat the margarine, sugar, vanilla, and egg-replacer mixture until smooth. Pour the margarine mixture into the dry ingredients and combine well with a spoon. Stir in the apples and almond milk. Scoop the batter into the prepared loaf pan. To make the crumb topping, combine all the ingredients with a fork and sprinkle on top of the batter.

Apple Coffee Cake for Monet -- Epicurean VeganBake for 45 minutes, or until an inserted toothpick comes out clean.

Apple Coffee Cake for Monet -- Epicurean VeganLet it cool for 10-15 minutes before removing from the pan. Mix together the powdered sugar and almond milk to form icing and drizzle over the top. You can wait until it completely cools, or when it’s still warm. Have a seat with someone you love and cherish, and enjoy this cake together.

Apple Coffee Cake for Monet -- Epicurean Vegan

Raspberry Cake (and don’t give away your heart . . .pan)!

by

Raspberry Cake -- Epicurean Vegan

Happy Valentine’s Day!

Yesterday as The Husband and I were moseying through an antique shop, he asked me, “Did you get me anything for Valentine’s Day?” Having not even thought about this (card company) holiday, I truthfully answered, “Uh, no.” He suddenly looked relieved. “Good! I didn’t get you anything!” Frankly, I was relieved, too. I told him I’d bake him something. So when I got to that today I realized I no longer had my red, ceramic, heart-shaped pan anymore. I think I Goodwilled it because I never used it. I was quite disappointed, as it would have been perfect for this cake. Oh well. The sentiment is still there! This recipe is essentially the same as my muffin recipe from a year ago, but I used raspberries instead of blueberries.

INGREDIENTS:
Cake:
1/4 C vegan margarine
1/2 C apple sauce
1/2 tsp salt
1 C sugar
2 C flour
1 Tbs baking powder
1 tsp vanilla
1/2 C almond milk
2 C fresh or frozen raspberries (If using frozen, thaw and drain liquid)
Crumb topping:
1/4 C sugar
1/8 C flour
3/4 tsp cinnamon
2 Tbs vegan margarine

DIRECTIONS:
Preheat oven to 350. Using an electric mixer, combine all the muffin ingredients, except the raspberries. Mix well. Fold in the raspberries.

Raspberry Cake -- Epicurean Vegan

To make the crumb topping, combine all the crumb topping ingredients in a bowl and mix well using a fork.

Raspberry Cake -- Epicurean Vegan

Lightly grease an 8×8″ baking pan. You can also use a bundt pan, just remember to put the crumb topping on first, before pouring in the batter.

Raspberry Cake -- Epicurean Vegan

Top with crumb topping and bake for 30-33 minutes.

Raspberry Cake -- Epicurean Vegan

Let cool 5-10 minutes before slicing. Enjoy!

Raspberry Cake -- Epicurean Vegan

Raspberry Cake (and don't give away your heart . . .pan)!
 
Print
Author:
Ingredients
  • Cake:
  • ¼ C vegan margarine
  • ½ C apple sauce
  • ½ tsp salt
  • 1 C sugar
  • 2 C flour
  • 1 Tbs baking powder
  • 1 tsp vanilla
  • ½ C almond milk
  • 2 C fresh or frozen raspberries (If using frozen, thaw and drain liquid)
  • Crumb topping:
  • ¼ C sugar
  • ⅛ C flour
  • ¾ tsp cinnamon
  • 2 Tbs vegan margarine
Directions
  1. Preheat oven to 350. Using an electric mixer, combine all the muffin ingredients, except the raspberries. Mix well. Fold in the raspberries.
  2. To make the crumb topping, combine all the crumb topping ingredients in a bowl and mix well using a fork.
  3. Lightly grease an 8x8" baking pan. You can also use a bundt pan, just remember to put the crumb topping on first, before pouring in the batter.
  4. Top with crumb topping and bake for 30-33 minutes.
  5. Let cool 5-10 minutes before slicing. Enjoy!

Almond Sour Cream Coffee Cake

by

Almond Sour Cream Coffee Cake -- Epicurean VeganI love almond anything. I even love anything almond-scented. This cake was a breeze to make and has a cake/cookie consistency. In fact, the dough is very cookie dough-like, so don’t be alarmed–it’s supposed to be that way! A slice of this is perfect for dessert or with that morning tea or coffee.

INGREDIENTS:
Cake:
1/2 C  Earth Balance margarine
1 C sugar
3 tsp Ener-G Egg Replacer
4 Tbs water
1 tsp vanilla
1 tsp  almond extract
1/4 C Tofutti sour cream
2 C flour
1 tsp baking powder
1 tsp soda
1/4 tsp salt
Strudel:
1/2 C brown sugar
1 Tbs flour
2 Tbs butter
Glaze:
1/2 C powdered sugar
1/4 tsp almond extract
2-3 tsp non dairy milk

DIRECTIONS:
Preheat oven to 350. In a small bowl, whisk together the egg replacer and water; set aside. In a large bowl, cream together margarine and sugar. Add “egg” mixture to butter mixture and combine well. Add vanilla and almond extracts and stir well to combine. In a medium bowl, combine flour, baking powder, baking soda and salt. Add the flour and sour cream to the butter mixture, but do it alternatively; starting and ending with the flour. The mixture will resemble cookie dough.

For the strudel, chop up the butter, add the brown sugar and flour and use a pastry blender to make it crumbly. Grease a bundt pan and sprinkle 1/3 of strudel in the pan. Next, take take 1/2 of the dough and using your hands, spread it somewhat evenly in the pan, on top of the strudel. Add another 1/3 of the strudel, then the other half of the dough. Sprinkle with remaining strudel.

Almond Sour Cream Coffee Cake -- Epicurean Vegan

Bake for 30-35 minutes.

Almond Sour Cream Coffee Cake -- Epicurean Vegan

Meanwhile, to make the glaze, whisk together powdered sugar, almond extract, and the nondairy milk. Drizzle over warm cake and enjoy!

Almond Sour Cream Coffee Cake -- Epicurean Vegan

(It will most-likely look like an over-grown doughnut)!

Recipe: Adapted from cooks.com

Cinnamon Coffee Cake

by

Cinnamon Coffee Cake -- Epicurean VeganSo I finally got The Joy of Vegan Baking by Colleen Patrick-Goudreau, author of my other favorite cookbook, The Vegan Table, and as you can see . . . I’ve already picked out some recipes to try.

Ideal timing for the coming fall and winter! The 6th Grader was craving coffee cake, so that’s where we started and it didn’t disappoint. The recipe is quite easy and perfect for throwing together for last minute guests.

INGREDIENTS:
Cake:
1 C nondairy milk (I used almond milk)
1/3 C canola oil
1 Tbs white distilled vinegar
1 C unbleached, all purpose flour or whole wheat pastry flour (I used all purpose)
1/2 C granulated sugar
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp salt
Crumble:
3/4 C unbleached all purpose flour, or whole wheat pastry flour (again, I used all purpose)
1/4 C granulated or brown sugar (I used brown sugar)
1-2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
3/4 C chopped walnuts (I used pecans as I was out of walnuts)
1/3 C canola oil or nondairy butter, melted (I used Earth Balance butter)

DIRECTIONS:
Preheat oven to 350. Grease a 9″ square baking dish/cake pan. To make cake, combine milk, oil, and vinegar in a bowl and set aside. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Add the milk mixture and stir until just combined. Pour into the prepared baking dish.

Cinnamon Coffee Cake -- Epicurean VeganTo make the crumble, in a small bowl, combine the flour, sugar, cinnamon, ginger, salt, and walnuts. Add the butter or oil and use your hands to thoroughly work it into the dry ingredients. Spoon on top of the batter (I found sprinkling with my hands worked better) and covering the entire area.

Cinnamon Coffee Cake -- Epicurean VeganBake 35-40 minutes or until a toothpick inserted in the center comes out clean. Let it cool slightly and serve warm or at room temperature. I think this would also be yummy if drizzled with some some icing once it cooled completely. . . Enjoy!

Cranberry Muffin-Bundt

by

Cranberry Muffin-Bundt -- Epicurean VeganThe original recipe is called Low-Fat Vegan Coffee Cake but it really has more of a muffin-like texture, consistency and taste. “Coffeecake” just doesn’t seem to fit. It’s not to say it’s not delicious because it’s extremely tasty and moist. Plus…prep time was about 10 minutes and only required one medium sauce pan! How easy is that?! This would be great for dessert, brunch (Easter is coming up…) or just good ‘ol teatime.

INGREDIENTS:
1/4 cup vegan margarine
2 cups applesauce
1 cup flour
1-1/2 cups wheat bran flakes or oat bran (I used the flakes and broke them up just a little bit)
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup raisins (I used dried cranberries)
1 cup chopped nuts (optional-but I used walnuts)

DIRECTIONS:
Preheat the oven to 350 degrees and grease a 9″ square baking pan. I obviously used a bundt pan–I think it makes a much prettier presentation. In a medium-large saucepan, combine the margarine and applesauce over medium heat and heat until margarine is melted. Remove from heat.

Cranberry Muffin-Bundt -- Epicurean VeganAdd the remaining ingredients, combine well and pour into prepared baking pan. I had to shake the pan to even out the batter. It should resemble oatmeal.

Cranberry Muffin-Bundt -- Epicurean VeganBake for 25-30 minutes, however, I ended up baking mine for 45 mins before an inserted knife came out clean. All ovens run differently, so just keep an eye on it. Leave in the pan and place on a rack to cool before removing from the pan.

Cranberry Muffin-Bundt -- Epicurean VeganTop with confectioners’ sugar, of desired. (I say yes–it’ll look pretty) Enjoy!

Enjoy!

User Reviews Write Review
Overall Rating: 4 out of 5 4 out of 5
tasty, easy and moist!, March 15, 2009
Guest erineedwards
“I thought this cake was very simple to prepare and my family loved it, including our picky toddler!I reduced the sugar by half, only using 1/2 cup and found it was still very sweet. I also subbed oatmeal and oat flour for the recommended oats or wheat germ or whatever it called for, I don’t recall. I did add raisins and walnuts.I baked it as suggested but found in my 8 inch round glass dish I needed to cook it about 20 minutes longer than suggested!”
4 of 4 people found this review helpful.
Was this review helpful to you? Yes No

//

// 0){w(‘

‘+ap[0]+at[4]+as[0]);adunit(”,”,’about.com’,ch,gs,336,280,’1′,’bb’,3);w(‘

‘)}if(z155>0){w(‘

‘+ap[0]+at[4]+as[0]);adunit(”,”,’about.com’,ch,gs,336,155,’1′,’ps’,4);w(‘

‘)}
// ]]>

Advertisement

// //

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme