You are currently browsing the tag archive for the ‘soy milk’ tag.
Veganized & Banan-ized BRM GF Vanilla Yellow Cake Mix
Yesterday afternoon, my 4-year old, Todd, said, “Let’s bake”!
He promptly pulled open the pantry door, and the first thing I spotted was our recently purchased BRM GF Vanilla Yellow Cake Mix. Todd likes to gather ingredients, so I instructed him to take the cake mix bag to the kitchen…
We read the ingredient list on the bag…
1 package BRM GF Vanilla Yellow Cake Mix
3 eggs
1/2 C melted butter or vegetable oil
1/2 C water
My veganized & “banan-ized” recipe looks is this:
1 package BRM GF Vanilla Yellow Cake Mix
(+add 1/2 t cinnamon)
3 ripe bananas
1/2 C Earth Balance
1/2 C organic soy milk (EdenSoy Extra Original)
BRM GF Vanilla Yellow Cake Mix package
Standing on a chair at the counter, Todd helped peel the bananas. He “Hulk-smashed” them with a potato masher. Next, he “Hulk-smashed” the (not melted) Earth Balance (EB) into the bashed bananas. He spooned the banana-EB mash into one mixing bowl, and he helped pour the soy milk into the same bowl. Meanwhile, I added cinnamon to another mixing bowl containing the dry cake mix. Finally, Todd helped stir the batter as I gradually added the dry mixture to the wet mixture.
I greased 2 glass loaf pans with coconut oil, and baked the cakes at 325 degrees for 40 minutes. The cakes sat in their pans for ~5 minutes, then I flipped them out onto a wire rack to finish cooling.
Cakes out of the oven
The resulting “banan-ized” cake had a subtle caramelized outer coating, and a spongy, dense inside. 3 bananas = excellent binding!
Frequently, Todd won’t even try the baked goods he makes, but this time he ate most of a slice!
“Pink Pie”
My 2.5 year old took a very recent liking to eating muffins, except for some reason he calls muffins “pie”. Today he asked for a “pink pie.” Lucky for us, we had strawberry jam in our fridge, and I always have the other muffin ingredients on hand. I whipped these up lickety-split! There’s no added sugar because the jam is already sweetened (plus they contain banana). This recipe makes 10 toddler-sized muffins (meaning I didn’t fill them very full). Enjoy!
Strawberry Jam Muffins
Dry Ingredients:
1/2 C all-purpose flour
1/3 C oat flour
1/3 C corn flour
1/3 C quinoa flour (ground quinoa)
1/2 t salt
1 t baking powder
Wet Ingredients:
1/2 C organic strawberry jam (or try another flavor!)
1 mashed ripe banana
2 T liquid oil (avocado, olive, canola)
1/4 C soy milk
Assembly:
- Preheat oven to 350-370 degrees (this depends on your oven…I used to bake all my muffins at 350 degrees but then I moved to a new home and I have to set it to 370 degrees.)
- Combine dry ingredients in medium bowl.
- Mash banana on a plate and mash in other wet ingredients.
- Add wet blend to the dry ingredients.
- Portion in muffin liners or a greased muffin pan (I’m a fan of the silicone muffin liners!)
- Bake for 23 minutes (check at about 20 minutes).
- Remove from pan and cool on a wire rack.
- Enjoy the “pie”!
Freeheel Vegan 