Whipped cream is full of ingredients that defy its seemingly simplistic nature. Milk often isn’t even the main ingredient! Still, there is no reason why you shouldn’t enjoy the familiar flavor and texture of whipped cream. This homemade vegan whipped cream frosting recipe is nice to your body (and animals) while still adding just the right amount of decadence to your summer goodies.

Look at the ingredients in mainstream whipped cream: Among them are hydrogenated vegetable oil, high fructose corn syrup, skim milk, light cream, sodium caseinate, natural and artificial flavors, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene (color). Hydrogenated vegetable oil is the first listed ingredient, and thus the most prevalent, which is alarming, since hydrogenated oils pose cardiovascular risks. The remaining are there to sweeten, color, and preserve the whipped cream, leaving little to praise in terms of nutritional profile and overall conscience.

In 2 tablespoons of whipped cream frosting, there are 25 calories, 2 grams of carbohydrates, 2 grams of sugar, and 1.5 grams of saturated fact. These numbers seem measly at face value, but considering how small the serving size is (and how it’s hard to stop at just 2 tablespoons), they quickly add up, leaving absolutely no nutritional benefits behind to compensate.

So why not make a homemade version of whipped cream? This vegan whipped cream frosting recipe is incredibly easy and just as finger-licking delicious as its mainstream counterpart. With this version’s coconut milk base and a touch of vanilla and natural sweetener, the traditional store-bought version doesn’t stand a chance.

Homemade Vegan Whipped Cream Frosting

Makes about ¾ cup

Ingredients

• 1 can (14 ounces) BPA-free coconut milk, refrigerated overnight
• ½ teaspoon vanilla extract
• 1 tablespoon maple syrup (or agave, sugar, coconut palm sugar)

Directions

Remove the coconut milk from the fridge, open the can, and scoop out the thickened part. Save the liquid for a smoothie or another recipe. In a medium bowl, vigorously whisk or beat the coconut milk with the remainder of the ingredients. Set in the refrigerator to chill and further thicken. Use when needed.

Image: thepinkpeppercorn

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The post Homemade Vegan Coconut Whipped Cream Frosting Recipe appeared first on EcoSalon.

Make this classic Black & White cake, and you’ll get rave reviews from vegans and non-vegans alike.

When bridal showers, birthdays and celebrations of all sorts roll around, there’s nothing that says “Let’s Celebrate (in style)” like Black & White cake. And, this regal dessert, as I discovered quite by accident, has many forms and flavors. The first version I created was white(ish) inside and black outside, compliments of a simple (accidental) ingredient omission—cocoa powder. So naturally, I had to try again. My second go at it, everything went smoothly (cocoa powder included) until, while putting the finishing touches on the frosting, the whole cake tumbled to the ground just minutes before it was due for serving at a party.

With crumbles left behind on the cake stand, I was able to resurrect some pieces, however, this time I lost the cake’s outer, gleaming white hue, as the (vegan) cream cheese frosting melded into the moist chocolate cake.With this mishap, I stumbled upon the creamiest, sweetest, moistest and unbelievably gluten free- and vegan– delight to date. While it tastes sinfully rich and creamy, each bite comes with a dose of vitamins A & E, magnesium, zinc, potassium and even fiber thanks to a secret (moistening) addition—pumpkin puree. So, if your sweet tooth craves chocolate and cake, you really can’t go wrong with this one. Forget an ingredient or send the cake flying in the air and you too might find a new spin on this classic cake.

The Original – Black & White Cake
from Clinton Street Baking Company

Ingredients

• 1½ sticks (12 tablespoons) unsalted butter, softened
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 large eggs, plus 1 yolk
• 1½ cups all-purpose flour
• 2/3 cup unsweetened cocoa powder, sifted
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup pumpkin puree
• ½ cup buttermilk
• 2 teaspoons vanilla extract
• 8 ounces cream cheese, softened
• ½ stick (4 tablespoons) unsalted butter, softened
• 4 cups confectioners’ sugar
• ½ cup whole milk
• ½ cup heavy cream
• 3 tablespoons light corn syrup
• 1 tablespoon unsalted butter
• ½ cup semisweet chocolate chunks (52–62% cacao)

The Vegan Version – Black & White (or just Black) Cake
Generously serves 8

Ingredients

• 1½ sticks (12 tablespoons) vegan butter, softened (I used Earth Balance)
• 1 cup light brown sugar
• 1 cup granulated sugar
• Egg substitute equivalent to 2 large eggs, plus 1 yolk (I mixed 3 tablespoons flaxseed meal with 7 tablespoons warm water)
• 1½ cups gluten free flour blend:
• (1/2 cup brown rice flour_
• (1/4 cup white rice flour)
• (1/4 cup sorghum flour)
• (1/4 cup potato starch flour)
• (1/4 cup minus 2 tablespoons tapioca flour)
• (2 tablespoons almond flour)
• (3/4 teaspoon xanthan gum)
• 2/3 cup unsweetened cocoa powder, sifted
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup pumpkin puree
• ½ cup buttermilk (easily make your own by mixing ½ cup dairy free milk, like homemade cashew nut milk, with ½ tablespoon white distilled vinegar; let sit for 10 minutes)
• 2 teaspoons vanilla extract

Frosting
• 8 ounces vegan cream cheese, softened
• ½ stick (4 tablespoons) vegan butter, softened
• 4 cups confectioners sugar (sifted)
• ½ cup dairy free milk (Mine was thin enough that I omitted the milk all together)

Glaze
• ½ cup heavy cream (I used homemade cashew nut milk)
• 3 tablespoons light corn syrup (I used homemade cane juice by melting a few tablespoons of sugar in a pan on the stove top)
• 1 tablespoon vegan butter
• ½ cup semisweet, vegan chocolate chunks (52–62% cacao)

Directions

Make the Cake
1. Preheat the oven to 300°F. Lightly grease (with vegan butter) and flour two 8-inch round cake pans.
2. In the bowl of an electric mixer, cream the vegan butter and sugars. Add the egg substitute mixture, and combine. Whisk the gluten free flour blend and remaining dry ingredients together, in a separate bowl.
3. Whisk the pumpkin puree together with the buttermilk and vanilla in another bowl. Alternate mixing dry ingredients with the pumpkin mixture into the egg mixture. Start with dry and end with wet.
4. Divide the batter between the prepared cake pans. Bake for 30 to 40 minutes, until a toothpick inserted in the middle comes out clean. Let the cakes cool and unmold.

Make the Frosting
In the bowl of an electric mixer, cream the vegan cream cheese and butter together until soft. Add the sifted confectioners sugar, blending in 1 cup at a time. Add the dairy free milk slowly, as needed, and mix until the frosting is smooth and creamy.

Make the Glaze
Heat the “cream,” corn syrup (or cane juice), and vegan butter in a saucepan until boiling. Place the chocolate in a bowl. Pour the cream mixture over the chocolate until it is completely melted, mixing gently with a rubber spatula until the glaze is smooth.

Assemble the Cake
Place 1 of the 2 cakes on a cake plate. Ice the top with 3 to 4 tablespoons frosting, and place the other cake on top. Then use a cake spatula to mask the top and sides until the cake is evenly frosted. Set it in the fridge for 10 minutes. Then, remove the cake from the fridge and pour the chocolate glaze over the center of the cake until the top is covered and the glaze runs over the sides, still showing some frosting. Let the glaze set and serve.

Whatever happens, enjoy!

Images: Jennifer Barckley

The post Vegan This: Decadent Black & White Cake appeared first on EcoSalon.