The daughter turned 19 yesterday. For this special day I made her this cake:
For the cake I used the recipe for Mixed Berry Shortcake from Chloe’s Vegan Desserts. But as the daughter doesn’t like coconut I looked elsewhere for the topping. So, the recipe used for the buttercream was the one for the Raspberry Buttercream Cake from Sweet Vegan.
I made this cake in 6 mini-loaf pans and in 1 round cake pan. It turns out a very good basic recipe that screams for using some frosting on top.
Name: Fresh Orange Cake
From: Let them eat Vegan
Author: Dreena Burton
Yesterday I blogged about the birthday breakfast for my daughter. I also made her a birthday cake. Well, I didn’t made it alone. I only baked the thing. Birthday girl made most of the decoration herself.
Name: Classic Yellow Birthday Cake
From: Vegan baking classics
Author: Kelly Rudnicki
Comment: we found some fondant that looked vegan. It had one E-number that was a little bit confusing. It could be vegan but it could also not. Although we had to avoid everything red, because that always seems to contain cochinelle.
It was the first time I used fondant. I’m actually not very fond of the taste. But for this special birthday I decided to give it a try. I think that at lease once in a lifetime you should try to make a really fancy cake. It didn’t turn out as a perfect as we wished but we had fun making it.
Lately my kitchen, actually my whole house has been occupied. The daughter was finishing her fashion project for school. To support her I made her this strawberry cake. Her favorite food:
For the base I used the recipe for Basic vanilla cake from Have your cake and vegan too.
The whipped cream is Hulala plus.
Between two layers: spread with strawberry jam, sliced strawberries and whipped cream.
And below two pictures from my daughter’s fashion show. I was so proud:
Name: Chocolate Crumble Cake
From: Have your cake and vegan too
Author: Kris Holechek
Comments: Double chocolate!!!
It’s been nervous times lately. And when I’m nervous I like to eat sweet stuff. Something like these 2 cakes:
This is the ‘classic birthday yellow cake’ from vegan baking classics.
Between is some raspberry jam.
This one is from a new dutch vegan baking book: Lisette in luilekkerland.
I liked the first cake the best.
My boyfriend J works for the record-distribution company, PIAS. A few weeks ago he told me he was going to have a press day with Moby and if I didn’t feel like baking something for Moby. Of course, I was excited. I know Moby as a famous vegan musician for more than 20 years already. He was interviewed for the magazine from the UK vegan society. That’s how I first read about him, as a vegan. Only later he became famous in Belgium.
As the cakes had to be make one day in advance and had to be taking to Brussels by train, I couldn’t make anything to fancy. I decided to make my Belgian speciality by making ’speculoos-chocolate’ cakes.
The recipe used is the one from Vegan cupcakes take over the world, golden vanilla, with chunks of chocolate and speculoos.
J. told me Moby was very thankfull. Twice he said to J. to say thanks, to me. He liked the cakes but they were a little bit to sweet to his taste. The big surprise was that a lot of colleaguess and even a journalist were very curious about the cakes too. So, they have eaten them too. And they all liked them very much. They said they were just like the real ones and one guy even stated he could eat a whole bag of the cakes.
I don’t know if this tradition is worldwide know, but overhere at 6 january it’s the day of the 3 kings. That means you eat a pie in which one bean is hidden. The person who finds the bean is king for one day.
I started looking for a 3 kings pie that I could veganize. Most 3 kings pies has some almondmeal involved and I also found one which has rum as an ingredient. But then I decided I wasn’t in the mood for a pie, but for small cakes. Soon I discovered this recipe on the internet: vegan almond cupcakes.
Instead of the amaretto I used rum. Also I didn’t make the frosting. I find cupcakes always very cute and delicious looking, but my family just isn’t into it.
I had one pinenut hidden in the batter. It made me king for one day.
A few days ago the parents of my boyfriend came around for a visit. I wanted to offer them a small treat. As they are big fans of France, I thought it was a good opportunity to try something from one of my latest acquisitions: The vegan boulangerie.
Of course I only thought about that a few hours before they would arrive, so I had to make something that could go quickly. My eye felt on the madeleines. I don’t have a madeleine pan, but I thought that I could use any other small mould:
I was right, this recipe turned out to be a very good basic recipe for mini-cakes.
Next time, when I have more time, I’ll try them with some decoration.
I’m a cake lover. I could eat it everyday.
But as a vegan you get confronted with this one problem. If you want cake, you’ll have to make it yourself.
Lately I don’t have that problem anymore. Because now I can purchase lots of delicious cookies and cakes from Vegan Bakery
I already tried the lemon cake and the marsipan cake, and they were both delicious. These cakes aren’t fresh ones, so you have to be open for that. Then last week I saw in my usual health food store, a sign that stated ‘vega’ on a chocolate cake. Of course I had to ask if that meant it was vegan, and so it was. Immediately I bought two pieces, one for me and one for the daughter. Not to bad, but honestly I like the ones I bake better. Still, it’s good to know that when I’m in desperetaly need for a piece of cake, I know were to go. That means when my secret stash of ‘vegan bakery’ cakes is already gone.