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Archive for the ‘frosting’ 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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Birthday Food

Posted by trktos on 21-November-2009

Yesterday was Evin’s birthday. We’re pretty sure. Although it could be today. Officially, it’s today … anyway, this gives us an excuse to celebrate over two days. Evin’s not terribly crazy about cake but I think everyone should have a birthday cake. Especially vegans! =) So I try to find something “different” each year that he may be a little interested in.

This cake, I intended to make last year. Bryanna Clark Grogan had posted a recipe for Parsnip Lemon Curd and I wanted to use that as a filling. So I bought a bunch of parsnips and was all set to make the filling. As I started to work with the parsnips, I thought “these don’t smell like parsnips” … turns out, they were parsley roots! Luckily, I realized before making the filling and I changed plans and made something else.

So this year, I got parsnips. From Whole Foods, where everything is properly labeled. And I made Bryanna’s Lemon Curd. It turned out ok. One problem is my food processor sucks. It refused to get this as smooth as you can see in Bryanna’s recipe. I could also tell / taste the parsnips, albeit slightly, in the final product. Still, very lemony and would have been much better if my food processor could manage “smoothness”.

I had intended to use the lemon filling in a vanilla cake with lemon buttercream frosting. But at the last minute, I couldn’t find a fool-proof vanilla cake recipe – and when I say “couldn’t find”, I mean “online, without having to get up and go to the bookshelf” … so I decided to use Bryanna’s Lemon Genoise Cake. I’ve make this cake before and I forget that I think that 9″ round pans are a tad too big for it. Hopefully, by writing about it, I will remember to procure some 8″ pans before I make this again.

I decided I’d make vanilla frosting and would try a cooked flour frosting, since neither of us are crazy about sickeningly sweet frosting. This recipe is all over the place but I used this page for the basics. I chose this recipe because it called for powdered sugar. Here’s what I used:

Cooked Vanilla Frosting


  • 1 1/2 cups soy milk (360 grams)
  • 6 tbsp cake flour (45 g)
  • 3/4 cup Earth Balance (168 g)
  • 3/4 cup shortening (155 g)
  • 1 1/2 cups powdered sugar (180 g)
  • 1 tbsp vanilla


  1. Combine ‘milk and flour in a sauce pan. Cook over medium heat, whisking constantly, making sure to get edges of pan. Cook until mixture resembles thick pudding. If you don’t whisk constantly, you will have clumps. I frequently lifted and slanted the pot to check on the bottom of the sauce.
  2. Beat cooked mixture with electric mixer until cool.
  3. With mixer in a separate bowl, cream Earth Balance, shortening and vanilla.
  4. Mix in sugar and some cooked mix, as needed, for moisture.
  5. Beat in remaining flour mix and whip for at least 4 minutes.
  6. Probably best to refrigerate before using.

Frosted Cake:

We have one box of candles, Evin picked out pink ones for me years ago, so now he gets a pink candle, too!



We also had what Evin jokingly referred to as man-food for dinner, meat and potatoes! Seitan riblets, that for some reason, had a little more sauce than usual this time. Possibly because I didn’t cut them as distinctly into pieces as usual, maybe less “edge” to soak up sauce? They were really tasty:

With potatoes and attempted-to-broil Brussels sprouts per this recipe (2nd recipe). These did NOT broil or even change at all in 7 minutes but nearly burned in 7 more minutes. They had to finish cooking in the microwave. Still yummy, though.


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Cardamom Pistachio Cream Cheeze Frosting

Posted by trktos on 22-August-2008


  • 1 cup pistachios
  • 2-3 tbsp vegetable or nut oil
  • 1/4 cup vegan margarine, room temperature
  • 8 ounces Tofutii Cream Cheese
  • 3-4 cups powdered sugar
  • cardamom, to taste (I added about 1/2 tsp)


  1. Grind pistachios in food processor briefly.
  2. Add 2 tbsp oil and continue to process. Add 1 tsp oil at a time, processing until you get a chunky nut butter consistency.
  3. Beat margarine and cream cheeze until creamy. Mix in nut butter.
  4. Mix in 3 cups of powdered sugar.
  5. Add more sugar until you get the thickness and sweetness you like.


  • I didn’t make a nut butter with the pistachios, just ground them finely in a coffee grinder.
  • adapted/veganized from this recipe.

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Chocolate Cream Cheeze Glaze

Posted by trktos on 22-August-2008


  • approx. 1/4 tub tofutti cream cheeze,
  • about 1 tbsp vegan margarine
  • powdered sugar, to taste
  • maybe 1/4 cup chocolate chips
  • about 1 tsp maple syrup
  • soymilk to thin


  1. Melt chocolate, margarine and cream cheeze slowly in the microwave.
  2. Add maple syrup, whisking to combine.
  3. Add powdered sugar to taste.
  4. Add enough soymilk, a couple of tablespoons, to thin mixture to pudding-like consistency. That way, the glaze isn’t so thin that most of it ends up on the cake plate.

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