Recipe: Velvet Cake

Because I love the people who read Bummed Out Baker so much my gift to you this Valentine’s Day is my pièce de résistance. My magnum opus. Ev.ery.thing. I give to you: red velvet cake… without the red.

For my thoughts on food coloring and another fabulous recipe, see my Velvet Crinkle Cookies.

Ingredients

Cake

2 c non-dairy milk
2 t apple cider vinegar
2 1/2 c whole wheat pastry flour
2 c cane sugar
4 T cocoa powder
1 t baking powder
1 t baking soda
1 t sea salt
2/3 c coconut oil
4 t vanilla extract
1/2 t almond extract

Icing

1/2 c organic Earth Balance butter, softened
1/2 c cream cheese
1 t vanilla extract
6-8 c powdered sugar
vegan sprinkles, if desired (I like Fancy Sprinkles – I mean just look at them!)

non-dairy milk + apple cider vinegar
some lumps in your batter = okay

Instructions

Cake

  1. Preheat oven to 350°F. Line bottoms of two round cake pans with parchment paper, then lightly oil them.
  2. Combine milk and vinegar in a medium bowl and let it sit for about five minutes, allowing it to curdle.
  3. In a large bowl or the bowl of a stand mixer, whisk together flour, cocoa powder, baking powder, baking soda, and sea salt.
  4. Stir sugar into dry ingredients.
  5. Stir coconut oil, vanilla extract, and almond extract into milk mixture, whisking well to combine.
  6. Pour wet ingredients into dry ingredients, stirring until ingredients come together. Small lumps (especially of coconut oil) are okay and expected! Be careful not to over mix.
  7. Pour batter evenly into the two cake pans.
  8. Bake 30-40 minutes or until a toothpick inserted in the middle of each cake comes out clean. Keep an eye on them after the thirty minute mark.
  9. Remove pans from oven and allow to cool completely.
  10. Meanwhile, rinse and wipe out large bowl to prepare for icing.

Icing

  1. Whip softened butter until fluffy, about a minute.
  2. Add cream cheese and continue to whip until well-combined.
  3. Stir in vanilla extract.
  4. One to two cups at a time, add powdered sugar to the mixture. After about five cups, stop mixer, taste icing, and adjust to your preference. If too cream cheesy, add more powdered sugar.

I like my icing with just a hint of cream cheese, so I typically use 7-8 cups of powdered sugar.

Since I’m #NotAChef and don’t have sweet icing / sprinkles skills I cut a heart out of a piece of computer paper and then used the outline to poorly guide the heart o sprinkles pictured above. Sprinkles scattered all over the countertop and floor and then I promptly dropped a full bottle seltzer water in the kitchen that exploded everywhere and made everything a wet, rainbow disaster. I screamed and shouted for help and Rick, entranced in Madame Secretary, did not come to my aid. I know Téa Leoni’s super hot but jeez Rick GOOD THING IT WASN’T A REAL EMERGENCY.

Anyway, the cake was fabulous. Rick says I make the best cake in the world and, since he’s leaving me for Téa Leoni, he has no reason to lie about my baking.

Adapted from Vegan Red Velvet Cupcakes Recipe.


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Recipe: Chocolate Chip Cookies

Happy vegan birthday to me!

Ten years ago this January I stopped eating meat. My friend Brennan loaned me her copy of Skinny Bitch and, despite it’s problematic, shame-y language, I was forever changed.

In one day I began eating vegan, stopped smoking, and ditched caffeine. Three days and one gnarly withdrawal headache later, I reunited with my college sweetheart, coffee. But since that first day, cigarettes and meat have been out of my life.

I ate solidly vegan for a year and a half and was glow-y AF. Over the years I added back in cheese, removed cheese, added eggs, added seafood, removed seafood, added cheese, removed eggs, etc. etc. etc. You get the point. My diet has been tweaked according to my needs, but the primarily plant-based aspect has been steadfast.

So, today I celebrate TEN YEARS of plant-based eating with a vegan recipe I’ve been making since the beginning: chocolate chip cookies.

When I lived in my sorority house meat-loving frat stars would come over and house these things and my sisters even created a Facebook fan page called Bailey’s Vegan Cookies. I mean come on, a fan page for ONE recipe. That is a testament. Enjoy!

Ingredients

2 1/2 c whole wheat pastry flour
1/2 T baking soda
1 t sea salt
1 1/2 c cane sugar
1 1/4 c coconut oil
1/4 c cold water
1 T molasses
1/2 T vanilla extract
4-5 oz chocolate chips (I like Enjoy Life)

Optional:
1/2 c chopped walnuts

molasses for color + iron
walnuts for omega-3s

Instructions

  1. Preheat oven to 375°F and line baking sheets with parchment.
  2. Whisk together flour, baking soda, and sea salt in a medium bowl and set aside.
  3. Using a stand or hand mixer, mix sugar and coconut oil on medium until creamy.
  4. Mix in water, molasses, and vanilla until well combined.
  5. With mixer on low, add a third of flour mixture to wet ingredients until almost completely combined. Repeat two more times until flour mixture is fully incorporated, careful not to over-mix.
  6. Fold in chocolate chips and chopped walnuts (if using) until just combined.
  7. Using a spoon or cookie dough scoop, evenly space cookie dough balls on the baking sheets about two inches apart.
  8. Bake for about eight minutes, until the edges are golden brown.*

*Baking times may vary depending on the oven and rack placement. Keep an eye on ’em!

sugar and coconut oil: so fluffy I could die
step four
mountain o cookies

For best results, eat warm ;)

Droooool.

Depending on dough ball size, this recipe yields 30-36 cookies.

Adapted from Skinny Bitch in the Kitch.


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Recipe: Crack Italian Dressing

 

Fresh salad dressing is so simple that once you find a recipe you love, you’ll wonder how you ever bought bottled dressing. This recipe is vegan, gluten-free, and everyone loves it. Seriously, it’s been nicknamed my crack dressing. Enjoy!

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Ingredients

1 T garlic salt
1 T onion powder
2 T dried oregano
1 t black pepper
1/4 t dried thyme
1 t dried basil
1 T dried parsley
1/4 t celery salt
2 T sea salt
1/4 c vinegar*
2/3 c oil*
2 T water
1 garlic clove, minced

*For this rendition I used apple cider vinegar and hazelnut oil because it’s what I had on hand. Vinegar ideas: champagne / red wine / white wine vinegar, white vinegar, balsamic vinegar. Oil ideas: olive, canola,  pumpkin. Feel free to be creative with the vinegars and oils you use.

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  1. Mix together garlic salt, onion powder, oregano, black pepper, thyme, basil, parsley, celery salt, and sea salt. Set aside.
  2. Pour vinegar, oil, and water into a jar or dressing shaker.
  3. Add 2 T of dry mix and the minced garlic to liquid mix. Store remainder of dry mix in an airtight container.
  4. Seal and shake dressing until well combined.
  5. Toss desired amount of dressing into salad and keep the remainder in the fridge for up to a week.
  6. Next time you need salad dressing, simply repeat steps 2-5 until dry mix runs out.

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This dressing is fabulous over greens, but it’s also awesome over veggies (raw or cooked) and grains.

Serves 4-6.

Adapted from Italian Dressing Mix.

Recipe: “Chicken” Salad

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You might feel suspicious of this recipe at first, but it’s addicting. It’s been a staple in my diet for nine years and never ceases to satisfy.

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Ingredients

1/2 c vegan mayo, like this one
2 t lemon juice
1 T nutritional yeast
1/2 T maple syrup
1/4 t sea salt
1/4 t curry powder
1/4 t black pepper
~10 oz Hilary’s World’s Best Veggie Burger*, cooked and chopped
1/4 c seedless red grapes, halved
1 celery stalk, diced
2 T fresh parsley, chopped
whole wheat bread (optional)

*Please don’t skimp and buy a sketchy veggie burger. It doesn’t have to be Hilary’s (see ingredients via link), but it should have a recognizable ingredient list and ideally be organic.

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  1. Cook the veggie patties according to package instructions, then chop.
  2. Whisk together the mayo, lemon juice, yeast, syrup, sea salt, curry, and pepper and set aside.
  3. In a separate bowl, combine the patties, grapes, celery, onion, and parsley.
  4. Add mayo mixture to patty mixture and toss until evenly coated.
  5. Serve on toasted bread as a sandwich or over a bed of greens as a salad.

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This makes fabulous leftovers because the flavors really meld together in the fridge.

Serves four.

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Adapted from Skinny Bitch in the Kitch.

 

 

 

 

Recipe: Velvet Crinkle Cookies

I call these “velvet cookies” because I don’t like to use food coloring, and while “brown velvet” sounds chic, it does not sound tasty. Anyway, these cookies are heaven. Enjoy!

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Ingredients

Dry Ingredients
1 1/2 c whole wheat pastry flour
1 T cocoa powder
1 t baking soda
1 t baking powder
1/4 t sea salt

Wet Ingredients
1/2 c organic Earth Balance
3/4 c cane sugar
3 T maple syrup
2 T coconut milk
2 t vanilla extract
1/3 c powdered sugar

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  1. Preheat oven to 350 degrees F. Cover a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together all the dry ingredients. Set aside.
  3. In the bowl of a stand mixer or a large bowl with a hand mixer, beat the butter and sugar together until creamy and fluffy. Mix in the maple syrup, milk, and vanilla extract. It’s normal to see little flecks of butter in the mixture (see photo below).
  4. Add dry ingredients to wet ingredients, slowly mixing in until just combined.
  5. Put powdered sugar in a bowl wide enough to roll a ball of dough around in it. Scoop out the dough with a melon baller, cookie dough scoop, or tablespoon and gently drop into powdered sugar. Roll dough balls in powdered sugar until completely coated. Lightly tap off excess sugar and set on baking sheet.
  6. Using a flat spatula, press down on each dough ball until slightly flattened.
  7. Bake for ten minutes. Remove from oven and let cool for ten minutes before eating.

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Although it depends on the tool you use to scoop the dough, I’ve found this recipe yields about 15-17 cookies.

Adapted from Vegan Red Velvet Crinkle Cookies.