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Archive for the ‘cake’ Category

German Chocolate Cake

Posted by trktos on 23-January-2011

Weird thing, before I became vegan, I was never really crazy about German Chocolate Cake … while I love coconut flavor, I’m not a big fan of dried coconut but lately, I’ve found myself wanting German Chocolate Cake with Coconut-Pecan frosting for some odd reason.

A few months ago, there didn’t seem to be that much, out there, for already-veganized coconut-pecan frosting but a few blogs seem to have caught up with my cravings and saved me much experimenting it the kitchen. I don’t know why I didn’t see this post from FatFreeVegan until today … and a few days ago, there was a similar post from Meet the Shannons.

So today, a birthday-observed-cake … I halved the frosting recipe from FatFreeVegan and halved the “Crazy Cake” recipe from the link provided in that post.

My plan was to cook a single layer, cut it in half, and have half of a two layer cake. This cake, however, was really tender. I could probably have let it cook another 5 minutes. Oh yeah, and letting it cool, no doubt, would have helped too. I gave up on that idea, though, and just frosted it as a single layer. This frosting is really thick … if making a double-layer cake, I would double the frosting (which would be a perfect amount for frosting two tops) and not frost the sides. If you want to frost the sides, maybe make 2.5 times this recipe?

German Chocolate Cake

Ingredients, for a single layer cake:

  • 1 1/2 cups flour (180 grams)
  • 1 cup sugar (I used about 170 grams, plus I added maybe 2 tbsp brown sugar)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup cocoa (I used 45 grams – a 1/2 cup)
  • 1 tsp instant expresso powder
  • 3/8 cup oil
  • 1/2 tsp vanilla
  • 1 tbsp vinegar
  • 1 cup water


  1. Grease and parchment a 9″ cake pan.
  2. Preheat oven to 350 degrees.
  3. Mix all dry ingredients together.
  4. Mix wet ingredients.
  5. Combine wet and dry ingredients until thoroughly combined.
  6. Spread batter into cake pan.
  7. Bake 30 – 35 minutes.
  8. Remove from oven, cool in pan 10 minutes.
  9. Remove to rack to cool completely.

Coconut-Pecan Frosting

Ingredients, enough to frost top of single 9″ layer:

  • 1/2 cup soymilk
  • 3 tbsp coconut milk
  • 1/2 + 1/8 cups brown sugar
  • 1/2 tsp vanilla
  • 3 tbsp cornstarch, mixed with 1/8 cup water (2 tbsp cornstarch would probably suffice – this is pretty thick.)
  • 1 1/4 cups coconut
  • 1 cup chopped pecans


  1. Combine soymilk, coconut milk, sugar and vanilla in a small sauce pan.
  2. Add cornstarch.
  3. Bring to a “boil” … “boil” because even though the original instructions said to boil for one minute, my mixture never really boiled. Luckily, I noticed it was getting thick, on the bottom, and removed the pan in time, to whisk it all back in. (Tilt the pan, so you can see the bottom and whisk constantly.)
  4. Once thickened, turn off  heat and stir in coconut and pecans.


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Chocolate Chai Spice Cake

Posted by trktos on 25-December-2010

Baked this cake for a work potluck recently … second time I’ve made it, it turned out well both times. Though, most recently, I used whole wheat spelt because that’s what I had on hand … next time, I’ll go for white spelt.

I actually made 1.5 times this recipe and baked 3 layers. The third layer turned out a little smaller (It’s hard to measure out batter equally between 2 pans, much less 3!) but the 2 larger layers rose really well and tall, with a little more batter.

I learned two things, baking this cake. One – if you want a layer cake but that’s too much cake – bake one layer, slice it in half, and you can have half of a layer cake. Two – you can’t add extra fat to a frosting recipe and expect it not to be lumpy. I should have emptied my mixer, creamed the extra fat and then started adding the already-made-but-too-sweet-frosting back in.


  • 3 cups spelt flour
  • 1/2 cup cocoa
  • 4 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cardamom
  • 2 cups sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup oil
  • 1/2 cup unsweetened applesauce
  • 2 cups soymilk
  • 4 tsp vanilla
  • 1/4 cup apple vinegar
  • 1 cup chocolate chips, optional
  • Chai Frosting, see below


  1. Preheat oven to 375 degrees.
  2. Oil, parchment and dust 2 9-inch cakes pans with cocoa.
  3. Mix dry ingredients, including sugar.
  4. Mix oil, applesauce, soymilk and vanilla.
  5. Combine wet and dry ingredients in barely mixed.
  6. Add vinegar and stir until batter is smooth and vinegar is incorporated.
  7. Fold in chocolate chips, if using.
  8. Bake 25-30 minutes or until cake tests done.
  9. Cool in pans for 10 minutes, then remove to racks. Frost when cooled.


Chai Frosting


  • 4 cups powdered sugar
  • 1/4 cup cornstarch
  • 1/4 cup soymilk
  • 1/2 cup margarine
  • 1/2 cup shortening
  • 2 tsp cinnamon
  • 2 tsp cardomom
  • pinch salt


  1. Cream fat.
  2. Add in powdered sugar, cornstarch, spices alternately with soymilk.


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Posted by trktos on 12-December-2010

A month or so ok, I gave veganizing this gingerbread recipe a shot. It was rather disastrous – way too oily and crumbly. Ever since, I’ve been a little annoyed at that failure (though, granted we didn’t throw it out or anything) … today I decided to give it another shot. The result was much better. Topped with a spicy ginger glaze – yummy!

Gingerbread Loaf


  • 1/2 cup vegan margarine
  • approx 5 tbsp unsweetened applesauce
  • 1 2/3 cups brown sugar (I used regular sugar and about 1 1/2 tbsp molasses)
  • 1 1/3 cups flour (I used almost all cake flour that needed to be used) – later, I added an additional 1/4 cup flour – this batter is really thin.
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp ener-g prepared with 3 tbsp soymilk
  • 1 1/2 tsp vanilla
  • 1/2 tsp lemon extract
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp allspice
  • 1/2 tsp salt
  • 1/4 tsp dry mustard
  • some freshly ground nutmeg
  • dash black pepper
  • 1 cup boiling water + 1 tsp lemon juice


  1. Grease and parchment a loaf pan. Preheat oven to 375 degrees.
  2. Mix spices, leavening and flour.
  3. Cream margarine, applesauce and sugar.
  4. Prepare ener-g. Add to fat mixture.
  5. Heat water.
  6. Alternatively add fat mixture and water to flour. Stir until batter is smooth.
  7. Pour into prepared pan.
  8. Bake 30 minutes. Lower heat to 325 degrees. Bake an additional 15-20 minutes.

Glaze was maybe 3 tbsp powdered sugar, 2 tbsp soy milk, 3 tbsp cream “cheese”, 1 1/2 tbsp shortening and maybe 1/2 tbsp freshly grated ginger.

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Banana Chocolate Chip Coffee Cake

Posted by trktos on 4-October-2010

Adapted from this recipe.


  • 1/2 cup walnuts
  • 1 1/4 cups chocolate chips
  • 1 tbsp cinnamon
  • 2/3 cup brown sugar
  • 3 medium bananas, plus 6 figs (recipe called for large bananas and i had figs that needed to be eaten)
  • 1 1/2 cups all purpose flour
  • ener-g powder for one egg
  • 3 tbsp homemade yogurt (soy milk plus vinegar would probably be fine)
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 cup sugar
  • 1/2 cup margarine


  1. Preheat oven to 350 degrees.
  2. Combine walnuts, chocolate chips and cinnamon and brown sugar. Set aside.
  3. Mash bananas and figs. I pulsed in food processor. Add vanilla.
  4. Sift together dry ingredients
  5. Cream margarine and sugar.
  6. Mix ener-g powder and yogurt/buttermilk. Add to fruit.
  7. Combine fruit with creamed mix.
  8. Add flour to wet mix. Stir until just combined.
  9. Layer half of the batter in a greased, parchmented 8 x 8 baking dish. Top with half of the struesel. Top with batter and then remaining struesel.
  10. Bake for about 45 minutes.
  11. Allow to cool in pan. I’m cutting this directly from the pan. Seemed a little dangerous to try and de-pan, with all that struesel.

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Mayo Cake!

Posted by trktos on 6-September-2010

I finally got around to using my new bundt pan. I’ve had the thing for nearly two years … it might not qualify as new anymore.

Whipped up this chocolate cake – no one would ever guess its made with mayonnaise (vegan, of course).

Glazed with “chocolate sour cream glaze”, pretty much the same as the linked glaze recipe, except replacing the vegan cream cheese with vegan sour cream.

(1st photo by Evin)

The bad thing about thicker glazes is they don’t pour over a cake very nicely. The good part, however, is they don’t glaze the plate!

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