Bakemaster wrote:Vegan cakes tend to be moister than other cakes. The crumbly, firm texture you find in a plain white or golden birthday cake, for example, strongly depends on eggs and butter to work.
I had that problem when I first bought Veganomicon, especially with the Almond-Quinoa muffins (my favorite because they've got so much protein for a muffin) which would frequently start decomposing into a heap of gagging, stench-filled, disgusting gunk by the second or third day.
The way I make them now helps them last almost a full week (they never last that long before I eat them anyway) and improves the taste.
Original ingredient list:
*vanilla soy milk (1 cup)
ground flaxseeds (1 tablespoon)
*canola oil (1/4 cup)
*agave nectar or pure maple syrup (1/4 cup)
vanilla extract (1/2 teaspoon)
all-purpose or whole wheat pastry flour (1 1/4 cups)
almond meal or almond flour (1/4 cup)
*baking powder (1 1/2 teaspoons)
salt (1/2 teaspoon)
ground cinnamon (1/2 teaspoon)
ground cardamom (1/2 teaspoon)
cooked quinoa (1 1/4 cups)
*finely chopped dried apricots or currants (1/2 cup)
-I use organic whole milk instead of soy milk (I'm vegetarian, not vegan), so I don't know if using soy milk holds it all together a bit better anyway. I should try it some day just to see.
-I tried substituting the canola oil with olive oil, but that just burned up in the oven. Now I use coconut oil, which is not only much tastier but also binds it together better. I think it's because Coconut oil solidifies at room temperature. Unfortunately, you have to heat up all the liquids while you make it to get around that, but it makes the final muffin so much better!
-Agave nectar is better. Take no substitutes. Maple syrup is great, but it does not compare.
-The recipe itself mentions baking soda as well as baking powder even though only one is on the ingredient list... I've only ever used baking powder, and it tastes fine.
-I don't like apricots at all, and they completely overpower the rest of the muffin to my sense of taste. Raisins are the best dried fruit to use in these muffins, and they come pre-diced just because grapes are small when they dry up.
Pre-heat to 350F, and get a muffin tin. (grease it up a little so things don't stick)
Sift the flour, almond flour, baking powder, salt, cinnamon & cardamom together - all the dry stuff first is easier. It's patient while it waits for you, unlike the wet stuff in the other bowl.
Whisk the milk & flaxseeds; wait a minute; and whisk the coconut oil, agave nectar & vanilla extract into the wet stuff bowl. Pour this bowl into the dry bowl. Mix it up a little bit until you don't see dry stuff hanging out on the edges. (no more than that) Add the quinoa and raisins now, without crushing anything. Stir it enough to get it spread out & lose the major chunks. Don't over mix with your spoon here. (I don't know why since I've never ruined it with excessive stirring, but I was told to never over stir muffin mix...)
Then bake it about 25 minutes. Sometimes a little less, but usually it takes about 25 minutes for me. Poke it down to the bottom to check if it's done when it gets near the end. When it comes out, let it cool down before you take them down. I usually get the grid on top & flip the whole thing over, and they pop out upside down all on their own. Of course, I'm a terrible cook, but that's how it works for me. Don't forget to clean everything while you're waiting on the muffins in the oven. That stuff dries on, and it's a ***** to get off.
Nutrition facts for veggies & vegans:
Quinoa is a complete protein and contains roughly twice as much as most whole grain rices.
Quinoa has very high iron & calcium content for you!
Flaxseeds have Omega-3 (unfortunately the ALA variety, I think, but still), which really only leaves a B-12 gap in your standard nutritional gaps.
It's a super healthy snack, and it's very tasty. I sometimes have them for dessert or even as a light lunch on the go if you take enough of them with you.