Dessert

Vegan Cornbread Muffins

Vegan Cornbread Muffins
Vegan Cornbread Muffins

These cute little cornbread muffins are perfect to take to your Labor Day cookout or any potluck or social event. Of course, you could also make the vegan cornbread that I posted in the fall, but the presentation of the muffins is kind of fun :)

This was the first time that I made muffins without the muffin tin liners. I don't know why I've been so nervous about it Lol! They came our perfect! I love the crisp edges.

The key to making great muffins is not overmixing the batter. Once the liquid ingredients are added to the dry, mix the batter by hand just until the flour is moistened, for no more than about ten seconds. Too much mixing can cause the muffins to be dry, tough or misshapen.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

1 ½ cups all-purpose flour
½ cup cornmeal
⅔ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cup milk
⅓ cup vegetable oil
3 tablespoons melted vegan margarine
Equivalent of 2 eggs of a powdered egg replacer, prepared

  1. Preheat oven to 400° F.
  2. Thoroughly grease and flour a muffin pan (or use paper muffin liners).
  3. Combine the flour, cornmeal, sugar, baking powder and salt.
  4. Combine the milk, oil and margarine and egg replacer mixture.
  5. Add the wet ingredients to the dry ingredients and mix no more than ten seconds. The batter should be visibly lumpy, and you may see pockets of dry flour. That's OK! It's extremely important not to overmix the batter, or the resulting muffins will be too hard.
  6. Gently pour the batter into the prepared muffin pan and bake immediately.
  7. Bake 18- 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

TIP: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter must be baked right away.
 


Vegan Carrot Cake with a Cream Cheese Glaze

If you like carrot cake, you're gonna love this one! It's so moist, it almost melts in your mouth. The secret ingredient to this vegan carrot cake...carrot puree.

1/2 cup non-dairy milk
½ tablespoon white vinegar
1 pound carrots, peeled and thinly sliced or 1 pound of shredded or matchsticks carrots
1 cup canola oil  
1 cup of organic granulated sugar
1/2 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour  
2 teaspoons baking powder  
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt  
¼ teaspoon nutmeg
1/2 cup of chopped walnuts
1/2 cup of golden raisins (optional)
1/2 cup shredded, unsweetened coconut (optional)
Vegan Cream Cheese Glaze

  1. Preheat oven to 325 degrees.
  2. Grease a bundt pan with oil and flour it.
  3. Pour the milk and vinegar into a small glass and stir. Set aside.
  4. Pour carrots in a saucepan and pour in enough water to cover; bring to a boil and boil for 15-20 minutes until soft.
  5. Drain carrots in a colander, then add to the bowl of food processor or container of blender. Cover and process or blend until pureed, about 20 seconds. 
  6. In a large bowl, mix the canola oil, granulated sugar, brown sugar and vanilla with an electric mixer. 
  7. Pour in the carrot puree and milk and mix again.
  8. In a large bowl, mix the flour, baking powder, cinnamon, baking soda, salt and nutmeg, until thoroughly combined. 
  9. Add the wet ingredients to the dry ingredients and mix well with a spoon. Do not use an electric mixer.
  10. Fold in the walnuts, raisins and coconut, if using. 
  11. Pour the batter into bundt pan.
  12. Bake for 50 minutes on 325 or until a toothpick comes out clean when inserted in the center.
  13. Let cake cool in the pan for 40-50 minutes until it is room temperature. The cake shouldn’t feel warm when you touch it. 
  14. Turn out cake onto a plate and drizzle a thin layer of vegan cream cheese glaze over it.
  15. If using 2, 9-inch cake pans, 2 1/2 cups per pan, bake at 350 for 45 minutes. 

Vegan Cream Cheese Frosting

Source: Vegan Cupcakes Take Over the World

1/4 cup vegan margarine, softened
1/4 cup vegan cream cheese, softened
1 cup organic confectioner’s sugar
1 teaspoon vanilla extract
Add 3 tablespoons non-dairy milk for a glaze 

  1. Mix margarine and cream cheese with an electric mixer until just combined.
  2. Pour in ½ cup of the confectioner's sugar and mix again.
  3. Continue to add ½ cup of the confectioner’s sugar at a time.  
  4. Pour in vanilla extract and milk and mix again.
  5. Keep tightly covered and refrigerated until ready to use.

Vegan Tofu Chocolate Pudding

Yes, you read that right…vegan chocolate pudding made with tofu. Once you add the agave nectar, you’ll forget you’re eating tofu. It’s a quick tasty treat perfect for anytime of the year.

If you have a half of a block leftover from another recipe, this is the perfect way to use the extra tofu.

Vegan Tofu Chocolate Pudding

1 block (12 oz) firm silken tofu
4 tablespoons cocoa powder
4 tablespoons agave nectar
2 teaspoons vanilla extract

  1. Add all of the ingredients to a blender or food processor.
  2. Blend until smooth. Scrape down the sides if necessary.
  3. Enjoy