The world of baking and food through the eyes of an American in London

Posts Tagged "vegan"

Vegan Chocolate Tofu Mousse

Posted by on Oct 5, 2011 in Chocolate, Other Desserts | 11 comments

Vegan Chocolate Tofu Mousse

I was recently invited to an evening tasting Clearspring products by Helen at Fuss Free Flavours. Clearspring are a UK company that have been producing and importing organic and ethically sourced Japanese and European food products for decades.

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Ms Cupcake Vegan Bakery Opens in London

Posted by on Apr 19, 2011 in Yummy Places | 12 comments

Ms. Cupcake opened April 1st in Brixton. She’s London’s first all vegan bakery. I’ve been to see her many times in Brick Lane but this was my first ever trip to Brixton! I met Ms. Cupcake at Iron Cupcake almost one year ago.
The shop is very spacious and as you can see the cupcakes are made right there! Not too many shops make their cupcakes on the premises.

Her right hand man Jason was in the shop when I arrived. There he is hard at work making more cupcakes. Anne and I both arrived at the same time and had a coffee outside at Rosie’s. I love getting together with my blogging friends for a little cake gossip! My husband and co-workers can only take some much cake talk.

The shop has huge windows all at the front and it was incredibly bright hence all the glare on the cupcake cases. I bought a key lime cupcake to take home with me. The frosting was great and had a really nice lime flavor.

They also have a few vegan books and cupcake paraphernalia for sale.

Anne and I were both tempted down to the bakery by these babies. Vegan donuts! I have never had a vegan donut before and they taste no different than a regular donut. If there is a baked good that London is missing it’s donuts. I have made a few of my own donuts.
Jason prepared us a whole plate of goodies to try! I enjoyed the Boston Cream donut the most but the custard was a bit absorbed into the donut. I think that the cookie sandwiches are my new favorite. I really liked the vanilla one and I could eat 10 of them!
I’ll definitely be back!

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Chocolate Vegan Cupcakes

Posted by on Feb 9, 2011 in Chocolate, Cupcakes, Holidays | 5 comments

Chocolate Vegan Cupcakes
My husband wanted chocolate cupcakes for Valentine’s Day. I really wanted an excuse to use these cute Wilton flower cupcake holders. Win-Win situation!
Chocolate Vegan Cupcakes
I got the chocolate heart shaped sprinkles at Lola’s in Mayfair.
Chocolate Vegan Cupcakes
This is only my second time making vegan cupcakes so I’m still getting the hang of it. I think the Vegan Cupcakes Take Over the World book is a good place to get started in that kind of baking.
Chocolate Vegan Cupcakes

The cake was nice and moist and a little spongy. I made a “cooked” chocolate frosting to go on top.

Chocolate Vegan Cupcakes
adapted from Vegan Cupcakes Take Over the World (makes 12)

Ingredients

1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup vegetable oil
1 tsp vanilla
1/2 tsp almond extract
1 cup self-rising flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Chocolate Vegan Cupcakes

1. Preheat oven to 350 F/180 C. Line tray with paper liners.
 

Chocolate Vegan Cupcakes
 
2. Whisk together the soy milk and the apple cider vinegar in a large bowl and set aside for a few minutes. Add the sugar, oil, vanilla and almond extract to the soy milk and beat for 2 minutes.
 
Chocolate Vegan Cupcakes
 
3. In a separate bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the flour mixture in two batches to soy milk mixture and beat until the ingredients are combined.
 
Chocolate Vegan Cupcakes
 
4. Fill each cup two thirds full and bake for 20 minutes. The batter is very thin but don’t worry it will all bake nicely. Set aside to cool completely.
 
Cooked Chocolate Frosting
adapted from Country Living
 
Ingredients
 
1 cup soy milk
3 tbs flour
1/8 tsp salt
8 ounces/220g dark chocolate
1/2 cup soy margarine
1/2 cup vegetable shortening
1 1/2 cups icing sugar
2 tbs cocoa
1 tsp vanilla
 
1. Whisk 1 cup milk, 3 tablespoons flour and salt in a small saucepan over medium low heat until the mixture thickens and begins to bubble
 
Chocolate Vegan Cupcakes
 
2. Melt the dark chocolate and set aside to cool. Beat the margarine and vegetable shortening in a large bowl until fluffy. Beat in the icing sugar and cocoa powder. Beat in the cooled chocolate, soy milk mixture and vanilla until smooth and fluffy. Pipe on cooled cupcakes right away.
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Vegan Cranberry White Chocolate Cupcakes

Posted by on Nov 21, 2010 in Cupcakes, Holidays | 4 comments

Vegan Cranberry Orange Cupcakes
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My husband asked me to have a hand at baking a diary free cake for him. I don’t really like baking without butter but I can’t say no to him. So I got a vegan cupcake book. It came highly recommended on Amazon.
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