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Large quantity vegan baked goods

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gourmanda Apr 30, 2012 07:48 AM

So glad this board came about so I can get some vegan questions answered. I need to provide refreshments to go along with coffee for a group event. Generally we serve muffins, cookies, breakfast bars, etc. Things that do not require utensils and are eaten in a couple of bites. Some of the members are vegan so I'm just going to make everything that way to keep it simple. I've got a recipe for vegan blueberry streusel coffee cake and vegan banana bread but would like one other "baked in a pan" idea. Have made mini-muffins in the past and found them to be a time consuming PITA for large quantities. Anybody have a tried and true, serves a lot, quick to make idea? Bonus points if it freezes well.

TIA

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  1. losangeles RE: gourmanda Apr 30, 2012 09:54 AM

    This is a Depression-era recipe that is vegan-by-default. I've used it many times, most often I make the cake in a "tea loaf" style and serve the cake as slices off the loaf. I like this recipe b/c it's easy, moist and flexible in terms of flavoring & quantity. I'm not sure if it freezes well although I can't see why not re: the ingredients.

    I'm listing the recipe as found and included my notes alongside the ingredients. Hope this helps you. =)

    Wacky Cake

    1 1/2 cups flour
    1/4 cup unsweetened cocoa
    1 cup sugar
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 cup water (Note: I use almond milk)
    6 tablespoons oil
    1 teaspoon white vinegar (Note: I use Bragg's apple cider vinegar.)

    Preheat the oven to 350ºF. Whisk the dry ingredients together in a large mixing bowl and whisk in the wet ingredients until all combined. Pour into a greased pan and bake until a tester comes out clean, 25-30 minutes. Cool pan on a rack.

    1. Caitlin McGrath RE: gourmanda Apr 30, 2012 12:31 PM

      I also recommend wacky cake, for something chocolate; I use coffee instead of water. I make an orange version, too. A double recipe of either will work in either a 9x13-inch pan or a standard 10- or 12-cup bundt pan.

      Here's the orange cake:

      1 3/4 cups flour
      3/4 cup sugar
      1 teaspoon baking soda
      1/4 teaspoon salt
      1 cup orange juice plus grated zest of an orange
      6 tablespoons neutral vegetable oil
      1 teaspoon white vinegar

      Preheat the oven to 350ºF and grease an 8-inch-square pan. Whisk the dry ingredients together in a large mixing bowl and whisk in the wet ingredients until all combined. Pour into pan and bake until a tester comes out clean, 25-30 minutes. Cool pan on a rack.

      3 Replies
      1. re: Caitlin McGrath
        g
        gourmanda RE: Caitlin McGrath Apr 30, 2012 01:11 PM

        Thanks Caitlin and LA--this is exactly the type of thing I'm looking for and I've never heard of wacky cake. I would think it would freeze well, but even if not it could probably be okay for a few days at room temp if well-wrapped. Any other similar ideas would be appreciated for future events.

        1. re: gourmanda
          Caitlin McGrath RE: gourmanda Apr 30, 2012 02:16 PM

          Yes, it will freeze just fine.

          1. re: Caitlin McGrath
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            gourmanda RE: Caitlin McGrath May 18, 2012 12:54 PM

            Thanks! It did come out of the freezer just fine. Even though I screwed it up from a vegan standpoint--I was going to use the suggestion of coffee but didn't have any brewed. So I thought, "aha! I'll use a little Kahlua" We were out of Kahlua--but we did have Bailey's Irish Cream. As soon as I poured it in, I mentally smacked myself. It all worked out in the end and we had enough vegan bites with the coffee cake and banana bread; the wacky cake was vegetarian ;) Thanks for the help. I'll steer clear of the dairy next time!

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