A Tale of Two Bundts: Pumpkin-Vanilla Bay Leaf + Meyer Lemon-Chocolate.

It’s about time to bring you some more fancy bundt cakes from Eat the Love, but veganized. The desserts posted on Eat the Love are always so inspiring and I love making them. They usually translate very well into dairy-free, egg-free versions. I’m always excited to test them out and even more excited when they turn out well. Here are two bundts; a Fall flavored Pumpkin-Vanilla Bay Leaf and Meyer-Lemon Chocolate, both omnivore tested and approved.

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Please find Irvin’s original recipe here.

For the vegan edits:

1. I chose not to reduce my pumpkin with bay leaf. I just used 1 c pumpkin puree.

2. Sub out butter for Earth Balance buttery spread.

3. Vegan “brown butter” is very elusive. Just saute your bay leaves in Earth Balance long enough for the bay leaf flavor to infuse with the Earth Balance, at least 5 min.

4. Replace 3 large eggs with 1 tbsp Ener-G egg replacer, dry. Do not mix with water. You can add the entire tbsp at once when the original recipe calls to add the eggs.

5.Reduce salt to 1/4 tsp or a pinch.

6. Replace 1 c milk with 1 c almond milk.

7. For the frosting, equal substitutions also work great. Replace dairy cream cheese with equal amounts cashew based cream cheese, or store-bought counterpart.

8. Replace whole milk for almond milk in equal parts.

Easy!

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Next up:

Chocolate-Meyer Lemon Cake

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Unfortunately, this is the only photo of this cake. It was eaten pretty quickly (yay!), but glad I got one shot at least. I’m still working on my swirl. Another easy cake to make vegan with near equal substitutions–love when things are easy like that 🙂

Original Recipe here

Vegan Edits:

1. Replace whole milk with equal parts almond milk. I like unsweetened, but any will work.

2. Replace butter with equal parts Earth Balance

3. Replace 4 eggs with with flax eggs (1 flax egg= 1 tbsp golden flax meal + 3 tbsp water). Let them sit a minute to thicken.

4. Reduce sea salt to 1/4 tsp or just a pinch

5. For the frosting (I was pressed for time, so I only made the chocolate glaze), replace whole milk for equal parts almond milk. This method will work for the vanilla glaze as well.

6. The method for making the chocolate portion of this cake is a bit tricky. If you’re not an experienced baker, I would make one recipe for your favorite vegan  chocolate cake (single layer) or cupcakes for the chocolate cake portion of this recipe. If your cake recipe leaves any leftover batter, use a cupcake tin to bake the remaining batter. I used the syrup method outlined in the original recipe. I think this is the tricky part–you mix in your cake batter, but try your very best to use as few mixing strokes as possible, as to not over mix. It seemed like I had a bit too much syrup for my cake. This possibly has to do with the moisture level of Earth Balance and dairy butter being different–as well as the differences in the make-up of non-dairy milk and dairy milk. OR I just didn’t add enough cake batter. In any case, I quickly mixed and then scooped out my chocolate batter with a spoon, leaving the remaining syrup. If it seems like too much, don’t force it! Just mix what feels comfortable. I think if I’d forced all of the cake and syrup together, I would have gotten an unbaked chocolate portion, or a gluten-y/dense nightmare. That’s where the “experienced” part comes in. People say that baking is a science, which is true. At the same time however, when you’ve been baking for a while, you do develop a “feel” for it. My chocolate portion turned out really nice, creating this really yummy, moist, flavorful cake. It was a big hit on Superbowl Sunday when I served it.

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