fondant - vegetarian recipes

fondant vegetarian recipes

chocolate lava cake recipe | eggless molten choco lava cake recipe

June 2 2017 hebbar's kitchen 

chocolate lava cake recipe | eggless molten choco lava cake recipechocolate lava cake recipe | eggless molten choco lava cake recipe with step by step photo and video recipe. there are several ways to prepare molten choco lava cake, and hence it known by different names too. across the the globe it known as chocolate decadence cake, soufflé, chocolate fondant and even flourless chocolate cake. typically the choco lava cake is prepared with egg white yolk with chocolate syrup, however this recipe is without egg and from plain flour. Continue reading chocolate lava cake recipe | eggless molten choco lava cake recipe at Hebbar's Kitchen.

Raspberry Fondant Ruffle Cake

May 8 2016 seitan is my motor 

Recently I saw a beautiful cake picture on Instagram. (The blog this picture was from is beautiful, too.) This cake looked so lovely and perfect that I immediately wanted to make it. Which is unusual because the cake was a fondant cake. And I don’t like fondant. Well, that is not really true. I likeRead more The post Raspberry Fondant Ruffle Cake appeared first on seitan is my motor.

Happy 11th Birthday, Vegan Son #2

August 15 2014 Vegan Dad 

Happy 11th Birthday, Vegan Son #2 When I asked Son #2 what kind of cake he wanted for his birthday, he did not hesitate in requesting The Lord of the Rings.  We threw around a few ideas (Bilbos hobbit hole was a contender, but I thought that would require way too much fondant), and then settled on the map of middle earth.  I will admit to pushing for the map because I thought it would be pretty easy.  Ha!  So, sorry out there to all the super fans for the inaccuracies.  Buttercream is harder than you think!  The cake is a triple recipe of my vanilla cake, baked in an 11x15x2 pan. Standard buttercream frosting, chocolate chip mountains, and diluted Wilton gel colours painted on for the coloured accents.

Vanilla Cake

July 17 2014 Vegan Dad 

Vanilla Cake This is a basic vanilla cake recipe that is perfect for layered cakes of all kinds (a slight variation of my chocolate cake recipe).  I like the mix of cake flour and all purpose flour--it makes the cake durable but still moist and tender.  You can change the ratio to your liking.  The flour measurements are in grams because I have found that weighing flour is the best way to get consistent results every time.  I find that this cake bakes evenly and so no trimming is required to make a layered cake.  If you missed my live posting on Facebook of the birthday cake I made for Son #3 yesterday, I have included pictures of it here.  It is the vanilla cake recipe posted here (obviously) with what can only be described as an obscene amount of frosting.  We rode the sugar high for hours!  The fondant recipe I used really did not work well (despite the look of the final product).  I will try to develop one for future cakes.  INGREDIENTS - 150g cake flour - 150g all purpose flour - 1 1/­­2 tsp baking soda - 3/­­4 tsp baking powder - 1/­­2 tsp salt - 1 1/­­4 cup plan soy milk - 1 tbsp apple cider vinegar - 1/­­4 cup water - 1 1/­­4 cup sugar - 1/­­2 cup + 2 tbsp canola oil - 2 tsp vanilla extract - 1/­­2 tsp almond extract METHOD Preheat oven to 350 degrees, or 325 convection 1. Grease two 8 inch round cake pans.  Cut out two circles of parchment paper to fit in the bottom of the pans.  Put the parchment papers in the bottom of the pans and grease it.  Flour both pans.  2. Sift flours, baking powder, baking soda, and salt into a bowl.  In a separate bowl, whisk soy milk and vinegar together.  Add remaining ingredients and whisk well to blend.  3. Add dry ingredients and gently whisk until blended and mostly smooth. 4. Divide batter evenly between the two pans. 5. Bake for 22-24 mins (convection), or 26-28 mins (non-convection), or until a toothpick comes out clean and cakes are golden. 6. Cool on wire racks for 10 mins, loosen cake from edges of the pan, then flip the pans over the remove the cake.  Remove the parchment paper.  Cover the cakes with a damp towel and let them fully cool.

Orange-almond-cake with maple syrup

October 13 2012 Veganpassion 

Orange-almond-cake with maple syrup My bosom friend had birthday and I of course put a lot of thought not only in her present but also into her birthday cake. I had to pre-bake the cake last Friday, as I had to work all Saturday long and the cream filling wouldn't have survived the long trip. Finally I decided for an orange-almond-cake with maple syrup. To get the appropriate height I baked two 6x6 inch (15x15cm) cake tins, drizzled some syrup and orange juice over it and put them together. This juicy cake was hidding below the fondant: For a 6x6 inch - cake: 7 oz. spelt flour (200g) 2 oz. shelled and skinned almonds (50g) 4 oz. raw cane sugar (120g) 1 teaspoon baking powder 1 pinch of vanilla 1 teaspoon orange peel 2 fl. oz. oil (60ml) 7 fl. oz. sprinkled water, unsweetened (230ml) Mix the flour, almonds, sugar, baking powder, vanilla and orange peel. Add the oil and sprinkled water and stir everything to a smooth dough. Use baking paper and bake the dough for about 45 minutes at 320°F (160°C). Afterwards do the toothpick test and dredge it with the maple syrup and orange juice and let it good time to chill.

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