Monday, January 19, 2009

Vegan Coconut Wedding Cake




I had the pleasure this weekend meeting with Jenn and her family about her upcoming April 12th wedding. She's a vegan and I experimented with making vegan coconut cupcakes. The recipe turned out GREAT and both she and I were very pleased with the result (very moist and you couldn't tell they were vegan at all). Many people are becoming vegan nowadays and I am planning on going to specialty baking school in the fall to learn more techniques.







Vegan Coconut Cake Recipe:

Swan's Cake Flour (sifted)
Organic Cane Sugar
Raw Agave Nectar
Baking Powder
Pure Vanilla Extract
Coconut Extract
Coconut Milk/Almond Milk
Egg Replacer
Veganaise

Vegan Coconut Buttercream Frosting:

Earth Balance
Organic Powdered Sugar (sifted)
Coconut Shavings

(I recommend using some non-hydrogenated shortening coupled with the earth balance for stabalization if the cake is going to be tiered, etc)






GLUTEN:



Many people are finding out that they are allergic to gluten (which is found in alomost EVERYTHING) I also tried using Quinoa four (gluten-free) to make some pancakes on Sunday for the family, but honestly, the quinoa flour has a very high protein content and an almost nutty flavor, so John and I weren't too keen on the pancakes personally. I'm going to try a mixture of tapioca, rice flour and millet, which are also gluten free.