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VEGAN COOKIES AND CREAM ICE BOX CAKE | Collaboration with Wizard of AAhs, Chef Jaime Craten

March 3, 2015

 

 

 

Thats me ^^^^ Hi! 

Recipe By Jaime Craten- Wizard of Ahhs

10inch, 3 layer cake

Special Equipment:
A piece of Acetate paper - can purchase at an art store like Blicks

What You Need:
Vanilla Cake Layer
2 1/2 cups Gluten-Free All Purpose Flour 
2 cups sugar
3/4 cup vegetable oil
2 1/4 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 vegan egg- 1 tbls Neat + 2 tbsp water
2 tbls apple sauce, unsweetened
1 cup almond milk

Method:
Preheat oven to 350 degrees. Grease a 9-inch baking pan.
Combine flour, sugar, oil, baking powder, vanilla, and salt in mixing bowl. Mix to combine.
Add in egg replacer and apple sauce. Mix to combine.
Add milk and combine.
Pour into prepared baking dish and bake for 30 minutes or until a tester comes out clean
NOTES***:
We used a 10inch cake round (entremet ring) and placed it in a cookie sheet, then taped off that section with cardboard so there was just enough space for the cake round to fit. We poured the cake batter in the cookie sheet to bake and once it was done used the cake round to cut out a perfect circle. We dehydrated the extra pieces of cake from the cut out so they became crunchy like cookies and put these piece inbetween each layer of cake and icing and then also on top- as you can see pictured. You can use this method or use a 10 inch cake round. It is up to you. We use this method to keep the cakes the same size and height instead of cutting of the tops of the cake had we baked them in a cake pan.

Chocolate Cookie Cake Layer 
 If you are making two chocolate layers like we did, you must make this recipe TWICE
1 3/4 cup gluten-free all purpose flour 
3/4 cup black cacao powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups Sugar
1 vegan egg, 1 tbsp Neat + 2 tbsp water
2 tbsp apple Sauce, unsweetened
1/2 cup vegetable oil
2t vanilla extract
2 cup almond milk
NOTES:
Its important to get the extra dark black cocoa powder as it gives it that oreo taste that you are looking for. Also you can dehydrate the extra pieces of cake in the oven at 200F until it is crispy like a cookie and use these as the cookie bites inbetween the layers of the cake and on top.

Method:
Preheat oven to 350 degrees. Grease a 9-inch baking pan.
Combine all dry ingredients and mix
Add in all wet ingredients and mix to combine
Pour into prepared baking dish and bake for 40 to 45 minutes or until a tester comes out clean.

What You Need:
Vanilla Frosting
15 oz Non-Hydrogenated vegetable Shortening
3/4 cup powdered sugar, sifted
1 tbsp vanilla extract

Method:
-Combine all ingredients in a mixing bowl and mix together until smooth

ASSEMBLY:
set oven at lowest setting and dehydrate the cake trimmings and crumble it into smal pieces. Meanwhile, using a piece of acetate paper, wrap it around in a circle so it fits perfectly inside the cake round (entremet ring) or cake pan. tape it. You might need to cut the acetate paper in half to is not super tall. Place the acetate paper on the cake tray or whatever you are using to serve it on and put in the first chocolate cake layer, spread 1/3 of the frosting on the cake, top with the dehydrated cookie bits, and then put the vanilla cake on and repeat. Then top with chocolate layer, frost, and decorate the top of the cake however you see fit. We painted a chocolate stripe and crumbled the cookies (dehydrated cake) on top.

***This video uses a similar method to make and assemble the cake so if you need some extra tips check it out.

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HEY, I'M CARA

On paper, I'm a certified health coach, holistic nutritionist and chef.

In action, I'm a purpose driven Food Freedom and Body Wisdom Consultant, guiding woman and men towards the health and lifestyle of their dreams.

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