Vegan Pineapple Muffins

Had a fresh pineapple what could I done better? Found a very good and simple recipe. I was to eager to taste it, so I charged in while ít was still hot. It tasted horrible but! but but but! I gave it a go later in the morning and it transformed into a good muffin! Found it at in a post by Mansi.

1  cup whole wheat flour
3/4 cup all-purpose flour
(or, instead 2 cups of all purpose flour)

1 tbsp baking powder/ sodium bicarbonate
1/4 tsp salt
1/2 cup vegan sugar
1 cup drained crushed pineapple
1/2 cup sweetened shredded coconut
1/2 cup vegan milk ( I used soymilk)
1 1/2 tbsp vinegar

1.Preheat the oven to 200°C (400 F) and spray the muffin pan with a non-stick spray.( or just grease it, and sprinkle some flour over it)
2.Sift together the flours, baking powder, and salt. In another bowl, mix the pineapples with the sugar, soymilk, and vinegar.
3.Pour the mixture into the flour mixture and stir just until combined. Add in the shredded coconut, and pour into prepared muffin cups.
4.Bake for 15-20 minutes, until a toothpick comes out clean. Allow it to cool the rack for 5-8 minutes, remove it carefully and eat when it cools down completely.

Thanks Mansi!


Vegan banana cake

I had some ripe bananas at home that l had to take one of so I searched tor a banana cake recipe, banana muffins let me feel rather suspicious… A banana cake sounded so perfect, so I set out for a quest and annh53182’s, from, vegan banana cake seemed just the right thing.


Serves 6
1 cup flour
1 tsp sodium bicarbonate
1/4 teaspoon salt
1/2 cup sugar
1/8 cup vegetable oil (I used olive oil)
2 mashed large ripe bananas
1/8 cup water
1/2 teaspoon vanilla

Hand on!
1.Pre-heat oven 170°C (350F). Lightly grease a baking pan.
2.In a small bowl, combine the flour, sodium bicarbonate and salt. In a separate large bowl, whisk together sugar and oil, then add the mashed bananas. Add water and vanilla, stir. Add the flour mixture, stirring just until well blended
3.Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.


Vegan pear chocolate pudding-cake

As i was thinking of a name for the recipe, or title, it sudenly came to me when i was reaching out for the 2 last pears i the fridge: peerless chocolate cake. It did not comeout as a cake since i forgot to add a rising agent, was stubborn and didn’t add sugar. I’d like to improve this recipe in the future,maybe some sugar, i think 1/3 of a cup will be enough. If you do not add the sugar, it will still be sweet if your chocokate has sugar in it, because the pears (peers) help. It is very moist, and surprisingly this got sweeter overnight.

20130512_232403-1    The other half? Well, i ate it before the picture, sorry…


60 grams of your favourite chocolate (vegan)

1 1/2 cup flour

2 tbsp ground nutmeg (once again i hammered it)

(1/3 brown sugar)

Vanilla soy yogurt

1/2 cup water (or non dairy milk (i’m trying to manage my cholesterol although i know cakes don’t help)

2 sweet pears

1 tsp sodium bicarbonate

Hands on!

1.Preheat oven 170C (350F)

2. “Food process” your chocolate, or simply hammer it until dust, add the flour (and sugar if using), water, nutmeg. Blend it, in the food processor or with your hands, with some tool.

3.Cut the pear in small pieces and add to the batter.

4.Towards the oven! For about 40-45 minutes bake, or until the gooeyness disappears.

Hope you like it! If you have suggestions to improved please mention 😀

My mother liked the pears but did not quite like the chocolate. My father simply said that if i had the chance i’d improve it. Tomorrow i’ll take some for my classmates for more feedback!
Update: my classmates thought it was very good! *very happy* I better add a moist alert to this recipe.

Vegan Vanilla Cake – Cake Boss recipe adapt

1 1⁄2 cups cake flour, plus more for flouring the cake pans734294_10200102281092435_500210080_n
1 cups sugar, plus more for unmolding cake
1 cups Italian Custard Cream (optional)
1⁄4 cup vegetable oil
1 tsp baking powder
1 tbsp
1/2 tsp pure vanilla extract
1⁄4 teaspoon fine sea salt
1 cup soy milk
2tbsp lemon juice

Unsalted butter to grease pan
sprinkle some flour to prevent it from sticking (too much)


1. Position a rack in the center of the oven, and preheat the oven to 170ºC.

2. Put the flour, sugar, custard cream, if using, vegetable oil, baking powder, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute.

3. Set 1/2 cup soy milk aside and pour the lemon juice in, let it sit for 5 minutes, until it solidifies a little (this will keep the ingredients together)

4. With the motor running, slowly add the soy lemon milk, tbsp by tbsp, adding the next one after the previous one has been absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate the ingredients, and return the mixer to low-medium speed. After all the eggs are added, continue to mix for an additional minute to ensure the soy lemon milk has been thoroughly mixed in. This will help guarantee that the sugar is dissolved and that the flour has been thoroughly mixed in.

5. With the motor running, add the soy milk, stopping the motor to scrape the sides and bottom between the two additions. Continue to mix for another minute or until the mixture appears smooth. Before baking, be sure the batter is at room temperature.

6. Scrape down the bowl and get as much batter as possible out. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes. Make sure, with a toothpick that the bottom is dry.

7. Remove the cakes from the oven and let cool for at least 30 minutes, preferably an hour (although I ate it right away). The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a cookie sheet, top with sugar, and one at a time, turn the pans over and turn the cakes out onto parchment; the sugar will keep it from sticking. Refrigerate or freeze until ready to decorate (or to eat).


This recipe was adapted from a Cake Boss recipe.


P.S.- It looks dark because my oven is weird.

Vegan Pumpkin Cake

Serves 8 (not so glutonous people)


3 cups pumpkin

3 cups yellow sugar

3 cups flour

1 cup vegetable oil

250 ml soy milk

3 tablespoons baking powder

1 tablespoon sodium bicarbonate

2 clovers

1 teaspoon cinnamon

1 teaspon vanilla extract

2 walnuts


1. Pre-heat oven 170ºC.

2. Combine flour, sugar then add soy milk, oil(room temperatur). Mix well.

3.Crush the clovers and the nuts, throw it in the batter along with the cinnamon, baking powder and soda bicarbonate. Mix well.

2. Grease surface to pour cake. Pour cake, let it sit for 8 minutes.

3. Put it in the oven and bake for 40 min, or until the toothpick gives greelight ( it is not too moist, because pumpking leaves everything combined together.