Category Archives: Gingerbread Project 2010

2010 holiday baking project – all things gingerbread!

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting

These Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are perfectly moist and are totally addictive!  Gingerbread is my favourite holiday flavour and over the years I’ve made lots of gingerbread recipes.  Everything from gingerbread bacon cookies to gingerbread stuffing, I love experimenting with this flavour.  Surprisingly, I had yet to make cupcakes, so for an upcoming holiday party I decided to bring a vegan dessert.  I love the richness of vegan treats and adore a cream cheese frosting (the best kind!).  I also had to make them dairy free for my boyfriend, so with that in mind I set out to make these ultimate vegan cupcakes.

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting

These spiced vegan cupcakes are spongy and stay moist because of the baking soda combined with the coconut oil, which also added to the sweetness.  I used homemade apple sauce as a natural sweetener as well as a binder and it worked like a charm.  I find it so satisfying to bake without processed sugar.  For the topping,  I chose Daiya cream cheese as this brand really tastes like the real thing.  The frosting turned out amazing!  Dairy-free, creamy and fluffy, I actually prefer this to the regular version.  I couldn’t stop eating the leftovers!

These to-die-for, oh-so-moist Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are full of spiced flavour, with a kick of citrus and are topped with a velvety, tangy frosting.  A nice light, low sugar dessert for the holiday season!

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 12 cupcakes

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

These to-die-for, oh-so-moist Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are full of spiced flavour, with a kick of citrus and are topped with a velvety, tangy frosting. A nice light, low sugar dessert for the holiday season!

Ingredients

    For the cupcakes:
  • ¼ cup fresh orange juice
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • 3/4 cup unsweetened apple sauce
  • ¼ cup coconut oil
  • ½ cup pure molasses
  • 1 teaspoon baking soda
  • For the frosting
  • 1 container (227 g) of Daiya cream cheese (or similar dairy free cream cheese)
  • ¼ cup unsweetened apple sauce
  • 2 tablespoons coconut oil
  • ½ teaspoon vanilla
  • 1 ½ cups confectioners' sugar
  • zest of one orange
  • 2 teaspoons fresh orange juice
  • 12 small pieces of crystallized ginger
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon thinly sliced crystallized ginger

Instructions

  1. Preheat oven to 350°F and line a twelve cup muffin tray with liners. Heat orange juice in a small pot until it boils.
  2. Into a medium bowl whisk together the flour, ginger, cinnamon, cloves, nutmeg, cayenne pepper and the salt.
  3. In the bowl of an electric mixer mix apple sauce, coconut oil and molasses until combined.
  4. In a measuring cup combine the baking soda with 1/4 cup heated orange juice and stir the mixture to dissolve the baking soda. Stir the juice into the molasses mixture.
  5. Add the dry ingredients to the wet ingredients a little at a time until evenly combined, making sure to scrap the sides with a spatula.
  6. Spoon the batter into the liners, filling them halfway. Bake for 20 minutes, or until a toothpick comes out clean. Don't worry if the cupcakes are flat or slightly indented on top. Transfer the cupcakes to a wire rack to cool.
  7. In the bowl of an electric mixer, beat together the cream cheese, apple sauce, coconut oil and vanilla until combined. Slowly add the icing sugar, 1/4 cup at a time, gradually increasing the speed of the mixer until all the sugar is mixed in. Beat on high until smooth and fluffy.
  8. Beat in the orange zest and juice and the chill the frosting for at least 30 minutes in the fridge.
  9. Spread the frosting on the cooled cupcakes and top each one with a piece of ginger.
http://iseehungrypeople.net/2016/11/21/vegan-gingerbread-cupcakes-orange-cream-cheese-frosting/

What is your favourite vegan cupcake recipe?  Do you love gingerbread and cream cheese frosting as much as me? 

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

Quinoa Ginger Date Cakes

One Sunday morning, I was waiting for my friends to come over for a Lord of the Rings marathon.  I had lots of yummy food to keep us going on our 11 hour journey to Mordor, but decided on a whim to also make some ginger molasses cookies from the Quinoa 365 cookbook.  I made all my usual replacements to make them gluten/refined sugar free, and even though the batter was a bit runny, I popped the cookies into the oven and hoped for the best.  When the time was up – the cookies had all fused together into one thin rectangular cake!  Disaster!  But I tasted the cake/cookie, and it was actually pretty yummy, so I tried to save my poor gluten-free baking by spreading some date puree on top.  I rolled up one cake sheet into a dessert roll and folded the second tray in half to make little dessert sandwiches.  When my friends arrived I ran up to the door yelling gleefully “I invented something awesome!” and promptly shoved a tray full of ginger date cakes under their noses.  I love when accidents turn into something amazing, that’s the beauty of art and cooking!  The combination of the moist ginger cake and the creamy date puree is definitely one of the best mistakes I’ve ever made.   I preferred the sandwiches to the rolls because I found the puree balanced out better, and was a bit too dense in roll form. Needless to say, by the time Frodo made it to Mordor, the cakes were almost gone!

Ingredients:

1/2 cup butter – room temperature

1 cup brown rice syrup

1 large egg

1/4 cup organic molasses

1 cup quinoa flour

1 cup gluten free flour

1 teaspoon xantham gum

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon fresh grated ginger

1 teaspoon ground cinnamon

1 teaspoon all spice

1/2 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon Stevia

2 cups date puree

Directions:

Preheat the oven to 350F.  Cover two baking sheets with parchment paper.

Cream the butter and brown rice syrup in a large bowl.  Beat in the egg, molasses, ginger and Stevia.  Set aside.

Mix the flours, xantham gum, baking soda, salt, cinnamon, all spice, cloves and nutmeg in a medium bowl and blend well.  Add the butter mixture to the flour mixture and mix until a smooth dough forms.

Pour half the batter on each of the baking sheets, keeping a rectangular form.  Bake for 15 minutes, or until light and fluffy, rotating the sheets halfway.

Cool on wire rack for 10 minutes.  On a flat surface, cut each rectangle cake in half.  Using a spatula, carefully spread half the date puree evenly over one half.  Top with other half making a large sandwich.  Cut into squares.  Repeat with other cake.

Quinoa Ginger Date Cakes

Gingerbread Project 2010: Gluten-Free Gingerbread Tofu Cheesecake

And now for my gingerbread finale: a tofu cheesecake in a gluten-free (processed) sugar-free gingerbread crust.  The last time I was in New York, I ate an amazing tofu cheesecake at Masaharu Morimoto’s restaurant and have been trying to replicate the brilliance that I tasted ever since.  The first recipe I made for my gingerbread project was gluten free gingerbread men, and I thought this would make a great crust for a cheesecake.  So for the final recipe of my gingerbread project, I combined the two to make a holiday dessert that’s a little easier on the waistline, but just as creamy as a regular cheesecake.  I actually prefer the tofu cheesecake because it’s not as heavy.  I made the whole gingerbread cookie recipe and froze the other half; once the gingerbread is made the recipe is really fast and easy.

Gingerbread Project 2010: Gluten-Free Gingerbread Tofu Cheesecake

51

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 cheesecake

Don't forget to allow time to make the gingerbread!

Ingredients

    For the filling:
  • 1 pound firm tofu, drained
  • ¾ cup honey or agave (note: the honey flavour increases when baked)
  • 8 oz. light cream cheese, softened
  • 2 eggs
  • 1 tablespoon lemon rind
  • 1 ½ teaspoons vanilla extract
  • dash of sea salt
  • For the crust
  • ½ of the gluten free gingerbread men recipe
  • ¼ cup almond meal
  • 6 tablespoons unsalted butter
  • ½ teaspoon Stevia syrup

Instructions

  1. Preheat oven to 350 degrees F.  Lightly butter an 8” springfoam pan or a cake pan lined with a crumpled sheet of aluminum foil.
  2. Finely grind up the gingerbread cookie in a food processor, or in a large bowl with a masher or in a ziplock bag and smash with a meat tenderizer.
  3. Mix gingerbread crumbs and almond meal.  Melt butter and add to mixture.  Add the Stevia and mix well to combine.  With your hands, press gingerbread mixture into the springfoam pan a little bit at a time, pressing firmly and evenly around all sides to form a crust.  Bake in oven for 10 minutes and cool on wire rack (or in the freezer, if you’re in a rush).
  4. Blend the cheesecake ingredients one at a time.  After each ingredient, blend until just combined.  Pour cheesecake mixture into prepared gingerbread crust.  Bake for 1 hour.  Chill thoroughly before serving.
http://iseehungrypeople.net/2011/01/15/gluten-free-gingerbread-tofu-cheesecake/

Gingerbread Project 2010

Gluten-Free Gingerbread Tofu Cheesecake