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About Me
- Joy
- United States
- I'm Joy, author of the upcoming book, Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic, coming soon from Tofu Hound/PM Press. I live alongside an incredible man and two vegan kids in a life full of sunshine, vegan cake, new places, and hope. Here, you'll find vegan food and recipes laden with fresh, whole ingredients.
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Vegan things I read
- Alternative Vegan
- Animal Emancipation
- Christian Vegetarian Association
- cotto e crudo
- eat, drink, and be vegan
- fifty two names
- g living
- give me coffee and sunshine
- Kristen's Raw
- Living Tree Yoga
- manifest: vegan
- Raw Radiance
- seitan is my motor
- sweet on veg
- Vegan Freaks
- Vegan Yum Yum
- vegancognito
- vivacious vegan
- we like it raw
10 comments:
I loved that piece, and I love your cornmeal cake!!! Do you know how many times I have salivated over a slice? LOL, it is ridiculous!!!
I am happy for you!!!
How nice to be on another blog. Your cake looks delicious. I must try.
Thank you! I love Rhythm of the Home, so it was a real pleasure to be featured there!
Hi Joy! I love your blog!!! My friend Abby told me about you, and I cannot wait to get your cookbook!
My daughter is about to turn two, and I plan to try your Italian cornmeal cake for her party this weekend, but have a couple of questions:
Should I use fine-ground cornmeal? I have some organic Bob's Red Mill, but it's medium grind and seems too course for a cake. Also, could you recommend a good frosting? Lastly, I plan to make it into cupcakes, what is the estimated time, and do I fill cups 3/4 full?
Thank you so much!
Shelly
Hi Shelly, thank you for the kind words!
You're right; Bob's Red Mill is too coarse for this (although I love it in other recipes). Look for a finer-ground brand, or just whiz it in a blender until the grains become fine (measure after doing this).
My very favorite buttercream is in my book, but since it's so delayed, I'll share it here first!
White Chocolate Buttercream
2 tablespoons cocoa butter
1 cup shortening, at room temperature
½ cup (1 stick) margarine, cold
4 cups powdered sugar
1 tablespoon non-dairy milk or water
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Melt cocoa butter in the microwave or on a stovetop over low heat until liquid (a few solid bits are okay). Set aside to cool slightly.
In a large bowl, beat shortening and margarine with an electric hand mixer, or in the bowl of a stand mixer, until smooth. Add 1 cup powdered sugar, and beat until combined. Add remaining powdered sugar, and beat until smooth. Add non-dairy milk or water, vanilla, and fresh lemon juice, beating after each addition. With the mixer still running, slowly drizzle in cocoa butter, beating and scraping down the sides as necessary until completely incorporated.
Use immediately, or cover and transfer to the refrigerator for up to 3 days. Allow to come to cool room temperature, and briefly beat with an electric mixer or whisk before using.
You can omit the cocoa butter, but it really adds something wonderful.
For cupcakes, fill the cups about 2/3 full. Check them between 25 and 30 minutes, going a bit longer if necessary; the cake is done when the top springs back when lightly pressed, and doesn't leave an indentation.
It sounds like your daughter has a beautiful birthday to look forward to--let us know how it goes!
Joy, thank you so much for the tips, and answering my many questions! :)
I actually just made the cornmeal cake, in tiny bread pans and went ahead and used the course cornmeal. I added a couple of raspberries to each...they look gorgeous! I will user finer cornmeal for the cupcakes.
And thank you for posting the frosting recipe, sounds delish!
Shelly
PS, I have been reading bad (really bad) things about palm oil not being vegan-friendly (has to do with the harvesting and the wipeout of the habitat of many animals). Have you heard of this? I usually use Earth Balance margarine for so many things, including baking, but it has palm fruit oil! Can you recommend a margarine and shortening?
You're welcome, Shelly!
That's such a good question, and part of a massive dialogue vegans should be (and are) having. I have letters out to several companies which use palm oil in their vegan products, and am reading lots on the topic. I look forward to their responses, and will post on this soon!
It is so good to know there are so many kind, compassionate people who give so much energy to do things that are good for everyone! Thank you again and I will look forward to the updates.
PS the cornmeal cake was soooo delicious, even with the courser ground cornmeal!
So glad you enjoyed it!
I've received two letters back so far, and am waiting for more...
Shell, I just posted a follow up on the palm oil issue. I hope this is helpful! http://veganjoy.blogspot.com/2010/09/whats-on-your-cupcake-veganism-and.html
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