Vegan Almond Birthday Cake

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I received my first vegan cake order, for a very special event…A WEDDING! I tested out several different vegan cake recipes, and found that this one was my favorite. It’s straight forward, doesn’t include any scary ingredients, and most importantly, it tastes great!

Vegan Almond Cake Batter:

  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon distilled white vinegar
  • 1 cup almond milk

Vegan Almond Buttercream:

  • 3/4 cup vegetable shortening
  • 1/4 cup margerine
  • 4 cups powdered sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla
  • 2 Tablespoons almond milk, room temperature

Preheat oven to 350°F. Prepare three 6-inch cake pans by lining them with parchment paper and greasing the bottom and sides of the pan.

Whisk together flour, sugar, baking soda, and salt. Add vegetable oil, almond milk, and extracts; whisk until no lumps are left, and batter is smooth. Stir in the vinegar, and  pour 1/3 of the batter into each pan. Bake about 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean. Let these cool for ten to fifteen minutes in the pan, then invert to remove from pan, and cool on a wire rack.

While the cakes cool, prepare the frosting. Beat the shortening and margarine together until well combined and fluffy. Add the powdered sugar in three installments, mixing between additions to ensure powdered sugar is fully incorporated. Mix in the extract and almond milk, and beat for another 5 to 7 minutes until fluffy. If desired, color with gel food coloring. I colored mine purple 🙂

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To assembly the cake, frost the top of each layer with 1/5 of the frosting, and stack layers on top of each other. Apply a thin crumb coat of frosting, and place the cake in the fridge for about 10 minutes. Once the frosting has firmed up, cover the cake with the remaining frosting. I used a large closed star tip to pipe a boarder around the top edge of the cake, and covered the top with sprinkles.

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Double Stuffed Oreo Chocolate Chip Cookies

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I am constantly trying to reinvent the chocolate chip cookie. It’s not that I can’t enjoy a classic chocolate chip cookie, because I can. Give me a tall glass of cold milk and warm chocolate chip cookie, and I’m a happy girl. But when I think about chocolate chip cookies, I think of them as a blank canvas. Tonight, the driving inspiration was left over cookie dough, and copious amounts of double stuffed Oreos. It started with a couple handfuls of white chocolate chips and Oreo chunks being tossed into my KitchenAid, and ended with some Oreo truffle centers. I was pretty pleased with the end result, and think that this recipe is a keeper 😛

Cookie Dough:

  • 3/4 cup unsalted butter, softened to room temperature
  • 1 cup packed light or dark brown sugar
  • 1 large egg + 1 egg yolk (at room temperature)
  • 2 teaspoons vanilla extract
  • 2 cups gall-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup white chocolate chips

Oreo Truffle Center:

  • 1 package double stuffed Oreos (36 cookies)
  • 1 package (8 oz.) cream cheese, softened

Preheat oven to 350F degrees. Line two large cookie sheet with parchment paper or a silicone baking mat.

Divide all Oreos, and remove the centers. Place the cookies in a food processor, and crush until fine crumbs remain. Set aside 1/2 cup of the crumbs. Add in the softened cream cheese, and blend in food processor until the cream cheese is fully incorporated. Shape into 3/4 inch balls, and refrigerate.

In a large bowl using a hand-held mixer or stand mixer fitted with paddle attachment, beat the butter for about 1 minute on medium speed until smooth and creamy. Add the brown sugar, and beat on medium speed until creamy. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix the dry ingredients  into the wet ingredients, until combined. The cookie dough will be pretty thick. Add the white and semi-sweet chocolate chips, and the reserved 1/2 cup of Oreo crumbs. Mix on a low speed for about 5 seconds, until evenly disbursed.

Using a cookie scoop, make 1.5 inch cookie dough balls. Flatten the cookie dough in you palm, and place the cold oreo truffles in the center of the flattened cookie. Shape the cookie around the truffle, making sure it is fully sealed. Place 2 inches apart on lined baking sheet, and bake for 9-11 minutes, or until the edges just begin to brown. Let the cookies cool on the pan for 10 minutes, then remove and place on a wire rack to finish cooling. These cookies freeze well, and last several days if stored in an air tight container.

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The cookie will continue to bake once it’s removed from the oven, and will firm up as it cools. I prefer my cookies on the soft side, and took them out of the oven at the first hint of brown on the edges of the cookie (9 minutes).