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Tag: walnuts

Vegan Hummingbird Cake Recipe

vegan hummingbird cake

There’s still a huge pile of pictures from our trip to Playa del Carmen to go through. I looked at it earlier and it hurt my brain trying to think about how to divide up the posts so I decided to break things up a bit by posting my vegan hummingbird cake recipe.

Yep, this is the vegan hummingbird cake we had at Dough. It was one of our most popular items. It was not possible to make enough of these. They just flew out of the case.

Personally, I’m more of a chocolate fan, but there’s definitely something alluring about the banana, walnut and pineapple mixture. And it’s a perfect flavor mix for Summer gatherings. Just keep it refrigerated until you serve it. The frosting does not hold up in the heat very well.

Vegan Hummingbird Cake Recipe

3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups sugar
3 flax eggs (3 tablespoons of ground flax seed mixed with 6 tablespoons of warm water)
¾ cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 banana, mashed
¼ cup chopped walnuts or pecans

Spray two 9-inch round cake pans with oil and line with parchment if you have it. In the bowl of your stand mixer or a large mixing bowl, combine ingredients through the sugar.

Mix together the remaining ingredients except the nuts in a medium bowl and then combine with the dry.

Mix thoroughly. Stir in the nuts.

Divide the batter between the two cake pans.

Bake approximately 30 minutes at 350F or until center of each cake is done. Let cool completely before frosting. It’ll frost better if you wrap in plastic and refrigerate overnight before you frost it.

Vegan Hummingbird Cake Frosting

1 pound vegan cream cheese (we used Tofutti)
1/3 cup crushed pineapple, drained
2 cups powdered sugar, sifted if lumpy
4 teaspoons arrowroot powder
2 teaspoons instant clearjel (optional, but helps firm up frosting)
1 cup or so of walnuts or pecans, chopped fine

Whisk arrowroot powder and instant clearjel (if using) into powdered sugar.

Beat the cream cheese and powdered sugar together until smooth in a stand mixer.

Add remaining ingredients except nuts and continue mixing until blended.

To finish cake

If cakes domed in the center, level with a serrated knife. Then eat those tasty snax.

Place a cake layer on a cake plate, cut side down if leveled. Spread frosting on top of layer. Sprinkle with nuts if you like.

Put second layer on top of first, again, cut side down. Spread frosting over top of cake then sides. Top should be thicker than sides. On the sides, don’t worry if it’s not perfect. Press chopped nuts all around the sides. Refrigerate until served.

Protip: there’s no reason to suffer crappy bakeware. We used Fat Daddio’s cake pans at the bakery. They don’t really cost more than the crappy ones usually sold to home bakers, they just last longer and work better.

If you have a restaurant supply that sells to the public, that’s where you want to go locally to get bakeware. We have one called Atlanta Fixture here. Seriously, professional quality tools that cost less. Check it out.

Would you have any interest in an ebook of vegan baking recipes? Drop a comment and I’ll contact you if I do one!

Note, I do use affiliate links on the site occasionally. The coinage goes towards B12 and vegan protein powder. Because vegans will go extinct without protein powder.

Pumpkin Walnut Muffins for World Vegan Day

Happy World Vegan Day!

To celebrate, I’m going to share another recipe from Dough, vegan Pumpkin Walnut Muffins. This was one of our most popular muffins at the bakery and while we made it year round, it’s particularly suited to this season.  And bonus, these muffins don’t require any weird ingredients. It’s all stuff you can get at any grocery store.

vegan pumpkin walnut muffins

Pumpkin Walnut Muffins

1 3/4 cups all-purpose flour (or half all-purpose & half whole wheat pastry flour)
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup canned pumpkin (just pumpkin, not pie filling)
1/2 cup non-dairy milk
1/2 cup oil
2 tablespoons molasses
1/2 cup chopped walnuts plus one walnut half for top of each muffin

1. Preheat oven to 350°F. Line muffin tin with 12 liners.

2. Whisk together the dry ingredients, flour, sugar, baking powder, salt, and spices in a mixing bowl. In a another bowl, whisk together pumpkin, milk, oil, and molasses. Pour the wet ingredients into the dry and stir until just mixed. Stir in chopped walnuts.

3. Fill the muffin cups about 3/4 with batter or if you have one with #12 scoop. Put a walnut half on the top of each muffin. Bake for 20 minutes, until a toothpick inserted in the center comes out clean.

vegan pumpkin walnut muffin closeup

Salad Time

I really do love eating giant salads. I just don’t always feel like making them. So if I do feel like it, I go with it. This week has definitely been saladoriffic. Romaine is my favorite lettuce. It lasts pretty long in the fridge and stays nice and crispy. Carrots are always there. Red, orange or yellow bell pepper. After that, it’s really up to whim and what catches my eye at the market. This week I also had radishes, cucumber, summer squash, and cucumber. Then a sprinkling of almonds or walnuts. And this week I added protein, tofu or a fake chicken patty. All were tasty and satisfying. Maybe they make up for the parfait I ate and the chocolate chocolate chip coconut muffins I made. Probably not.

salad with marinated tofu

salad with marinated tofu

salad with fake chicken patty

salad with fake chicken patty

salad with grilled squash and tofu

salad with grilled squash and tofu

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