Fragrant Vanilla Cake

Month: December 2020

  • Vegan Chocolate Peppermint Roll Cake

    Vegan Chocolate Peppermint Roll Cake

    For Christmas this year I thought I would make a yule log.  Because they are so festive and so pretty!  But I have to admit, roll cakes are something that I like to make year round because to me they are easier than layer cakes but you get just as much delicious filling!  I like chocolate and peppermint around the holidays, so that is what I flavored this one with. In my book “Just Vegan Cakes” I had a chocolate peppermint cake that was heavenly, and I wanted to make this one taste the same, only rolled and with a slightly different batter.

    Since I wrote that book, I have realized that date sweetened cake batter works best for roll cakes because it keeps the cake nice and pliable.  For this one, I used a cacao and mint laced date sweetened batter, and it was heavenly!  Yes, I always have to sample the cake batter lol.  This cake batter also happens to be oil free, because I use nut butter in place of oil and it works out beautifully!

    It baked up nicely and my kitchen smelled amazing!  It deserved a delicious filling, so  I used a coconut milk base, with cashew butter, and cacao butter to thicken it and make it rich.  It tasted like white chocolate mousse!  Even better once I added the peppermint extract and vanilla. I decided to tint it pick to make it prettier. I knew it would be heavenly with the dark chocolate!

    For the outside of the cake I could have just dusted it with some coconut powdered sugar but I decided to make a dark chocolate ganache to finish it off.  It was so heavenly! Rich and sweet cake with a aromatic smooth vanilla mint cream filling and decadent ganache on the outside!  This was the perfect thing to make for Christmas!

    Vegan Chocolate Peppermint Roll Cake
    Makes one 15 inch long roll cake

    Ingredients:

    10×15 inch jelly roll pan

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour
    • 1/4 cup cacao powder or unsweetened cocoa powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 1/4 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and drained
    • 1/4 cup cashew butter or your preferred nut butter (just make sure it is smooth)
    • 2 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 2 cups filtered water
    • 2 Tbsp apple cider vinegar

     

    Filling:

    • 1 15 oz can organic full fat coconut milk, such as Thai Kitchen chilled (you want to make sure it is a brand that is 3/4 of the can cream or it will not work)
    • 1/2 cup raw cashew butter
    • 1/3 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 1 tsp beet powder
    • 1/2 cup plus 2 Tbsp melted cacao butter or coconut butter (NOT OIL), warmed to liquid

     

    Ganache:

    • 3/4 cup chopped vegan dark chocolate
    • 1/4 cup plus 2 Tbsp full fat coconut milk

     

    Directions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line a 15 x 10 inch jellyroll pan with parchment paper.
    3. Whisk flour, cacao powder, baking powder, baking soda, and sea salt in a large bowl to blend well.  Set aside.
    4. Place dates, water, almond butter, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    5. Transfer cake batter to prepared pan and bake cake until tester inserted into center comes out clean, about 15-18 minutes.
    6. Cool cake completely.
    7. To make the filling, combine all ingredients in a high speed blender and blend until completely smooth.
    8. Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to assemble.
    9. When ready to assemble, spread filling over the top of the cake, then roll up jellyroll style starting with the short side and using the parchment to assist you in rolling.  Be careful because the cake is fragile, but if it cracks as you roll it no worries, keep rolling because the cake will be covered.  Let chill in the freezer once rolled for a few hours before topping with the ganache.  Once it has chilled, cut off the ends to make it nice and even.
    10. To make the ganache, melt the chocolate in the top of a double boiler, then whisk in the coconut milk until smooth.  Pour over the cake and smooth out over the top and sides (but leaving the pretty ends exposed).
    11. Chill until the ganache has firmed up, and serve!

    *If you would like to make this gluten free, swap the whole wheat flour for Bob’s Red Mill Gluten Free All Purpose Baking Flour (I have tested this brand and know it works, but have not tried other brands so I am not sure if they would turn out the same).

  • Vegan Winter Lentil Shepherd’s Pie

    Vegan Winter Lentil Shepherd’s Pie

    I made shepherd’s pie for Thanksgiving this year, and I might make it again for Christmas because I love it so much! It is a dish that takes a little bit of time and love so it is for special occasions.  Since I tend to make quick recipes for dinner most of the time.  I made a new recipe with lentils this time for Christmas, and winter veggies, so I thought I would share the recipe.

    If you think that shepherd’s pie has to be rich and meat filled think again.  I remember having it as a kid with ground beef, and a generic blend of veggies like peas, corn, and carrots in a meat gravy and it was ok, but not my favorite thing.  The mashed potatoes were the only part I really enjoyed at that point.  I have never been a meat lover, always choosing veggies first even before I became vegan.  So when I make my shepherd’s pies, I use ingredients I love and veggies that add flavor instead of just being there.

    Things like leeks, squash and mushrooms plus a few others for color.  I just make the cooking broth into a sort of a gravy to keep it more simple, and it works perfect!  This time I used lentils where the meat would be.  Normally I use tempeh, but I figured I would make a recipe for those who are soy free, and I like to switch things up sometimes.  It was delicious and hearty!  I actually made a larger batch of this recipe a few days before Thanksgiving, to serve on Thanksgiving day day since I knew I wouldn’t have time to cook. These reheat beautifully in an oven.  If you are going to serve the next day, skip the oven part after assembly, cover with foil, and refrigerate.  Pop in the oven for about 45 minutes to 1 hour (uncovering the last 10-15), and you have delicious dinner!

    Vegan Winter Lentil Shepherd’s Pie

    Makes 4 Pies (or one large pie to serve 4-6)

    Ingredients:

    • 1 1/3 cups uncooked French lentils
    • filtered water

    Veggies:

    • Extra virgin olive oil
    • 2 large leeks sliced
    • 2 cloves garlic, minced
    • 2 cups diced butternut squash
    • 2 cups sliced carrots
    • 2 cups sliced celery
    • 1 tsp dried thyme
    • 1 1/2 cups crimini mushrooms, sliced
    • 1/2 cup peas (frozen is fine)
    • 2 cups flavorful veggie stock, store bought or homemade*
    • 2 Tbsp tamari
    • ¼ cup arrowroot starch dissolved in 1/4 cup filtered water

     

    Topping:

    • 6 russett potatoes, peeled and cut into 2 inch chunks
    • sea salt to taste
    • 1 Tbsp coconut butter (optional)
    • 1/4 cup coconut milk  (or as needed, you may also add water, and it will still be good)

     

    Instructions:

    1. Cover the lentils with the filtered water by a few inches. Bring to a boil, then lower to a simmer and cook until the lentils are tender, about 30 minutes.  Drain well, season with sea salt to taste and set aside.
    2. Heat the olive oil in a large stockpot, and add the leeks, garlic, thyme, squash, carrots, and celery, and cook until they have softened a bit, then add the garlic, mushrooms, peas, tamari, and stock and bring to a boil.  Lower to a simmer, and place the lid on the pot.  Let cook until the veggies are tender, about 10 minutes.  Once they are tender, add the arrowroot mixture, and let cook a few more minutes while stirring until it has thickened. Remove from the heat.
    3. Meanwhile, place the russets in a large pot of salted boiling water on the stove, and bring to a boil.  Cook until the potatoes are tender, and drain.  Add sea salt to taste, along with the coconut oil and milk and mash until soft, adding a little more milk if desired.
    4. To assemble, spoon the veggie mixture into 4 ovenproof bowls (or one big baking dish if you prefer), then top with the lentils, and lastly with the mashed potatoes.
    5. Place the pies in the oven and cook for about 10 minutes until bubbling.  Let cool slightly before serving.

     

    *Veggie Stock

    Makes about 1 1/2 quarts

    Ingredients:

    • 1 large onion (or about an onions worth of onion trimmings)
    • 2 stalks celery (or 2 cups celery trimmings)
    • 6 garlic cloves
    • 1 cup sliced mushrooms
    • filtered water

    Instructions:

    Add the onion, celery, garlic, and water to a 2 1/2 quart stockpot and bring to a boil.  Lower to a simmer and cook for a few hours until the veggies have released their flavors.  Strain into a container, pressing the veggies against the strainer to extract all the juices.  Let cool, and store in the refrigerator for up to a week, or freeze.



  • Vegan Sugar Cookie Wreaths

    Vegan Sugar Cookie Wreaths

    I can’t believe Christmas is 2 weeks away!  Where has the time gone this year?  Also, it has been warmer here lately in Minnesota and we have no snow on the ground so it doesn’t seem like winter is on the doorstep.  But I am still in a Christmas cookie baking mood! Baking a bunch of different kinds of cookies this time of the year is one of my favorite parts of the season!  When I was little my Mom and I used to make our old favorites plus a few new ones we wanted to then freeze some of them in a big container to enjoy for the holiday season plus share some with others.  My grandma also had a similar tradition, only she mainly made the cookies to pack into tins to give as gifts.  I always loved the variety she made. I enjoyed the cookie making process, plus the heavenly aroma of cookies that filled our home always made me happy!

    Some cookies were easy to make, and some were a bit more tedious, but I think the tedious ones ended up being my favorite usually. The ones like the sugar cookies or gingerbread that I was able to decorate and add a personal touch to.  Last weekend I decided to make some sugar cookies.  I saw some non-vegan sugar cookie wreaths on Pinterest, and decided that I would try to make my own version!

    Sometimes when baking I use coconut oil in my cookies, but this time I decided to use Earth Balance buttery sticks because it was what I had on hand.  I used maple sugar to sweeten them and whole wheat pastry flour for the base, so they are a little darker than traditional sugar cookies.  But if you wanted them lighter you could go with the AP flour and granulated sugar.  The dough was super delicious even before the cookies were baked.  Yes, I was eating the scraps as I rolled them out!

    They smelled heavenly while baking and cooling and they deserved a just as heavenly decoration on top!  Instead of making a traditional powdered sugar glaze, I made a coconut butter maple glaze tinted green with a bit of spinach powder, then topped them off with crunchy pistachios and sweet cranberries. They turned out sooo good!  They were buttery and sweet, that coconut glaze the perfect topping with the salty crunchy pistachios and chewy cranberries! I would be proud to include these on any gifted cookie plate or in a cookie tin.  They are so cute and taste so good!

    j,,

    Vegan Sugar Cookie Wreaths

    Makes about 3 dozen cookies

    Ingredients:

    • 1 cup Earth Balance vegan butter, softened (or your favorite plant based butter)
    • 1 cup maple sugar (coconut sugar or granulated sugar will also work)
    • 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water
    • 2 Tbsp thin coconut milk
    • 1 tsp pure vanilla extract
    • 3 cups organic whole wheat pastry flour
    • 3/4 tsp baking powder
    • 1/4 tsp sea salt

     

    Icing:

    • ¼ cup plus 2 Tbsp coconut butter, warmed to liquid
    • ¼ cup plus 2 Tbsp filtered water (or as needed)
    • 1 Tbsp maple syrup
    • 1/2 tsp pure vanilla extract
    • 1/2 tsp spinach powder or matcha powder
    • chopped pistachios
    • dried cranberries

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line two sheet pans with parchment.
    2. In a bowl, mix together the butter and maple sugar until well combined.  Add the flax mixture and 2 Tbsp coconut milk, and vanilla and mix until combined. Add the flour, baking powder and sea salt and mix until the dough has formed. It should be smooth and pliable, if it seems too stiff add a touch more coconut milk.
    3. Turn the dough onto a sheet pf parchment and roll out 1/4 inch thick.  Use cookie cutters (1 larger round and one smaller round) to cut out wreath shapes and move to parchment lined trays (if the dough seems too soft to manage, pop into the refrigerator for a few minutes).  Re-roll any scraps and repeat.  Set at least 1/2 inch apart on baking trays.
    4. When the cookies are all on the trays, place them in the oven and bake for about 12-13 minutes until set and just starting to brown. Remove from the oven and let cool.
    5. Mix together the coconut butter, maple syrup, vanilla and spinach powder until smooth adding a touch more filtered water if it is too thick (you want it a thick glaze consistency).
    6. Spread or pipe a thin layer of the icing over the cookies, and sprinkle with the pistachios and cranberries.  Set the glazed cookies in the freezer for about 5-10 minutes until set.

     

    Store any leftover cookies in an airtight container in the refrigerator or freezer.  Cookies keep up to 2 weeks refrigerated, or 4 months frozen

     

  • Vegan Pink Peppermint Truffles

    Vegan Pink Peppermint Truffles

        

    I have been seeing lots of mint flavored treats around lately for the holiday season, and they all sound good to me so I thought I would make one of my own!  I am not big on candy canes, but what I do love is the chocolate mint combo. So, I decided to make some peppermint truffles!  I like to make both cookies and candy around Christmas to enjoy so I figured I would get started on the candy part.  I had all of the ingredients I needed on hand, and I was super excited! 

    For the filling, I wanted it to be creamy, rich and have a little bit of a white chocolate flavor, so I started with a cacao and coconut butter base.  I also added in some raw cashew butter to give it that soft creamy texture that I love about truffles.  I added in vanilla as well along with a good amount of peppermint extract because I love those two flavors together.  Sometimes I tint my peppermint stuff green with matcha or spinach powder but this time I decided to tint them pink, my favorite color.  Of course you can do the green if you prefer.  But I love anything pink! 

     

    Truffles are kind of tedious to make, but they are well worth it. It is even kind of fun rolling the filling into balls like play dough!  I always end up sampling a bit though.  It is hard not to because it smells so good and it is so delicious! Once they are all shaped I freeze them for a bit so that they hold their shape when dipping.  I didn’t used to be as good at making truffles when I started, they came out a bit wonky and sometimes not evenly dipped in the chocolate but I have had a bit of practice now.  They are not perfect, but much better than they used to be! 

    I dipped them in vegan dark chocolate to finish them off.  They turned out super delicious!  Soft and smooth, with the mellow sweet scent of vanilla and cool peppermint, the perfect match for the rich dark chocolate coating! If you are a peppermint fan, definitely give these a try! 

    Vegan Pink Peppermint Truffles

    Makes 16

    Ingredients:

    Filling:

    • 1/2 cup cacao butter, warmed to liquid
    • 1/4 cup plus 2 Tbsp raw cashew butter at room temperature
    • 3/4 cup coconut butter, warmed to liquid
    • 1 tsp beet powder
    • 1 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 1/4 cup maple syrup
    • 1/4 cup filtered water

     

    Dark Chocolate:

    • 2 cups chopped vegan dark chocolate or vegan dark chocolate chips

     

    Directions:

    1. Combine all of the filling ingredients in a bowl, and whisk until smooth.
    2. Place in the freezer for about 15-20 minutes until it is firm enough to scoop. Scoop into 14 balls, rolling them with your hands.   Place on a parchment lined tray, and place back into the freezer until firm, about 30 minutes.
    3. Meanwhile,  melt the dark chocolate in a double boiler until smooth.
    4. Once the filling has firmed up, dip each chocolate into the dark chocolate, being sure to let the excess drain off, and place back onto the tray (I like to set mine on a fork to allow it to drain better). Once they are all dipped, set them in the freezer until hardened.
    5. Store any leftover truffles in the refrigerator.