Bake It Vegan - Show #410

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 German Chocolate Cake

Makes 10 servings

FROSTING

⅓ cup vegan margarine

1/2 cup (about 4 ounces) soft regular tofu, drained

1/4 cup maple syrup

1 teaspoon vanilla extract

1 cup raw unsweetened shredded dried coconut

3/4 cup chopped pecans

3 tablespoons brown sugar, maple sugar, or sucanat

CAKE

1 cup whole-wheat flour

1 cup pastry flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

3/4 cup brown sugar, maple sugar, or sucanat

1/2 cup unsweetened cocoa powder

1/4 cup unsweetened shredded dried coconut

1 1/4 cups sweetened nondairy milk

2 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

10 whole pecans for garnish (optional)

1/4 cup vegan chocolate curls, for garnish optional  (see note)

¼ cup raw unsweetened coconut flakes, for garnish optional

To make the frosting, put the vegan margarine, tofu, maple syrup, and vanilla extract in a blender and process until smooth. Transfer to a medium bowl. Add the coconut, pecans, and sugar and stir until well blended. Cover and refrigerate for 2 to 3 hours.

Preheat the oven to 375 degrees F. Oil a 9-inch round cake pan.

Put the flours, baking powder baking soda, and salt in a large bowl and stir with a dry whisk to combine. Add the sugar, cocoa powder, and coconut, and whisk to combine. Stir in the nondairy milk, olive oil, and lemon juice and mix just until incorporated. Don’t overmix or the cake will be tough.

Pour batter into the prepared cake pan. Bake for 30 to 35 minutes, until a toothpick inserted in the middle of the cake comes out clean. Put the pan on a wire rack and loosen the sides of the cake with a knife. Cool for about 15 minutes. Carefully remove the cake from the pan. Let the cake cool completely for about 1 hour before frosting.

Spoon the frosting over the top of the cake. Gently spread the frosting in an even layer, using an off set spatula (the frosting will be very thick). Garnish with pecans and vegan chocolate curls (if using). Serve at room temperature or chilled. Covered tightly and stored in the refrigerator, the cake will keep for 2 days.

NOTE: To make chocolate curls, slice a vegan chocolate candy bar into small “curls” using a carrot peeler.


 

Zucchini-Orange Cupcakes with Vegan Vanilla Cream Cheese Frosting

Makes 6 large cupcakes 

FROSTING

8 ounces vegan cream cheese

4 tablespoons vegan margarine

1/2 cup vegan confectioners’ sugar, plus more as needed

1 1/2 teaspoons vanilla extract

CUPCAKES

2 cups whole-wheat flour

2 teaspoons baking soda

½ teaspoon baking powder

⅓ cup brown sugar

1 cup grated zucchini, drained (see note)

1/2 cup dried cherries or cranberries

1 1/4 cups freshly squeezed or refrigerated store-bought orange juice

1 tablespoon orange zest, for garnish

Preheat the oven to 375 degrees F. Line a 6-cup standard muffin tin with paper liners.

To make the frosting, put the vegan cream cheese, vegan margarine, confectioners’ sugar, vanilla extract in a medium bowl and stir vigorously until smooth and well blended. Taste and add more sugar, up to 1 tablespoon, if desired. Cover and refrigerate for 1 to 3 hours. 

To make the cupcakes, put the flour, baking soda, and baking powder in a large bowl and stir with a whisk to combine. Add the brown sugar and whisk to combine. Stir in the zucchini and cherries. Add the orange juice and mix just until incorporated. Don’t overmix or the cupcakes will be tough. Mound the mixture into the prepared tin. Put the pan on a baking sheet and bake for 30 to 35 minutes, or until golden and a toothpick inserted in the middle of a cupcake comes out clean. Put the pan on a wire rack. Cool for 10 minutes.

Carefully remove the cupcakes from the muffin tin, and place them on the wire rack. Let the

cupcakes cool completely.

Spoon or pipe a generous amount of frosting on top of each cupcake. Top with some orange zest, placed artfully in the center of the frosting. Covered tightly and stored in the refrigerator, leftover cupcakes will keep for about 2 days. Serve chilled or at room temperature. 

NOTE: To drain the shredded zucchini, put it in a fine meshed strainer and place it over a medium bowl. Let the shredded zucchini stand for 10 minutes to drain excess liquid. Before removing the zucchini from the strainer, press it gently with your hands to push out any excess liquid.


 

Cinnamon-Maple Mini-Muffins

Makes 12 mini-muffins

 

1 cup whole-wheat flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

⅛ teaspoon sea salt

½ cup raisins

⅓ cup plus 1 teaspoon nondairy milk

⅓ cup maple syrup

1 tablespoon extra-virgin olive oil

Preheat the oven to 375 degrees F. Oil a twelve-cup mini-muffin tin. Put the flour, baking powder, cinnamon, and salt in a large bowl, and stir with a dry whisk to combine. Stir in the raisins. Stir in the nondairy milk, maple syrup, and olive oil, and mix just until incorporated. The batter will be quite thick. Don’t overmix or the muffins will be tough.

Divide the mixture among the prepared muffin cups. Bake for 25 to 35 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean. Put the muffin tin on a wire rack. Let cool for about 15 minutes. Carefully remove the muffins. Serve warm or at room temperature.