Monthly Archives: October 2013

Vegan Recipe Shares: Cranberry Tea Cake

Cranberry Tea CakeWe recently picked up a copy of the superb new book Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts by Fran Costigan, which is a real treat on the eyes as well as being full of impressive vegan goodies.

Her recipe for Blondies went well, but they were a little too sweet for us veggie lovers. So we decided to try our hand at a variation…¬† The result, which we call¬†Cranberry Tea Cake, will appeal to sweets lovers and, coupled with a steaming cup of tea, those with less of a sweet tooth. The tartness of the cranberries cuts the sugar’s sweetness, while the coconut gives the cake a satisfying richness.

Cranberry Tea Cake
– Makes 8 pieces.
1/2 cup full-fat coconut milk
1 teaspoon apple cider vinegar
1/2 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon fine salt
1/2 cup organic sugar
1/4 cup plus 2 tablespoons coconut oil, melted
1/4 cup non-dairy milk
2 tablespoons maple syrup
2 teaspoons vanilla extract
1/2 cup frozen cranberries

Combine the coconut milk with the vinegar and set aside for 30 minutes. Preheat oven to 350 F. Lightly oil a 9″x9″ baking pan. Combine the dry ingredients in a medium mixing bowl and mix well. Mix together the coconut milk and vinegar, non-dairy milk, maple syrup, and vanilla extract, then add to the dry ingredients along with the coconut oil. Mix until thoroughly combined. Fold in the cranberries. Pour the batter into the pan and spread out evenly; if the batter seems a bit dry, do not worry as it will moisten during baking. Bake for 35-40 minutes, or until the edges turn golden and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool. The cake will set as it cools. Once completely cooled, cut into 8 pieces.


Vegan Recipe Shares: Yeast-Free Whole-Wheat Bread

Rosemary and I are taking part in the Vegan Food Stamp Challenge this week, a great event that helps us understand the challenges of eating on a limited budget. The rules are to eat for a week on just $30 per person, or about $4.39 per day, which is the average SNAP benefits received by program participants.

As you can imagine, this is a tricky prospect if food budgeting is not something you are used to–we are, to a degree, but it is still tricky! We are also continuing to use organic and fair-trade products, which adds to the cost.

Bread has long been a staple of almost every culture’s diet, and I wanted to try my hand at a simple, yeast-free bread recipe that we could eat during the Challenge. I found this recipe below, veganized it, and priced it out at just under $3.00 for the loaf (we used organic ingredients). I was pleased with how it came out, even without yeast, and will likely make it again!

Yeast-Free Whole-Wheat Bread
– Makes 1 loaf.
3 cups whole-wheat flour
1/2 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons coconut oil, softened
2 cups non-dairy milk
2 teaspoons apple cider vinegar

Preheat the oven to 400 F. Lightly oil a 9″ loaf pan. Combine the non-dairy milk and apple cider vinegar in a bowl and allow to sit for a few minutes to curdle. Meanwhile, combine the flour, 1/4 cup of the oats, baking powder, baking soda, and salt in a large mixing bowl. Mix the coconut oil in with a fork until well combined. Add the wet ingredients to the dry and mix thoroughly until completely combined. Put the dough in the loaf pan, sprinkle the rest of the oats on top, and bake for 50-55 minutes. Remove from the oven and allow to cool.