Question about using vinegar in cake batter...

She's highly susceptible to vinegar - any acid really. It's not a flavor problem

Besides the auto immune diseases (multiple), she has severe interstitial cystitis/painful bladder disease...practically allergic to her own body. LOTS of dietary issues. One little bit of vinegar in a recipe will send her into bladder spasms that feel like knife thrusts. Over the years I'm learning what I can and can't make smileys/smile.gif

 
Marilyn....SUCCESS with the vanilla pudding filling....here is what I did.

Since NONE of the ingredients had any flavor whatsoever, I decided to improvise, while still staying in the vegan-mode.

The two Thai coconuts yielded about 1-1/2 cups meat and the recipe calls for 2 cups. I had raw shredded coconut (unsweetened, unprocessed, etc.) which is a lot drier than regular flaked coconut in the baking aisle. So I took 1/2 cup of that coconut and poured coconut MILK (instead of the coconut liquid) over the dry flakes - let it sit to reconstitute a little. Then I pulsed the whole thing in the blender as it calls for, omitting the vanilla bean and decreasing the vanilla flavor to 1 tsp. The Thai coconut purees smoothly (which is why they use it I guess), and the coconut flakes gives it some texture. The coconut milk and flakes give it the boost in flavor and it was really good.

I'm going to go ahead and do the tart shells tomorrow and see how they taste. I got blueberries (the only fruit she can have) to top them off with.

So....bottom line...puree the darn coconut meat and add your own stuff to it for flavor smileys/smile.gif

 
Marilyn!! Thank you for that link to the vanilla tarts from Roost....success!

Although it is one of those things I altered and simplified a bit so I may claim it as my own now smileys/smile.gif

The link is to the original recipe and here is what I did that ended up really yummy...

Coconut Cream Tartlets ala Jane (vegan and sugar-free)

Coconut Cream (this makes a little more than you need for 5 tart shells)

meat from two young thai coconuts (about 1-1/2 cups)
1/2 cup coconut milk
2/3 cup shredded, unsweetened coconut (soak in coconut milk an hour)
4 Tbl coconut oil
1/4 cup honey (I used blue agave)
1/2 Tbl vanilla extract
1/8 tsp salt

Place all ingredients into a high speed blender and blend for a few minutes or until very smooth.
Cover and place into the fridge.

Tartlet Shells (makes 5 regular or 10 mini)

1-1/2 cups almond flour (I use Honeyville brand)
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/4 cup of melted butter (Nucoa is vegan) or oil
1 Tbl coconut milk

Preheat oven to 350F.

Combine dry ingredients. Add in wet ingredients and form a crumbly dough using a spatula.
Press equal amounts of dough into 5 greased tartlet pans or 10 mini tartlet pans. Place in oven for 15 minutes.

Carefully remove tarts from oven and onto a cooling rack and place in the fridge for at least 30 minutes (this helps with the removal of the tarts from the pans).

Remove tarts from fridge. Carefully invert a pan in your hand and using a spoon tap the back of pan until the tart pops out into your hand.

**THESE TARTS ARE VERY FRAGILE SO BE CAREFUL WHILE WORKING WITH THEM. Repeat with remaining tarts. (NOTE: I did not find them fragile at all!)

Spoon the coconut filling into each tart shell and top with seasonal berries.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20-%20desserts/vegan_tartlets.jpg

http://www.roostblog.com/roost/vanilla-cream-pies-with-summer-berries-video.html

 
Vegan coconut cake results...

Well...good news, bad news. I decided to make half a recipe to "try it out". As I was putting the batter into the oven I realized I had halved everything BUT the baking powder. Yup, you can see where this is going. Fortunately, I didn't overfill the cupcake tins (much) so it didn't spill over in the oven, but it did make a cake that was more like a sponge -- too delicate to hold up as a cupcake. DELICIOUS though!

Not wanting to waste the 16 cupcakes, I decided to make trifle. I had lots of the coconut cream left over from the tarts - see post 22376.2.2
So I layered the coconut cream, blueberries, crumbled cake, 2 tsp. of coconut cream straight from the can, topped with frosting and sprinkle of coconut. Everyone loved it!

Here is the recipe as I altered it:

Marly’s Vegan Coconut Cake (with alterations)

Ingredients:
1 cup (2 sticks) dairy free margarine, at room temperature
2 cups sugar
2 cups coconut milk (1 can)
1 teaspoon pure vanilla extract
1 teaspoon coconut flavoring
3 cups flour
6 teaspoons baking powder

Directions:
Preheat your oven to 350 degrees. Grease and flour two (or three) 9-inch cake pans. (or prepare cupcake pans)

Using an electric mixer, cream together margarine, sugar, coconut milk, vanilla, and coconut flavoring. Cream well for 6 to 8 minutes.

In a separate bowl, mix together the flour and baking powder. Add flour to creamed mixture, beating until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter to release air bubbles and assure you of a more level cake.

Bake for 25 to 30 minutes or until done (20 for cupcakes). Cool in pans for 5 to 10 minutes. Invert cakes onto cooling racks.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20-%20desserts/vegan_trifle.jpg

http://www.namelymarly.com/2010/02/marlys-vegan-coconut-cake/

 
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