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26 September 2008 @ 09:21 am
Cupcakes and more  
M'kay, I have a couple of requests for vegan dessert recommendations. I've found a lot of recipes online, but I don't know how good any of them actually are and would appreciate some input.

1. There are about eleventy billion vegan cupcake/cake recipes out there, so what's worked for you? What's a recipe that you just love?

2. Can you recommend a vegan recipe for any traditional Jewish dessert? This one's more specific, but hopefully you can help.

Links to recipes, book recommendations, or commenting with a recipe are all welcome. I'm a total novice in the vegan dessert department, so recipes for n00bs are best. TIA!

(cross-posted in a few places...)
Meowedmeowed on September 26th, 2008 07:42 pm (UTC)
I got rave reviews on the red velvet cupcakes from VCTOTW. Also, I made the vanilla cupcakes with the lemon variation and lemon buttercream were extra fabulous. And last but not least, the lemon poundcake from Veganomicon.
Sarah: yummersmamomo on September 27th, 2008 08:07 pm (UTC)
I've heard great things about VCTOTW, so I'm definitely going to have to check it out. I love lemon-y desserts, so thanks for the recs.
ConFlagrante Delectomeadb on September 27th, 2008 12:32 pm (UTC)
Do you want a recipe for chocolate-cinnamon ruglach? (er, not sure how it's spelled)
Sarah: yummersmamomo on September 27th, 2008 08:07 pm (UTC)
Yes please! If you don't want to post it, you can send it to mamomo [at] livejournal [dot] com. Thanks!
ConFlagrante Delectomeadb on September 27th, 2008 08:20 pm (UTC)
Chocolate cinnamon rugelach, adapted from veganchef.com:

Rugelach Dough:
3 cups unbleached flour (you can replace a bit of this with sugar if you like it sweet)
3/4 t. cinnamon
3/4 t. salt
12 oz. vegan cream cheese
3/4 cup Spectrum Spread non-hydrogenated margarine
3 T. non-dairy milk
1/2 t. almond extract

2.5 cups pecans
1 cup Sucanat
3 t. cinnamon, divided
around 1/4c cocoa
Powdered Sugar for dusting the cookies

Begin by preparing the rugelach dough. In a medium bowl, sift together the flour, cinnamon, and salt, and set aside. In a food processor or upright mixer, combine the vegan cream cheese, Spectrum Spread, soy milk, and almond extract, and process for 1-2 minutes or until light and creamy. Add the flour mixture, pulse a few times or until the dough comes together to form a ball and pulls away from the sides of the container.Place the dough into the refrigerator to chill for 4 hours.

While the dough is chilling, prepare the fillings. Combine the Sucanat, cocoa, and cinnamon and chop the nuts as finely as possible before mixing them in.

Lightly oil (or spray with a light mist of oil) 3 non-stick cookie sheets and set aside. After the dough has chilled for 4 hours, begin by working with one portion (aybe 1/3) of the dough at a time. On a lightly floured work surface, roll out the dough to form a 12-inch circle. Sprinkle the dough with the mixture and press down lightly on the filling to help it stick to the dough. Using a pastry wheel, pizza cutter, or sharp knife, cut the dough circle into 16 wedges. Beginning at the outer edge, roll up each wedge tightly toward the point, and transfer them to one of the prepared cookie sheets. Make sure that the points of the wedges are tucked under and cover them with a clean towel or piece of plastic cling film. Place the cookie sheet in the refrigerator to chill while you assemble the remaining rugelach.

Repeat the rolling out and filling procedure. Place each of the assembled rugelach on separate cookie sheets, then cover and chill them. Bake two cookie sheets at a time at 350 degrees for 20-25 minutes or until golden brown. Allow the cookies to cool on the cookie sheets for a few minutes before transferring them to a rack to cool completely. Repeat the baking procedure for the remaining cookie sheet of cookies. When all of the cookies are cooled completely, dust them lightly with a little of the powdered sugar. Store the cookies in an airtight container with waxed paper between the layers.
ConFlagrante Delectomeadb on September 27th, 2008 08:28 pm (UTC)
Cheap and Easy version:
I used to make a bastardized version of rugelach on Rosh Hashana, using my mom's pie crust scraps. it's flakier in texture, more brittle and cookie-like.

1. Make a simple vegan pie crust using a vegan margarine like Spectrum.
2. Roll out the dough to piecrust thickness
3. Slather lightly with margarine
4. Sprinkle with sugar and cinnamon, to taste.
5. Sprinkle with as many shopped pecans as you can afford. If you are poor, leave the pecans out
6. Cut the crust into 1.5" strips and roll each strip up.
7. Bake the pastries at 350 until golden brown
mozzer10 on September 27th, 2008 02:57 pm (UTC)
Sarah: yummersmamomo on September 27th, 2008 08:05 pm (UTC)
Oh wow! Those look delicious! Thanks for the link.
opti_missedopti_missed on December 15th, 2008 09:38 pm (UTC)
As a general cupcake recommendation, the Chai Latte cupcakes from VCTOTW are soooo good. And if you don't frost them, they would work as muffins (a little bigger, of course).
lepermuffin on December 21st, 2008 07:21 am (UTC)
It' Apparent that everyone likes "Vegan Cupcakes Take Over The World" I love that cookbook, all the recipes i've tried are super yummy delicious!
Floria Toscafloriatosca on February 23rd, 2009 01:56 am (UTC)
Here's a basic shortening-free cake recipe that I like. I've adapted it from "Secrets of Fat Free Baking," although that version wasn't vegan.

* 3/4 cup white flour (unsifted) + 1/4 cup and 2 tablespoons almond meal. (You can also use part whole wheat flour - this is good in applesauce or spice cakes - or replace the almond meal with an equal amount of extra flour, but almond meal improves the texture in my experience.)
* 1/2 cup sugar (part brown sugar is good in this)
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 cup + 2 tablespoons applesauce, pureed canned fruit, thin soy yogurt, nondairy buttermilk (soy or nut milk + 1 1/2 teaspoons lemon juice), or coconut milk mixed with 1 1/2 tsp. lemon juice.
* 1/2 small mashed very ripe banana or scant 1/4 cup mashed silk tofu
* 1 tsp. vanilla or other flavoring

Preheat oven to 325 degrees Fahrenheit. Mix dry ingredients, then stir in liquid, mashed banana or tofu, and flavoring. Batter will be thick, and you might need to add a little extra liquid to make things blend properly, but don't overdo it. Put batter into greased and floured layer cake pan, bake at 325. The original recipe said to bake it for 15-20 minutes, but in my experience it tends to take longer - probably because of the extra water from the banana or tofu. It doesn't brown much.