Tag Archives: egg-free

Vegan Gluten-Free Eggnog Cupcakes

Better late than never?

 

I do apologize for the tardiness of this post, fellow Keeners, as the holiday season is drawing to a close and I’m not sure people still have the need for an eggnog cupcake post. But, gosh, these were tasty little morsels of holiday cheer, so I’m posting the recipe anyway!

Christmas was the usual whirlwind and I’ll spare the gory details but, suffice it to say, I spent Boxing Day curled up on the couch in my pyjamas with my kitty cat, officially christmassed out.

I’d like to think of this post as a last hurrah, as it is New Year’s Day and the usual No more sugar! No more flour! thoughts are swirling in my head. I’m feeling inspired by this post on FatFree Vegan Kitchen. The meal plan Susan proposes kind of resembles how I used to eat and I remember how good it felt to eat a diet of mostly fruits and vegetables, whole grains and beans. So, just putting it out there that there may be a few changes afoot. Nothing crazy, just maybe less baked goods.

With that said, let’s talk about cupcakes! I used Karina’s vanilla cupcake as a base for these because, as I can’t stop saying, she is the vegan and  gluten-free baking goddess. I eggnog-ized them by adding nutmeg, cinnamon and soy nog. I decided a cream cheese icing would be best (when isn’t it the best, really?) and made it eggnoggy with the aforementioned spices.

These cupcakes were enjoyed on Christmas Eve with coffee and brandy and good company.

Happy New Year, everyone!

A spiced eggnog cake adorned with cream cheese icing: a delicious last hurrah

* Recipe taken from Gluten-Free Goddess and tweaked slightly. Makes 12 cupcakes.

Dry Ingredients:

1/2 cup sorghum flour

1/2 cup brown rice flour

1 cup tapioca starch

1 cup organic cane sugar

1/2 tsp sea salt

1 tsp baking powder

1 tsp baking soda

1 tsp xanthan gum

1 tsp cinnamon

¼ tsp nutmeg

Wet Ingredients:

1 cup soy nog

2 eggs worth of vegan egg replacer (or 2 eggs) (Follow package directions for egg replacer to water ratio)

3 tbsp vegetable oil

1 tbsp vanilla extract

1/4 tsp lemon juice

Directions:

Preheat oven to 350 degrees fahrenheit and line a 12-cup muffin tin with cute paper liners.

In a large bowl, whisk together all dry ingredients.

In a large measuring cup, whisk together all wet ingredients, except for the egg replacer. Whisk the egg replacer in a separate bowl or measuring cup, then mix it in with the rest of the wet ingredients.

Add wet to dry and beat with an electric mixer until smooth, being careful not to over mix.

Evenly divide batter into the muffin tin and bake for 15 to 22 minutes, testing after 15 with a toothpick.

Let cool in tin for a few minutes, then transfer cupcakes to a wire rack.

Cool completely before icing.

Icing Ingredients:

4 oz (half a tub)  Tofutti cream cheese (vegan)

1/4 cup vegan margarine

1 tsp vanilla

splash soy nog

2 cups icing sugar (not sure if this is officially vegan, guys)

2 dashes cinnamon

2 dashes nutmeg

Directions:

Cream together margarine and cream cheese with an electric mixer. Add vanilla, soy nog, cinnamon and nutmeg, mixing until combined.

Beat in icing sugar, 1 cup at a time.

Taste for spice and add more cinnamon and nutmeg as desired.

Frost cupcakes and sprinkle with a little more cinnamon.

Yum.

 

 

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Apple Cinnamon-Kissed Vegan Gluten-Free Waffles

Make yourself feel better about having a desserty breakfast: put something fresh and crunchy on the plate!

I’ve been a bad, bad bloggeuse. Very neglectful and very uninspired. Je suis désolée. I now have a profound respect for those hardworking bloggers that come home from their nine-to-fives and tirelessly churn out innovative and delicious recipes, and then even have time to write about it!

Not I. I am having a hard time even finding the energy to make a meal that is passable. Which is why I have been raiding the not-so-distant archives of The Keen Kitchen to remember my tried and true favourites, like my Creamy Coconut Chickpea Curry. Weeknight yums.

Well, inspiration finally struck this morning when I decided to use my new-to-me waffle maker. My inner waffle monster has wanted one for a really long time. Waffles on a whim? Stupendous!

This is my first foray into the vegan gluten-free waffle world. I have to admit, I was filled with trepidation and have been putting off making waffles for a good month. So, to all you waffle-phobes out there, give it a try! These are no more complicated than your average vegan gluten-free pancakes (which are admittedly kind of complicated by nature), and they have super fun maple syrup-holding crannies.  Plus, they cook themselves in the waffle iron. No flipping required. Take that, pancakes!

Waffles smugly demonstrating their superior maple syrup-holding pockets.

These waffles contain apple and cinnamon, although not overwhelmingly so. They also are a nice balance of hearty and fluffy. These days, when I make pancakes or waffles, I like to feel like I’m getting some fibre, so I always include buckwheat flour. Special thanks to Iris at The Daily Dietribe. I followed her basic waffle guide, and so can you! This is the kind of recipe that you can play around with to suit your tastes.

Ingredients:

Dry

2/3 cup sorghum flour

1/3 cup buckwheat flour

1/3 cup millet flour

3/4 cup tapioca starch

2 tsp. baking powder

1/2 tsp. sea salt

1 tsp. cinnamon

Wet

1/2 cup fresh apple juice

1 cup soy milk (or any non-dairy milk)

1/4 cup unsweetened apple sauce

1 tsp. vanilla

Directions:

Preheat (plug in) waffle iron.

Preheat oven to 200°.

In a medium bowl, whisk all dry ingredients.

In a liquid measuring cup, whisk together all wet ingredients.

Whisk wet into dry until just mixed.

Grease waffle iron before cooking each waffle. I used my silicone brush to spread a small amount of coconut oil onto the griddle.

Pour on enough batter to cover the griddle. My waffle iron could handle around 2/3 cup batter each time.

Cook waffle until done.

Gently open waffle iron and loosen the edges of the waffle. I used a knife.

Keep waffles warm in the oven while you make the rest. If you put them directly onto the oven rack, they will stay nice and crisp. If you put them on a plate, they will get sad and soggy.

Serve with vegan margarine and real maple syrup!

This recipe made 8 small waffles. Two of us finished them all, but this recipe could potentially serve 3 or 4, I suppose. 

 

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Karina’s Gluten-Free Vegan Plum Cake

Perfect vegan and gluten-free plum cake with cinnamon sugar topping.

The weather has turned and there is the slight scent of fall in the air. Goody, this means more baking in the Keen Kitchen!

I love plum cake. My Oma frequently serves a delightful version: Dense white cake topped with tart-sweet black plums and served  with a dollop of vanilla flavoured whipped cream. Yum. Well, after Jack picked a bunch of plums off the tree in our yard, I immediately envisioned cakes, cakes, and more cakes. And maybe a crumble for good measure.

Cake-bound plums

A lesson learned: when you start craving any sort of baked good, but need to veganize it and make it gluten-free, turn to Karina, the Gluten-Free Goddess. I know I have said this before, but it is worth repeating. The woman is a magician in the kitchen. So, I decided to not do my usual mucking around ingredient-switching thing and stuck pretty much religiously to her recipe for Gluten-free Peach Cake, using plums instead. As for the whipped cream, I served this with So Delicious Vanilla Bean Coconut Ice Cream instead. It was also pretty spectacular served unadorned. It is the super moist, dense, sweet but not overly so, cake that I desired and it suited the tart plums perfectly. I will definitely be making a few more of these with the many plums I have left over.

Anyone want to come over for coffee and a slice or two of plum cake?

So cakey and plummy.

As previously mentioned, I followed Karina’s recipe almost to a T. As such, I do not really feel comfortable rewriting her recipe. Please refer to her amazing recipe here.

Here’s what I did differently:

  • I used plums instead of peaches.
  • I mixed brown and white organic cane sugar because I didn’t have light brown sugar.
  • I used tapioca starch instead of potato starch.
  • I used virgin coconut oil instead of olive oil or shortening. I realize that coconut oil is high in saturated fat, but I love the butter-like texture and light coconut flavour it gives baked goods.
  • I used millet flour instead of buckwheat flour because I didn’t want a grainy cake.
  • I used light soy milk instead of peach juice.
  • I omitted the nutmeg because I don’t have any and am still not certain if those with nut allergies can have it. Can anyone help me with this?
  • I used apple cider vinegar for the “light tasting” vinegar.
I highly recommend this recipe. You would never know this cake is vegan and gluten-free. And thanks to the higher-fibre flours, it’s a little healthier than its wheaty counterpart.

 

A perfect vegan and gluten-free plum cake, fresh out of the oven. Recipe courtesy of Karina.

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