coconut cake
Ingredients
dry ingredients
2 cups whole wheat self rise flour
1 cup low fat desiccated coconut flakes (plus more to sprinkle on top)
1 tsp baking powder
1 tsp baking soda
pinch of salt
wet ingredients
1/3 cup coconut oil
1/2 cup light agave nectar (or 3/4 organic sugar)
1 and 3/4 cup light coconut milk (or soy milk)
2 Tbsp apple cider vinegar
for the frosting
1/2 virgin coconut oil
1/4 cup vegan margarine
2 cups organic powdered sugar
1/2 tsp vanilla extract
coconut cake
Mix all wet ingredients in a mixing bowl and set aside. Use a different bowl to mix all the dry ingredients. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until well combined. Grease and flour a baking dish and pour the batter. Bake in preheated oven at 350F/180C for about 30 minutes. Remove from oven and let it cool completely. Prepare your frosting by blending with a hand beater mixer all the frosting ingredients until smooth (about 5 minutes). Slice your cake in two, place the top part on the side, spread half cup of frosting on top of the first layer and place the other cake slice on top. Frost the cake with the remaining frosting and sprinkle with coconut flakes! Enjoy!
Warm cinnamon buns topped with vanilla icing and a cup of hot chocolate on the side. What else would make you feel better during a cold Sunday morning?
cinnamon rolls
Ingredients
for the dough
4 cups all purpose flour
1/2 cup brown sugar
1 package active dry yeast (about 2 1/2 tsp)
1 cup warm water
1 tsp sugar
1 tsp salt
1/3 cup vegan margarine in room temperature and cut into pieces
2 Tbsp egg replacer (like EnerG) mixed with 5 Tbsp of water
for the cinnamon filling
3/4 cup brown sugar
1/4 cup vegan margarine, melted
3 tsp cinnamon
for the icing
2 cups powdered sugar
1 Tbsp coconut or almond oil
1/4 cup almond or other non dairy milk
1 tsp vanilla extract
cinnamon rolls
Add the active dry yeast, 1 tsp of salt and 1 tsp of sugar in the cup of warm water, mix and let aside for few minutes. In a mixing bowl add the flour, sugar, salt and margarine and whisk until well incorporated. Add the egg replacer, and the yeast mixture in the flour mixture and stir to combine. Lightly flour a clean surface and knead the dough for about 10 minutes. The dough should be firm and not sticky. Transfer the dough back to the mixing bowl, cover and place it in a warm place for about an hour (I usually cover it with a thick blanket). Knead the dough again for about a minute and then let it rest for 10-15 minutes. While the dough is resting prepare the filling by mixing the sugar, cinnamon and margarine. Roll the dough into a flat rectangle and spread the cinnamon mixture evenly on the dough. Roll up the dough lengthwise and cut in 8 to 10 slices with a sharp knife. Place the rolls in a lightly greased baking dish cut side facing up, cover with plastic wrap and place them somewhere warm for one more hour. Preheat oven to 200C/400F and bake for 15 minutes. Prepare the icing by blending all ingredients in a food processor and frost the rolls while they are still warm. Serve and Enjoy!
vegan cinnadots
I’ve never heard of cinnadots before, but last week a colleague of mine ordered pizzas from Domino’s at work and as a gift for the big order they brought us cinnadots. I was intrigued cause they looked like doughnut holes but they were actually baked pizza dots sprinkled with cinnamon and sugar and coated with glaze. I wanted to veganize these, so I searched the internet and found this recipe which is supposed to be the original Domino’s recipe. It looked very easy to make. I went safe by making this pizza dough, following the original recipe while using vegan ingredients of course (margarine instead of butter) and added a simple vegan glaze on top (powder sugar whisked with vanilla soy milk). Very simple, yet so delicious.
vegan cinnadots
