Sometimes I can be a real great housewife. For example when I go to work in the morning, come home and feed my three month old while my boyfriend goes grocery shopping for me, I then bake three types of muffins, in the meantime go shopping again because something is missing, I then go to the gym, and afterwards make another tarte.
Yes, it was my birthday. 🙂
In the end, we had vegan chocolate cherry muffins, not-so-vegan berry crumble muffins, sugar and salt free apple banana oat muffins for my nine month old guest of honor, and a lemon tarte. And I fell into my bed like I was half dead. But then I could celebrate the next day with my guests and a lot of cake.
We are heading towards 2015, a year full of hover boards and flying cars. For this occasion, we absolutely needed to make a party, and there had to be flux capacitor brownies. Except for the decorations, which contained bees wax, they were also vegan.
For those who don’t know the flux capacitor, you can get an impression here:
This weekend, two friends of mine celebrated their wedding. This was the reason, why I made a test cake last week – I wanted to test the texture of the vegan „butter“ cream (it is suitable for multi-layered cakes).
Here the result: a three layer chocolate lemon cream cake. Overall, I am happy with it, and I think the guests liked it as well. But next time, I would use marzipan or fudge as a topping, because the raw cream just does not look very nice.
For the buffet, I also made a poppy seed cake and a vegan cheese cake with plums. As always, there are pictures below.
Special occasions require special cakes – so I probably should have made a black-red-golden Germany cake for the world championship. But I am not the patriotic flag person, and I was rather preparing for a special celebration in the next weeks.
To test the cake I want to make for that occasion (details will follow), I made this vegan chocolate lemon cake. The recipe again comes from my vegan baking book. I took it to work and had my colleagues try it. And here are some pictures:
Two weeks ago I baked the vegan cheesecake from the book by Dunja Gulin. I wanted to try tofu cheese cake for some time, and the friend I made this one for is lactose intolerant. Since vegan recipes are inherently lactose free, this was the perfect opportunity. Normally, I am not a big fan of tofu – I like it in warm dishes, but the smell and consistency of raw tofu are not very appealing to me. Hence I was quite skeptical whether it is really possible to make cake out of it. The result however was surprisingly good, and several people told me that they did not taste the tofu. Only the consistency was a little more dry than the one of normal cheesecake.
Unfortunately, I did not take a picture – but I will for sure bake the tofu cheesecake another time! To compensate, here are pictures of today’s breakfast, where I tried to make some bagels. Too late I realized I did not have any yeast at home. So I did a little bit of research and tried natron. What I found: while yeast works on sugar, natron needs acid. So I mixed a spoonful of vinegar in the dough and started. If I used yeast, the dough would have swelled before baking, and I could have made the bagels bigger. Like this they turned out a little small and compact, probably also due to the fact that I used a part whole-grain flour. Nevertheless, I liked their taste.
The original recipe (using yeast, no whole-grain, in German) is from Shehadistan.