vegan berry chantilly cake - revisited

Vegan Berry 'Chantilly' Cake - the final look

the practice round; half cake style.

building the layers

building the layers...

I made a version of this cake back in May; this time I altered the frostings a bit, so it held together better (the previous version fell apart after it set; delicious nonetheless).
This cake is based on the Whole Foods Market version.
For the cake, I used the basic yellow cupcake recipe from Vegan Cupcakes Take Over the World, but used agave nectar instead of sugar.
I made three different frostings -
For the between layers - I used a slightly altered version of coconut creme frosting from Elana's Pantry plus a little bit of basic vegan creme cheeze frosting (but adding more almond extract). For the frosting the outer layer and top, I used the same vegan creme cheeze frosting. Then for the 'lacing' (I used a leaf tip/pastry bag), I used a basic vegan butter creme frosting (but with more almond extract) - it holds together better.
For the berries between the layers, I used strawberry, blueberry, raspberry and let them macerate; For the berries on top, I coated them with sugar-free apricot jam.
delicious!

Fairgrinds Coffee - passing the torch

It has been a pleasure and a joy serving the vegan community, delivering food to Fairgrinds Coffee;
As life rearranges itself, I must follow the path and listen.
I am passing the torch on to the Diva Chef, who also delivers to Z'otz (on Oak Street).
I'm still baking and cooking, and taking special orders, of course, so feel free to email me for special requests.
Thanks so much for the support!

this week at Fair Grinds Coffee

Pad Thai
(peanut free)

Potato Salad

Gazpacho

I prepare and deliver the vegan menu items to Fair Grinds Coffee.
yum!

vegan berry chantilly cake and cupcakes!

Carrot Cake Cupcakes with vegan cream cheeze frosting (vegan, gluten free, agave sweetened )

Berry Chantilly Cake (vegan, agave sweetened, local berries)

Berry Chantilly Cupcakes

happy and delicious!

various baking adventures of late

Now that summer is kicking in the heat, I won't be at the markets, but I am taking orders for vegan and gluten-free treats and as well as general cooking and catering.

some new favorite treats I've stirred up.
Zucchini Cookies - I found this recipe online (when browsing for carrot cake recipes) and decided I'd make it vegan/gluten-free and sugar-free.
(I used the same proportions of most ingredients, subbing flour for gluten free flour blend; subbing the sugar for half the amount of agave and adding a tsp of xanthum gum.) DELISH!

Carob+Blueberries+Beans = Pudding or Brownies.
It sounds strange, yes, but totally yummy. Derived from the vegan black bean brownie recipe, I decided to alter to my own dietary needs/restrictions.
I cooked up mung beans instead, as they are one of the easiest beans to digest; then added blueberries, crystalized ginger, coconut oil, and a few tablespoons of carob powder, and added all this to the food processor. presto, pudding. yum!

May markets

I'll be at the Sankofa Market on Saturday, May 9th - St Claude and Caffin Ave - 10am-3pm
I'll also have a table at the Bywater Arts Market on Sat. May 16th - Royal and Piety St - 9am-4pm.
In addition to various baked goods, I'll have vegan potato salad and another savory food dish (tba).
THANKS!!

pics of the latest creations

Raw Coconut Cream Pie (from the Cafe Gratitude recipe book)

Spring Rolls and Kale Rolls (made a raw sunflower seed cheeze and raw cauliflower "rice" pilaf to roll up in the kale leaves and rice papers; super yummy and went well for my first spring roll-up)

Vegan Potato Salad; creamy goodness, thanks to Vegenaise.

15 Bean Salad