Last night I made a chocolate and banana cake, made with The PPK’s Chocolate Banana Cupcake recipe. I’ve used the recipe for cupcakes before and thought I’d use it for a cake because it’s moist and, well, yum!

I ended up making two cakes (baking for about 35 minutes each) because the tin I used was too large for the mix and the first cake came out more like a flat-ish disk. I sandwiched the two cakes together, using vegan butter icing as a filler and on top.

Vegan Butter Icing

I don’t tend to use measurements for this and add a little at a time to get whatever consistency and taste I desire.

Ingredients

• Vegan margarine
• Icing (powdered) sugar
• Vanilla extract (use the real stuff, if you have it!)

Directions
In a medium sized bowl start off with about 3 decent tablespoons on margerine. Add in about 1/2 cup of icing sugar and a teaspoon of vanilla extract. Slowly mix all together using a fork until smooth, ensuring to get all the margarine and sugar from around the sides and on the bottom. Try the mix. Need some more sugar? Add it. Need some more vailla? Add it. Too butter? Add more sugar. Too crumbly? Add more margarine. Keep trying until it’s to your taste.

Use however you wish.

baking: cakes, foods: chocolate, foods:banana 2 Comments

This is a recipe for cheese sauce that is not made with cheese, is vegan and also suitable for anyone with dairy allergies. It’s perfect to use with macaroni or as fondue. I like to put it on top of homemade pizza after it comes out of the oven.

I found the bases for this recipe online some time ago and I never noted down where I got it, but there are several versions of this sauce around. Whomever invented it, I applaud and praise them!

Makes: About a cup.

Ingredients

• 1 tablespoon non-hydrogenated vegan margarine
• 1 heaped tablespoon white all-purpose flour
• Approximately 1/2 cup boiling water
• Dash of soy sauce
• 1 teaspoon onion powder or onion salt
• 1/4-1/2 cup nutritional yeast flakes

Directions

1. Make a roux by melting the margarine in a saucepan on medium heat. Once melted, add the flour and mix well with a wire whisk. Turn heat to a slightly lower temperature, depending on what your element is like.
2. Now we begin adding the boiling water, a little at a time. About a few tablespoons, mixing well after each addition. Keep adding water until you reach you desired consistency, baring in mind that it will thicken up as it continues to cook.
3. Let mixture cook on a simmer for a few minutes.
4. Now we add the soy sauce and onion powder, mixing well. Leave to cook for a few more minutes.
5. Finally we put the nutritional yeast in, mixing well. The yeast can be a little lumpy at first, so if you want a nice smooth sauce just keep mixing.
6. The sauce is basically done, but now is the time to taste it to make sure the flavours are to your liking. Also, if it’s too thick after the cooking and addition of the nutritional yeast, add a dash more water.

Serve hot with pasta, bread to dip in, or over vegetables. Any left over sauce can be refrigerated and used later in toasted sandwiches or spread on toast or crackers.

foods: nutritional yeast, recipes: sauces - cheeze 2 Comments