Moist Lemon Pound Cake

“When in doubt,  Bake a Cake!”

And this time it’s a Lemon Cake.♥

A slice of lemon cake is just so perfect to change your taste buds from the classic chocolate,  especially when we are transitioning from the cold winters to the welcoming spring.

This was my first skeptical attempt to bake a lemon cake in a vegan way and I will have to be liberal to give it another category, totally separate from comparing it with my all time favorite, chocolate flavor.

This lemon is as moist and spongy as I might have wanted it to be like but with a simple lemon glaze and not the whipped cream one, to fit in during my coffee and tea breaks. 🙂

You will need:

  • 3 cups of all purpose flour
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1/2 cup vegetable oil
  • 2 cups of sugar
  • 1 tbsp apple cider vinegar
  • 4-5 tbsp of lemon juice
  • About 2 tbsp of lemon zest
  • 1 1/2 tsp of vanilla essence
  • 1/2 cup non dairy curd
  • 2 tbsp of flax egg ( 1 flax egg = 1 tbsp flax powder+ 3 tbsp of room temperature water)

To Prepare:

  • Preheat oven to 350 F or 180 C
  • Mix all the dry ingredients in a deep bowl and to that add the mixture of the wet ingredients . In the end mix and stir well the lemon zest to this batter.
  • Generously grease and dust a bundt pan and pour in the batter.
  • Tap the pan on your kitchen counter to get rid of air bubbles and set the batter to bake for 40-45 minutes, unless a skewer can come out clean.
  • Bring the freshly risen cake out of the oven and let it cool down for 15-20 minutes before we can add some lemony glaze. 🙂

For the Glaze:

  • Mix 3 tsp of sugar ( or desired sweetness) with the juice of 1 lemon.
  • Using your brush from the baking kit, coat the entire surface of the cake with this sweet and sour lime juice.

Allow the cake to cool off completely. I prefer to cool it over night in the refrigerator and you will not repent waiting that long when you slice a piece of it with your morning comfort coffee. Trust me. 🙂

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This looks like a big golden donut.  🙂

 

Pic Source : My Kitchen♥

If you like this recipe please share a word. 🙂 Until then happy baking!

Carrot Pudding ~ Gajar ka Halwa

“Gajar ka Halwal” or the carrot pudding is the one of those most popular Indian dessert infused with clarified butter, pistachios, cashews, raisins and cardamom soaked and cooked in milk that hardly any Indian I know of, would choose to deny a second helping.

Prepared mostly during the winter months, when the long & slender carrots flood the vegetable markets in India, almost every second household has this dessert on their ‘to-prepare’ menu. Not only is it a great way to make use of the abundance produce of the long carrots this season, but the clarified butter and the rich nuts would also help keep the body warm.

I have so many fond memories of nibbling on this dessert that my school time best friend’s mother used to prepare and never forget to pack and send me an extra box of this finger licking dessert. I don’t remember one single winter holiday that spent without having it or fighting with my elder brother as to who gets to have more.

Well, years have flown but my fondness for this dessert hasn’t and now that I am so far away from India, I pledged to prepare it for myself. Undoubtedly this is in no comparison to the rich taste my friend’s mom easily churned the carrots into, but it is a worthy attempt with a vegan twist, not making me craving anymore till the time I reach home by the winters next year. Yay! 🙂

Ingredients for 2 of us:

  • 3-4 long slender carrots grated.
  • 2-3 tbsp of vegan butter
  • 1 cup soy or non-dairy milk
  • 1/2cup of Silk non dairy creamer (instead of condensed milk)
  • 5-6 tbsp of sugar & as per taste
  • some chopped cashews, pistachios & raisins
  • 1/2 tsp of green cardamom powder

To prepare:

  • Heat a deep vessel & add the butter.
  • Once it melts, to it add the grated carrots and mix them well and cover the lid and keep it on medium to low flame. This will help moisten the carrots and release its juices.
  • Now gradually keep adding the milk and the creamer and stir well. Cover for 5 mins and keep stirring intermittently for another 15-20 minutes till the carrots are properly cooked.
  • Add sugar and the cardamom powder and mix well. This pudding needs to be very soft and well cooked in the milk. The process of covering and stirring in between will help you ensure that neither is it overcooked or under-cooked.
  • This will take at least a total time of 35-40 minutes when on low to medium heat.
  • Check the sweetness, and add the chopped nuts and raisins. Mix well and allow to cook for 5 more minutes.
  • Turn the flame off and let it stay covered for a while till its piping hot.

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And the dessert is ready to be served warm or cold however you like it. 🙂

Hot & Fudgy Dark Chocolate Brownies~ Delightfully Vegan

When I sit with a warm cup of my favorite black coffee, defrosting my hands and relieving my stress I cannot stop thinking what a great addition some freshly great brownies would make. And what follows next is the motivation to bake them right away. ♥

Ingredients that need from your pantry:

  • 1 cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 3/4 cup sugar
  • 1tsp baking powder
  • 2 tsp vanilla extract
  • 1 tsp vegan butter/ peanut butter/coconut butter
  • 1/2 pc of avocado (optional). This adds a smooth and rich texture to the brownies.
  • 1/4 cup of flavorless oil
  • 1/2 cup of water or any non dairy milk
  • dark chocolate pieces or chocolate chips

To Prepare and set it to Bake:

  • Preheat the oven to 350F or 180 C.
  • In a mixing bowl, sift and mix all the dry ingredients – flour, baking powder, sugar & cocoa powder.
  • To the dry ingredients add the remaining ingredients mixed in a separate bowl, combining the oil, vanilla extract, vegan or peanut butter and the mashed avocado and mix well.
  • slowly keep adding water and stir to make a smooth thick batter without any lumps.
  • Add in the chocolate chips or pieces.
  • Grease a baking pan and pour the mixture into it spreading it across the surface evenly.
  • Be generous and add some more chocolate pieces  on top. 🙂
  • Pop your tray in the over for 30 mins till a toothpick comes out clean and allow it sit and set for another 20 min or so. You see patience is the key. 🙂

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Serve Hot and Enjoy!♥

 

Black Forest Cake

I am so thrilled to share this blog since  the Black Forest Cake is sincerely one of my old and evergreen favorites and to be able to make a vegan one is so very rewarding.

I will be honest that I did look up a lot of videos, read through the web and also took inspiration from my blogger friend Priya, who runs an amazing vegan blog that I closely follow before I attempted with my hands on trial and the outcome was so worthy. 🙂

The Black Forest Cake is a trademark dessert that originated and has been crafted ever since, in Germany. It is no secret, that this tempting king of cakes is a chocolate layered cake that is sandwiched and decorated on the top, with whipped cream and bright contrasting bright red cherries. Traditionally, Germany uses a special liquor that is extracted from tart cherries, to soak the sponge chocolate cake, which gives it it’s distinctive flavor. Although, many recipes today, do not mind adding some rum to the cake as a new flavorful twist.

For this “my” Vegan Black Forest Cake, here is the recipe:

  1. For the Chocolate Cake

The dry stuffs-

  • 1 1/2 cups of all purpose flour
  • 1/2 cup of rich cocoa powder
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1 cup granulated sugar
  • 1/4 tsp salt

And the wet ingredients

  • 1 tbsp white vinegar
  • 2 tsp vanilla essence
  • 1 cup non diary milk/soy milk/water
  • 1/2 cup flavorless vegetable oil.

To make:

  1. Preheat the oven to 180 c or 350F.
  2. Mix well all the dry ingredients separately and then one by one add the liquid ingredients into the dry batter.
  3. Mix well manually or with a hand mixer to make a smooth batter and pour it into a greased & flour dusted round cake pan.
  4. Tap the cake pan on the kitchen slab 2-3 times to get rid of air bubbles and set the pan in the oven to bake for 30-35 mins. Check with a skewer to ensure it comes out clean.
  5. Once out of the oven, allow the cake to cool completely and after removing from the can pan, carefully slice the cake in two equal halves.

2. For the Cherry & Vanilla Whipped Frosting

  • 1 can of full fat coconut cream.
  • 1/2 cup of vegan butter or 4-6 tablespoon of coconut oil.
  • 2 tbsp of powdered sugar or sweetener of your choice.
  • 2 tsp of vanilla essence.
  • 1 can of canned cherries

To make:

  • Soften the butter at room temperature and with an electric beater, whip on high speed. During this time, keep adding the sugar gradually into the butter.
  • Now add the cream of the coconut milk, the vanilla essence and whip on high speed to form the whipped cream frosting.
  • Divide this frosting into 2 parts and put them back into the fridge before it starts to melt down.
  •  One half of this whipped cream will be used to be mixed with the cherries and cherry syrup and the other half for the topping.

For the Cherry Syrup, I used the canned red cherries easily available at the grocery stores. 2-3 tbsp of this cheery and the cherry syrup needs to be mixed with the first half of the whipped cream that had been kept aside.

3. For the Dark Chocolate Ganache

The layer of the dark chocolate ganache adds richness to the cake and I couldn’t resist not using it. 🙂

  • 1/2 slab vegan of dark chocolate. (the baking dark chocolates are mostly vegan for most that I have checked in their ingredient list.)
  • 1/4 cup soy milk/non diary milk
  • 1 tbsp of oil to add glaze.

To make:

  • Keep the chocolate slab at room temperature and break them into roughly odd pieces.
  • Put these chocolate pieces in a bowl and melt it on a double boiler or in a microwave, adding some milk.
  • Beat the melted chocolate & milk, adding the oil to prepare the chocolate ganache and allow it to cool.

4. Layering of the Cake:

  • Spread generously, the mixture of the whipped cream and the cherries on top of the first half of the chocolate cake and then gently sandwich it, by placing on top the other half of the cake.
  • Dust off the cake to get rid of the crumbs and now coat the whole cake with the dark chocolate ganache and keep it in the refrigerator for at least  30 mins, to allow both the vanilla whipped cream and the chocolate ganache to cool and set.
  • It’s now time to use the remaining part of the vanilla whipped cream. 🙂
  • Give a generous coating of this whipped cream on the sides of the cake and with the remaining of it, filled in a piping bag, decorate the top surface of the cake along the border and the center, leaving room for the shower of chocolate shavings. 🙂

5. Chocolate Shavings

  • ensure your chocolate bar is cold and solid enough. 🙂 And now that all you need to do  is grate it with a grater, getting an abundance of fine chocolate shavings. :).
  • Set this back in the fridge to cool to prevent it from melting or becoming mushy.

6. Final Topping  ~ 😀

  • With a handful of the chocolate shavings, coat the sides of the cake. The chocolate and the whipped cream spread helps the chocolate shavings hang on, just perfectly.
  • The rest of the chocolate shavings are to generously spread on the top of the cake.
  • Adorn the borders and the center of the cake, with some more cherries from your can and you can do so much more as your heart desires. ♥

And this Delight of ‘careless beauty’ is ready to be Served. Enjoy! 🙂

 

Vegan Chocolate Mousse

Suffering from a sweet tooth craving? If you have some avocados stocked up, half the marathon is won. :)There are absolutely some enjoyable discoveries to make and devour when you are a happy foodie.

It’s needless to say how much I love desserts and yes I also do love avocados too. But what I did not know until now, was to enjoy them together. 😀 That is some healthy sweet twist. Isn’t it?

I tried this recipe yesterday owing to my craving attack and the motivational drive here, was that it just took me 15 minutes to prepare this.

All you need:

  • 1 large avocado or 2 small ones (soft and ripe)
  • 1 tbsp of cocoa powder
  • 1 tsp vanilla essence
  • 2 tbsp of maple syrup or sweetener of your choice
  • 1/4 cup of soy milk or coconut cream milk

And now :

  1. Peel the avocados and remove the seed. Scoop the pulp and put in in a blender.
  2. To that add the rest of the ingredients.
  3. And turn on the blender until all ingredients are smooth and combined. You will have to open the jar and scoop the sides once or twice and your done.
  4. Sprinkle with some chopped walnuts or dressing of your desire.
  5. Allow the mousse to settle and cool in the fridge for 15-20 minutes and you are all set to dig your spoon in. 😀

How easier could this get? Really!

Golden Peach Upside Down Cake

When the weekend hits so does the dessert craving and am so helplessly happy. 😀

That made me look into my refrigerator and what I found is some lovely peaches and am almost ready to bake my next cake. I admit that I googled some recipes as I wasn’t very sure to carry out this well and neither had a tasted one before. But what came out of the oven was sheer delight.

Ingredients you’ll need:

For the Fruit Layer

  1. 2 medium sized peaches
  2. 2-3 tbsp of vegan butter.( I use the one from Earth Balance Vegan Butter  and I must say they are amazing and come in a lot of flavors and it has been so easy to switch from the regular butter. You can check out more of their amazing stuffs here. 🙂 )

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3. 4 tbsp of sugar for preparing the caramel sauce and this makes it look golden.

For the cake

  1. 2 cups of plain all purpose flour
  2. 1 cup sugar
  3. 1 tsp of baking powder
  4. 1 tsp of baking soda
  5. 1 cup of soy milk or plain water
  6. 1/4 cup of non flavored vegetable oil
  7. 1 tbsp of white vinegar
  8. 2 tsp of vanilla essence

To Make:

The Fruity Bottom 🙂

  • Cut the peaches into thin slices and soak them in ice cold water with some lemon juice. This helps them to stay crunchy and retain their color.
  • Heat a non stick pan on low – medium heat and add the butter. As it melts, gradually add the sugar and constantly stir till it begins to turn golden.At this point you might see the mixture separate from the butter a bit but no worries unless you are caramelizing your sugar well.
  • Pour the caramel and the remaining butter onto a lightly greased baking pan.
  • Gently place the Peach slices in a circular flower like pattern or as per the tin you are using. (the ultimate thing will anyways look good. 😛 )

For the Cake:

  • Preheat the oven to 360 F or 180 C.
  • Mix all the dry ingredients in a deep bowl and the wet ones separately in another.
  • Pour the wet ingredients into the dry ones and mix well either manually or with a hand mixer, keeping in mind not to over beat it.
  • Pour the cake batter into the tin prepared above with the caramel Peaches and tap the tin on the kitchen slab gently to get rid of air bubbles.
  • Set the tin in your preheated oven to bake for 35-40 min unless your skewer comes out clean.
  • Allow the cake to cool well for 15 mins on  the counter. I know this is a patience test. 😀
  • Loosen the sides with a sharp knife and flip the cake over on a serving plate tapping the bottom of the cake pan and it gently pops out..Butterrr magic!

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Cut a slice of this warm moist fruity Peach Upside Down Vanilla Cake and enjoy during high tea or high coffee hours. (just made that one up 😉 ) or just whenever your heart craves. Let’s keep it simple! 🙂

 

Double Chocolate & Vanilla-Chocolate Chip Muffins

I love to have these little snack packs whenever we are set for a road trip and there are more than one reason that I can think of to love these little bites. Not only are they easy to make and a time savior but also a rescue when you are in the middle of a road trip and would want to avoid the confusion of choosing to eat between the variety of junk snacks out there. 🙂

Also they are a great to carry over to a friend’s place, a potluck item, making everyone happy and surprised (in case you have non believers in vegan desserts) 🙂

Though there isn’t much difference in their recipes, I somehow was excited to try out this combination and contrasting look of vanilla and chocolate and I am sure you would agree that, it looks great besides the variety available to eat at one go.  😀 ♥

The individual recipes:-

I divided one batter into 2 halves and added cocoa to one of them for the chocolate muffins.

  1. Double Chocolate Chip Muffins
  • 1 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup sugar
  • 1/4 cup chocolate chips
  • 1/4 cup vegetable oil
  • 1 tsp vanilla essence
  • 1 tbsp white vinegar
  • 1 cup non diary milk/ room temperature water.

2.Vanilla Chocolate Chip Muffins

  • 2 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup sugar
  • 1/4 cup chocolate chips
  • 1/4 cup vegetable oil
  • 2 tsp vanilla essence
  • 1 tbsp white vinegar
  • 1 cup non diary milk/ room temperature water.
  • Hershey’s chocolate syrup for that look. 😀

To make them:

  • Preheat your oven to 350 degrees F or 180 degrees C.
  • Mix well all the dry ingredients and the wet ingredients in a separate bowl. Dig a well in your dry batter bowl and pour the wet ingredients into it.
  • Make a smooth batter either manually or by a hand mixer. (saves your hand from all the stress. :))
  • Once done, add the chocolate chips in the end and give a final one or two stirs in the batter. Be careful not to over beat it.
  • Grease your muffin pan or place your muffin cups in the tray and they are good to go.
  • Fill 1/3 of the cups with a measured spoon and tap the tray on the kitchen base a couple of times to get rid of excess air bubbles if any and pop them in the oven for a time total of  15-20 mins.
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And they Rise & Shine. 🙂
  • Allow these little bites to cool down well and pop them out.
  • The Hershey’s syrup can do a great artistic work on the vanilla muffins and trust me they taste extremely gooood. 🙂

This is great snack to pack while on the road and a cup of hot coffee does great. Certainly this is one of my own excitement quotient. 😛

P.S: Would love to hear back from you. What is your favorite road trip easy snack pack like?