Hendersons special event, the one and only, #vegancakedisco is about to kick off this Saturday, why not have some of these vegan donuts as well before you head down to the party...
Vegan Cake Disco - 3 of my favourite words
For one night only Hendersons Shop and Deli will turn into a cake disco, yes a DISCO, where you can taste the freshest raw, vegan and gluten free cake installments from Hendersons of Edinburgh!
Grab your dancing shoes and enjoy this special evening under the disco ball, jump in to the new flavours of raw and vegan cakes while David Elders provides the best disco tunes of all time.
Your entry ticket includes a slice of each of these wonderful cakes!
Our disco cake chart for tonight:
- "Boogie Nights" Matcha Mint Cake
The base made with dates, cocoa and seeds the topping is created with matcha powder and coconut. This is for the real groovers. This cake is vegan and gluten free*, refined sugar free and nut free.
- "You Sexy Thing" Avocado & Chocolate Mousse Cake
Made with crunchy cocoa base topped with an avocado & banana chocolate mousse. An absolute blast. This cake is vegan and gluten free* and nut free.
- "Get Down On It" Pumpkin Pie
Ginger based crust with spiced pumpkin filling. Creamy and light, for the real flyers of the night. This pie is vegan and nut free.
All you need to do is pre book your ticket as this is a very exclusive, limited evening.
Let's get together and boogie!
*gluten free: Non gluten containing ingredient
Why not add even more excitement to your weekend and try these very handsome donuts straight out of space?
This recipe will make 24 cupcakes, four 4" cakes, or 18-24 donuts (depending on size and shape).
Vegan Chocolate Salad Cake Ingredients:
- ½ cup nondairy milk
- 1 teaspoon vinegar (I use apple cider vinegar)
- 1 ½ cups whole wheat pastry flour
- 1 ½ cups unbleached white flour
- ½ cup cocoa powder
- ½ tablespoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 egg replacers (I used ener-g)
- ¾ cup sunflower oil
- 2 cups sugar
- 1 tablespoon vanilla extract
- 2 cups finely grated zucchini (~10-12 ounces or 1 medium zucchini)
- 2 cups grated carrots (~10-12 ounces or 4 medium carrots)
Vegan Chocolate Salad Cake Directions:
Preheat the oven to 350°.
Combine vinegar and nondairy milk and let sit.
Sift together the flour, cocoa, soda, powder, and salt in their own bowl.
Mix together oil, sugar, 2 eggs worth of any egg replacer, and vanilla in a different bowl. Stir until combined. (I use a stand mixer.)
Sift dry ingredients into the wet and mix until smooth.
Add the grated veggies (I use my food processor to grate the veggies quickly) and mix until incorporated.
Fill the cake pans about ½ full. I used donut pans.
Bake for 22 minutes for cupcakes, 18 minutes for donuts, or 32 minutes for 4” springform cakes (If you’re using a different size/shape, just bake until when you insert a toothpick into the center of one, it comes out clean).
Vegan Galaxy Icing Ingredients:
- 3 ounces melted coconut oil
- 3 ounces nondairy milk
- 3-4 cups sifted powdered sugar
- pearl dust (optional)
- wilton edible glitter stars (optional)
Vegan Galaxy Icing Directions:
Whisk the oil and milk on high until well mixed.
Slowly whisk in the powdered sugar one cup at a time. Stop adding powdered sugar when the consistency is dipable (slightly thinner than molasses).
Divide the icing into as many bowls as colors you want to use.
Add vegan food coloring to each bowl until desired color is achieved.
Decorate the chocolate salad cake with galaxy icing, stardust, and silver stars.
Original recipe by: Vegandollhouse
Disclaimer: While I know that the ingredients in edible fairy dust and glitter stars are vegan, they certainly aren’t good for you. However, I also realize that they are consumed in small quantities, so I’m okay with using them. I can also only attest to the ingredients being vegan. I cannot speak to the ethics of Wilton as a company or their stance on animal testing. If you know more than I do about this, I’d love to hear from you.
Friday 7th of October 2016