Tag: vegan baking

Apple Cake

This delectable — and not overly sweet — cake is the first thing I make when fall arrives, and it’s perfect to serve at the end of a Rosh Hashanah meal. {Modified and reprinted from The Joy of Vegan Baking by Colleen Patrick-Goudreau}

Ingredients—Cake
3 apples, peeled and cut into slices (Gala, Fuji, Granny Smith, Crispin)
1/2 cup nondairy butter
1/2 cup granulated sugar
1/2 cup unsweetened applesauce
2 tablespoons nondairy milk
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder

Ingredients—Topping
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

Directions

Preheat oven to 350° F. Lightly grease a 9-inch springform pan.

Cook the apples in a little bit of water on the stove or in the microwave (for no more than 2 minutes) until they’re just a little soft but not mushy. Set aside. 

With an electric hand mixer or by hand using a wooden spoon, cream together the butter and sugar. Add the applesauce and milk. Finally, add the flour and baking powder, and stir until just combined. 

Add the batter to the prepared pan, and arrange the apple slices in a circle on top of the cake. Mix together the sugar, cinnamon, and ginger, and sprinkle over the apples, covering the top of the cake.

Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before un-molding from cake pan.

Yield: 8–10 slices

For more on living and cooking vegan (i.e. compassionately and healthfully), my books and cooking classes are here to help:

The Joy of Vegan Baking 

The 30-Day Vegan Challenge

The Joyful Vegan

St. Lucia Saffron Buns {Vegan}

Also called Lussekatter (meaning St. Lucia’s cats), this is a Swedish favorite at Christmas. S-shaped and saffron-infused, they are slightly sweet, wonderfully buttery, and a vibrant yellow from the saffron-infused dough. I can’t wait to hear what you think — and see your photos!

NOTE: David not included in the making (or eating) of these buns. 🙂

Ingredients

  • ¾ cup nondairy butter
  • 2 cups nondairy milk (+ extra for brushing)
  • 1 teaspoon of saffron threads
  • ¼ cup dry yeast
  • 3-½ to 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • ½ teaspoon salt
  • Raisins / sultanas

Directions

In a small pot, heat the butter, milk, and saffron together until the milk is steamy and finger-warm. Do not boil! Let cool until it’s warm to the touch, but not hot.

Sprinkle the yeast over the warm saffron-infused milk, and let sit for 5 to 10 minutes until it starts to foam.

In the bowl of a stand mixer, mix together 3-1/2 cups of the flour, the 1/4 cup of sugar, and salt. (You can do this by hand, as well; it’s just easier with a stand mixer.)

Make a well in the center, and add the milk / butter / saffron / yeast mixture, and mix until it is well incorporated. 

Knead by hand, or switch to the dough hook of your mixer, and knead on low speed. Add additional flour if necessary, kneading to incorporate after each addition. Continue  until the dough is still a little sticky to the touch, but does not completely stick to your hands.

Shape the dough into a ball and place in a large bowl. Cover with a towel, and leave to rise at room temperature until doubled in size. (At least an hour.)

Once your dough has risen, place it on a floured counter. Break off a piece and form it into a ball about 2 inches wide. Roll the ball out into a snake, about 14 inches long. 

Next, curl the ends in opposite directions, forming an “S” with spirals at each end (or the shape of your choice.) Place on a lined baking sheet and repeat with the rest of the dough. Cover with a towel and place in a warm spot until the dough shapes double in size, 30 minutes to an hour. 

Preheat oven to 400°F (205°C). 

Brush with plant-based milk, and gently push a raisin/sultana in each swirl on the buns.

Bake each tray in the middle of the pre-heated oven for 8-10 minutes until just golden. Let cool for a few minutes, but they’re absolutely delicious eaten warm with butter (non-dairy, of course). 🙂

Irish Soda Bread (Vegan Recipe)

Sometimes you want a delicious loaf of bread last-minute, and you don’t have time to let the dough rise. Or you don’t have live yeast. Or you’ve never made yeasted bread before! (Sometimes you’re just looking for St. Patrick’s Day recipes!)

Enter soda bread, a type of quick bread that dates to approximately 1840, when bicarbonate of soda was introduced to Ireland and replaced yeast as the leavening agent. It eventually became a staple of the Irish diet and is still used as an accompaniment to a meal. 

There are several theories as to the significance of the cross in soda bread. Some believe that the cross was placed in the bread to ward off evil, but it is more likely that the cross is used to help with the cooking of the bread or to serve as a guideline for even slices.

One of the things I love about traditional recipes such as this one featured in The Joy of Vegan Baking among 150 others, is that they rarely need to be “veganized,” because they just happen to be vegan already.  The lactic acid in buttermilk is what activates the carbon dioxide, but adding vinegar, which is acidic, to our nondairy milk creates the same effect. 

A perfect, delicious bread that anyone can make, regardless of your skill level — and whether or not it’s St. Patrick’s Day! Pair it with a hearty stew, and you’re all set!

Ingredients 

  • 2 cups nondairy milk
  • 2 teaspoons white or apple cider vinegar
  • 4 cups unbleached, all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup olive oil or melted nondairy butter

Preheat the oven to 425° F. Lightly grease a round 9- or 10-inch cake pan.

In a small bowl, combine the milk and vinegar. Let stand for 5 minutes. Essentially, by adding an acidic agent, you just created “buttermilk.” 

In a large bowl, mix together the flour, baking soda, and salt. Add the milk and vinegar mixture, plus the oil or butter, and combine until you have a sticky dough. Knead the dough in the bowl or on a floured surface for about 10 to 12 strokes. 

Place the dough in the prepared pan, and cut a cross in the top. Bake for 45 minutes or until the bottom has a hollow sound when thumped. Cool slightly before serving. 

Soda bread can dry out quickly and is typically good for two to three days; it is best served warm or toasted with nondairy butter.

Yield: One round loaf

Serving Suggestions and Variations 

Add

  • 1-1/2 cups of raisins
  • 1 cup of various nuts

This recipe was reprinted from The Joy of Vegan Baking. Get your copy today!

DID YOU MAKE IT? HOW DID IT TURN OUT?

What more fantastic vegan recipes? Have you checked out my cookbooks?

The Joy of Vegan Baking

The Vegan Table

Color Me Vegan

Butterscotch Pudding (Vegan Recipe)

A very nostalgic recipe for me — from The Joy of Vegan Baking. I have fond memories of eating butterscotch pudding, albeit not from scratch, when I was a youngster. I love the color as well as that slightly burnt flavor, which comes from the cooked molasses in the brown sugar. It brings me right back to my childhood. 

Ingredients

3 tablespoons non-dairy butter
1/2 cup packed dark brown sugar
1/2 cup non-dairy milk
1-1/2 cups plant-based milk
1/4 teaspoon salt
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon vanilla extract

Melt the butter over low heat in a small but heavy saucepan. Stir in the brown sugar, and cook, stirring constantly, until it’s melted and bubbling.

Gradually stir in the 1/2 cup of milk. Continue stirring over low heat until the sugar is dissolved. Add the 1-1/2 cups of milk and the salt, and stir until blended.

In a small bowl, dissolve the cornstarch in the water. Mix until smooth. 

Stir this cornstarch mixture into the milk mixture, and while the mixture is still on low-medium heat, stir constantly until the mixture begins to thicken. Reduce the heat to low, and stirring briskly, bring to a simmer and cook for 1 minute. Remove from the heat, and stir in the vanilla. 

Pour the pudding into bowls, cups, or ramekins. Cover the surface of the warm puddings to prevent a skin from forming.  If you like skin on your pudding (like I do!), simply leave the pudding uncovered until cooled and then cover with plastic wrap. Refrigerate for at least 2 hours and up to 3 days. 

Yield: 2 servings

For more recipes like these, join me in my live-in-real-time online vegan cooking classes.

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For more on living and cooking vegan (i.e. compassionately and healthfully), my books are here to help:

The Joy of Vegan Baking 

The 30-Day Vegan Challenge

The Joyful Vegan

GET YOUR FREE JOYFUL VEGAN GUIDE

Includes delicious plant-based recipes and a meal plan!




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