CHRISTMAS TREE CAKES!!!
Big Debra's Vegan Christmas Tree Cakes!
(Little Debbie doesn't have anything on these! ;)
Ingredients (* = Organic)
CAKE:
1/2 cup Butter (Earth Balance, Non-GMO)
1 cup RAW Turbinado Cane Sugar (Wholesome Sweeteners *)
1/2 cup Brown Rice Syrup (Lundenburg *)
8 oz. Sour Cream (Tofutti *)
1 1/2 t. Vanilla Extract (Spicely *)
2 t. Freshly Squeezed Lemon Juice (*)
1/4 cup Egg Replacer powder whisked with 1/3 cup warm water until gooey (Ener-G)
2 cups Unbleached and Unrefined Flour (Arrowhead Mills *)
1 t. Baking Soda (365 *)
1/2 t. Salt (Palm Island)
1 t. Turmeric (Spicely *)
1/2 t. Cinnamon (Simply Organic *)
1/2 t. Nutmeg (Simply Organic *)
3/4 cup Coconut Milk Nog (So Delicious *)
In a large mixing bowl, use an electric mixer to beat the Earth Balance Butter until creamy. Add the RAW Turbinado Sugar and Brown Rice Syrup and beat for an additional 3-4 minutes, or until the mixture is aerated and fluffy. Add the Sour Cream, Vanilla Extract, Lemon Juice, and Egg Replacer mixture and beat until smooth and creamy. Set aside.
In another mixing bowl, sift together the Flour, Baking Soda, Turmeric, Cinnamon, Nutmeg, and Salt. Add the dry ingredients to the wet in several additions, alternating with the Coconut Milk Nog, until all of the ingredients have been added. Bake for 22-25 minutes at 350F.
(Makes 3 8x8 Pans)
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CREAM:
3/4 cup Vegetable Shortening (Spectrum *)
1/4 cup Butter (Earth Balance, Non-GMO)
1 cup Powdered Sugar (Wholesome Sweeteners *)
1 t. Vanilla Extract (Spicely *)
2 tbl. Original Soy Milk Powder (Better Than Milk SOY)
2 tbl. Coconut Milk Nog (So Delicious *)
Beat together the Vegetable Shortening and Earth Balance Butter with a hand held beater or stand mixer. Add the Powdered Sugar and beat until completely light and fluffy, about 5 minutes. Add the Vanilla Extract, Soy Milk Powder, and Nog. Beat for another 2 minutes.
--------
COATiNG:
1 pack White Chocolate Chips, Melted (Lieber's)
Put about 1 inch of water in the bottom of a pot and rest a bowl over the opening. Pour the White Chocolate Chips in the bowl and turn up the heat. Stir continuously until melted.
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TOPPiNGS:
Prepared Cream mixed with fresh Beet Juice. (*)
RAW Turbinado Sugar mixed with fresh Mint Leaf Juice. (*)
A+B=C
======
DiRECTiONS:
Cool cake in refrigerator for about 20 minutes. Take it out and cut out the traditional Christmas tree shape. Cream the top of one Christmas tree piece and stack another piece on top to (Ultimately making 2 cake layers.). Fill in any gaps around the edges with cream until it is as smooth as possible. Cover and let cool in freezer. Melt the white chocolate chips and coat the Christmas tree cakes on all sides (Don't stress, it doesn't have to be perfect). Place coated Christmas tree cakes back in freezer to harden. Mix together some fresh beet juice and left over cream to pipe the design on top of the Christmas tree cake (Beet juice is more of a pink than red, but beets were the closest thing to red produce in my refrigerator.. so don't hate.). Then mix together some RAW turbinado cane sugar with freshly juiced mint leafs to create the green sugar sprinkles (The mint leafs not only gives the sprinkles the green color, but it also gives them a great extra flavor!). Throw some sprinkles on it and *BAM. Merry Christmas!
-ENJOY.
(Little Debbie doesn't have anything on these! ;)
Ingredients (* = Organic)
CAKE:
1/2 cup Butter (Earth Balance, Non-GMO)
1 cup RAW Turbinado Cane Sugar (Wholesome Sweeteners *)
1/2 cup Brown Rice Syrup (Lundenburg *)
8 oz. Sour Cream (Tofutti *)
1 1/2 t. Vanilla Extract (Spicely *)
2 t. Freshly Squeezed Lemon Juice (*)
1/4 cup Egg Replacer powder whisked with 1/3 cup warm water until gooey (Ener-G)
2 cups Unbleached and Unrefined Flour (Arrowhead Mills *)
1 t. Baking Soda (365 *)
1/2 t. Salt (Palm Island)
1 t. Turmeric (Spicely *)
1/2 t. Cinnamon (Simply Organic *)
1/2 t. Nutmeg (Simply Organic *)
3/4 cup Coconut Milk Nog (So Delicious *)
In a large mixing bowl, use an electric mixer to beat the Earth Balance Butter until creamy. Add the RAW Turbinado Sugar and Brown Rice Syrup and beat for an additional 3-4 minutes, or until the mixture is aerated and fluffy. Add the Sour Cream, Vanilla Extract, Lemon Juice, and Egg Replacer mixture and beat until smooth and creamy. Set aside.
In another mixing bowl, sift together the Flour, Baking Soda, Turmeric, Cinnamon, Nutmeg, and Salt. Add the dry ingredients to the wet in several additions, alternating with the Coconut Milk Nog, until all of the ingredients have been added. Bake for 22-25 minutes at 350F.
(Makes 3 8x8 Pans)
--------
CREAM:
3/4 cup Vegetable Shortening (Spectrum *)
1/4 cup Butter (Earth Balance, Non-GMO)
1 cup Powdered Sugar (Wholesome Sweeteners *)
1 t. Vanilla Extract (Spicely *)
2 tbl. Original Soy Milk Powder (Better Than Milk SOY)
2 tbl. Coconut Milk Nog (So Delicious *)
Beat together the Vegetable Shortening and Earth Balance Butter with a hand held beater or stand mixer. Add the Powdered Sugar and beat until completely light and fluffy, about 5 minutes. Add the Vanilla Extract, Soy Milk Powder, and Nog. Beat for another 2 minutes.
--------
COATiNG:
1 pack White Chocolate Chips, Melted (Lieber's)
Put about 1 inch of water in the bottom of a pot and rest a bowl over the opening. Pour the White Chocolate Chips in the bowl and turn up the heat. Stir continuously until melted.
--------
TOPPiNGS:
Prepared Cream mixed with fresh Beet Juice. (*)
RAW Turbinado Sugar mixed with fresh Mint Leaf Juice. (*)
A+B=C
======
DiRECTiONS:
Cool cake in refrigerator for about 20 minutes. Take it out and cut out the traditional Christmas tree shape. Cream the top of one Christmas tree piece and stack another piece on top to (Ultimately making 2 cake layers.). Fill in any gaps around the edges with cream until it is as smooth as possible. Cover and let cool in freezer. Melt the white chocolate chips and coat the Christmas tree cakes on all sides (Don't stress, it doesn't have to be perfect). Place coated Christmas tree cakes back in freezer to harden. Mix together some fresh beet juice and left over cream to pipe the design on top of the Christmas tree cake (Beet juice is more of a pink than red, but beets were the closest thing to red produce in my refrigerator.. so don't hate.). Then mix together some RAW turbinado cane sugar with freshly juiced mint leafs to create the green sugar sprinkles (The mint leafs not only gives the sprinkles the green color, but it also gives them a great extra flavor!). Throw some sprinkles on it and *BAM. Merry Christmas!
-ENJOY.
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