Monday, July 28, 2008


Wait . . . I thought I didn't even like cake! Regardless, around 10:30 last night, I got it in my head that I REALLY needed to bake chocolate cupcakes. Why? I still don't know. I made the chocolate peanut butter cupcake recipe from Joy of Vegan Baking, let them cool overnight, and frostened them with peanut butter frosting this morning. (Basic buttercream, subbing peanut butter for the butter.) Yum?
Review? The frosting is amazing (how could peanut butter, powdered sugar, and almond milk NOT be amazing?) but the cupcakes were just okay. I probably wouldn't make the recipe again -- not chocolatey enough for me, and the middles sunk big time.

Speaking of chocolate cakes . . . my coteacher, Missy, has a birthday coming up, and has requested a gigantic double-chocolate cake for her birthday treat. Anybody have a rock star chocolate cake recipe they care to direct me to? I don't make many cakes, because I'm not a huge cake fan, and really want to knock this one out of the park! Ideas??


Tofu Mom (AKA Tofu-n-Sprouts) said...

Wow. Those look majorly YUM! I have no ideas or suggestions, other than my address, which is 374 South Second Street...
Ah, never mind, the heat would make them hard to ship. :P

LizNoVeggieGirl said...

That peanut-butter frosting looks SENSATIONAL!!!

I recommend the cake recipes from "Vive Le Vegan" and Eat, Drink & Be Vegan" - they're FABULOUS!!

Carrie™ said...

The cupcakes don't look very dark. I can see how they wouldn't be very chocolately. They do look delicious though. I have a pretty good chocolate cake recipe from Betty Crocker. It does use eggs, if that's not an issue for you. I'm sure you could sub soft tofu, but I haven't tried it that way yet.
If you want a vegan chocolate cake, Dreena has an excellent one in her book The Everyday Vegan. If you need recipes, shoot me an e-mail.
BTW, thanks for the props below. That was very nice of you :o)

MsC said...

I have a great recipe I use all the time for cakes or cupcakes. I have it posted here: It will do 24 cupcakes, 2x 9" pans, or 3x 8" pans (or 2x8" plus some get the idea).

I love this recipe because there are no eggs and no dairy! I know the recipe is simple, but trust me, it bakes up moist and chocolatey, and is SO EASY to make! Hope this helped!

J said...

I had to laugh when I read that you baked cupcakes and don't really even like cake. That sounds just like me! I will see all these beautiful baked goods around the blogosphere and get it into my head that I need to make a cake or muffins, and we never eat them! I end up having to take them into work.

But cookies and brownies, now THOSE will get eaten.

Anonymous said...

I have made the basic chocolate cupcake recipe from Vegan Cupcakes Take Over the World into a really fantastic chocolate layer cake. I just doubled the recipe and baked it in a 9" cake pan, then sliced into into layers when it cooled. It seriously made the best cake ever. It's now my standard chocolate cake recipe.
Good luck!

Anonymous said...

Hey Catherine

The Moosewood vegan chocolate cake is *always* a winner! It is easy to make and everyone loves it--vegans and non-vegans.

(it is the 4th recipe down). You can use any frosting recipe you want--the cake is really delicious!

I hope you find a recipe that lives up to her standards!


Cody said...

I don't care for cake... but, I love cupcakes. It's a weird anomaly I haven't yet figured out.