The post Spooktacular Vegan Graveyard Cake appeared first on Vegan Hostess.
]]>Are you planning a halloween potluck? Heading to a boo-tastic bash? A frightful party? Why not make a spooktakular vegan graveyard cake?!
This fun dessert is quick, easy, and devilishly delicious! It’s not a made from scratch piece of art—instead it’s a cake that is easy to whip up so you can spend all that extra time on the decorations! There are so many “accidentally vegan” baking items on the market that are perfect for this recipe. Just grab a boxed cake mix, follow the instructions, add icing, and then decorate your ghostly graveyard cake! I’ve been making graveyard cakes off and on since I was in elementary school so I can attest that they never grow old! Why not give it a try?
Cheers and happy haunting!
Jocelyn
* Disclaimer: This post contains affiliate links. As always, all opinions are my own!
Spooktacular Vegan Graveyard Cake
- 50-60 minutes (30-35 cook, 20 prep/post)
- One 9×13 cake pan
- 1 cup water
- 1/3 c vegetable oil
3 “vegan” eggs (I used egg replacer, but you can also use 3 mashed bananas)
- Accidentally Vegan Chocolate Cake Mix
- At least 3 Oreos
- 1 package of accidentally vegan Vanilla Frosting
- 1 can Green Edible Cake Decorating Spray
- Tombstone Cake Toppers
- Halloween Sprinkles
- Preheat the oven to 350°F.
Grease a 9 x13 baking pan.
- Make 3 eggs worth of egg replacer or mash 3 bananas.
- Mix together cake mix, water, oil, and egg replacer according to the boxed mix directions.
- Pour the mixture into the pan and bake for 30-35 minutes until cake is done (my oven took 32 minutes for a toothpick to come out clean).
- Remove from oven and allow to cool in the pan for ~5 minutes.
- Flip the cake onto a cooling rack, and allow to cool completely.
- Then move the cake onto whatever surface you will use for your display.
Evenly spread a thin layer of Vanilla Frosting around the edges and on top of the cake.
- Spray a hefty coating of Green Edible Cake Decorating Spray on the icing.
- Create your graveyard display using fake tombstones, pumpkins, spooky tree, etc. Get creative!
- Remove the frosting from three Oreos and crumble the cookie.
- Place the crumbled up Oreos on a few graves to make them look “fresh.”
- Strew Halloween Sprinkles
around the cake.
- Enjoy!
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]]>The post Recipe: Vegan Pumpkin Roll appeared first on Vegan Hostess.
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Hello friends!
My dad has a bit of a sweet tooth. The one dessert that his mom constantly had around the house for the holidays was a fresh, homemade pumpkin roll (and pies and cookies and all that good stuff, too). But let’s not get distracted, I’m here to talk about pumpkin roll.
I also have a strong love for all things pumpkin flavored, and I don’t believe that these baked goods should be stuck in the month of November. No, they should be enjoyed all-year long.
I’ll admit – when I first began reviewing recipes for pumpkin rolls online, I was a bit intimidated. How will I make it vegan? Will it be moist? How hard is it to roll? Won’t the cake crack? Turns out, it isn’t the easiest dessert, but it is far from the most difficult. Plus, if the cake cracks, you just fill it in with extra icing and throw on some powdered sugar. Problem solved.
I can’t believe I waited years before attempting to “veganize” one of my dad’s favorite desserts. The recipe below is simple and straight forward. The cake comes out perfectly moist, and you can adjust the sweetness of the dish by the type and amount of icing you use. I highly recommend giving this recipe a try if you’re tired of the same old, same old cookies and cakes. Why not impress your family and friends with this dish at your next event?!
Cheers!
Jocelyn
Vegan Pumpkin Roll
***Please feel free to share widely, just give me some credit or a link back. Adapted from Eggless Cooking.
Prep Time: 3 hours; Cook Time: ~15 minutes; Yield: 12 servings
Ingredients
- 3/4 cup, all-purpose flour
- 3/4 cup, canned pumpkin puree (I used Libby’s Organic Pumpkin)
- 2/3 cup, vegan sugar alternative
- ½ tsp, ground cinnamon
- ¼ tsp, ground cardamom
- ¼ tsp, ground ginger
- ¼ tsp, vanilla extract
- ¼ tsp, baking powder
- ½ tsp, baking soda
- Heavy pinch of salt
- 3 tbls, melted coconut oil
- ¼ cup, vegan powdered sugar
- Jar of vegan cream cheese frosting or make your own!
- ¼ cup, soy or almond milk*
- Solid, untextured kitchen towel.
Directions
- Preheat the oven to 350 F.
- Line the bottom of a 9-11 x 12-15-inch jpan with parchment paper and very lightly grease the sides.
- Combine the flour, spices, baking powder, baking soda, and salt.
- In a seperate bowl mix the pumpkin and sugar.
- Add the melted cocnut oil and vanilla, and mix well.
- Slowly add the dry ingredients into the wet mixture until mixed.
- If the batter is dry, add up to a ¼ cup, soy or almond milk.
- Important. Next, spread a thin, even layer of batter onto the pan with parchment paper.
- Bake the batter for 12-15 minutes. Use the toothpick method to determine when it is baked through.
- Remove the pan from the oven and immediately begin to loosen the edges of the cake.
- Invert the cake onto a kitchen towel coated in powdered sugar, and then remove the parchment paper. (Note, it’s best to use a towel without a pattern/ texture/ grooves).
- Carefully roll the dough from the long edge of the cake, keeping it wrapped in the towel.
- Let the cake cool on a rack for at least one hour.
- Once the cake has cooled, unroll it and slide it off the towel.
- Cover the cake with your favorite vegan cream cheese frosting.
- Re-roll the cake and quickly cover it in plastic wrap.
- Chill for at least 90 minutes.
- Enjoy!
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I’ve known that my partner’s favorite cake is “German Chocolate Cake” for a little while now, but I never set out to make it. Perhaps I found it a bit daunting. Or I didn’t want to tarnish his favorite cake.
Well, I finally decided there is no time like the present. Like any good baker, I first did some research on the cake’s history and found a very basic recipe to veganize. It turns out the cake isn’t even from Germany!
The cake actually takes its name from an American whose last name was “German.” The first recipe of what we know to be “German Chocolate Cake” originated in Texas in 1957. This tasty treat combines dark chocolate, coconut, and pecan to pack the flavor in this dense, indulgent cake.
All in all, I was shocked at how few ingredients there are in the cake. It’s pretty basic. The real work comes in making the icing and then diligently getting it on the cake before it hardens and won’t stick. I definitely recommend giving this cake a try if you’re looking for a way to spice up the standard chocolate cake. I even decided to make a raspberry compote to add a little extra flare! Just look at the pictures. How can you resist!
Please let me know what you think! Cheers!
Jocelyn
Click to view slideshow.Ingredients (cake):
- 2 cups, almond or soy milk (I used unsweetened almond milk)
- 2 tsp, apple cider vinegar (I used Braggs)
- 2/3 cup, unsweetened apple sauce (80 calories
- 1 ½ cups, vegan sugar
- 4 tsp, vanilla extract
- 2 cups, flour (I used whole wheat)
- 2/3 cup, cocoa powder (I used Ghirardelli Unsweetened Cocoa Powder
)
- 1 ½ tsp, baking soda
- 1 tsp, baking powder
Directions (cake):
- Preheat over to 350 F.
- Combine the non-dairy milk and apple cider vinegar and set aside to curdle.
- In a large bowl, mix all of the wet ingredients plus the sugar.
- In a medium bowl, mix all of the dry ingredients.
- Slowly combine the dry ingredients into the wet mixture, including the curdled milk mixture. You should end up with a semi-thick batter.
- Pour the batter into a well-greased 9″ round baking pan.
- Bake for 25-30 minutes, until a toothpick comes out clean. (I baked my cake for 30 minutes exactly).
- Remove from oven, and cool for 10 minutes before transferring to a plate.
Ingredients (icing):
- 1 cup, almond or soy milk
- ¼ cup, water
- 1/3 cup, cornstarch
- 1/3 cup, lite coconut milk
- 1¼ cups, vegan sugar
- 1 tsp, vanilla extract
- 2 ½ cups, unsweetened flaked/ shredded coconut
- 1 ½ cups chopped pecans
Directions (icing):
- While the cake is cooling, make the icing.
- Mix the water and corn starch and set aside.
- Pour all of the ingredients in a saucepan over medium heat.
- Add in the corn starch mixture and continue to stir.
- Once the water begins to boil, immediately remove it from the stove.
- Add in the coconut and pecans.
- Make sure you put the icing on the cake right away while it’s still warm. This icing forms very quickly!
- Ice the cake, and enjoy!
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