Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

I haven't posted any dessert recipes for a while, so, it being National Peanut Butter Day and all, I decided that the time has come to blog a recipe I devised in 2007 for my now-defunct Vegan Feast newsletter. (Of course, you can use another nut butter if you or a loved one or guest is allergic to peanuts.)  These babies are not what I would call low-fat, but, at 225 calories each, they are not excessively rich either. (The "triple-threat", BTW, is cocoa powder, semisweet chocolate, and chocolate liqueur.) Mmmmmm!


Printable Recipe

Here is my latest low-fat version of what my family calls "Mudpie Cake" (not to be confused with "Mississippi Mud Pie Cake", "Mississippi Mud Cake" or even "Dirt Cake"!), a WWII-era cake (also called Wacky Cake, Cockeyed Cake, "Hole-In-The-Middle” Cake, or Crazy Cake) that continues to be popular today, especially with vegans, since you need no dairy or eggs to make it!

It is commonly believed that Wacky Cake may have been created as the result of rationing during World War II. Here's a quote from foodtimeline.org: "Wacky cake is an interesting study in culinary chemistry. What sets modern Wacky Cake apart from other chocolate cakes? Vinegar and method. WWI-era Dump Cakes likely provided inspiration. They do not, however, include vinegar. Depression-era Crazy cakes feature cocoa, baking soda & baking powder. No vinegar. In sum, recipes with these names vary greatly according to place and period. The connecting culinary threads are innovation, efficiency, and deliciousness."
AND:
"Wacky cake is but one example of the tradition of 'make do' cakes that were popular during times of short supply. Contrary to popular opinion, eggless, milkless cakes were not invented at that time, they were revived from WWI days (which were revived from pioneer days). Dump Cake is another descendant of Wacky Cake in method.
'Dump cake. A cake made by "dumping" the ingredients directly into the baking pan, mixing them, and baking the batter.'
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 117)"

Dump Cake contained eggs, but the wartime cakes did not, since they were rationed in those times. Water or leftover coffee were used instead of milk, as well, making this dark, tender cake perfect for vegans!

The WWII version was called "Wacky", Cockeyed", "Hole-In-The-Middle”, or "Crazy" Cake because of the method: the dry ingredients were dumped into the baking pan and a depression was made in the middle, into which the wet ingredients were poured, and then the whole thing quickly mixed and baked.

The only reference to "Mudpie" or "Mud Pie" cake I could find was to a recipe for the cake designed for children, in which the dry ingredients are shaken in a plastic bag, dumped into the pan and then mixed with the wet ingredients. I've never done that, but we've always called it "Mudpie Cake".

I don't mix the ingredients in a baking pan anymore because I use less oil in the batter now than I used to, and that might cause it to stick to the pan. But it's still easy to make and you only have one bowl to rinse out!

My kids loved making this cake and, especially, eating it! I have been refining my lower-fat version of this cake over the years, and also trying to use more wholegrain flour. This version contains almost half wholewheat pastry flour and substitutes applesauce for some of the oil. It is still easy, chocolate-y, and tender, so we often use it as a layer cake, a sheet cake (this recipe will make either one-- halve it for an 8x8" square snack cake), or for cupcakes (this recipe makes 24). I do have other chocolate cake recipes that I like, but DH likes this one the best!

You can use any frosting you like on this cake, but I made it with this one for DH's granddaughter's birthday. It contains a favorite combination of ingredients.


Printable Recipe

BRYANNA'S CHOCOLATE MUDPIE CAKE WITH COFFEE/COCONUT/PECAN FROSTING
Servings: 18
Yield: One 9 x 13" sheet cake OR 24 cupcakes
**Measure the flour after aerating it in the bag with a spoon, then sift it.

DRY MIX:
1 1/2 cups white cake or pastry flour, sifted after measuring
1 cup wholewheat pastry flour
(It is important to use pastry flour [or cake and pastry flour], since the amount of fat in the recipe is reduced. IF YOU HAVE NO PASTRY FLOUR, use 2 1/2 tablespoons cornstarch and add unbleached flour to make 1 1/2 cups.)
2 cups brown sugar
2/3 cups organic, fair trade unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
WET MIX:
2 cups water (cold coffee can be used instead, if you like)
1/2 cup oil
1/4 cup smooth applesauce
(OR, you can make a lower fat cake by using 1/2 cup applesauce and 1/4 cup oil instead.)
2 tablespoons cider or malt vinegar
1 tablespoon pure vanilla extract
BRYANNA'S VEGAN COFFEE BUTTERCREAM FROSTING
1/2 cup vegan "butter" (try my palm oil-free Vegan Buttah!)
3/4 lb organic powdered sugar
5 1/2 teaspoons nondairy milk
3/4 tablespoon instant coffee or espresso powder
1/2 tablespoon coffee liqueur (such as Kahlua)-- or you can use Amaretto or rum or brandy
1 teaspoon pure vanilla extract
OR, if you do not use the liquor, use 2 teaspoons vanilla plus 1/2 teaspoon pure almond extract
1 cup chopped, toasted pecans
1/2 cup toasted coconut flakes (the larger kind)

Preheat the oven to 350°F. Lightly oil, or spray with oil, a 9 x 13" cake pan; or 2/ 8" square pans; or 2/ 9-10" round cake pans; or 12 muffin cups (You can also use silicone muffin cup liners). You might like to line the bottom of your pan(s) with baking parchment, cut to fit.

Whisk the dry ingredients together well in a medium bowl. Blend the liquid ingredients in a blender until smooth, then pour into the dry ingredients and mix BRIEFLY with a whisk (important) until smooth-- do NOT beat the batter. The batter will be quite runny.

Scrape into prepared pan(s). (If you use paper cupcake liners, spray them with cooking spray, or use silicone liners.)

Bake for the 9 X13" pan for 45 minutes; smaller pans for 25 minutes; cupcakes for about 20 minutes; or until a cake tester comes out clean.

Cool on a rack thoroughly before eating (this improves flavor-- I don't think this cake is at its best when still warm). Frost the cooled cake and serve right from the pan if you like, or gently loosen and invert on a plate after cooling it off for about 20 minutes, then ice after it cools.

To make the Frosting:
In the large bowl of an electric mixer, cream the Earth Balance until smooth. Add 2 cups of the powdered sugar and the remaining ingredients. Beat until creamy. It may look curdled- don't worry!

Add the remaining sugar, a little at a time, as you beat it, until it holds it shape well and you can see "trails" in it from the beaters. Adjust sugar or liquid (TINY drops at a time!) as needed. It will firm up when refrigerated.

Stir in the nuts and coconut until well distributed. Refrigerate (covered) until it's time to frost the cake.

Nutrition Facts
Nutrition (per serving): 399.2 calories; 37% calories from fat; 17.4g total fat; 0.0mg cholesterol; 258.7mg sodium; 220.2mg potassium; 60.6g carbohydrates; 3.0g fiber; 43.1g sugar; 57.5g net carbs; 3.2g protein; 8.8 points.

NUTRITION FACTS FOR CAKE WITH NO FROSTING:
Nutrition (per serving): 220.6 calories; 26% calories from fat; 6.7g total fat; 0.0mg cholesterol; 203.5mg sodium; 176.9mg potassium; 39.8g carbohydrates; 2.1g fiber; 23.7g sugar; 37.7g net carbs; 2.5g protein; 4.6 points.
NUTRITION FACTS FOR CUPCAKES WITH NO FROSTING:
Nutrition (per cupcake): 165.5 calories; 26% calories from fat; 5.0g total fat; 0.0mg cholesterol; 152.6mg sodium; 132.7mg potassium; 29.9g carbohydrates; 1.6g fiber; 17.8g sugar; 28.3g net carbs; 1.9g protein; 3.4 points.
NUTRITION FACTS FOR CUPCAKES WITH FROSTING:
Nutrition (per cupcake): 299.4 calories; 37% calories from fat; 13.0g total fat; 0.0mg cholesterol; 194.0mg sodium; 165.2mg potassium; 45.4g carbohydrates; 2.3g fiber; 32.4g sugar; 43.2g net carbs; 2.4g protein; 6.6 points.


Enjoy!

I've been back on the Weight Watchers Core Food Plan for 5 days now (lost 2 lbs. already!), but DH wanted a sweet treat today! So I got out my very first book "The Almost No-fat Cookbook", and made a slightly changed version of the Light and Easy Chocolate Cupcakes, with my fluffy vegan frosting (low in fat and sugar; not in any of my books). Since I have 35 points per week to play with, 4 points ( actually 3.7) is not bad for a treat!

I prefer not to use artificial sweeteners, Splenda, or stevia, so these cupcakes contain sugar, but no added fat except a little in the icing. I used part whole wheat pastry flour for a little more fiber, and I used brown sugar, coffee, and vanilla for a deeper flavor. (NOTE: it's important to use pastry flour in no-fat baking-- except for yeast breads, of course-- because you want a lower gluten flour for tenderness. Fat coats gluten and makes it tender, so, if you aren't using fat, or are using very little, you want less gluten.)

The cupcakes are tender and light, but remember that fat-free treats don't keep very well, so freeze what isn't being used in a day or two. I had one with my tea for a snack this afternoon-- yum!



BRYANNA'S LIGHT AND EASY CHOCOLATE CAKE (OR CUPCAKES) WITH FLUFFY VEGAN ICING
Servings: 12
Yield: Makes 12 cupcakes 
These are easy to make, but tender and moist. Be sure to use pastry flour, since there's no fat in this (see note above in text). You have the option of making a white or cocoa icing.  Remember that fat-free treats don't keep very well, so freeze what isn't being used in a day or two

WET MIX:
8 oz medium-firm tofu OR extra-firm SILKEN tofu, drained and crumbled
1 cup brown sugar
1/2 cup water, liquid coffee (can be decaf) or coffee substitute
NOTE: Coffee accentuates the chocolate flavor.
1 Tbs vinegar (I use cider vinegar)
1 Tbs pure vanilla extract
DRY MIX:
3/4 cups whole wheat pastry flour
1/2 cup white pastry flour (preferably unbleached)
6 Tbs organic unsweetened cocoa
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
BRYANNA'S FLUFFY VEGAN ICING
1/2 cup nondairy milk
2 1/2 Tbs white unbleached flour
1/4 tsp agar powder
1 1/2 Tbs Earth Balance regular
1/2 cup unbleached organic granulated sugar
1/2 tsp pure vanilla extract
1 pinch salt
Light chocolate version: Add
4 tsp organic unsweetened cocoa

Preheat the oven to 325 degrees F. Grease and flour 12 cupcake/muffin cups, or line with parchment tulip baking cups, unbleached paper liner cups, or silicone liners.

Blend the Wet Mix ingredients until smooth. Whisk the Dry Mix ingredients well in a medium bowl. Add the Wet Mix and whisk in just until blended-- briefly. Scoop evenly into the prepared cups. Bake for 20-25 minutes, or until a cake tester comes out clean. Cool on rack for 5 minutes, then carefully remove the cupcakes and place on the rack to cool thoroughly before icing.

BRYANNA'S FLUFFY VEGAN ICING
Whisk milk into flour and agar in small saucepan until smooth (You can use an immersion blender if you wish, or even run it through a regular blender). Heat over medium-high heat, stirring or whisking constantly until it boils and thickens.

MICROWAVE OPTION: Whisk the flour, agar and milk in a microwave-proof bowl. Microwave for 45 seconds, whisk, and repeat twice, or until thick.

Cool thoroughly (place in a small bowl inside of a larger bowl of cold water). It will get quite stiff-- don't worry!

With an electric mixer beat the butter, sugar, vanilla and salt until light and fluffy-- several minutes. Beat in the cooled flour paste (and optional cocoa, if using) with the electric beaters and mix until smooth and fluffy. Chill thoroughly before frosting. Keep the frosted cupcakes refrigerated (covered, so that they don't dry out) until serving time.

Nutrition Facts for iced cupcakes:
Nutrition (per cupcakes): 193.2 calories; 12% calories from fat; 3.0g total fat; 0.0mg cholesterol; 237.1mg sodium; 232.1mg potassium; 39.7g carbohydrates; 2.3g fiber; 26.5g sugar; 37.4g net carbs; 4.2g protein; 3.7 points.

Nutrition Facts for UN-iced cupcakes:
Nutrition (per cupcake): 137.7 calories; 7% calories from fat; 1.5g total fat; 0.0mg cholesterol; 193.4mg sodium; 208.3mg potassium; 29.5g carbohydrates; 2.0g fiber; 17.9g sugar; 27.5g net carbs; 3.6g protein; 2.5 points.

Enjoy!

UPDATE THURSDAY NOV. 30TH: We had more snow Weds. night and the power went of yet AGAIN at 8:30 PM! It went back on at about 10:40 AM this morning. I added some new photos at the end of this blog post. BCG


Me walking down our driveway; photo by Brian Grogan

NOTE: Why does snow cause such havoc in the lower mainland of BC and Vancouver Island? Because we don't get it very often! People aren't used to driving in it, it's often quite heavy and wet and breaks trees, which cut power lines (and there are ALOT of trees!), and cities don't have much snow-removing equipment. BCG

Tamale square from the freezer, reheated. I had experimented with a baked casserole made from real (but vegan) tamale dough with a vegan "chicken" filling sandwiched between. It was okay, but tasted undercooked and "stodgy". I had frozen two leftover pieces in the corn husks that I lined the casserole with, and I steamed them for our lunch on the first day. I had some of the red chile sauce left to serve with it, and I added some melted vegan mozza. The steaming really improved the texture and flavor...yum! I will be playing with this further!  UPDATE 2011: The completed recipe is actually in my new book, World Vegan Feast!  For "vegan butter", try my new recipe for palm oil-free "Buttah". PS: Our beautiful little cat Tina, in photos below, passed away.


What DH calls a "Boiled Dinner"-- an Eastern Canadian phrase that sounds unappetizing, but is actually "comfort food"! I cook sliced savoy cabbage and julienned carrots in vegan "chicken-style" broth, and serve with steamed potatoes and veggie sausages (in this case, Tofurkey "Keilbasa")-- mustard and vegan butter on the side.

(Oh-oh! The power went off for a minute or two as I was writing this [it's snowing again], and I lost some of it-- I'll keep trying and save more often! Update: It did it once again, but Dh came in and said the Hydro guys were working up on the corner. )

We have had two weeks of intermittent power outages on Denman and Hornby Islands, due to underwater hydro cables being repaired, and wind. But then we had a snow storm and the two islands (and much of BC's Lower Mainland and Vancouver Island, which is not used to this sort of thing, and there are never enough snow plows!) lost power for two or more days.


Our poor plum tree!

There were also little local lines down, and that's what happened to us-- a beautiful big old maple tree on our road split in half and fell on the power lines, which were dragging near the ground in the driveway of one of our elderly neighbors. Since there were so many emergencies, we were out of power for 3 days, only getting it back yesterday morning around 8 am. (They did come and cut the tree off the line and make it possible for us to drive on the road.)

It's a bit of an adventure at first, and we were well into the swing of it from the week before, but during those past outages, we got the power back before dark. This time it was different-- it gets dark so early up here (around 5 pm) and gets light so late in the morning, that it gets pretty dreary.




Tina, one of our 3 cats, likes to play in the snow, but now I think she wants us to "turn it off"! UPDATE 2011: Unfortunately, our sweet little Tina succumbed to a fast-acting virus the next winter.

We had the bathtub full of water for washing and flushing the toilet (we do have a back-up outhouse, too);


View of the outhouse from our back deck, taken Nov. 30th

I had containers of drinking water; we have a good wood heater and candles (our one remaining kerosene lantern was acting up), and of course, flashlights (I kept a little one hooked to a belt-loop on my jeans!), and a battery-operated radio. We have a little butane stove and lots of food in the house.


Frying French toast on the butane burner by candlelight.

They plowed our road, so, though we have to walk up and down our quite long driveway to where the car is parked, we can get out and about. So, we have no reason to complain, really, but after 2 days we were having to remind ourselves that we are MUCH better off than most of the world, and to quit whining! (I know you Prairie and eastern Canadians are laughing at us!)

The worst part was the lack of light in the morning and evening. We would light about 6 candles and sit reading at the table, but would get so sleepy that we hit the sheets at about 8:30!


The lonely-looking tire swing beside the forest, viewed from our front deck.

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We did eat pretty well, though. The first day I felt like baking! But, of course, no oven. So, I made candy! I hardly ever make candy, but, I was bored! The first thing I made was my "Double Nut Clusters", which I sometimes make for Christmas. DH was in 7th heaven! Here's the recipe:



BRYANNA’S DOUBLE NUT CLUSTERS
Makes about 20 candies

As I’ve said before, I’m not much of a candy-maker. I like easy candy recipes, and you can’t get much easier than this! High in fat, though.

1 cup semi-sweet organic dairy-free chocolate chips (you can use the naturally-sweetened ones)
1/2 cup any nut or seed butter (I used peanut butter because that's all I had, but hazelnut or almond butter is delicious!)
2 Tbs maple syrup
1 Tbs coconut oil
1 cup chopped toasted nuts of choice (I used walnuts)

Combine and melt the chips and nut butter with the maple syrup and coconut oil in the top of a double boiler over simmering water. When the mixture is smooth, stir in the nuts. Drop by spoonfuls on waxed paper or parchment on cookie sheets. Refrigerate until firm.

Nutrition (per candy): 127.6 calories; 66% calories from fat; 10.2g total fat; 0.0mg cholesterol; 2.3mg sodium; 77.9mg potassium; 8.9g carbohydrates; 1.4g fiber; 1.9g sugar; 7.5g net carbs; 2.8g protein; 3.1 points.

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On the third day I made these:



Printable Recipe

BRYANNA'S LOWER-FAT "HOT RODS" (NO-BAKE CHOCOLATE-OATMEAL DROPS)
Makes about 36

This is a recipe my kids used to make-- I lowered the fat and upped the chocolate flavor.

1 cup brown sugar
1/3 cup unsweetened organic cocoa powder
1/3 cup soy or other nondairy milk
1 1/2 cups oatmeal (old fashioned rolled oats)
1/4 cup crunchy peanut butter (or other nut or seed butter)
1 tsp pure vanilla extract
1/4 cup unsweetened grated coconut
1/4 cup chopped pitted dates
unsweetened finely-grated coconut for coating the "Hot Rods"

Blend in a saucepan the sugar, cocoa and "milk". Bring to a boil, stirring now and then. Boil 3 minutes, stirring constantly over medium-high heat.


Cooking the mixture over the butane burner.

Stir in the oats, peanut butter, vanilla, coconut, and dates.

Drop by tablespoonfuls on cookie sheets lined with parchment or waxed paper. Let stand until cooled and firm. Store in refrigerator or freezer.

Nutrition (per candy): 56.3 calories; 23% calories from fat; 1.6g total fat; 0.0mg cholesterol; 4.3mg sodium; 72.3mg potassium; 10.2g carbohydrates; 0.9g fiber; 7.0g sugar; 9.2g net carbs; 1.2g protein; 1.1 points.

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Now, for the breakfasts....

One morning we had Shredded Wheat, but another morning I made an apple version of my Orange-Cranberry-Bulgur cereal:



BRYANNA'S APPLE-CINNAMON-BULGUR CEREAL (A Weight Watchers Core Plan recipe)
Serves 1

This is a delicious breakfast cereal with lots of fiber (both soluble and insoluble), and good fats.

1 cup water
1 small apple, organic and unpeeled, cored and chopped
3 Tbs bulgur wheat
1 Tbs oat bran
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp salt
1/2 Tbs golden flax seeds, ground

Mix the water, bulgur, oat bran, ginger, cinnamon, and salt together in a medium saucepan. Bring to a boil, then turn down to low, cover and cook for about 15 minutes. Take off the heat and let sit for a few minutes, covered, if it isn't thick enough for you.

Stir in the flax seed. Serve with your favorite non-dairy milk and a little brown sugar or the sweetener of your choice.

Nutrition (per serving): 191.2 calories; 12% calories from fat; 3.0g total fat; 0.0mg cholesterol; 257.1mg sodium; 301.3mg potassium; 41.1g carbohydrates; 10.2g fiber; 11.3g sugar; 30.9g net carbs; 5.7g protein; 3.3 points.

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Then I made French Toast again, but a different version, and not so low-fat!



BRYANNA'S CRISPY PANKO-COATED VEGAN FRENCH TOAST WITH POACHED APPLES
Serves 2

Panko is a type of Japanese bread crumbs, made from French-type bread and quite flaky. It makes a wonderful crispy coating.

NOTE: For a lower fat recipe (when the power is on!) you can baked the coated slices on dark cookie sheets sprayed with a little oil from a pump-sprayer at 500 degrees F for about 5-10 minutes per side, or til golden on both sides; and poach the apple slices in a few tbs. apple juice instead of brown sugar and vegan butter.
Nutrition for lower-fat version (per serving): 347.8 calories; 8% calories from fat; 3.2g total fat; 0.0mg cholesterol; 566.1mg sodium; 465.4mg potassium; 67.5g carbohydrates; 13.1g fiber; 23.6g sugar; 54.4g net carbs; 5.7g protein; 6.4 points.

3 small apples,cored and sliced (peel only if the skins are unsightly or sprayed)
1 Tbs vegan butter
1 Tbs brown sugar
4 slices bread (not a heavy bread), hard crusts removed
7/8 cup non-dairy milk
1 Tbs sugar  (or maple syrup)
3/4 Tbs nutritional yeast flakes
1/4 tsp cinnamon
1/2 tsp vanilla
1/8 tsp salt
a few gratings of fresh nutmeg
3/4 cup panko (Japanese breadcrumbs)
1 Tbs vegan butter
OPTIONAL:
a vegan whipped topping

Whisk together the batter ingredients. Soak the bread slices in this mixture in a medium-sized shallow baking pan, coating both sides of the bread thoroughly until all of the mixture is soaked up.

In the meantime, melt the first Tbs. vegan butter in a large nonstick skillet or stir-fry pan. Add the sliced apples and toss, then turn the heat to medium-low, cover, and poach until they are softened. Stir in the brown sugar and set aside.


Poaching apples by candleight on my butane burner.

Spread the panko (breadcrumbs) in a shallow dish and coat the soaked bread on both sides (add more panko if necessary).



Heat the last 1 Tbs. vegan butter in a nonstick skillet over medium-high heat. Add the bread slices and brown on both sides until golden and crispy.



Serve each serving (2 slices) topped with half of the poached apples, and some whipped topping, too, if you like!

Nutrition (per serving): 473.7 calories; 29% calories from fat; 14.2g total fat; 0.0mg cholesterol; 688.8mg sodium; 489.2mg potassium; 74.2g carbohydrates; 13.1g fiber; 30.2g sugar; 61.1g net carbs; 5.7g protein; 9.9 points.

PHOTOS FROM NOV. 30TH:


Night snow scene


Tina trying to decide whether to go out or not


Tina makes a decision and exits the "cat door", while Brian rounds the corner to photograph some snow scenes.


Soup cooking on the woodstove

Stay warm!