Birthday Cake Ice Cream

It’s my birthday a week from now, but due to some travel plans we are doing some celebrating now in lieu of next week.  I got an ice cream maker last year for my birthday, so what’s a better way to use it than to make birthday cake ice cream?

Also, I can confirm that it is delicious to dress up a pre-birthday cupcake a la mode.  I was surprised with said cupcakes this weekend from Organic Works.  I have to say, I’m super impressed!  They do a lot of gluten-free stuff and I’ve been turned off from there for doing so before (think cinnamon buns as hard as rocks), but I was pleased that these were fluffy, gluten-full and super tasty.

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Birthday Cake Ice Cream
6 oz silken tofu
1/2 cup cream from the top of a can of full fat coconut milk
1 cup almond milk
3/4 cup sugar
1 tbsp vanilla
1/4 tsp turmeric (optional but adds a nice butter yellow colour)
1 batch Birthday Cake Batter
2 tbsp vegan multi-coloured sprinkles

In a blender, add the coconut milk, tofu, almond milk, sugar, vanilla and turmeric. Blend until creamy and smooth. Add the “batter” dry ingredients and pulse until mixed together. Pour mixture into your ice cream maker and process according to the manufacturer’s directions. In the last minute of churning, add the sprinkles. Adding them too much before will make all the colours melt and blend together!
Pop in the freezer and let fully harden before eating.

Cake Batter
1 cup all-purpose flour
1 cup sugar
1 tsp vanilla
2 tbsp earth balance
pinch salt
1/2 tsp baking powder

Mix dry ingredients together, then add the earth balance and vanilla. With a fork or your fingers, crumble the earth balance and vanilla into the dry ingredients until mixture is sandy and well incorporated.

 

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Cookies ‘n’ Cream Cake

It was my dad’s birthday on Thursday.  I love to gift people with baked goods – as people get older and don’t need as much stuff anymore, I think home-baked goods make lovely gifts.  My dad always puts oreos in our stockings at Christmas because they are vegan.  So, a little payback – a cookies ‘n’ cream cake made with oreos.  Yum.

I kind of did the piping in a rush – don’t judge!

This is my go-to chocolate cake recipe.  I’ve made it so many times and it’s never failed me.  For this cake, I did two layers so I could have cookies ‘n’ cream buttercream and more cookie crumbs between the layers.
Really Moist Chocolate Cake

1 1/2 cups all-purpose flour
1 cup white or brown sugar
3 tablespoons sifted good quality cocoa
1 teaspoon baking soda
1/2 teaspoon salt, optional
5 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

Directions:

1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well. Make three deep holes in the dry mixture. Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla.

2. Pour the water into the bowl, over all. Mix the wet and dry ingredients together until there aren’t any more lumps and pour into an ungreased 9×9 baking pan, 2 inches deep.

3. Bake for about 30 minutes, test with a fork.

I always use the Vegan Fluffy Buttercream recipe from Vegan Cupcakes Take Over The World (which I found online for you here).  I added crushed up oreos.  Pick up that book, by the way; each recipe is phenomenal and will “fool” even the most discerning of my-cake-needs-to-have-eggs-dammit people.  
It’s Trevor’s dad’s birthday on Tuesday, so next up – peanut butter chocolate cake!
– Crystal

Peanut Butter and Chocolate Cake

Sorry for the delay!  Between a busier-than-usual schedule for both of us, and me having a lovely bout of seasonal blues, it’s been hard to muster up the motivation to update ye olde blog.  But we certainly haven’t stopped making food in the meantime!

It was my baby brother’s 21st birthday last week, and to mark the event I made him a cake.  It was chocolate, with a peanut butter buttercream filling and topped with chocolate buttercream.  It was awesome.  The peanut butter and chocolate buttercream recipes were from Vegan Cupcakes Take Over the World – if you don’t have it, buy it.  Along with lots of pairs of stretchy waist pants.

The recipe for the cake is originally from VegWeb.

Super Moist Chocolate Cake

    1 1/2 cups all-purpose flour
    1 cup white or brown sugar
    3 tablespoons sifted good quality cocoa
    1 teaspoon baking soda
    1/2 teaspoon salt, optional
    5 tablespoons canola oil
    1 tablespoon white vinegar
    1 teaspoon vanilla extract
    1 cup cold water

Directions:

1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well. Make three deep holes in the dry mixture. Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla.

2. Pour the water into the bowl, over all. Mix the wet and dry ingredients together until there aren’t any more lumps and pour into an ungreased 9×9 baking pan, 2 inches deep.

3. Bake for about 30 minutes, test with a fork.

Makes: 1 – 9″ x 9″ cake, Preparation time: 15 minutes, Cooking time: 30 minutes

This was the first time I attempted to write a message on a cake…squiggly!

– Crystal