PAPER TIGER VEGAN

August 21, 2017

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Chocolate Vanillla Marble Cake

June 5, 2011

Vanilla Cake

2 cups soy milk

2 tsp lemon juice

2/3 cup canola oil

1 tbsp 1 tsp vanilla extract

2.5 cup flour

1 tsp baking soda

4 tbsp cornstarch

1/2 tsp salt

Combine soy milk, lemon juice, sugar, vanilla, oil and whisk together. Sift in dry ingredients and whisk together until smooth.

Chocolate Cake

250 mL soy milk

5 mL lemon juice

195 g sugar

85 mL oil

5 mL vanilla

165 g flour

40 g cocoa

5 g baking soda

2 g baking powder

Combine soy milk, sugar, oil, vanilla and whisk together. Sift in dry ingredients and whisk until smooth.

  • Place vanilla cake in sheet pan. Drop in chocolate cake and swirl around (I use a chopstick for this). Bake at 350 for 40-45 minutes.

Vanilla Buttercream

1 cup Earth Balance shortening

1 cup Earth Balance margarine

7 cups icing sugar

1 tbsp vanilla extract

1/2 cup soy milk

  • Whip together shortening and margarine until smooth. Add icing sugar and soy milk/vanilla alternating. Once combined, whip for 7 minutes.

Whipped Chocolate Ganache

1 lb 3 oz dark chocolate

1 cup soy creamer

  • Melt chocolate over a double boiler. Heat soy milk and add. Chill in fridge overnight. When ready to use, whip for 3 minutes with electric beaters.

Chocolate Tiles

1/2 cup cocoa butter

2 cup chocolate

  • Line a baking sheet with parchment or wax paper. Melt cocoa butter. Drizzle or pipe over the paper and let harden in the fridge. Melt the dark chocolate and spread over top of the hardened cocoa butter. Let set in the fridge and cut into pieces.

Assembly: Cut cake in half and spread chocolate ganache between layers. Coat entire cake with icing. Line edges with chocolate tiles or as desired.


Summer Cakes on a Bleak Day

May 3, 2010

I bought these very cute and unique cupcake liners the other day but didn’t have any good ideas of when to use them. They’re just coloured but I felt like that had to be used for something special (hello, like everything I buy). I’d made pina colada cupcakes before when I wasn’t vegan and they were nice and cute and summery…Today I felt like I needed something like that, and that these liners would be perfect. So here they are: Fancy Pina Colada Cupcakes with Coconut Glaze and Toasted Coconut.

Pina Colada Cupcakes

1/3 cup canola oil

½ cup white sugar

¼ cup brown sugar

½ cup crushed coconut, with juice

1 tsp vanilla extract

1 ¼ cup flour

1 tbsp arrowroot powder or cornstarch

1 tsp baking powder

½ tsp baking soda

¼ cup chopped candied pineapple

½ cup shredded coconut

Preheat the oven to 350F and line a cupcake pan with liners.

Combine oil and sugars and mix until smooth.

Add crushed pinapple, coconut milk and vanilla.

Sift in dry ingredietns, mix, then fold in candied pinapple and coconut.

Scoop liners 2/3 full (I use NSF #20 scoop for this) and bake for 20 minutes.

Remove from oven and let cool. Prepare glaze and toasted coconut.

Coconut Glaze

2 tbsp coconut milk

1 ½ tbsp earth balance buttery spread (or other vegan margarine)

½ cup powdered sugar

Combine coconut milk and margarine in a small pot over a medium low heat.

When margarine is melted, add powdered sugar.

Turn heat to minimum and whisk until smooth.

Remove from heat.

Toasted Coconut

½ cup shredded coconut

Place coconut in a frying pan and place on a low heat.

Stir continuously until the coconut is browned.

Remove from heat and let cool.

To Assemble: Once cupcakes have cooled, coat with one teaspoon of glaze and sprinkle with coconut.

Fancy Pina Colada Cupcakes with Coconut Glaze and Toasted Coconut

Pina Colada Cupcakes

1/3 cup canola oil

½ cup white sugar

¼ cup brown sugar

½ cup crushed coconut, with juice

1 tsp vanilla extract

1 ¼ cup flour

1 tbsp arrowroot powder or cornstarch

1 tsp baking powder

½ tsp baking soda

¼ cup chopped candied pineapple

½ cup shredded coconut

Preheat the oven to 350F and line a cupcake pan with liners.

Combine oil and sugars and mix until smooth.

Add crushed pinapple, coconut milk and vanilla.

Sift in dry ingredietns, mix, then fold in candied pinapple and coconut.

Scoop liners 2/3 full (I use NSF #20 scoop for this) and bake for 20 minutes.

Remove from oven and let cool. Prepare glaze and toasted coconut.

Coconut Glaze

2 tbsp coconut milk

1 ½ tbsp earth balance buttery spread (or other vegan margarine)

½ cup powdered sugar

Combine coconut milk and margarine in a small pot over a medium low heat.

When margarine is melted, add powdered sugar.

Turn heat to minimum and whisk until smooth.

Remove from heat.

Toasted Coconut

½ cup shredded coconut

Place coconut in a frying pan and place on a low heat.

Stir continuously until the coconut is browned.

Remove from heat and let cool.

To Assemble: Once cupcakes have cooled, coat with one teaspoon of glaze and sprinkle with coconut.


My Perfect Easter

April 3, 2010

This cake exhibits my view of Easter. I love lambs and I love carrot cake. Carrot cake is one of the only cakes I really like to eat, actually. Especially this one. This one has macadamia nuts, coconut and candied ginger in it. It’s so great. The recipe is from Vegan with a Vengeance and here’s the recipe:

Ginger Macadamia Coconut Carrot Cake

2 1/3 c all purpose flour

1 T baking powder

1 t baking soda

3/4 t salt

2 tsp cinnamon

1/2 tsp nutmeg

1 c pineapple juice

1/2 c canola oil

3/4 c sugar

2 t vanilla extract

1 c macadamia nuts, roughly chopped

1/4 c crystallized ginger, chopped

1 c unsweetened coconut

2 c carrots, grated

Preheat oven to 350F. Have ready 2 8-inch round springform cake pans, lightly greased. In a large mixing bowl sift together the flour, baking powder, baking soda, salt, and ground spices. In a separate large mixing bowl, mix together the pineapple, oil, sugar, maple syrup, and vanilla. Add the dry ingredients to the wet in batches, and combine well with a hand mixer or strong fork. Fold in the macadamias, ginger, coconut, and carrots. Divide the batter evenly between the two round cake pans and bake for 40 to 45 minutes. Let cool in pans.

I baked mine in square pans though for a different look. I made cream cheese frosting for the cake and the sheep and just used a regular sugar cookies for the cutouts. 😀


St Patricks DAY !

March 16, 2010

I love last year’s St. Patrick’s Day cupcakes and I knew I wouldn’t find anything to top them because they’re TOOOOO CUTE. However, I’m proud of this cake because it’s flavours are unique and it tasted good…It’s matcha cake, almond cake, and almond buttercream frosting. I had a short of annoying time frostin this whole cake. I don’t know why but it was just not working out well. It just didn’t turn out as nice as it could have. However, it’s a cake and cake is cake and I think it’s pretty cute. I like the elegant cake with the small pearls. I just bought the pearls today and this cake pan and I LOVE the shape of it. I can’t wait to make another cake  with it ! The cupcakes are matcha with almond buttercream and small decorations.

Matcha/Almond Cake

1 cup soy milk

1 tsp. apple cider vinegar

3 tbsp matcha

⅓ cup canola oil

¾ cup sugar

2 tsp. vanilla extract

1¼ cups all-purpose flour

2 Tbsp. cornstarch

¾ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

Combine soy milk, apple cider vinegar, canola oil and sugar and matcha and mix until smooth.

Add dry ingredients and mix until incorporated.

Place in greased 6” cake pan and bake at 350 degrees for 50 minutes or until toothpick inserted in center comes out clean.

**For almond cake, omit matcha and replace vanilla extract with almond extract.


Why did the banana go out with the prune?

February 14, 2010

Because he couldn’t get a date !!!

And here’s more Valentine’s Day jokes.

My favourite holiday to decorate for but I made some pretty simple  cakes this year. Vanilla with buttercream and fondant. Luckily, I organized my bake ware drawer and found about 7 kinds of Valentine’s sprinkles and 3 kinds of cupcake liners.

I made these conversation heart cakes two years ago. I think they look better this year. I’m not a fan of sprinkles (I don’t know why I have so many…ahem) but I used some of the heart ones today because today is the day to do so.


Chocolate Cake Day

January 27, 2010

January 27 is national chocolate cake day so…here it is!! I wanted to make something really fancy so this is what came from that idea. Two years ago I got a cookbook for Christmas. I’m always sort of…intimidated by the cookbook. It’s a compilation book of several chefs called Great Chefs Cook Vegan and it’s very fancy. I usually look through, realize I don’t have the right ingredients, and make something else. This time, I looked specifically for chocolate cake and said, “I will make this.” I happened to have most of the ingredients, so it wasn’t a big deal. This recipe looks like a lot of work but it was actually very easy, just time consuming. So, here is my fancy chocolate cake cupcake for Chocolate Cake Day!

For this recipe I used buttery spread in place of cocoa butter. I halfed the gluhwein-stewed berries recipe and it still made LOTS, so you might want to make one third or even one quarter. The chocolate cakes only made 5 cupcakes and I also didn’t use as much fruit for the garnish. Here it is!


Chocolate Cake with Chocolate Truffle Molten Center and Gluhwein-Stewed Berries

CHOCOLATE TRUFFLE MOLTEN CENTER

8 ounces bittersweet chocolate

¼ cup cocoa butter (coconut oil/butter can be used)

2 tablespoons favourite liqueur (optional)

To make the Chocolate Truffle Molten Center: Melt the chocolate in a double boiler or very carefully in the microwave for a few seconds. Once the chocolate is melted, whisk in the cocoate butter until smooth. Allow the mixture to cool. Use a tablespoon measure to scoop out the chocolate mixture and roll it into a ball. Repeat this process siz times. Place truffles on parchment paper, cover, and reserve in the freezer.

CHOCOLATE CAKE

1 cup flour

5 tablespoons sugar

3 tablespoons cocoa

¾ teaspoon baking soda

¼ teaspoon salt

¼ cup vegetable oil

¾ teaspoon vanilla

2 teaspoon vinegar

5 tablespoons coconut milk

¼ cup confectioners’ sugar for dusting

To make the Chocolate Cake: Preheat the oven to 425 degrees F. Lightly grease six foil cupcake tines and dust with cocoa.

Sift together the flour, sugar, cocoa, baking soda and salt. Whisk together the oil, vanilla, vinegar and coconut milk. Combine mixtures together until smooth.

Pour batter into prepared tins, about 2/3 full. Press the reserved chocolate truffles into the center of the cupcake tines. Bake for 15 to 20 minutes. Remove from oven and run a knife between the tin and the cake; turn out onto tray or plate. Keep warm while making Fluhwein-Stewed Berries; or make berries before the cake and keep warm. However the order, cake should be warm when served.

GLUHWEIN-STEWED BERRIES

3 pounds fresh berries

2 cups Pinor Noir (or similar red wine)

½ cup sugar

1 orange peel

1 bay leaf

1 cinnamon stick

1 vanilla bean

2 tablespoons of arrowroot, dissolved in 4 tablespoons water

To make the Gluhwein-Stewed Berries: Rince berries and put aside. In a heavy saucepan over a medium head, combine the wine, sugar, orange peel, bay leaf, cinnamon stick and vanilla bean, and bring to a boil. Add arrowroot mixture to thicken. Simmer for 2 minutes. Add berries and set aside to cool.

GARNISH

1 ½ cups fresh assortment of berries

How to plate: If chocolate Cakes have cooled, briefly warm in the oven. On a dinner or dessert plate, place desired amount of Gluhwein-Stewed Berries upon which the cupcake will sit. Before placing the cupcake, lightly dust the tops with confectioners’ sugar usuing a hand strainer; top the center with an arrangement of fresh berries.

Chocolate Cake with Chocolate Truffle Molten Center and Gluhwein-Stewed Berries

CHOCOLATE TRUFFLE MOLTEN CENTER

8 ounces bittersweet chocolate

¼ cup cocoa butter (coconut oil/butter can be used)

2 tablespoons favourite liqueur (optional)

To make the Chocolate Truffle Molten Center: Melt the chocolate in a double boiler or very carefully in the microwave for a few seconds. Once the chocolate is melted, whisk in the cocoate butter until smooth. Allow the mixture to cool. Use a tablespoon measure to scoop out the chocolate mixture and roll it into a ball. Repeat this process siz times. Place truffles on parchment paper, cover, and reserve in the freezer.

CHOCOLATE CAKE

1 cup flour

5 tablespoons sugar

3 tablespoons cocoa

¾ teaspoon baking soda

¼ teaspoon salt

¼ cup vegetable oil

¾ teaspoon vanilla

2 teaspoon vinegar

5 tablespoons coconut milk

¼ cup confectioners’ sugar for dusting

To make the Chocolate Cake: Preheat the oven to 425 degrees F. Lightly grease six foil cupcake tines and dust with cocoa.

Sift together the flour, sugar, cocoa, baking soda and salt. Whisk together the oil, vanilla, vinegar and coconut milk. Combine mixtures together until smooth.

Pour batter into prepared tins, about 2/3 full. Press the reserved chocolate truffles into the center of the cupcake tines. Bake for 15 to 20 minutes. Remove from oven and run a knife between the tin and the cake; turn out onto tray or plate. Keep warm while making Fluhwein-Stewed Berries; or make berries before the cake and keep warm. However the order, cake should be warm when served.

GLUHWEIN-STEWED BERRIES

3 pounds fresh berries

2 cups Pinor Noir (or similar red wine)

½ cup sugar

1 orange peel

1 bay leaf

1 cinnamon stick

1 vanilla bean

2 tablespoons of arrowroot, dissolved in 4 tablespoons water

To make the Gluhwein-Stewed Berries: Rince berries and put aside. In a heavy saucepan over a medium head, combine the wine, sugar, orange peel, bay leaf, cinnamon stick and vanilla bean, and bring to a boil. Add arrowroot mixture to thicken. Simmer for 2 minutes. Add berries and set aside to cool.

GARNISH

1 ½ cups fresh assortment of berries

How to plate: If chocolate Cakes have cooled, briefly warm in the oven. On a dinner or dessert plate, place desired amount of Gluhwein-Stewed Berries upon which the cupcake will sit. Before placing the cupcake, lightly dust the tops with confectioners’ sugar usuing a hand strainer; top the center with an arrangement of fresh berries.