richard-in-cincy
Well-known member
*and looks and tastes normal to the rest of us...
Just found out my brunch has been infiltrated by vegans...
Just found out my brunch has been infiltrated by vegans...
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ISO: ISO: A T&T Brunch (Coffee) Cake that passes the Vegan sniff test *...
- Thread starter richard-in-cincy
- Start date
In Search Of:
While I haven't tried this recipe, I've been making apple things all week and this sounds good
Re: your new guests. It's actually a delightful challenge to cook vegan, especially their appreciation that you considered their needs and wanted the event to be tasty for them as well.
It's when Vegan Martyrdom and "Issues with Food" runs rampant and their needs can't fit through the doorway that it becomes a chore and a burden.
Note: I've been testing Bob's Red Mill Gluten-free baking mix and cookies are coming out fine. I'm pretty impressed because I've been trying to make a blend of my own with individual ingredients and it just ain't cutting it.
http://www.elanaspantry.com/cinnamon-apple-cake/
Re: your new guests. It's actually a delightful challenge to cook vegan, especially their appreciation that you considered their needs and wanted the event to be tasty for them as well.
It's when Vegan Martyrdom and "Issues with Food" runs rampant and their needs can't fit through the doorway that it becomes a chore and a burden.
Note: I've been testing Bob's Red Mill Gluten-free baking mix and cookies are coming out fine. I'm pretty impressed because I've been trying to make a blend of my own with individual ingredients and it just ain't cutting it.
http://www.elanaspantry.com/cinnamon-apple-cake/
I would do homemade bread, jam and fresh fruit, and still have a regular coffee cake for non-vegans.
This fig-rye bread is my go-to for vegan options.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2057
This fig-rye bread is my go-to for vegan options.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2057
The "looks and tastes normal" part is tough without eggs - it simply does not have the same
texture.
My nephew was vegan for a while, and we baked a few cakes. While they were tasty, none of them were the same as something with eggs in the structure.
I've had this in my "to try" pile for a bit, if you don't get something T & T as you requested it might provide a starting point for you:
Vegan Coffee Cake
Author: Theresa Whitney
Recipe type: Dessert
Prep time: 20 mins Cook time: 25 mins Total time: 45 mins
Serves: 9
This is moist,delicious, cinnamon goodness.
Ingredients
Cake:
3/4 c almond milk
1 t apple cider vinegar
1/3 c organic cane sugar
1/2 c canola oil
1 t vanilla
1 1/4 c all purpose flour
2 t baking powder
1 t cinnamon
½ t salt
Swirl:
2 t cinnamon
2 ½ t organic cane sugar
1 1/2 T agave
Crumble Topping:
1 c all purpose flour
1/3 c brown sugar
1 t cinnamon
1/4 c Earth Balance margarine
Instructions
Preheat oven to 375 degrees.
Grease and flour and 8 or 9 inch cake pan.
In large mixing bowl, pour in the milk and vinegar and let sit for 5 minutes.
Add in the sugar, oil, and vanilla.
In small bowl, combine flour, baking powder, cinnamon and salt.
Dump the flour mixture into the wet ingredients and mix until smooth.
Pour batter into prepared cake pan and set aside.
In small bowl, combine swirl ingredients, put on top of batter and swirl into batter (this didn’t leave a cinnamon swirl as Calista intended but made the cake sweet and delish)!
In the small mixing bowl, mix together the flour, sugar and cinnamon, then add in the margarine and combine with your hands. You are aiming for large crumbs.
Scatter crumble over cake.
Bake for 20-25 minutes, until a knife inserted into cake comes out clean.
http://www.zestyvegan.com/2012/07/14/vegan-coffee-cake/
texture.
My nephew was vegan for a while, and we baked a few cakes. While they were tasty, none of them were the same as something with eggs in the structure.
I've had this in my "to try" pile for a bit, if you don't get something T & T as you requested it might provide a starting point for you:
Vegan Coffee Cake
Author: Theresa Whitney
Recipe type: Dessert
Prep time: 20 mins Cook time: 25 mins Total time: 45 mins
Serves: 9
This is moist,delicious, cinnamon goodness.
Ingredients
Cake:
3/4 c almond milk
1 t apple cider vinegar
1/3 c organic cane sugar
1/2 c canola oil
1 t vanilla
1 1/4 c all purpose flour
2 t baking powder
1 t cinnamon
½ t salt
Swirl:
2 t cinnamon
2 ½ t organic cane sugar
1 1/2 T agave
Crumble Topping:
1 c all purpose flour
1/3 c brown sugar
1 t cinnamon
1/4 c Earth Balance margarine
Instructions
Preheat oven to 375 degrees.
Grease and flour and 8 or 9 inch cake pan.
In large mixing bowl, pour in the milk and vinegar and let sit for 5 minutes.
Add in the sugar, oil, and vanilla.
In small bowl, combine flour, baking powder, cinnamon and salt.
Dump the flour mixture into the wet ingredients and mix until smooth.
Pour batter into prepared cake pan and set aside.
In small bowl, combine swirl ingredients, put on top of batter and swirl into batter (this didn’t leave a cinnamon swirl as Calista intended but made the cake sweet and delish)!
In the small mixing bowl, mix together the flour, sugar and cinnamon, then add in the margarine and combine with your hands. You are aiming for large crumbs.
Scatter crumble over cake.
Bake for 20-25 minutes, until a knife inserted into cake comes out clean.
http://www.zestyvegan.com/2012/07/14/vegan-coffee-cake/
This egg-less, milk-less cake has always worked fine: It's a WWII chocolate cake
Pulled over from Gail's Swap:
Marilyn in FL: Rec: Egg-less, milk-less chocolate cake
Posted: Apr 10, 2002 1:31 PM
This makes a dense, moist cake.
1 c sugar
1 1/2 C flour
3 Tbl. Hershey's cocoa
1/2 tsp salt
1 tsp baking soda
5 Tbl margerine, melted
1 Tbl cider vinegar
1 tsp pure vanilla
1 C cold water
1. Preheat oven to 400 degrees F.
2. Sift sugar, flour, cocoa, salt and baking soda into a bowl.
3. Make a well in the center and stir in the margerine and liquid ingredients.
4. Beat well.
5. Pour into an 8" lightly greased and floured square pan.
6. Bake 30 minutes or until a toothpick comes out clean.
Enjoy!
Pulled over from Gail's Swap:
Marilyn in FL: Rec: Egg-less, milk-less chocolate cake
Posted: Apr 10, 2002 1:31 PM
This makes a dense, moist cake.
1 c sugar
1 1/2 C flour
3 Tbl. Hershey's cocoa
1/2 tsp salt
1 tsp baking soda
5 Tbl margerine, melted
1 Tbl cider vinegar
1 tsp pure vanilla
1 C cold water
1. Preheat oven to 400 degrees F.
2. Sift sugar, flour, cocoa, salt and baking soda into a bowl.
3. Make a well in the center and stir in the margerine and liquid ingredients.
4. Beat well.
5. Pour into an 8" lightly greased and floured square pan.
6. Bake 30 minutes or until a toothpick comes out clean.
Enjoy!
michael-in-phoenix
Well-known member
Would you consider a scone recipe instead? This is T&T. I've made these...
...a number of times and they are well-received by vegans and non-vegans alike.
Vegan Orange Cranberry Scone Recipe
Vegan orange and cranberry scones with dried cranberries and walnuts. These vegan scones are made with oil instead of margarine, so there's no hydrogenated oils, and they're sweetened with maple syrup instead of sugar, making them refined sugar-free and a bit healthier.
Ingredients:
• 2 cups flour
• 1 cup whole wheat flour
• 4 tsp baking powder
• 1/2 tsp salt
• 2/3 cup dried cranberries
• 2/3 cup chopped walnuts
• 6 tbsp canola oil
• 1/2 cup maple syrup
• 2/3 cup orange juice
• zest from 2 oranges
Preparation:
Preheat oven to 425 degrees.
In a large bowl, combine the flour, wheat flour, baking powder and salt. Add the cranberries and walnuts and set aside.
In a separate bowl, combine the oil, maple syrup, orange juice and orange zest. Combine with the dry ingredients to form a thick dough.
Spoon by large tablespoons onto a cookie sheet and bake for about 12 minutes, or until lightly golden brown.
MY NOTES: I like these with dried sour cherries and slivered, toasted almonds better than cranberries and walnuts, but both variations are well received.
If I do the cherry/almond version, I drizzle a bit of powdered sugar glaze over the top, and I put a few drops of rum or almond extract in it.
I don't drop tablespoons of dough, I press the dough out on a lightly floured surface until it is about 3/4" thick and cut with a dough scraper into rough triangles. Then I transfer those onto a parchment-lined cookie sheet and bake until the edges are just beginning to turn golden.
Enjoy!
Michael
...a number of times and they are well-received by vegans and non-vegans alike.
Vegan Orange Cranberry Scone Recipe
Vegan orange and cranberry scones with dried cranberries and walnuts. These vegan scones are made with oil instead of margarine, so there's no hydrogenated oils, and they're sweetened with maple syrup instead of sugar, making them refined sugar-free and a bit healthier.
Ingredients:
• 2 cups flour
• 1 cup whole wheat flour
• 4 tsp baking powder
• 1/2 tsp salt
• 2/3 cup dried cranberries
• 2/3 cup chopped walnuts
• 6 tbsp canola oil
• 1/2 cup maple syrup
• 2/3 cup orange juice
• zest from 2 oranges
Preparation:
Preheat oven to 425 degrees.
In a large bowl, combine the flour, wheat flour, baking powder and salt. Add the cranberries and walnuts and set aside.
In a separate bowl, combine the oil, maple syrup, orange juice and orange zest. Combine with the dry ingredients to form a thick dough.
Spoon by large tablespoons onto a cookie sheet and bake for about 12 minutes, or until lightly golden brown.
MY NOTES: I like these with dried sour cherries and slivered, toasted almonds better than cranberries and walnuts, but both variations are well received.
If I do the cherry/almond version, I drizzle a bit of powdered sugar glaze over the top, and I put a few drops of rum or almond extract in it.
I don't drop tablespoons of dough, I press the dough out on a lightly floured surface until it is about 3/4" thick and cut with a dough scraper into rough triangles. Then I transfer those onto a parchment-lined cookie sheet and bake until the edges are just beginning to turn golden.
Enjoy!
Michael
richard-in-cincy
Well-known member
Thanks...
the egg-less thing is what I'm worried about. I had found a similar vegan coffee cake that I was going to go with. I figure if the top is covered with cinnamon streusel, flaws can be overlooked!
Joe, I was already on the bread with jams.
Marilyn, I had found a "Vegan Chocolate Cake" recipe that I was going to use to make cupcakes, er, I mean "Muffins" (Yeah, that's it!) and it is identical to yours! I like the title War Effort Cakes much better. smileys/smile.gif
If anyone else has any other ideas or experience with baking vegan brunch cakes, let me know!
the egg-less thing is what I'm worried about. I had found a similar vegan coffee cake that I was going to go with. I figure if the top is covered with cinnamon streusel, flaws can be overlooked!
Joe, I was already on the bread with jams.
Marilyn, I had found a "Vegan Chocolate Cake" recipe that I was going to use to make cupcakes, er, I mean "Muffins" (Yeah, that's it!) and it is identical to yours! I like the title War Effort Cakes much better. smileys/smile.gif
If anyone else has any other ideas or experience with baking vegan brunch cakes, let me know!
Richard, there are many variations of this "wacky" cake. it's vegan, no egg/dairy
if you leave out the cocoa and add back in flour, then add cinnamon/spices, you have a spice cake. make a streussel using margarine(I know) and it's a coffee cake. I have made it banana as well. this was the recipe I used for my wedding cake. works well using splenda or a splenda mix.
http://www.eat.at/swap/forum6/72_Wacky_Cake_Vegan_no_eggs_no_dairy________Junebug
if you leave out the cocoa and add back in flour, then add cinnamon/spices, you have a spice cake. make a streussel using margarine(I know) and it's a coffee cake. I have made it banana as well. this was the recipe I used for my wedding cake. works well using splenda or a splenda mix.
http://www.eat.at/swap/forum6/72_Wacky_Cake_Vegan_no_eggs_no_dairy________Junebug
But it's so good with cream cheese or goat cheese...
I didn't mean to sound surly but my take on the situation is that a vegan coffee cake is not going to be as good as the original, but there are so many wonderful recipes that are already vegan.
I always respect people's dietary choices but what I ask in return is that they not ask me to substitute margarine, soy milk, etc.
I didn't mean to sound surly but my take on the situation is that a vegan coffee cake is not going to be as good as the original, but there are so many wonderful recipes that are already vegan.
I always respect people's dietary choices but what I ask in return is that they not ask me to substitute margarine, soy milk, etc.
steve2-in-la
Well-known member
Just make sure you've had your shots.
steve2-in-la
Well-known member
Marilyn, have you tried Kellers Cup4Cup Gluten-Free flour? I did some baking for CB's coworker who's
eating GF. Works REALLY well. I did a Chocolate-Chip Banana Bread as well as Biscotti and they turned out great. Despite the cost, nice thing about the C4C is, you don't have to do ANYTHING but use it like regular flour.
http://cup4cup.com/
eating GF. Works REALLY well. I did a Chocolate-Chip Banana Bread as well as Biscotti and they turned out great. Despite the cost, nice thing about the C4C is, you don't have to do ANYTHING but use it like regular flour.
http://cup4cup.com/