Baking Recipes
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Black Forest Gateau
Chocolate Chip Cookies
Double Chocolate Muffins.
Foccacia Bread
No cholesterol fruit loaf
Potato scones
Vegan Chocolate Cake
Black Forest Gateau
Vegan.
This decadent vegan cake was baked by Victoria Wynn Thomas and was the runner up in the 2004 ‘Best Chocolate Cake’ recipe contest held by the Christchurch Vegetarian Centre. It scored 7.60 out of 8 by the judges panel.
Comment: “Great fruity aftertaste with a great combination of flavours and textures: a truly decadent cake” Recipe origin: cake from “The Voluptous Vegan”, whipped chocolate frosting from Victoria’s own recipe
1 cup whole-wheat pastry flour
1 cup unbleached white flour
2 tsps baking pwdr
1 tsp baking soda
½ cup cocoa pwdr
1 tsp ground cinnamon
1 cup water
½ canola oil
1 ½ cups pure maple syrup (you can use maple flavoured syrup if on a budget)
1 tsp apple cider vinegar
2 tsps vanilla extract
½ tsp salt
You need to use a spring form pan for this cake to allow you to remove it easily.
• pre-heat the oven to 350F
• oil a 9 inch pan
• sift the flours, baking pwdr, and baking soda into a medium bowl.
• in a small saucepan over medium heat, dissolve the cocoa powder and cinnamon in the water, stirring continuously.
• when the cocoa begins to bubble, remove from the heat and pour into another medium bowl. Add the remaining liquid ingredients and salt to the cocoa, and whisk until they are well combined.
• pour the liquid ingredients into the dry, and whisk until the batter is smooth. Pour the batter into the pan and bake for 20 to 25 minutes, or until the cake starts to pull away from the sides of the pan and a toothpick comes out clean.
Whipped Chocolate Frosting
400/500gs silken tofu
250g block Whittakers dark chocolate
1 Tb cocoa
4 Tbs maple syrup or sugar
• melt chocolate
• place tofu and cocoa in blender and blend till smooth
• add melted chocolate and continue blending until smooth and even colour
• while blender going, add maple syrup or sugar to taste
Putting Together
• drain 680g bottle of cherries and reserve the juice.
• cut cake into two or three layers.
• make a sugar syrup with 1 ½ cups of liquid from the cherries, 200g sugar, bring to boil and reduce.
• pour syrup over cooled cake.
• spread icing on bottom layer, add cherries place second layer on top and repeat
• spread icing all over top layer, place cherries on top and sprinkle with grated chocolate, serve chilled
Chocolate Chip Cookies
This vegan recipe is from Diane who baked them for a SAFE meeting and everyone wanted the recipe.
Here is the link to the recipe for the cookies:
http://www.vegancooking.com/recipes/chocolatechipcookies.htm
I used a vegan dark chocolate bar cut up into pieces as it's hard to find vegan chocolate chips.
Cup Vegan Margarine*
1 3/4 Cups Demerera or Brown Sugar
1 Tsp Vanilla
Pinch of Salt
Equivalent of 2 Eggs Using Egg Replacer
2 Cups Flour
1 Tsp Baking Soda
2 Cups Vegan Chocolate Chips
• Cream margarine and sugar until fluffy.
• Add vanilla, salt, egg replacer mixture, flour and baking soda.
• Blend well.
• Stir in chocolate chips.
• Bake at 375° for 9-12 mins.
Double Chocolate Muffins.
Vegan. Sent in by Gaynor Asquith
1 ¾ cups Flour
100g of margarine (or 1/3 cup of oil)
1 tsp baking soda
egg replacement = to one egg
1 cup sugar
1 ripe banana
¼ cup cocoa
½ cup soy milk
½ tsp vanilla
Add one or more of the following equal to ¼ - ½ cup.
Chopped dried apricots, sunflower seeds, chocolate chips, fruit – strawberries, blueberries, etc…
• Sift the dry ingredients into a large bowl.
• Melt the marg, mash the banana and add the remaining ingredients and mix.
• Fold the liquid mixture into the dry ingredients until the flour is dampened.
• Divide the mixture evenly into greased muffin pans, usually makes 12 medium sized muffins.
• Sprinkle with extra chocolate, sunflower seeds etc… if desired before baking.
• Bake at 200C for 10-12 minutes or when muffin centres spring back when pressed lightly. Leave to stand a few minutes before removing from the pans and cool on a wire rack.
Foccacia Bread
Vegan. Sent in by Gaynor Asquith
1 ½ cups of warm water
4 cups of flour
2 Tbsp sugar
1 tsp salt
2 Tbsp yeast
2 Tbsp oil
• mix in a small bowl the water, sugar and yeast. Place in a warm place until the mixture has a floppy consistancy.
• In a large bowl mix flour salt and oil together.
• Make a well in the dry ingredients add the wet ingredients. Mix into a dough. Add water or flour if needed.
• Knead on a floured board for approximately five minutes. Let the dough stand for 30 minutes.
• Press dough out to 4cm thick, brush with olive oil and sprinkle 2 cloves of chopped garlic, rock salt and herbs on top.
• Bake at 220-260C for 10-15 minutes.
N.B. change the topping to suit tastes try tomatoes, olives, chopped onion etc…
This recipe is also great to use as yeast pizza bases, after letting the dough stand dived the mixture into two round bases and add toppings of your choice then cook (the bases don’t need to precook).
No cholesterol fruit loaf
This vegan loaf was demonstrated by John Grater at the 2004 ‘Simple and Fast Vegetarian Meals’ cookery demonstration organised by the Christchurch Vegetarian Centre.
3 weetbix
250g sultanas or mixed fruit
150mls soya milk
150mls fruit juice
1/8 – 1/4 cup sugar – optional
11/2 cups flour
11/2 tsps baking powder
• Soak weetbix, sultanas and sugar in milk and fruit juice for at least 1 hour
• Mix in flour and baking powder
• Put into well greased loaf tin and cook 150 degrees for 11/2 hours
• Recipe can easily be doubled or quadrupled to make 2-4 loaves
• Freezes well
• Can add some chopped nuts for variety
Potato Scones
Vegan.
500 grams potatoes
1 cup wholemeal flour
2 rounded teaspoons Baking Powder
2 tablespoons Oil
1/4 cup chopped Chives
salt and pepper (optional)
extra flour for rolling out dough
• Wash, peel, and cut the potatoes into quarters. Put them in a saucepan and cover with water, and boil until soft (20-30 minutes).
• Drain the potatoes thoroughly and return them to the saucepan. Mash well and leave them for a few minutes to cool.
• Stir the baking powder into the cup of flour, and add to the potatoes with the olive oil and chives.
• Add seasonings, and mix thoroughly to a soft dough.
• Roll out the dough on a well-floured surface to a thickness of approximately 3 cm. Cut with a 6 cm round pastry cutter, or into 5 cm squares.
• Place on a sheet of cooking paper on a cold tray and bake at 200 degrees C for 20-25 minutes, or until golden - they should be crisp on the outside and soft inside (these don’t rise as much as other scones).
• Place on a rack and serve while still warm with a vegan spread. Makes about 8.
Vegan Chocolate Cake
1 ½ cups of flour
3 T cocoa
1 cup of sugar
1 cup water
1 t vanilla
1 T white vinegar
6 D oil
1t baking soda
½ t salt
• In a large bowl mix together the first four ingredients.
• Add the remaining ingredients mixing well.
• Pour mixture into a round cake tin and bake at 180C for 30 minutes.
• Allow to cool before removing from the tin.
• Sprinkle with icing sugar.