Timeline Photos. Timeline Photos. Fauxstess Cupcakes. May 23, 2005 Fauxstess Cupcakes by IsaChandra The classic cream filled chocolate cupcake! The one with the chocolate ganache and the white squiggly. You know it, you love it. Black cocoa powder is hard to find, but you need it to get the exact right flavor and color. If you can’t find it though, don’t sweat it, the cupcakes are still damn good. Recipe Notes ~ You can use the buttercream recipe from Vegan Cupcakes Take Over the World for the filling. For the cupcakes: 1 cup unbleached all purpose flour 1/4 cup unsweetened cocoa powder 3 Tablespoons black cocoa powder 1 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup plain rice milk – or – soymilk 1/4 cup canola oil 1/2 cups pure maple syrup 1/2 cup sugar 1 teaspoon apple cider vinegar 1 teaspoon vanilla For the fluffy white filling: 1/4 cup non-hydrogenated margarine 1/2 cup non-hydrogenated shortening 3/4 cup superfine (or caster) sugar 1/4 cup plain soymilk powder pinch salt 2 teaspoons pure vanilla extract.
Just Chocolate Cake. August 28, 2008 Just Chocolate Cake by IsaChandra Chocolate cake. Sometimes that’s all you need – a nice slab of it, nothing fancy, no fruit or mint nor hint of citrus. This is my basic chocolate cake recipe, the same as the chocolate cupcakes in Vegan Cupcakes Take Over The World. Chocolate Cake Makes one 8 inch circle cake 1 cup almond milk (or your favorite non-dairy milk) 1 teaspoon apple cider vinegar 3/4 cup granulated sugar 1/3 cup canola oil 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup all-purpose flour 1/3 cup cocoa powder, Dutch-processed or regular (or a mix of both) 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Preheat oven to 350?
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Lightly grease an 8 inch springform pan. Gooey Ganache To assemble: Chocolate Mousse Cupcakes. June 30, 2010 Chocolate Mousse Cupcakes by IsaChandra Makes 12 cupcakes A rich chocolate cake with a creamy mousse topping, this is a classic cupcake combo for chocolate lovers. Of course, you can use this cupcake without the mousse for all your basic chocolate cupcake needs. For the mousse: 12 oz semi-sweet chocolate chips (one package is usually 12 ounces) 12 oz extra firm silken tofu (the vacuum packed kind) 1/4 cup plain soy milk 2 tablespoons agave syrup or maple syrup 1 teaspoon pure vanilla extract For the cupcakes: 1 cup soy milk 1 teaspoon apple cider vinegar 3/4 cup granulated sugar 1/3 cup canola oil 1 teaspoon vanilla extract 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract 1 cup all-purpose flour 1/3 cup cocoa powder, Dutch-processed or regular 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Cooking spray Prepare the Mousse: Crumble the tofu into a blender.
In a double boiler, melt the chocolate chips. Olives for Dinner: PPK Pumpkin Muffins with Tofutti Cream Cheese.
Vegan Zucchini Chocolate Cake. Against all odds, there are still plenty of zucchini lining up for one last hurrah at the greenmarket. Trying not to be outdone by the arrival of their bright and beguiling autumn neighbors (butternut squash! Pumpkins!) , the earnest zucchini seem to be calling out “buy me, buy me!” And to them, I succumb. I can put off one more week of fall produce for one last shot of zucchini–with which I will say ta-ta to summer, once and for all, with this lovely vegan zucchini cake. INGREDIENTS 1 medium zucchini 1/2 cups pitted dates 1/2 cup water 3 cups flour 2 teaspoons baking soda 1 teapoon baking powder 1/2 teaspoon salt 1 medium apple, shredded 1 teaspoon cinnamon 1/4 cup cocoa 1 cup Sucanat or organic brown sugar 1 cup vegan chocolate chips 8 ounces soy yogurt 4 tablespoons ground flaxseed mixed with 12 tablespoons water until gelatenous 1/4 cup light vegetable oil 1 tablespoon vanilla 1. 2. 3. 4. 5.