I'll be attempting this frosting this weekend, for Andrew's cake. Wish me luck. :)
From http://www.cupcakeproject.com/2008/07/raw-food-frosting-recipe-use-coconut.html
*****
The Raw Food Frosting Recipe
I got the frosting recipe from a post on the Raw Freedom Community. While this recipe features lemon juice, you could make the same recipe with most fruits. I have reprinted it below with my modifications.
* 1 C coconut oil
* 1/4 C agave nectar
* rind from 1 large lemon
* 1/4 C lemon juice
1. Beat the coconut oil until creamy.
2. Mix in the agave nectar.
3. Mix in the lemon rind and lemon juice.
The frosting will spread well. However, it will not be thick enough to pipe. After you put it in the refrigerator, it will harden. I liked it much better cold and would strongly recommend serving it that way.
Friday, October 30, 2009
Dairy-free blueberry coffee cake
Makes one 8"x8"coffee cake
Ingredients:
* 2 cups all-purpose flour
* ½ cup whole wheat flour
* 3 T. sugar
* 2 t. baking powder
* 1 t. baking soda
* ½ t. salt
* 1 cup plain almond milk or soy milk
* 3 T. canola oil
* 1 T. apple cider vinegar
* ½ t. vanilla
* 3 T. Egg Replacer mixed with ¼ cup warm water (or, for non-vegans,one egg)
* 2 cups fresh blueberries, divided
*
* For the Topping:
* ¾ cup dark brown sugar
* ½ cup cake flour
* ½ t. cinnamon
* 2 T. cold dairy-free soy margarine, chopped into pieces
Preparation:
1. Preheat the oven to 350 F. Lightly grease an 8" x 8" cake pan with dairy-free soy margarine and set aside.
2. In a large mixing bowl, sift together the flours, sugar, baking powder, baking soda and salt and set aside. In another small mixing bowl, whisk together the almond milk, canola oil, apple cider vinegar and vanilla until well mixed. Add the wet ingredients and the Egg Replacer mixture to the dry, mixing until just combined (do not overmix!). Fold in 1 cup of the blueberries and pour the batter into the prepared pan. Arrange the remaining 1 cup blueberries on top of the batter.
3. Make the topping. In a small mixing bowl, mix together the brown sugar, cake flour and cinnamon. Using a pastry cutter or fork, cut in the pieces of soy margarine until the mixture resembles a crumbly topping. Sprinkle the mixture evenly over the cake. Bake on a middle rack in the oven for 35-40 minutes, or until a toothpick inserted into the center of the cake emerges clean and the top is golden brown. Allow the cake too cool on a wire cooling rack. Serve warm or at room temperature.
Ingredients:
* 2 cups all-purpose flour
* ½ cup whole wheat flour
* 3 T. sugar
* 2 t. baking powder
* 1 t. baking soda
* ½ t. salt
* 1 cup plain almond milk or soy milk
* 3 T. canola oil
* 1 T. apple cider vinegar
* ½ t. vanilla
* 3 T. Egg Replacer mixed with ¼ cup warm water (or, for non-vegans,one egg)
* 2 cups fresh blueberries, divided
*
* For the Topping:
* ¾ cup dark brown sugar
* ½ cup cake flour
* ½ t. cinnamon
* 2 T. cold dairy-free soy margarine, chopped into pieces
Preparation:
1. Preheat the oven to 350 F. Lightly grease an 8" x 8" cake pan with dairy-free soy margarine and set aside.
2. In a large mixing bowl, sift together the flours, sugar, baking powder, baking soda and salt and set aside. In another small mixing bowl, whisk together the almond milk, canola oil, apple cider vinegar and vanilla until well mixed. Add the wet ingredients and the Egg Replacer mixture to the dry, mixing until just combined (do not overmix!). Fold in 1 cup of the blueberries and pour the batter into the prepared pan. Arrange the remaining 1 cup blueberries on top of the batter.
3. Make the topping. In a small mixing bowl, mix together the brown sugar, cake flour and cinnamon. Using a pastry cutter or fork, cut in the pieces of soy margarine until the mixture resembles a crumbly topping. Sprinkle the mixture evenly over the cake. Bake on a middle rack in the oven for 35-40 minutes, or until a toothpick inserted into the center of the cake emerges clean and the top is golden brown. Allow the cake too cool on a wire cooling rack. Serve warm or at room temperature.
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