Tuesday, March 15, 2016

vegan lavender and blood orange cake

along with the cake i also made cupcakes ...


1 cup of soymilk
1 teaspoon of apple cider vinegar
1 1/4 cups of all-purpose flower
1 cup granulated sugar
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon  salt
1/3 cup canola oil
2 1/2 teaspoons vanilla extract
1/2 teaspoon coconut flavor (you can find it with the extracts)
2 teaspoons dried lavender, you can find it in a baking store
{ if you want it to be red velvet cake add 2 tablespoons of red food coloring, but i am not for fake colorings, if you want to learn how I make my food coloring click HERE ( I didn't have the rasberries so i couldn't make it for this cake)}
{this part of the recipe was from food.com , but i made a few changes}

1/2 cup vegan butter
1/4 cup organic non-hydrogenated shortening
3 1/2 - 4 cups powdered sugar
3 tablespoons unsweeted vanilla almond milk
1 blood orange, juiced
2 teaspoons blood orange zest
1 teaspoon vanilla extract
1/2 teaspoon edible glitter
{this part of the recipe was from the vintage vegans , but i made a few changes}

  1. Preheat oven to 350 degrees and line muffin pans with liners.
  2. Whisk together the soy milk and vinegar and set aside to curdle. (5-10 min)
  3. Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
  4. Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
  5. Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
  6. Do not over mix, or your cupcakes will turn out gummy - small lumps are okay.
  7. Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
  8. Sprinkle lavender on top of cupcakes 3 minutes in baking
  9. Place in hot oven and bake 16 minutes (cupcakes) or 22-26 minutes (cake in ceramic dish) until done, or until toothpick inserted in center comes out clean.
  10. Cool cupcakes in the pan for five minutes, and then transfer to a cooling rack or surface to cool completely.
  11.  Beat together, vegan butter with shortening for 1 minute in a large bowl using a standing mixer or hand mixer.
  12.  Add sifted powdered sugar and all wet ingredients. Beat for additional 2 minutes.
    Continue to beat buttercream until light and fluffy.
  13. Softly zest in your blood orange.
  14. If you made a cake instead of cupcakes,frost the cake and now add the lavender and the edible glitter to your desire.

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