Easy, Egg-free Libby Pumpkin Bread Mix Veganized

Baking is a favorite activity of mine, but even I get lazy. This is a delectable treat for those days you just don't feel like getting out more than a couple ingredients. Every fall, Libby's Pumpkin Bread starts to appear on shelves. It is my quick, go-to fall treat.

Here is the veganized, dairy-free, egg-free version of Libby's pumpkin bread

To substitute for the eggs, whisk:
2 Tbsp. Flax
6 Tbsp. Water

Let sit for 3-4 minutes then whisk again. It should be ready.

To promote rising of the bread, I add:

1 Tbsp. vinegar

Follow the remainder of the directions as listed on the box. The worst part is having to wait while the spicy aroma of fall fills the air. Once it cools, ice the bread and enjoy!

Vegan Donut Test Kitchen

Over this weekend, I turned our kitchen upside down testing out a few variations of baked cake donuts. I've made them with Earth Balance before, and wanted to try out coconut oil and shortening for fats.

My family were the eager taste testers, and the coconut oil won by a landslide. Next in line was the Earth Balance, and the least favorite across the board was shortening.

Along with tweaking the donut recipe, I tried out a few new types of frosting: maple, white chocolate, pecan butter, and chocolate. Both types of chocolate were the favorites, but the maple was pretty delicious too. The pecan butter was more subtle in flavor, but a sprinkling with coconut chips finished it off nicely.

Classic Chocolate Frosted Donut

 Chocolate Frosting

5 oz. semi-sweet chocolate
2 Tbsp. Earth Balance or coconut oil melted
1/2 cup powdered sugar
1/3 cup non-dairy milk

1. Melt chocolate in a microwave safe bowl, heating in 30 second increments, stirring in between until melted.
2. Whisk in Earth Balance or coconut oil and milk until fully incorporated.
3. Last whisk in the powdered sugar, adding a little at a time. 
4. Add extra non-dairy milk to thin frosting if desired, and powdered sugar if it is too runny. It should be the consistency of thick syrup pouring.

Frosts 6 donuts

Maple Frosted Donut

Maple Frosting

1 cup powdered sugar

1 tsp. maple extract

2 Tbsp. maple syrup

1-2 Tbsp. non-dairy milk

1. Add maple syrup and extract to a bowl.
2. Whisk in powdered sugar and non-dairy milk, adding a little of each until all the frosting is smooth without lumps.
3. Add extra maple syrup to thin frosting if desired, and powdered sugar if it is too runny. It should be the consistency of thick syrup pouring.

Frosts 6 donuts

Pecan butter topped with Coconut Chips

Pecan Butter Frosting

2 Tbsp. pecan butter

3/4 cup powdered sugar

2-3 Tbsp. non-dairy milk

coconut chips chopped (optional) 

1. Add pecan butter to a bowl and whisk in powdered sugar and non-dairy milk, adding a little of each until all the frosting is smooth without lumps.
2. Add extra non-dairy milk to thin frosting if desired, and powdered sugar if it is too runny. It should be the consistency of thick syrup pouring.
3. Frost donut and sprinkle with pieces of coconut chips.

Frosts 6 donuts

White Chocolate Frosted Donut

 White Chocolate Frosting

1/2 cup white chocolate
1 cup powdered sugar
1-2 Tbsp. non-dairy milk

1. First melt white chocolate in microwave safe bowl, heating in 30 second increments, stirring in between until melted.
2. Whisk in powdered sugar and non-dairy milk, adding a little of eat until all is well combined. 
3. Frost and sprinkle immediately for easiest spreading. Heat in microwave 20 seconds if it thickens up too much.

Frosts 6 donuts

Raspberry Chocolate Shortcake with Creme Filling

Back in 2011 I created a Strawberry Shortcake Cupcake recipe. It is one the most popular recipes on my blog. It got me thinking of a new twist, hence I concocted this delicious combination. I can't decide which I like best, but I think the chocolate version may be coming out ahead.

The chocolate and raspberry pair together well, and make a delectable dairy and egg free vegan treat. If you are looking for a recipe to feed to the skeptical, you won't go wrong with this one.

Crazy or Wacky Cake

1.5 cups unbleached flour

1 cups sugar

1 teaspoons baking soda

1/2 teaspoon salt

1/4 heaping cup cocoa

1/2 Tbsp. white vinegar

1/2 teaspoon vanilla

 1/3 cup vegetable Oil

 1 cup water

Filling:
Soyatoo Whipping Topping.

1. Preheat the oven to 350 degrees Fahrenheit. 
2. Sift together flour, cocoa, sugar, baking soda, and salt. 
3. Add remaining wet ingredients with dry ones and mix. Do not over mix. 
4. Fill cupcake liners 2/3 full. 
5. Bake in oven for 15-18 minutes until a toothpick comes out clean. 
6. Once cupcakes are completely cooled, fill cupcakes using a filling tip or cut cone shaped portions out of the top of the cupcake, add filling, and then return top.*
7. Frost with raspberry frosting.

*Note: Be careful to not overfill if using a tip, as it will cause the cupcake to split.

Raspberry Frosting

2 1/2 cups powdered sugar
1/2 cup raspberry powder (run through small weave metal colander to remove larger pieces)
1/2 cup margarine
1/3 cup shortening
2-3 tsp. soy, almond, coconut milk
1 tsp. raspberry extract

1. Cream together the margarine and shortening. 
2. Add in strawberry powder, powdered sugar, and vanilla extract. Mix well until completely combined, scraping the sides of the bowl in between mixing. 
3. Add almond milk one tablespoon at a time, mixing in between.  
4. Fluff frosting for 10 minutes. 

If you need instructions on making your own raspberry powder for the recipe, click here. The instructions are the same for raspberries as strawberries.

Raspberry Chocolate Lava Volcano Bundt Cake

My son LOVES volcanoes, so he was beyond excited about a raspberry lava volcano chocolate bundt cake. Try saying that three times fast.

It is a simple recipe, which entails using the classic wacky or crazy cake recipe, along with a raspberry drizzle icing. I made my own raspberry powder for it.

If you prepare the wacky cake recipe it will make 4 mini bundt cakes or one large one.

Raspberry Icing

1/2 cup raspberry powder
1 cup powdered sugar
2-4 Tbsp. coconut milk
1 tsp. vanilla

Whisk together all ingredients, until it is creamy and smooth. It should be thin enough to pour onto the cake. About the consistency of thicker syrup.

As you can see, my kids really liked it. Maybe a little too much. I just stopped my son from licking the cake.