Graveyard Cake

veganized

Graveyard Cake
3 1/2 cups of plant milk
2 3oz packages of vegan instant pudding
1 12oz tub of Cool Whip Whipped Topping
1 16oz package of Oreo cookies, crushed
1 package of Milano cookies (to make the tombstones and ghosts)
2 12oz vegan package white chocolate
2 tablespoons of Crisco shortening
black food coloring or black frosting tint
black icing gel to decorate your tombstones and ghosts
a spooky tree, bones, and other Halloween type things to decorate the graveyard

Pour the milk into a large bowl, add the pudding mix, and beat with a wire whisk or electric mixer on its lowest speed for 2 minutes or until blended.

Gently stir in the whipped topping and half of the crushed Oreo cookies and pour it all into a 13x9 inch dish. Sprinkle it with the remaining crushed Oreo cookies, and refrigerate it for at least an hour.

While your 'dirt' is chilling, you can take some time to make your tombstones and ghosts:

Melt 1 package of the white chocolate morsels and 1 tablespoon of the shortening in a microwave safe bowl on High for 1 minute, stirring every 20 seconds until it is well melted. Dip one of the Milano cookies into the melted white chocolate mixture and then lay it on a piece of wax paper. It is okay to leave one end of the cookie undipped, since it will be covered with 'dirt' anyway, and completely dipping the cookie would be a little too messy.

You can repeat this to make as many ghosts as you like, and then put the cookies in the refrigerator until the chocolate gets hard.

You can add black frosting tint to your melted white chocolate mixture to make some gray tombstones, like we have pictured above. You may have to use the second package of white chocolate morsels and melt it with the second tablespoon of shortening if you need more 'dressing' for your tombstones. You only want to prepare one package of chocolate at a time, because it hardens too quickly unless you are a very fast worker.

When your tombstones and ghosts are done, decorate them with your black icing gel and position them in your graveyard.

Keep your graveyard cake refrigerated until you are ready for it to be served.

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Jamaican Christmas Fruit Cake

Jamaican Christmas Fruit Cake
1 1/2 cup flour
1 cup vegan butter
1 cup sugar
4 egg substitutes
1 pound raisins
1 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
4 ounces mixed peel
4 ounces cherries
1/2 pound prunes (chopped)
1 cup brandy
1 teaspoon baking powder
1 teaspoon vanilla
finely grated rind of 1 lime or lemon
2 tablespoons browning (or burnt brown sugar)

1. Cream butter, sugar and browning until soft and fluffy.
2. Sieve all dry ingredients together
3. Mix egg substitutes and brandy together.
4. Add egg mixture to creamed butter and sugar.
5. Add fruits.
6. Add flour and fold in. Do no over-beat when mixing.
7. Bake at 350F for 1 1/2 hours.

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Candy Cane Coffee Cakes

Candy Cane Coffee Cakes veganized
4 cups flour, divided
1 package quick-rising yeast
1/3 cup sugar
1/2 teaspoon salt
3/4 cup vegan buttermilk
1/2 cup vegan butter, cut into 6 pieces
2 egg substitutes
1/4 cup vegan butter, softened
1/4 cup light brown sugar, packed firm
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

For The Glaze
1 cup vegan confectioners' sugar
plant milk

For The Cakes:
Combine 2 cups of the flour, the yeast, the sugar and the salt in a large mixing bowl. Heat buttermilk and butter to very warm (125 F to 130 degree F.) Add to flour mixture with the eggs. Beat on low speed of electric mixer, scraping bowl constantly, about 30 seconds. Beat on medium speed for 2 minutes. Stir in enough remaining flour to make dough easy to handle. Knead dough on well-floured surface until smooth and elastic, about 3-5 minutes, adding additional flour as needed to prevent dough from sticking. Let dough rest, covered, 10 minutes.

Meanwhile, for the filling, combine butter, sugars and cinnamon; mix to form a paste.

Divide dough into two equal parts. On well-floured surface, roll each to a 14x6" rectangle. Place on buttered cookie sheet. Make 2" cuts on 14" sides of rectangles at 1/2" intervals. Spread half of the cinnamon-butter paste down center of each rectangle. Crisscross strips over cinnamon mixture.

Gently stretch each rectangle to 20"; curve to form cane shape. Cover; let rise in warm, draft-free place until nearly double, 20-30 minutes. Bake in a 375 oven 18-20 minutes or until lightly browned. Cool slightly on wire rack. Drizzle with glaze.

Decorate as desired. Makes 2 coffeecakes, 8 servings each.

For The Glaze:
Mix confectioners' sugar with milk to form desired consistency for glazing.

Note: To freeze, cool completely. Do not glaze. Wrap each securely in heavy-duty aluminum foil. Freeze up to 2 months. To reheat, place frozen coffeecake in 350 oven for 20 minutes or until heated through. Drizzle with glaze.

Decorate with vegan red gumdrops as holly berries w/ the minted green gumdrop leaves in 3 locations. Marachino cherries in red are zigagged from top to bottom.

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Cranberry Tea Cake

Cranberry Tea Cake veganized
2 cups cranberries
1/2 cup brown sugar
1/2 cup almonds, finely chopped
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup vegan butter
1 cup sugar
1 teaspoon vanilla
1/2 pint vegan sour cream
2 egg substitutes
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt

1. Coarsely chop cranberries.
2. Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
3. Cream butter and sugar.
4. Add vanilla, sour cream, and egg substitutes; mix thoroughly.
5. Sift together flour, baking soda, baking powder, and salt.
6. Stir into egg mixture just until moistened.
7. Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
8. Spread 1/2 of cranberry mixture over the top.
9. Repeat with remaining batter and cranberries.
10. Bake 50-60 min at 350.
11. Remove from pan and cool on rack.
12. Dust with powdered sugar.

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Cranberry-Pistachio Ice Cream Cake

Cranberry-Pistachio Ice Cream Cake veganized
Red cranberries and green pistachios in this ice cream cake beautifully exhibit the colors of the season.

Prep time: 30 minutes plus chilling, freezing and standing, Cooking time: 12 minutes

1 1/2 cups crushed vegan chocolate cream-filled cookies
1/4 cup vegan butter or margarine, melted
1 1/2 cups fresh or frozen cranberries, thawed
1/2 cup light corn syrup
1/3 cup sugar
1/3 cup water
6 cups vegan vanilla ice cream, softened, divided
1/2 cup chopped pistachios, divided

1. Grease a 9-inch springform pan. Combine crushed cookies and butter; press onto the bottom of prepared pan. Freeze until firm, 1 hour.

2. Combine cranberries, corn syrup, sugar and water in a medium saucepan. Bring to a boil; cook over medium heat until berries pop, about 10 minutes. Transfer to a blender; cover and process until smooth. Pour into a bowl. Refrigerate 30 minutes, until cooled, stirring occasionally.

3. Remove crust from freezer. Spread with half of the ice cream. Set aside 1/4 cup cranberry puree. Pour remaining puree over ice cream. Set aside 1 tablespoon nuts; sprinkle remaining nuts over puree. Freeze 30 minutes, until firm.

4. Layer with remaining 3 cups ice cream, 1/4 cup cranberry puree and 1 tablespoon nuts. Cover with plastic wrap and freeze 6 hours, until firm. Remove from freezer 15 minutes before serving.

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Caraway Cake

Caraway Cake
1 tablespoon vegan butter, softened
1/2 cup vegan butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 cup white sugar
1 tablespoon caraway seed
1 egg subsitute
1/2 cup plant milk

1. Preheat oven to 350 degrees F.
2. Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter.
3. Mix together flour, salt, and baking powder.
4. Mix in 1/2 cup butter and sugar together.
5. Mix in caraway seeds and egg subsitute.
6. Add flour mixture and plant milk, mixing well.
7. Pour mixture into prepared cake pan.
8. Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.
9. Soak in cider.

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Glazed Mango Pound Cake

Glazed Mango Pound Cake
1-1/2 cups vegan butter
6 egg substitutes
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 cups granulated sugar
1-1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/2 cup finely chopped, peeled mango
1-1/2 cups sifted powdered sugar
3 to 4 teaspoons mango nectar or orange juice
2 mangoes, peeled and sliced

1. Allow butter and eggs to stand at room temperature for 30 minutes. Preheat oven to 325 degree F. Grease and flour a 10-inch fluted tube pan; set aside. Stir together flour and baking powder. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar to butter, about 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or until very light and fluffy. Add vanilla and almond extract.

2. Add eggs, one at a time, beating 1 minute after each, scraping bowl often. Gradually add flour mixture, beating on low to medium speed just until combined. Fold in the finely chopped mango. Pour into the prepared fluted tube pan.

3. Bake in a 325 degree F oven for 60 to 65 minutes or until a wooden toothpick inserted near center comes out clean. Cool on rack for 10 minutes; remove from pan. Cool thoroughly on wire rack.

4. For glaze, in a small mixing bowl stir together powdered sugar and enough of the mango nectar or orange juice to make of drizzling consistency. Spoon glaze over cooled cake, allowing it to drizzle down sides. Serve cake with mango slices.


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Mom's Special Pound Cake

Mom's Special Pound Cake
2 cups sugar
1 cup butter, softened
5 egg substitute or 2 6oz. silken tofu
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 cup plant milk

1. Heat oven to 350° F.
2. Mix sugar, butter, egg egg substitutes and vanilla in large bowl.
3. Beat on low to mix ingredients well.
4. Beat on high for 5 minutes.
5. On low, add flour and baking powder alternately with milk.
6. Beat well after each addition.
7. Spoon batter into greased and floured 10 inch tube pan.
8. Bake for 65-75 minutes, until a pick comes out clean.
9. Cool for 15 minutes; invert onto cake plate.

Praline Sauce
1/4 lb vegan butter
1 cup dark brown sugar
1/4 cup Dark Karo syrup (corn)
1/2 cup water
2 tablespoons dark rum
1 teaspoon maple extract
1 cup pecans, chopped

1. Melt the vegan butter in a heavy saucepan.
2. Stir in the brown sugar.
3. Add the Karo syrup and the water and cook the mixture over medium heat until it reaches the boiling point.
4. Continue boiling for a minute, stirring constantly.
5. Remove the pan from the heat and allow the mixture to cool slightly.
6. Stir in the rum, maple extract and pecans.
7. The sauce will thicken as it cools.
8. Serve slightly warm over good quality vanilla ice cream.
9. Should there be any left over, store it covered in the fridge.

If you tried and liked this recipe, send your pictures and reviews!

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Sour Cream Pumpkin Coffee Cake

Sour Cream Pumpkin Coffee Cake
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter (room temperature)
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs substitute
1 cup vegan sour cream
3 cups pumpkin puree
1 egg substitute
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup flour
1 cup rolled oats
1 cup brown sugar
1/3 cup vegan butter (melted)
2 teaspoons cinnamon
1 cup chopped nuts

1. Mix the flours, baking powder and soda in a bowl.
2. Cream the vegan butter and sugar in another bowl.
3. Mix the vanilla extract and egg substitutes into the butter and sugar.
4. Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the vegan sour cream and repeat.
5. Mix the pumpkin puree, egg substitute, sugar and spices in yet another bowl.
6. Mix the flour, rolled oats, cinnamon and vegan butter until they for crumbs.
7. Mix the nuts into the streusel.
8. Pour half of the batter into a greased baking dish.
9. Sprinkle on half of the streusel.
10. Pour the pumpkin mixture on next.
11. Pour the remaining batter on top.
12. Sprinkle on the remaining streusel.
13. Bake in a preheated 350F until a toothpick pushed in to the center comes out clean, about 1 hour.

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Vegan Angel Food Cake

Vegan Angel Food Cake
Vegan Angel Cake
Vegan Angel Cake Revisited
Angel Food Cake

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