All right. So, in my quest to stay (mostly) vegan and still eat good desserts, I'm seriously loving the cookbook, Vegan with a Vengeance (by Isa, from the PPK). I especially love the Lemon Gem cupcakes, made nice and tart with lots of lemon zest in the batter.
There's an anniversary party coming up soon, and two of the kids can't have soy, milk, or eggs. So, I'm going to have to experiment with making some vegan, soy-free cakes.
I figure I can accomplish this by using rice-milk or almond-milk instead of soy, but I'm a little curious about the small amount of soy-protein in Earth Balance (my vegan butter substitute that is even better than, um... butter).
This is going to be a challenge.
Seriously, I'll need an award for this.
I'm also wondering if chocolate cake is the way to go, or to transform the lemon-gem cupcakes into a sheet cake. They're cupcakes, so the batter is light and fluffy and frothy; maybe I can add some density to it somehow.
Anyway. Chocolate, or lemon?
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- Sabrina
- -I grumble, praise, and write what's on my mind at The Noisy Library. -I attempt to cook things, and then chronicle each disaster at The Hooded Chef blog.
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2 comments:
Ooh, convert it into 2 really thin sheet cakes. Then, sandwich the two cakes with jelly on the inside. Cut them into squares and cover each square with a chocolate fondue. You'll have vegan petit fours. Dosen't that sound easy?
Holy cow. That sounds good, Joellyn! There may be a ton more experimenting to do, if I keep on getting good ideas. :D
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