Help! I need a good vegan cup cake recipe.

[Quilter Mama]

We're lacto/ovo vegetarian and I just found out my vegan in-laws are coming up for Ds b-day this Friday. The last time I tried vegan cake we ended up just having the sorbet DH made it was that bad.
Unfortunatley DS saw a Martha s. baby mag someone gave me (I'm 38weeks today!) and wants the cup cakes that look like animals and insects.

I'm not a bad cook I think I just had a lame recipe. If you have a good vegan cake and frosting recipe I will be forever in your debt.
Thanks,
QM

[owensmom]

There are some healthy recipes in the Super Baby Food Book - the one I made has eggs, maybe egg replacer would work? I made cup cakes from it for ds's birthday, but they were a bit concave. Tasty though! They are like carrot cake. The book also has a recipe for tofu icing.... don't know how it tastes. You might want to do a trial run first!

[owensmom]

all right, had to read the rules first, here are the recipes:

TOFU FROSTING

Take the following ingredients:
1 lb of tofu (I'm guessing silken)
1/2 C maple syrup
1-2 T tahini
1 T vanilla
2-3 drops almond extract
1/8 tsp nutmeg
1/4 tsp salt

Blend it all in a blender!


CARROTY CAKE

4 eggs (like I said, maybe try egg replacer)
1/2 C oil
3/4 C pineapple juice concentrate
1/2 C orange juice concentrate

Beat until foamy with a whisk in a large bowl (takes about a minute). Then add:

1.5 tsp cinammon
1 1/4 C grated carrot
2 C flour

Hand beat for about 3 minutes. Sprinkle in 1 T of baking soda and mix (by hand) for 30 strokes). Pour into a readied pan or cup cake tins (greased) immediately. Bake 30 minutes (don't know if the time is different for cupcakes, maybe less time?) OH, bake at 325.

[princess buttercup]

eggless, dairy free chocolate cake

i am not veggie at all and this is my favorite chocolate cake!
crazy chocolate cake

here is a link to others too! veggi cakes

[Erin Pavlina]

I've got a great, tried and true, vegan chocolate cup cake recipe. Here it is:

Ingredients:

2 cups flour
1 3/4 cup sugar or fructose
3/4 cup cocoa
1 1/4 cup soymilk
3/4 cup margarine
3 egg replacer eggs
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
1/2 tsp double acting bakign powder

Directions:
Preheat oven to 350 degrees. Line the muffin tin with paper or aluminum cups.

Measure all ingredients into a large bowl.

Using mixer at low speed, beat until well mixed, then at high speed for 5 minutes. Scrape bowl occasionally.

Spoon into the muffin tins, half full.

Bake 20 minutes or until toothpick test shows done.

Cool in pans on wire racks 10 minutes, then remove from pans and cool on racks.

Frost when cool.

Can't help you with frosting, sorry!!

[captain optimism]

I'm at work so not posting a recipe. I recommend the cookbook, How It All Vegan. Here is the website that the authors put up:

http://www.govegan.net/thecookbook.html

The frostings were not reliable but the cake recipes were all delicious, perfect. In fact every baked good in the book was fantastic. It is a very good book in general.

The prettiest vegan frosting I have made so far was from Lorna Sass's Recipes from an Ecological Kitchen. It was almond butter, carob powder and maple syrup, blended in a food processor. I don't remember the quantities and don't have them here. It made a glossy, beautiful frosting with a good taste, but it was very messy to make. Obviously it's also got a lot of nutrients. Decorative icing you can make with a liquid and some confectioners' sugar and food coloring. Or buy those little tubes of icing in the supermarket if you want it to be pretty--I know those are non-dairy, you will have to check the label to see if I'm right that they are also non-egg.

I also recommend that you use mashed banana as your egg replacer, as I have had the best success with it. Like you, I usually use eggs and only make vegan baked goods for others. You might have to reduce the sweetener a little, but then again, you might not!

[DreamWeaver]

Erm... sorry, but are cupcakes not the same as muffins? I apologise- I'm still getting used to American terms!!
btw, I have 2 muffin recipes that are egg-free & dairyfree:

CHOCOLATE-WALNUT MUFFINS
Preheat oven to 350F, lightly oil standard muffin pan n set aside.
Sift:
11/4 cups whole wheat pastry flour, 1/2 cup cocoa powder, 1/2 tsp baking soda, 1/2 tsp baking powder & 1/2 tsp fine sea salt into a bowl and make a well in the center.

In another bowl, whisk together:
1/2 cup liquid fruit juice concentrate, 3/4 cup soy milk, and 3Tbsp canola oil until frothy.
Pour liq mixture into the well and stir with wooden spoon just until blended. Fold in gently 1/3 cup chopped walnuts.

Bake in center of oven until toothpick comes out clean, abt 18-20 minutes. Cool for 2 mins, then run a knife ard the muffins and release them from the cups. Serve warm or at rm tempt.
(Note: This recipe only makes 9 muffins)

BLUEBERRY-OAT BRAN MUFFINS
Preheat oven to 350F and lightly oil a muffin pan.

In a med bowl, whisk together:
11/4 cups whole wheat pastry flour, 1/2 cup oat bran, 1/2 tso baking soda, 1/2 tsp baking powder & 1/4 tsp fine sea salt.
Make a well in the center.

In another bowl whisk together
3/4 cup soy milk, 1/3 cup liquid fruit juice concentrate & 3 Tbsp canola oil until frothy, pour into the well & stir until mixture is just smooth. (Batter will seem a bit more liquid) Stir in 1 cup blueberries (fresh or frozen).
Pour batter into muffin pan, bake in center of oven for abt 20 mins. Cool slightly, then release muffins from pan, serve warm or at room tempt.

I only have one vegan frosting recipe, and it's choc peanut butter....

In a double boiler or small heavy saucepan, melt 2 oz unsweetened choc on med heat.
Meanwhile, beat together 1/4 cup peanut butter, 3-4 Tbsp water & 1 tsp vanilla extract until smooth. Beat in 1 cup very fine sugar (I grind mine up to a powder form with the coffee grinder), add melted chocolate & mix until blended. Use on cooled cake.

hth!!

[DreamWeaver]

I found a vegan choc frosting recipe!!

Here goes:

Mix until well combined & blended:
4T. veg oil
1/2 C. cocoa powder
2 2/3 C. powdered sugar
1/3 C. soy milk
1 t. vanilla

Good Luck!

[Lady of Z Lake]

I have a friend who SWEARS by these cupcakes. She says she craves them all the time and they are as good as/better than regular ones. I admit I haven't made them yet because I can't ever remember to take the recipe/ingredient list to the store!Here's the recipe:

6 oz. silken-style tofu, soft
3/4 c canola oil
1-3/4 c maple syrup
1 tsp vanilla
1/2 tsp lemon flavor
2 tsp lemon zest
1 c rice dream, original flavor

Beat above ingredients together with a mixer.

Then, sift together 2-1/4 c whole wheat pastry flour
1-1/2 c unbleached white flour
1/1/2 tsp baking powder
1/2 tsp sea salt

Mix together well and bake at 350 for 15-20 minutes. Let cool.

Icing:

1 container non-hydrogenated "Spectrum Spread"
1/2 - 3/4 c fruit spread of your choice
2 scoops vanilla flavored "Better than milk" soy powder

Put all icing ingredients in a blender or food processor and mix well. It will be gooey.

Let me know if you try it!!

[Quilter Mama]

Thank you all sooo much!

I may have to try Tara's for the frosting since he wants the colors like the picture he saw and that one sounds light in color, but I am going to go over these more after he's asleep tonight.

Thank you, thank you, thank you,
QM