Baking – Page 5 – The Vegan Rhino

August 23, 2018July 12, 2020

Strawberry-Stuffed Citrus Sponge Cake Roll Up

Roll up to your next dinner party with this sweet, drool-worthy dessert. Stuffed with strawberry jam, homemade buttercream and fresh citrus, it’s a tangy treat that will surely impress guests—plus, they’ll never guess it’s made without eggs or dairy! If you’ve never made a gourmet-style recipe like this, don’t worry because it’s fairly easy to make. All it takes is a little bit of patience and you’ll have a perfect roll up cake in no time!

Yields 1 cake; around 10 slices

Ingredients

Cake:

1 cup granulated sugar

3 Tbsp. Bob’s Red Mill Egg Replacer + 6 Tbsp. Water

3/4 cups all-purpose organic flour

1 tsp. baking powder

1/3 cup fresh squeezed orange juice

1 tsp. almond extract

1/4 tsp. Vitacost Fine Himalayan Pink Salt

2/3 cup strawberry jam

1 Tbsp. orange zest, garnish

Butter cream frosting:

1.5 cups Earth Balance Vegan Buttery Sticks, room temperature

4.5 cups powdered sugar

2.5 tsp. water

1-1/2 tsp. vanilla

Directions

Cake:

Preheat oven to 375 degrees F.
Grease and line a baking sheet with parchment paper.
In a stand mixer, beat the egg replacer and sugar together for 1-2 minutes. Add the orange juice and almond extract. Beat until combined.
Add the flour, salt and baking powder into the batter, until fully combined.
Pour the mixture onto the baking sheet and bake for 11-16 minutes or until an inserted toothpick comes out clean.
Remove from the oven. Lay a sheet of parchment paper on top of a towel. Sprinkle with powdered sugar to prevent the cake from sticking. Carefully flip the cake pan on top of the parchment paper. Remove the parchment paper and throw away.
Tightly roll the towel with the cake into a log shape and allow to cool for 30 minutes or until room temperature.

Butter cream:

In a mixing bowl, beat the butter and half of the powdered sugar until combined. Add the vanilla and remaining powdered sugar and mix until frosting forms; about 3-4 minutes.

Assembly:

Carefully unroll the log and spread the frosting in a single layer. Cover the frosting with the strawberry jam.
Re-roll the cake back up into a log shape.
Frost the cake with the remaining butter cream and top with orange zest and mint leaf.
Place in freezer for the butter cream to set for 1-2 hours or overnight for best results.
Serve and enjoy.

Chef’s tip: Move quickly when cooling this cake, or it will crack and break when you go to roll it.

August 7, 2018May 14, 2020

Cinnamon Rolls with “Cream Cheese” Frosting

Fresh, warm cinnamon buns in the morning bring forth all the feels. If you consider this indulgent treat a thing of the past, you may want to give my guilt-free version a shot. Made with organic, non-GMO and dairy-free ingredients, these spiraled rolls will without a doubt taste better than you remember. Enjoy the smell of cinnamon, brown sugar and vegan butter bubbling away in the oven while you prepare sweet, homemade icing to melt on top. Share them with your family on a lazy weekend morning to bring life back to your breakfast table!

If you prefer mini cinnamon rolls, simply cut this recipe in half.

Yields 20 cinnamon rolls

Ingredients

Dough:

1 1/2 cup plain almond milk, luke warm

4 1/2 tsp. Red Star Active Dry Yeast

1/2 cup Florida Crystals organic cane sugar

4 Tbsp. Bob’s Red Mill Egg Replacer Gluten Free + 8 Tbsp water, mixed together

1/2 cup Earth Balance Vegan Buttery Sticks, melted

6 cups King Arthur Flour organic unbleached All Purpose flour

1 1/2 tsp. Vitacost Himalayan Fine Pink Salt

Filling:

1/2 cup Earth Balance Vegan Buttery Sticks

1 cup Vitacost certified organic light brown sugar – non-GMO

4 Tbsp. Vitacost certified organic ground cinnamon

Frosting:

6 Tbsp. water or butter substitute, melted

1 1/2 cups Vitacost Certified Organic Powdered Sugar – Non-GMO

16 oz. Kite Hill plain cream cheese

1 tsp. Frontier Co-Op Organic Vanilla Extract

Optional: Chopped Walnuts

Directions

In mixing bowl, combine the warm almond milk and yeast to create your starter. Once you see bubbles or froth on top you can add your sugar, butter, and egg replacer mixture. Mix to combine.
Sift together flour and salt into a bowl, slowly pour dry ingredients into your wet ingredients and mix to combine. Dough will be sticky, that is when you know it is done. Place into a light oiled bowl and cover with a dish towel or wrap. Allow to double in size, roughly 2 hours.
Preheat oven to 375 degrees F.
Once dough has doubled in size, place onto a floured counter and roll into a 12×15 rectangle. Taking the butter, smear over the entire rectangle and sprinkle the brown sugar on top. Next you will take your cinnamon and put it evenly on top of the brown sugar and butter.
To roll, take the closest edge and begin to tuck and roll it up. Continue to roll the dough into a log shape. Be careful when you cut the log up into pieces so that you do not squish the dough.
Place Cinnamon rolls onto greased baking dish and allow to rise again for 30-45 minutes, or until doubled in size.
While they are sitting, mix together your powdered sugar, almond milk, vanilla, butter, and cream cheese until smooth. Place in fridge and cover until cinnamon buns are ready.
Bake for 30 minutes or until golden brown and bubbly. Allow to cool down for 10 minutes and smear cream cheese frosting on top.

Chef’s tip: If you would like, you may add walnuts or raisins to the filling. Or if you wanted, you could add different seeds to the dough after rolling it out for a new flavor.

July 20, 2018May 14, 2020

Supreme Chocolate Chip Cookies

Crunchy, delectable, dunk-able—now that’s the triple threat for cookie connoisseurs (like me!). If you’re looking to satisfy your sweet tooth without feeling guilty, try these vegan-friendly chocolate chip cookies. And when you’re craving a little more, use your creativity to enhance the already-delicious flavor and texture profile of these nutritious treats. Simply add your favorite fix-ins, such as nuts, seeds or dried fruits, to the cookie dough and bake

Yields 44 cookies

Ingredients

1 cup Earth Balance Vegan Buttery Sticks, room temperature

1 cup Florida Crystals Organic Cane Sugar

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. Water, mixed

2 1/2 cups King Arthur Organic Flour

2 tsp Plain Almond Milk

1 tsp baking soda

1 tsp Simply Organic Madagascar Pure Vanilla Extract

1/2 tsp Vitacost Himalayan Pink Salt

2 cups Vitacost Semi-Sweet Chocolate Mini-Chips

Optional: 1 cup peanuts or walnuts, chopped

Directions

Preheat oven to 350 degrees.
In mixing bowl, combine your butter and sugar together. Cream the mixture until smooth consistency. Add the almond milk, vanilla extract, egg replacer mixture and set aside.
In a separate mixing bowl, add the flour, baking soda, and salt. Slowly add the dry mixture to your wet mixture, stirring until all of the flour mixture is thoroughly combined.
Fold in the chocolate chips and the optional nuts of your choice, do not over mix or break chocolate chips.
Roll the dough into 1/2 in diameter balls, and place onto a baking sheet. Cook for 10-15 minutes, or until golden brown.

Chef’s tip: Melt some additional chocolate. Once your cookies are cool to the touch, dunk one side and place on parchment paper to harden in fridge.

Chef’s tip: Substitutions** If you do chose to use a gluten free flour, you may have to press the cookie down with a fork to flatten. You may also switch out the organic cane sugar for coconut sugar, pure maple syrup, or any sugar of your choice.

July 17, 2018July 20, 2020

Nut-Free Banana Bread

Seeing spots? Nope, your speckled bananas aren’t spoiled! It’s just a result of the fruit’s ripening process. The more brown spots a banana has, the more sugar it contains—thus, the sweeter it becomes! It’s incredible, it’s edible and it’s perfect for making sweet, nut-free and eggless banana bread. So next time you think about tossing a bushel of mushy bananas, opt to reduce food waste with this simple, vegan-friendly recipe. If you’re craving some extra flair, add chocolate chips, raisins or seeds into the mix before baking!

Yields 8-10 slices

Ingredients

4 or 5 ripe bananas, mashed

1-1/2 cup Organic King Arthur All-Purpose Flour

1 cup organic cane sugar

1/2 cup dairy-free butter

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. water

1 tsp. baking soda

1/2 tsp. Vitacost Himalayan Pink Salt

1/2 tsp. Simply Organic Madagascar Pure Vanilla Extract

Directions

1. Preheat oven to 350 degrees F. In small bowl, prepare egg replacers according to package directions.

2. In mixing bowl, combine butter and sugar until creamy. Slowly add egg replacers, one at a time, and mix well. Add bananas and stir to combine.

3. In separate mixing bowl, sift flour, baking soda and salt.

4. Slowly combine dry and wet ingredients until fully incorporated. Add vanilla and stir until just combined—do not overmix.

5. Pour batter into greased and/or floured loaf pan. Bake 55 to 60 minutes or until golden brown. When ready, remove from oven and let cool completely.

Chef’s tip: If you prefer your bread on the fancier side, slice a banana in half lengthwise. Then, take one half and slice it again. Lay two slices on top of batter in loaf pan before placing in oven. Bake according to directions above.

As seen on Vitacost’s Blog- click here. You may also find the above listed ingredients and more by visiting Vitacost.com