Vegan Carrot Pineapple Spice Cake

Vegan Carrot Pineapple Spice Cake

This is a guest post by Lesley from Lesley’s Vegan Kitchen.

“Vegan Carrot Pineapple Spice Cake”

Ingredients:
Cake:
2 1/4 cups unbleached all purpose flour
3/4 cup vegan sugar
1/2 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
3/4 cup Tofutti Better Than Sour Cream
1 20 oz. can pineapple chunks
2 cups carrots, shredded
3/4 cup walnuts, chopped

Cream Cheese Frosting:
1 8 oz. Tofutti Better Than Cream Cheese
1 vegan, dairy free butter substitute
1 teaspoon vanilla extract
1 tablespoon soy (or other non-dairy milk)
4 cups powdered sugar

Directions:
1. Heat oven to 350F.
2. Grease two 9 inch round cake pans with baking spray.
3. Combine the dry ingredients (the first 6 ingredients) in medium sized bowl.
4. Blend the pineapple chunks with its own juice and transfer liquid to a bowl and add Tofutti Better Than Sour Cream and carrots. Mix well.
5. Combine wet ingredients with the flour mixture and mix well.
6. Pour batter evenly into prepared pans.
7. Bake for 30 minutes or until toothpick come out clean. Then cool 10 minutes and remove from pans. Cool completely on wire rack before frosting it.

Frosting:
1. Beat vegan butter with 2 cups of sugar and milk, add little by little the Tofutti Better Than Cream Cheese. Mix for a couple of minutes and add the rest of the sugar and the vanilla. Mix until frosting reaches desired spreading consistency.
2. Place one cake layer on serving plate and spread frosting. Top with the other cake layer. Spread sides and top of cake with remaining frosting. Decorate with chopped walnuts.

Visit Lesley at www.lesleysvegankitchen.com and www.lesleycocinavegan.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Killer vegan carrot pumpkin bars

Killer vegan carrot pumpkin barsAttack of the Killer Bunnies…Incorporated! Great name for a blog! Shannon at Killer Bunnies Inc. has a recipe for vegan “Carrot Pumpkin Bars,” made with Tofutti Better Than Cream Cheese. Carrots, killer bunnies – seems to go together.

It’s kind of a holiday-themed recipe too, as it calls for canned pumpkin and pumpkin pie spice. You’ll also need all-purpose flour, baking powder, baking soda, granulated sugar, brown sugar, margarine, vegetable oil, shredded carrots, almond milk, and…Tofutti Better Than Cream Cheese.

Mix all this stuff up, bake it, then top with a Tofutti Better Than Cream Cheese frosting and you’re all ready to enjoy! Your ears might grow, however…

Nice job, Shannon.

Tofutti Better Than Cream Cheese hops up…err…pops up in sorts of recipes, lots of which end up right here on Tofutti Foodie! So try these recipes too: Peanut Butter Fluff Pie, Banana Ice Cream, Spicy Hot Macaroni and Cheese, Caramel Pie, and a lot, lot more. Get cooking!

Via Killer Bunnies, Inc.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Peanut Butter Fluff Pie

Peanut Butter Fluff Pie

This is a guest post by Sandra from Vegan Mother Hubbard.

Ingredients:

Crust:

36 vegan chocolate sandwich cookies
1/4 cup vegan butter, melted

Filling:

3/4 cup Tofutti Better Than Cream Cheese
1/2 cup creamy peanut butter
2 cups powdered sugar
3 cups vegan whipped cream

Garnish:

about 1/4-1/3 cup maple caramel sauce*
about 1/3 cup chopped, salted peanuts

Directions:

1. Preheat oven to 350 degrees.

2. Pulverize the cookies in a food processor, to create a fine crumb.

3. Stir the cookie crumbs and butter together. Press the mixture into a pie pan, to create
a crust.

4. Bake for 15 minutes.

5. While the crust is baking, combine the Tofutti Better Than Cream Cheese and peanut butter in a large bowl. Using an electric mixer, cream the ingredients until thoroughly combined and smooth.

6. Beat in the powdered sugar in 1/2 cup additions, combining completely, before the
next addition.

7. Gently fold in the whipped cream, 1 cup at a time, until you have a light, fluffy mixture.

8. Spread the filling into the completely cool crust. Refrigerate for at least an hour.

9. Put the caramel in a plastic sandwich bag. Cut off just a tiny bit of one corner. Gently
squeeze the caramel out, and drizzle over the chilled pie. Sprinkle with peanuts.

10.* To make the maple caramel sauce, substitute 1/2 cup maple syrup in place of 1/2 cup of the corn syrup in this recipe.

Visit Sandra at www.veganmotherhubbard.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Guilt Free Banana Ice Cream

Guit Free Banana Ice Cream

This is a guest post by Maddy from Lady Mermad.

Guilt Free Banana Ice Cream

Ingredients:

Ice Cream:

1 whole banana
1 tsp cinnamon
2 tbsp Tofutti Better Than Cream Cheese
1 tsp light brown sugar
1/3 cup of light almond milk

Topping:

1 tbsp Tofutti Better Than Sour Cream
1 tbsp Tofutti Better Than Cream Cheese
1 tbsp almond milk
1 tsp light brown sugar
1 tsp cinnamon
1 tsp vanilla granola

Directions:

Cut the banana into half inch pieces and freeze for 1 hour.

Take the banana out of the freezer and set aside for five minutes. Then add the ice cream ingredients into a blender and blend until fully smooth scoop the ice cream into a freezer safe container and set in the freezer for 5 minutes.

During the five minutes blend all of the topping ingredients excluding the granola with a whisk or compact blender. (A regular blender will be too large for the topping).

Take the ice cream out of the freezer and pour the topping over the ice cream and garnish with the granola and extra banana slices.

Then enjoy!

Visit Maddy at www.ladymermad.blogspot.com (broken link).

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

No bake orange cheesecake

No bake orange cheesecake No bake? It sounds like magic to make a cake without baking, but…its possible! India over at A Vegan Obsession has whipped up a “Double Layer, Orange & Cardamon Cheesecake” that is not only no bake, but this wonderful orange cheesecake – is also gluten-free and vegan. Plus it’s made with Tofutti Better Than Cream Cheese!

So how does India make this cake? Simple! You do it one layer at a time. Don’t worry. India explains how. As for what’s in it, ingredients like almond flour, flax meal, maple syrup, cashews, vanilla, fresh squeezed orange juice, orange oil, coconut oil, tofu, and Better Than Cream Cheese!

The finished not-baked-cake looks great. Nice work, India!

And India took some awesome pictures too. Don’t forget to check them out.

Via A Vegan Obsession.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest