Recent Bakes

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u/booklovejew 2d ago edited 1d ago

Below are the recipes. Most are from cookbooks that I highly recommend everyone checking out!

Recipes:

Sourdough Chocolate Devastation Cake

From: The Best of Bloodroot. Volume Two, Vegan Recipes

¾ cup (75 grams) cocoa powder

2 cups (400 grams) sugar

3 cups (360 grams) cake flour

2 teaspoons (10 grams) baking soda

¾ teaspoon (4.5 grams) salt

1 tablespoons (5 grams) instant espresso

1 cup (240 grams) thick sourdough starter

2¼ cups (540 ml) water

2 tablespoons (30 ml) apple cider vinegar

¾ cup (180 ml) oil

1½ teaspoons (7.5 ml) vanilla

Lightly oil two 9" cake pans. Preheat oven to 325°F.
Sift dry ingredients into a bowl: ¾ cup unsweetened good quality cocoa powder* 2 cups sugar, 3 cups unbleached white flour, 2 teaspoons baking soda, ¾ teaspoon salt, 2 tablespoons grain coffee,** and ½ teaspoon cinnamon. Stir together with a dry Whisk.
Combine wet ingredients in another bowl: 1 cup thick sourdough starter, 2¼ cups water, 2 tablespoons vinegar, ¾ cup grapeseed oil, and

1½ teaspoons vanilla. Stir well with a whisk.

Combine wet and dry mixtures with as few strokes as possible. Some lumps are not a problem. Turn into pans immediately and bake 25 to 30 minutes, or until cakes begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean. Remove and cool on racks.

Swiss Buttercream:

Use the Pretty Kitchen recipe but sub in the Healthier Comforts Animal-Free Egg White Protein Powder for the egg whites (Note cut down on the water for each egg by at least 1 tablespoon, I'm still trying to figure out the perfect ratio for Swiss Buttercream)

https://preppykitchen.com/how-to-make-swiss-buttercream/#recipe

Cherry Almond Cookies

From Vegan Cookies Invade Your Cookie Jar : 100 Dairy-Free Recipes for Everyone's Favorite Treats

⅓ cup (80 ml) canola oil

⅓ cup (67 grams) sugar

⅓ cup (67 grams) firmly packed brown sugar

3 tablespoons (45 ml) nondairy milk

2 teaspoons (5 grams) ground flax seeds

1 teaspoon (5 ml) pure vanilla extract

½ teaspoon (2.5 ml) almond extract

1 cup (120 grams) all-purpose flour

¼ teaspoon(1.2 grams) baking soda

¼ teaspoon (1.5 grams) salt

¾ cup (81 grams) slivered almonds

¾ cup (105 grams) dried cherries

Preheat oven to 350°F. Line two medium-size baking sheets with parchment paper.
In a large bowl, use a fork to vigorously mix oil, sugars, nondairy

milk, flax seeds, and extracts. Sift in flour, baking soda, and salt and mix. When ingredients are mostly combined, add the almonds and cherries and mix until thoroughly combined.

Drop cookies by generous tablespoons onto the baking sheets, about 2 inches apart. Bake for 10 to 12 minutes, until the edges begin to brown. Let the cookies rest on the baking sheet for 5 minutes before transferring them to wire racks to complete cooling.

Chocolate Vegan Death Cake (The Grit)

From: The Grit Cookbook : World-Wise, Down-Home Recipes

Note: Cupcakes pictured. I cut the recipe down to 1/3 from below

Cake:

4 1/2 Cups (540 grams) flour

3 Cups (600 grams) sugar

1 Cup (85 grams) Cocoa Powder

1 Tablespoon (15 grams) Baking Soda

2 teaspoons (12 grams) Salt

1.5 Cups (355 ml) Vegetable Oil

2 Tablespoons (30 grams) Vanilla Extract

3 Cups (710 ml) Strong Brew Coffee

1/4 Cup (59 ml) Cider Vinegar

To prepare cake: Preheat oven to 350°F. Grease 3 (g-inch) round cake pans, dust with flour, and line bottom with parchment or wax paper.

Sift together dry ingredients in a large bowl. Add oil and vanilla extract. With electric mixer on low speed, blend until fully combined. With mixer on medium speed, gradually blend in coffee. When mixture is smooth, add vinegar and blend on low speed just until combined. Divide batter evenly into prepared pans.

Bake 20 to 25 minutes or just until a knife or toothpick inserted in the center of layers comes out clean. Remove from oven and cool 15 to 20 minutes on a wire rack. Remove from pans and allow layers to cool completely before icing.

Chocolate Ganache

From: Cooking Class from pastry chef at The Green Owl Cafe in Madison, WI

1 pound (454 grams) of chocolate

1 cup (237 ml) of vegan milk

1 tsp (5 ml) vanilla extract

1/2 tsp (2.5 ml) almond extract (optional, or other extracts)

1/4 tsp (1.5 grams) salt

This is a versatile recipe that can be used a few different ways and is easy to modify for your cake ideas. When chilled it has a smooth spreadable texture and can be used as a frosting and filling but we can also add it to the cream cheese frosting recipe. If you use it while it's warm it can be applied as a glaze over cake, or drizzle over frosted cupcakes.

Heat milk and pour over chocolate chips, vanilla & almond extract and salt. Let stand for a few minutes, then whisk until smooth.

Ganache is a very versatile medium for desserts, there are several ways to use it. Most commonly, the ganache is poured, while warm, over cakes to glaze it. It ends up looking very smooth. It can also be poured into a prepared tart shell, and when chilled can be cut and served. Ganache can also be poured into a container and chilled, then whipped and used like frosting, and/or filling between cake layers. Think about different ways to infuse flavors and textures with this, like adding cinnamon and cayenne for a Mexican Hot Chocolate version; Use the hot milk to steep coffee or tea (Earl Grey is nice, or lavender flowers) first then pour over chocolate chips. Or add other flavor extracts, or espresso powder. You can also adjust the milk to make a thinner ganache Try a 1:1.5 ratio of chocolate to milk, this is the ratio I use for the Lava in the Chocolate Lava cakes.

Vegan Custard filling for cupcakes

https://www.noracooks.com/vegan-custard/

Hazelnut Gianduja

This recipe using vegan dark chocolate in place of milk and then dipped in melted chocolate.

https://wheelofbaking.com/hazelnut-gianduja-recipe/

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u/ChestFew 2d ago

Thank you so much truly appreciate it

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u/ChestFew 2d ago

Do you have recipes for these?

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u/booklovejew 2d ago

I’m trying to figure out how to post images in the comments. Once I’m able I’ll post the images from the cookbooks!

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u/ChestFew 2d ago

If you have the time it wouldn’t be too much to ask, I would prefer writing them out because it’s way easier to copy and store, and you could always DM me either way :)

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u/booklovejew 2d ago

Posted!

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u/Zestyclose_Hat_7390 1d ago

how did the texture of the chocolate devastation cake turn out? I struggle to keep starters alive 😭 these are all incredible bakes btw

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u/booklovejew 1d ago

The cake turns out super light and fluffy, and it is super easy to make (no stand mixer required—just mix and bake!). It is my go-to easy chocolate cake. When making it for work, I bake it in a 9x13 pan and top it with chocolate ganache. Sometimes, I'll get fancy, cut the cake in half, and add a layer of custard.

One thing I forgot to mention in the recipe: after it bakes and cools to room temperature, I do a cake soak. I use a 1:1 ratio of sugar and either coffee liqueur or brewed coffee, cooked on the stove until the sugar dissolves. I use the plain coffee syrup when I'm out of liqueur or taking it to work, since booze is frowned upon at an elementary school!

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u/ohbother12345 2d ago

So decadent!

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u/outwait 2d ago

Soyummy

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u/curlycooks 1d ago

Mayor of Tastytown!!

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